Looking for an easy Lemon Meringue Pie recipe? Look no further! This Lemon Meringue Pie hits all the notes with its zesty and sweet flavour combination. Additionally, each slice comes with a harmony of textures: crunchy (pie crust), smooth (lemon layer) and airy (meringue layer).

My rendition of the Lemon Meringue Pie is quite similar to my luscious Lemon Squares so be sure to check it out if you’re a lemon fan!

The making of this Lemon Meringue Pie consists of assembling straightforward layers. However, the pie itself can get challenging as it requires different techniques.

Firstly, the crust requires cutting of the butter into dry ingredients for an even distribution of butter. Doing so allows a buttery and flaky crust. Subseqeuently, the lemon layer is the easiest as it requires simple mixing. Then comes the meringue which can be daunting for beginners. However, a meringue can be easy to nail with the right kitchen ingredients such as sugar and cream of tartar.

As such, if you’re a beginner looking to practice different baking techniques, this is the right recipe to challenge you. Not only does this Lemon Meringue Pie allow you to practice your techniques, it requires the more basic form of these advanced techniques.

Flavour-wise, a lemon meringue pie is always the top of my list. Not only is it zesty, it comes with some sweetness and a fragrance of butter. Additionally, the baked meringue gives a light smokiness to complement. Finally, I also added pomegranates for an extra crunch and fruitiness.

I can only say and assure, a lemon meringue pie is always worth the effort!

Without further ado, the recipe.

Easy Lemon Meringue Pie Recipe
by Javier Tan December-17-2022

This luscious easy Lemon Meringue Pie hits all the right notes with a zesty and lightly sweet combination, buttery cust and toasty meringue!


For the Crust:

  • 125g or 1/2 Cup + 2 Teaspoons Unsalted Butter, Cold and chopped into Cubes
  • 90g or 3/4 Cup Plain / All Purpose Flour
  • 28g or 1/4 Cup Powdered Sugar
  • 28g or 1/4 Cup Cornstarch / Cornflour
  • 1.4g or 1/4 Teaspoon Table Salt

For the Lemon Mixture:

  • 3 Large Eggs, weighing 60g inclusive of shell, Room Temperature
  • 75g or 1/4 Cup + 1 Tablespn Lemon Juice ( about two lemons )
  • 133g or 2/3 Cup Granulated White Sugar
  • 30g or 1/4 Cup Plain / All Purpose Flour (Optional: Sifted )
  • Lemon Zest from 1 Lemon

Topping, Meringue:

  • 3 Egg Whites


  1. Preheat your oven to 180 degrees C / 350F and line your pie pan (I am using a 9.5 inch, fluted).
  2. Prepare the crust. Combine and mix the dry ingredients (cornstarch, plain flour, table salt, sugar) of the crust in a large bowl.
  3. Then, add in the cold, cubed butter and using a pastry blender / food processor or two forks, cut the butter into the dry ingredients. Work fast to minimize melting of butter.
  4. Once it resembles coarse crumbs, transfer it to the baking tray and flatten to form an even layer.
  5. Bake the crust for 17-19 minutes. Meanwhile, prepare the lemon filling.
  6. For the lemon filling, combine together the three eggs and sugar, mixing together until all sugar has dissolved.
  7. Then, proceed to add in the lemon juice, zest and plain flour (sifted) and whisk until all flour has dissolved (it’s okay to proceed if there are only a few small lumps of flour).
  8. When the crust is lightly golden brown, give the lemon mixture a last good mix and pour it into the crust. Hit the tray gently against the counter a few times to dislodge excessive air bubbles.
  9. Bake for another 18-21 minutes until the lemon mixture is no longer liquid-y.
  10. Let it cool at room temperature for about 20 minutes. In the meanwhile, top off your pie with meringue.
  11. Then, bake at 180 degrees C (top heat only) for 3 – 4 minutes or until you achieve the desired brownness.
  12. Serve and enjoy!


  • Prep time: 1 hour 1
  • Cook time: 2
  • Total time: 1
  • Yield: 1 Amazing Lemon Meringue Pie


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store in refrigerator for up to a week.
  3. Feel free to ask if you require clarifications!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan