Recipe courtesy of Bill Yosses

Lemon Meringue Pie

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  • Level: Intermediate
  • Total: 1 hr 22 min
  • Prep: 40 min
  • Inactive: 2 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
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Pie crust:

1 (8-inch) frozen pie crust, thawed

Dried beans, for pie weights

Lemon filling:

5 lemons, juiced (about 7 tablespoons)

4 large eggs

1/2 cup unsalted butter

1/2 cup sugar

2 lemons, zest grated


5 large egg whites

1/2 teaspoon cream of tartar


  1. Make the pie crust: Preheat the oven to 350 degrees F. Line the pie crust with aluminum foil and fill it with dried beans. Bake the crust for 20 minutes. Remove the beans and foil and continue baking until golden brown, about 10 minutes. Transfer the pie crust to rack to cool.
  2. Raise the oven to 375 degrees F.
  3. Make the filling: In a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens.
  4. Strain the filling through a sieve into a bowl. Stir in the lemon zest. Let the filling cool slightly.
  5. Spoon the filling (it should still be warm) into the cooled pie crust and smooth over the top with the back of a spoon.
  6. Make the meringue: Place the egg whites and cream of tartar in a bowl and beat until they form soft peaks. Gradually drizzle in the sugar while beating until the mixture reaches stiff peaks. Spread the meringue over the top of the pie, forming occasional peaks. (The meringue should be slightly thicker in the center than at the edges.
  7. Bake the pie until the meringue browns slightly, about 10 minutes. Let the pie cool on a rack. Refrigerate the pie for at least 2 hours before serving.
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