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Lemon Meringue Pie

Lemon Meringue Pie

Serves: 8

Hands On Time: 

Total Time: 


1 1/2 cups sugar
3 large eggs, separated, plus 3 large egg yolks
Juice of 6 lemons (about 1/2 cup)
Zest of 1 lemon
4 teaspoons cornstarch
1 pie shell, baked and cooled


In a medium saucepan, whisk 1 cup of the sugar with the egg yolks, lemon juice, lemon zest, and cornstarch. Place over medium heat and bring to a boil. Cook, whisking constantly, until thick, about 5 minutes.

Pour the mixture into the pie shell. Refrigerate until firm and set, at least 45 minutes.

Heat the oven to 350 degrees. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until frothy. With the mixer on high speed, add the remaining 1/2 cup sugar in a slow, steady stream and continue to beat until stiff peaks form, 3 to 5 minutes.

Remove the pie from the refrigerator and top with the meringue. Bake until browned, 3 to 5 minutes. Serve immediately.


Per serving: 306 calories (percent of calories from fat, 29), 5 grams protein, 51 grams carbohydrates, 1 gram fiber, 10 grams fat (3 grams saturated), 159 milligrams cholesterol, 172 milligrams sodium.

About the recipe

There's nothing like this classic recipe for Southern lemon meringue pie. Tested and perfected by chef and cookbook author Virginia Willis, this pie is a must-add to your dessert table.

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