Lemon Meringue Pie from scratch with an easy to make weep free meringue recipe is the best pie for dessert from Serena Bakes Simply From Scratch.


  • 1 Baked Flaky Pie Crust
Tangy Lemon Filling
  • 1 1/3 cup Granulated Sugar
  • 1/3 cup Cornstarch
  • 2/3 cup Milk
  • 1/2 cup Water
  • 2/3 cup Fresh Squeezed Lemon Juice
  • 1 tablespoon Lemon Zest
  • 5 whole Egg Yolks, Whisk Together
  • 2 tablespoons Butter
  • 1/2 teaspoon Vanilla
Weep Free Meringue
  • 1 tablespoon Cornstarch
  • 1 tablespoon Sugar
  • 1/3 cup Water
  • 5 whole Egg Whites, Make sure no yolk
  • 1/4 teaspoon Cream Of Tartar
  • 1 teaspoon Vanilla
  • 1/2 cup Granulated Sugar


How to cook Lemon Meringue Pie Recipe
  1. Preheat oven to 325 degrees.
Tangy Lemon Filling
  1. In a medium sized saucepan combine 1 1/3 cup sugar, and 1/3 cup cornstarch, until well combined. Slowly stir in milk, lemon juice, and 1/2 cup water to prevent lumps.
  2. Add lemon zest, and bring to a boil. Stir while cooking, until mixture starts to thicken.
  3. Whisk 1/4 cup at a time of lemon mixture into egg yolks, until 1 cup of lemon mixture has been added. Add egg yolk mixture back into lemon mixture. Stir while returning to a boil. Cook an additional 1-2 minutes, until mixture is thickened. Remove from heat. Whisk in butter, and vanilla.
  4. Pour mixture into baked pie crust, and set aside.
Weep Free Meringue
  1. In a small saucepan combine 1 tablespoon cornstarch, and 1 tablespoon sugar, until well combined. Slowly pour in 1/3 cup water to prevent lumps. Cook over medium heat, and bring to a boil. Cook for 20 seconds once boiling. Remove from heat to cool.
  2. Beat egg whites, cream of tartar, and vanilla together, until soft peaks form.
  3. Slowly add 1/2 cup sugar while beating. Beat until stiff peaks form, and mixture becomes glossy.
  4. On low speed mix in 1 tablespoon of cooked cornstarch mixture at a time, until all cornstarch mixture is incorporated. Mix until well combined.
  5. Mound meringue mixture over pie, and anchor into the edge of pie crust to prevent shrinking. Use the back of spoon to form small peaks all over pie.
  6. Bake in preheated oven for 18-25 minutes, until lightly brown on top.
  7. Cool pie completely before slicing, or refrigerate for 6 hours, or until cold for best flavor before slicing.






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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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