Sure! Here’s a recipe for homemade lemon meringue pie:


  • For the crust:
    • 1 ½ cups graham cracker crumbs
    • ⅓ cup granulated sugar
    • ½ cup unsalted butter, melted
  • For the filling:
    • 1 ¼ cups granulated sugar
    • ⅓ cup cornstarch
    • ¼ teaspoon salt
    • 1 ½ cups water
    • ½ cup fresh lemon juice
    • 2 tablespoons lemon zest
    • 4 large egg yolks
    • 3 tablespoons unsalted butter
  • For the meringue:
    • 4 large egg whites
    • ½ teaspoon cream of tartar
    • ½ cup granulated sugar
    • ½ teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Mix well until the crumbs are evenly coated with butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
  3. In a saucepan, whisk together the sugar, cornstarch, and salt for the filling. Gradually whisk in the water, lemon juice, and lemon zest until the mixture is smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove the saucepan from the heat.
  4. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about half a cup of the hot lemon mixture to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining lemon mixture. Place the saucepan back over medium heat and cook, stirring constantly, until the mixture thickens further, about 2 minutes. Remove from heat and stir in the butter until melted and well combined.
  5. Pour the lemon filling into the baked crust and spread it evenly. Set aside.

  1. In a clean mixing bowl, beat the egg whites and cream of tartar together using an electric mixer on medium speed until frothy. Gradually add the sugar, a spoonful at a time, while continuing to beat. Increase the mixer speed to high and beat until the meringue forms stiff peaks. Stir in the vanilla extract.
  2. Spread the meringue over the lemon filling, making sure to seal the edges of the pie crust. Use the back of a spoon to create decorative peaks.
  3. Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.
  4. Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours before serving.
  5. Slice and serve the homemade lemon meringue pie chilled. Enjoy!

Note: It’s important to keep the pie refrigerated if there are any leftovers, as the meringue might weep or soften at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *