For best results, use fresh lemon juice and zest. Ensure your egg whites are at room temperature for a fluffier meringue. If you don't have a pre-baked pie crust, you can use a graham cracker crust or make your own shortcrust pastry. If the meringue starts to brown too quickly under the broiler, lower the oven rack or reduce the broiling time.
Classic Lemon Pie
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS19
Indulge in the tangy allure of our Classic Lemon Pie. A symphony of sweet and citrus, this pie boasts a creamy, lemon-infused custard nestled in a flaky crust, crowned with a billowy meringue. Prepare to be transported to dessert heaven!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol107 mg
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Fiber0 g
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Protein5 g
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Saturated Fat10 g
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Sodium154 mg
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Sugar36 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Lemon Filling: In a medium saucepan, whisk together white sugar, milk, melted butter, lemon juice, egg yolks, cornstarch, and lemon zest. (2 minutes)
02
StepCook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 15-20 minutes.
03
StepRemove the saucepan from heat, cover, and let the lemon filling cool for approximately 30 minutes.
04
StepGently fold in the sour cream until well combined. Pour the lemon filling into the pre-baked pie crust.
05
StepChill in the refrigerator for a minimum of 2 hours to allow the filling to set completely.
06
StepPrepare the Meringue: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks begin to form. (3 minutes)
07
StepGradually add the sugar and cornstarch, continuing to beat until stiff, glossy peaks form. Ensure the meringue is firm enough to hold its shape.
08
StepSpread the meringue evenly over the chilled lemon filling, making sure to seal it to the edges of the crust to prevent shrinking.
09
StepBroil the Pie: Position an oven rack about 6 inches from the broiler and preheat the broiler on high.
10
StepBroil the pie until the meringue is lightly browned and golden, approximately 5-7 minutes. Watch closely to prevent burning.
11
StepRemove from the oven and let cool slightly before serving. Enjoy!
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RECIPE REVIEWS
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Gordon Herzog
Jun 29, 2025Be careful not to over-broil the meringue! I learned that lesson the hard way. Keep a close eye on it.
Sophia Howellhills
Jun 17, 2025I love the balance of sweet and tart in this recipe!
Linwood Ohara
Jun 13, 2025Freezing the crust for 15 minutes before baking helped prevent it from shrinking in the oven.
Darrel Crooks
Jun 4, 2025This pie is absolutely divine! The lemon filling is perfectly tart and creamy, and the meringue is light and airy.
Daisha Rohan
Jun 1, 2025I found that using Meyer lemons gave the filling a slightly sweeter, more floral flavor. Highly recommend trying it!
Meta Littel
May 24, 2025I've made this recipe several times, and it's always a crowd-pleaser. The sour cream adds a wonderful tang to the filling.
Derick Schinner
May 11, 2025The pie was so good, that I almost ate the whole thing in one sitting.
Crystal Johnson
May 7, 2025I substituted the sour cream with greek yogurt and it still tasted great!
Miguel Lakin
Apr 28, 2025The instructions are very clear and easy to follow. My meringue turned out perfectly thanks to the tip about sealing it to the crust!
Colby Schowalter
Apr 24, 2025This has become my go-to recipe for lemon pie!