How do you make lemon pie from scratch?

Making lemon pie from scratch involves three main parts: the crust, lemon filling, and meringue topping. Start with a pre-baked 9-inch pie crust—use store-bought or mix 1 1/4 cups graham cracker crumbs, 1/4 cup melted butter, and 2 tbsp sugar, then press into a pan and bake at 350°F for 10 minutes. For the filling, whisk 1 cup sugar, 1/3 cup cornstarch, 1/4 tsp salt in a saucepan, then gradually add 1 1/2 cups water, 6 egg yolks, 2 tbsp butter, and 1/2 cup fresh lemon juice. Cook over medium heat until thickened (about 10 minutes), then pour into crust. For meringue, beat 6 egg whites with 1/4 tsp cream of tartar until foamy, add 1/2 cup sugar gradually, and whip to stiff peaks. Spread over filling, sealing edges, and bake at 350°F for 15 minutes until golden. Cool completely before slicing. Total time: 1 hour active, plus chilling. Serves 8.

What are the best ingredients for homemade lemon pie filling?

The key to tangy, creamy lemon pie filling is fresh ingredients: 1 cup granulated sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, 1 1/2 cups water, 6 large egg yolks (lightly beaten), 2 tablespoons unsalted butter, and 1/2 cup fresh lemon juice (from 3-4 lemons for bright flavor—avoid bottled). Zest from 1 lemon adds extra punch without bitterness. In a saucepan, mix dry ingredients, stir in water and yolks, then cook over medium heat, stirring constantly until bubbling and thick (about 8-10 minutes). Remove from heat, stir in butter, juice, and zest. This makes 2 1/2 cups filling for a 9-inch pie. For no-bake version, use sweetened condensed milk instead. Pro tip: Strain through a sieve for smoothness. This filling holds up well under meringue and chills in 2 hours.

How do you make perfect meringue for lemon pie?

Perfect meringue is glossy, stable, and golden-brown. Use 6 room-temperature egg whites (no yolk traces), 1/4 tsp cream of tartar, and 1/2 cup superfine sugar. In a clean, grease-free bowl, beat whites and cream of tartar on medium until foamy (1 minute). Gradually add sugar, 1 tbsp at a time, while beating on high for 5-7 minutes until stiff peaks form—rub a bit between fingers; it should feel smooth, not gritty. Spread immediately over warm lemon filling, creating peaks with a spatula and sealing to crust edges to prevent shrinkage. Bake at 350°F for 12-15 minutes until lightly browned. Cool at room temp 1 hour, then refrigerate. Avoid humidity for best results; store-bought meringue powder works if fresh eggs aren't available. This method yields a mile-high topping that doesn't weep.

Can you make lemon pie without eggs?

Yes, egg-free lemon pie is simple and vegan-friendly using a no-bake method. For the crust, mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted coconut oil, and 2 tbsp maple syrup; press into a 9-inch pan and chill 30 minutes. Filling: Blend 1 can (14 oz) full-fat coconut milk (chilled, use cream only), 1/2 cup fresh lemon juice, 1/3 cup agave or sugar, 2 tbsp cornstarch, 1 tsp lemon zest, and 1/4 cup vegan butter. Heat in saucepan until thickened (5-7 minutes), pour into crust, and chill 4 hours. Top with whipped coconut cream or dairy-free meringue (aquafaba whipped with sugar). It sets firmly and tastes zesty. Nutrition perk: Lower calories than classic (about 250 per slice). Great for allergies; lasts 5 days in fridge.

How long does homemade lemon pie last and how to store it?

Homemade lemon pie lasts 3-5 days in the fridge when covered loosely with plastic wrap or in an airtight container—avoid full seal to prevent soggy meringue. For best texture, store at 35-40°F; the meringue may soften after day 2 but filling stays fresh. Freezing works for up to 2 months: wrap tightly in plastic and foil, freeze whole or sliced. Thaw overnight in fridge; meringue might weep slightly, so refresh with a kitchen torch. Don't leave at room temp over 2 hours to avoid bacterial growth from eggs. Pro tip: Label with date. If making ahead, prepare crust and filling day before, add meringue just before serving. Always check for off smells or sliminess before eating. Yields 8 servings safely.

