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A slice of lemon meringue pie showing bright yellow filling and fluffy golden meringue on a ceramic plate.

Easy Lemon Meringue Pie

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Ingredients
  

  • For the Lemon Filling:
  • - 4 egg yolks
  • - 1/3 cup + 3 tablespoons corn flour
  • - 1 1/2 cups water
  • - 1 1/3 cups sugar
  • - 1/4 teaspoon salt
  • - 5 tablespoons butter
  • - 1/2 cup lemon juice
  • - 1 tablespoon lemon zest
  • - 1 9-inch pre-baked pie shell
  • For the Meringue Topping:
  • - 4 egg whites
  • - Pinch of cream of tartar
  • - 8 tablespoons sugar

Instructions
 

  • Whisk egg yolks in a bowl and set aside.
  • In a saucepan, whisk corn flour, water, sugar, and salt. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
  • Remove from heat. Temper egg yolks by slowly whisking in 1/2 cup of the hot mixture at a time until half is added.
  • Return tempered egg yolk mixture to saucepan. Cook on low for 1 minute, stirring constantly.
  • Remove from heat and stir in butter, lemon juice, and zest.
  • Pour into pre-baked pie shell.
  • Make the Meringue:
  • Beat egg whites until soft peaks form.
  • Add cream of tartar. Beat a little longer.
  • Gradually add sugar, beating until stiff peaks form.
  • Bake:
  • Preheat oven to 375°F (190°C).
  • Spoon meringue over hot filling, sealing edges.
  • Bake for 10–12 minutes until golden.
  • Cool completely on wire rack before slicing.