Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie -- even if it's just a weeknight dessert.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.

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  • Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).

  • Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

Reviews (26)

274 Ratings
  • 5 star values: 60
  • 4 star values: 74
  • 3 star values: 89
  • 2 star values: 33
  • 1 star values: 18
Rating: 1.0 stars
01/11/2020
Totally embarrassing when I served this at a party. It never set. My French friend said it’s impossible to set if the corn starch is not cooked. I would leave the salt out of the meringue, too salty.
Rating: Unrated
11/05/2019
Never heard of cooling curd. I always put the yolks into the curd. Then whipped the whites to a stiff peak adding the sugar T spoon at a time. Betty Crocker cookbook recipe! No fail
Rating: 4 stars
02/13/2019
I, too, made this pie because I had a bag of lemons in the fridge and I needed a pie for dessert. I’m glad I read the reviews-several were very helpful. 1-read the entire recipe(both of them) first. Gather all of the ingredients. 2. Pie shell only takes about 15 minutes in a 400 degree oven. 3.The curd definitely needs to reach 180 degrees before it starts to thicken, then keep at 180 for a minute or two-this actually cooks the cornstarch. 4. Be sure to completely cool the filled pie before adding meringue. We enjoyed every crumb. Martha’s recipes are delicious if you follow the directions.
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Rating: 5 stars
09/15/2018
Made this pie because I had a bunch of lemons and it turned out beautiful. I used a heaping tablespoon of lemon zest in the lemon curd. Next time I would probably cut back on the amount of corn starch in the lemon curd and will probably leave the salt out of the meringue. I whipped the meringue until it began to look solid with bubbles then started adding the sugar a spoonful at a time and it was nice and glossy even after it was browned in the oven. Hard to find a dessert that makes everyone happy and they all loved it.
Rating: 3 stars
06/16/2018
The pie is 5 stars, but the instructions are a 1. I agree that this recipe is confusing and hard to follow. I’ve made a few pies in my life, so I waded through in spite of them. The lemon curd must come up to a boil, despite the misleading instructions, or it will not thicken. Stir constantly until it starts to bubble and thicken, then remove from heat. I agree that it does not take 45 minutes to bake a pie shell. All in all, of all the lemon meringue pie recipes in the world, there is just no reason to make this one.
Rating: Unrated
06/18/2017
My mother always told me that if you can read you can cook. Granted this recipe would have been easier to follow had it been 1 recipe - not divided with a link, but it seems most of the comments have shown a lack of reading the recipe throughly before starting. I have Chemo brain so I always read a recipe twice, gather what I need and reread it to see if it makes sense. I've completed this pie for the first time and it came out simply marvelous! Thank you
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Rating: Unrated
03/14/2017
Where is the lemons and the butter
Rating: 5 stars
04/29/2016
I've made this multiple times, its my go to lemon meringue recipe. I love the lemon zest in the curd. My family loves it and my friend who doesnt like Lemon Meringue, loves this pie. :D
Rating: Unrated
03/27/2016
I am unclear as to step 2's instructions. I made the curd and then in step 2 it says to add the corn starch and water to the curd mixture and mentions butter as in step one, but butter is not listed in the ingredient list for the pie. I ended up adding the water and corn starch as instructed and the filling turned out very runny. Was I supposed to add more butter. I find the instructions very frustrating.
Rating: 5 stars
11/28/2015
I have successfully made this pie alot. However, a few unpublished tips have ensured my success. The lemon curd needs to get to 180°for a full min or it will not set. Critical for high altitude. (I live at 5000 ft.) My merengue needs help to stabilize from about 1/4 to1/2 tsp cream of tartar. The merengue has to be sealed to the crust (no gaps) or it will shrink and can run, ruining the crust. Also weeping can be helped by dusting curd with cream of tartar before topping it with merengue.
Rating: 1 stars
07/21/2015
This recipe gets an F. After baking with the meringue, the entire pie melted with liquid egg white leaking over the edges. No way could I serve this soup to anyone. Terrible waste of time and money. Something is missing from the ingredients or instructions. Fix this recipe or delete it.
Rating: 1 stars
04/06/2014
