Simply Delicious Lemon Meringue Pie

Pooja Kulkarni
Picture of a slice of lemon meringue pie on a white plate with a fork

Sweet, tangy, and nearly effortless, this homemade lemon meringue pie recipe is sure to impress!

Photo of kitchen items including wooden mixing spoons, flippers, rolling pins, measuring cups, icing tips, graters, whisk, and cookie cutters, arranged on a wooden counter and viewed from above
Make sure you gather all your tools and ingredients before you start - you don't want to be scrambling mid-recipe to find something you forget!

You Will Need

  • Food processor or blender
  • Stand mixer or Hand mixer
  • Medium saucepan
  • Whisk
  • Mixing spoon
  • Measuring cups and spoons
  • 9-in pie plate

    • Ingredients

    Crust
  • 1 lb (500 g) Scottish shortbread cookies
  • 1/2 cup salted butter, softened

     

    • Lemon filling
  • 1 1/2 cups sugar
  • 1/2 cup corn starch
  • 1 1/2 cups water
  • 4 egg yolks
  • 2 medium lemons, juiced and zested (about 1/4 cup lemon juice)
  • 2 tablespoons butter

     

    • Meringue
  • 4 egg whites
  • 6 tbsp white sugar

    • Instructions

    Crust:
    1. Pulse shortbread biscuits in the food processor or blender until they are crumbs. Add the butter and pulse until combined.

       

    2. Press the buttery crumb mixture into a 9-inch pie plate. Chill in freezer for 10-15 minutes or until firm.

       

    Lemon filling:
    1. In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest. Cook over medium to medium-high, whisking constantly, until thickened to slightly thicker than pudding (up to 10-15 minutes).

       

    2. Remove filling from heat and stir in butter. Pour the hot filling into the crust. Preheat oven to 350°F.

       

    Meringue:
    1. Using the whisk attachment on your stand mixer or a hand mixer, beat the egg whites in a scrupulously clean glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat the mixture until stiff peaks form.

       

    2. Spread meringue evenly over the lemon filling, sealing the edges at the crust. Bake pie until meringue starts to lightly brown, about 10 minutes.

       

    3. Remove from oven and let rest on a wire rack for 1-2 hours, then refrigerate for 5-6 hours or overnight. Slice and serve cold.

       

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