Lemon Pie Recipe: Make Creamy Simple Tangy Delight at Home

Name: Lemon Pie
Prep time: 4 h 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: – 1 1/4 cups graham cracker crumbs for forming the crunchy base that holds the filling; – 1/4 cup melted butter for binding the crust for structure and rich flavor; – 2 tbsp sugar for sweetening the crust lightly to complement the tang; – 1 cup granulated sugar for thickening and sweetening the creamy filling; – 1/3 cup cornstarch for creating the smooth, pudding-like consistency; – 1/4 tsp salt for balancing sweetness for depth; – 1 1/2 cups water for forming the base liquid for cooking the filling; – 6 large egg yolks, lightly beaten for adding richness and helping set the filling; – 2 tbsp unsalted butter for bringing silkiness to the warm filling; – 1/2 cup fresh lemon juice (from 3-4 lemons) for delivering bright, tangy punch central to the lemon pie; – Zest from 1 lemon for boosting citrus aroma without overpowering; – 6 egg whites, room temperature for whipping into stable meringue topping; – 1/4 tsp cream of tartar for stabilizing egg whites for glossy peaks; – 1/2 cup superfine sugar for sweetening meringue smoothly without graininess

Description

🍋 Indulge in silky creamy lemon pie with zesty tang balancing sweet richness—refreshing dessert that chills to perfection without oven time.
🥧 Simple 5-ingredient wonder ideal for summer gatherings or weeknights, make-ahead crowd-pleaser sets firm for easy slicing and serving.

Ingredients

– 1 1/4 cups graham cracker crumbs for forming the crunchy base that holds the filling

– 1/4 cup melted butter for binding the crust for structure and rich flavor

– 2 tbsp sugar for sweetening the crust lightly to complement the tang

– 1 cup granulated sugar for thickening and sweetening the creamy filling

– 1/3 cup cornstarch for creating the smooth, pudding-like consistency

– 1/4 tsp salt for balancing sweetness for depth

– 1 1/2 cups water for forming the base liquid for cooking the filling

– 6 large egg yolks, lightly beaten for adding richness and helping set the filling

– 2 tbsp unsalted butter for bringing silkiness to the warm filling

– 1/2 cup fresh lemon juice (from 3-4 lemons) for delivering bright, tangy punch central to the lemon pie

– Zest from 1 lemon for boosting citrus aroma without overpowering

– 6 egg whites, room temperature for whipping into stable meringue topping

– 1/4 tsp cream of tartar for stabilizing egg whites for glossy peaks

– 1/2 cup superfine sugar for sweetening meringue smoothly without graininess

Instructions

1-First Step: Preheat your oven to 350°F. Mix 1 1/4 cups graham cracker crumbs, 1/4 cup melted butter, and 2 tbsp sugar in a bowl until it resembles wet sand. Press firmly into a 9-inch pie pan, covering bottom and sides evenly. Bake for 10 minutes until set and golden. Cool on a wire rack while making filling. This simple crust works for any lemon pie recipe.

2-Second Step: In a saucepan, whisk 1 cup sugar, 1/3 cup cornstarch, and 1/4 tsp salt. Gradually stir in 1 1/2 cups water and 6 lightly beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens, about 8-10 minutes. Remove from heat. Stir in 2 tbsp unsalted butter, 1/2 cup fresh lemon juice, and zest from 1 lemon. For smoothness, strain through a sieve. This creamy lemon pie filling pours beautifully into the crust. Pour immediately into the cooled crust. For low-calorie, use half the yolks.

3-Third Step: In a clean bowl, beat 6 room-temperature egg whites and 1/4 tsp cream of tartar on medium speed until foamy, about 1 minute. Gradually add 1/2 cup superfine sugar, 1 tbsp at a time, beating on high until stiff peaks form (5-7 minutes). Test by rubbing between fingers; it should feel smooth. Spread meringue over warm filling, sealing edges to crust to avoid shrinkage. Create peaks with a spatula for pretty presentation.

4-Fourth Step: Bake at 350°F for 12-15 minutes until meringue turns golden brown. Cool at room temperature for 1 hour, then refrigerate for at least 2-4 hours to set. Total active time: 1 hour. Serves 8. This no-bake element in chilling makes it an easy lemon pie for beginners.

5-Final Step: Slice with a sharp knife dipped in hot water for clean cuts. Garnish with lemon slices or whipped cream. For vegan adaptation, follow egg-free filling: blend coconut cream, lemon juice, agave, cornstarch, zest, vegan butter; heat until thick, chill 4 hours. Top with aquafaba meringue. Gluten-free crust uses alternative flours. Enjoy this homemade creamy lemon pie fresh for best taste. Pair with coffee for busy mornings.

Notes

🍋 Use fresh lemons for brightest flavor and natural oils.
❄️ Chill overnight for best texture—firm yet creamy slice.
🥄 Soften cream cheese fully to avoid lumps in filling.

Prep Time: 15 minutes
Chilling: 4 hours
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35g
Sodium: 320mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 7g
Cholesterol: 50mg

Keywords: creamy lemon pie, simple lemon pie recipe, tangy lemon dessert, no bake lemon pie