This recipe is not good, when I made the curd, it had a wierd flavor (very "metalic"). The pie crust was very good, but, when I made the meringue, it wouldn't set, so I added a bit more suger and only then it looked like meringue. The results you get after a night in the fridge: 1. The meringue looked wierd and got a "foamy layer" to it and once again, the flavor wasn't very good. 2. The curd: the liquid in the curd seperated from everything else, so the liquids ruind the dough' what a waste!
Rating: 1 stars
04/06/2014
this recipe is not good, when I made the curd, it had a wierd flavor (very "metalic"). The pie crust was very good, but, when I made the meringue, it wouldn't set, so I added a bit more suger and only then it looked like meringue. The results you get after a night in the fridge: 1. The meringue looked wierd and got a "foamy layer" to it and once again, the flavor wasn't very good. 2. The curd: the liquid in the curd seperated from everything elde, so the liquids ruind the dough' what a waste!
Rating: Unrated
11/28/2013
This was terrible. The curd wouldn't set, and the meringue recipe just didn't come out. I looked around the internet and every other recipe was different from this one and took much less time.
Rating: 4 stars
06/12/2013
I've never made this pie before but I can honestly say with careful reading, a bucket load of commonsense and the help of your amazingly easy recepie my pie is perfect! I've been watching Martha since I was little a true fan would know to keep the pie refrigerated. An persons with commonsense would know to read the directions thoroughly. Wish I could post a picture of my masterpiece a la Martha!
Rating: Unrated
04/23/2013
Well the taste is very nice however because of the links I missed the step where I was to add the cornstarch to the curd. Whoops, went through with the rest of the pie and it looked great, until I cut into it and a clear liquid was spilling out. Still tried it and it tasted fine, just looked funny, which was a shame because it would have made for a beautiful pie had it held together. Please lady Martha just include all the recipes on one page! Way less room for error.
Rating: Unrated
04/22/2013
How can you make a pie crust without any flour??
Rating: Unrated
03/30/2013
All went seemingly well until the end. Because I've never made one of these, instructions to the effect that once the meringue was browned, it should have been cooled and placed back in the refrigerator until being served may have saved this pie. I've since learned this curd DOES NOT remain stable at room temperature. My meringue didn't weep but my curd cried buckets!
Rating: 4 stars
03/02/2012
Curd set like a charm. Links work fine. Taste was spot on. I followed different cooking instructions for baking the crust, as 45min did seem strange. Major complaint was going back and forth between three web pages to use the crust, curd, and meringue recipes, especially since there were some crust and curd instructions on the meringue page, so you had to switch pages repeatedly--an unnecessary hassle I haven't had to deal with on other websites. Turned out well though.
Rating: Unrated
05/07/2011
If you follow the lemon curd link there is no step 2 to follow. Please rewrite the directions!
Rating: Unrated
05/07/2011
If you follow the link to the lemon curd there is no step 2 to follow. Please rewrite these directions!
Rating: Unrated
04/02/2011
Isn't 45min for the crust along time?
Rating: Unrated
03/11/2011
WHAT IF YOU'VE ALREADY MADE THE CURD AND HAVE LEFT OVER FROM A DIFFERENT RECIPE (LEMON MERINGUE CUPCAKES). WHAT DO I DO? CAN I JUST BACK THE TART AND THEN WARM UP THE CURD AND THEN SPREAD IT AROUND OR DO I HAVE TO MAKE ANOTHER BATCH?
Rating: Unrated
01/29/2011
I MADE THIS RECIPE FROM THE EVERYDAY FOOD MAGAZINE, SEPT 09 AND IT WAS EXCELLENT.I CANNOT LOCATE MY MAGAZINE.
Rating: Unrated
01/17/2011
I too followed this recipe, and the filling DID NOT SET. I even made it twice because I thought "There's no way Martha's recipe is wrong." I had to throw everything away. What a waste of 16 eggs. I really wish someone actually made this BEFORE posting this recipe. As a subscriber, I am really disappointed.
Rating: Unrated
01/09/2011
I followed this recipe to a "T" and got a drippy meringue in between layers. When I searched to find out why it was happening, it was because the lemon curd wasn't warm enough and the meringue separated from the curd. The curd must not be cool when the meringue is piled on.
Rating: Unrated
01/09/2011
I followed this recipe to a "T" and got a drippy meringue in between layers. When I searched to find out why it was happening, it was because the lemon curd wasn't warm enough and the meringue separated from the curd. The curd must not be cool when the meringue is piled on.