This Lemon Meringue Pie strikes the perfect balance between sweet and tart, creamy and crisp. The vibrant lemon filling is smooth and tangy, the meringue is light and cloud-like, and the homemade crust provides a tender yet sturdy base. Not only is it delicious, but it’s also visually stunning and satisfying to make from scratch. It’s a dessert that feels both nostalgic and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
All-purpose flour
Unsalted butter (cold and cubed)
Salt
Sugar
Ice water
For the lemon filling:
Egg yolks
Sugar
Cornstarch
Water
Fresh lemon juice
Lemon zest
Unsalted butter
For the meringue:
Egg whites
Cream of tartar
Sugar
Vanilla extract (optional)
Directions
Make the crust:
Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
Add ice water gradually and mix until the dough comes together.
Shape into a disk, wrap, and chill for 30 minutes.
Roll out the dough and place it in a 9-inch pie dish. Trim and crimp edges.
Prick the bottom with a fork, line with parchment, and fill with pie weights.
Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 10 minutes until golden. Cool completely.
Make the lemon filling:
In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring until thickened and translucent.
Temper the egg yolks by adding a bit of the hot mixture, then return it all to the pan. Cook for 2–3 minutes more.
Remove from heat and stir in lemon juice, zest, and butter until smooth.
Pour filling into the cooled crust.
Make the meringue:
Beat egg whites and cream of tartar on medium-high until soft peaks form.
Gradually add sugar and continue beating until stiff, glossy peaks form.
Spread meringue over the hot filling, sealing it to the crust edges to prevent shrinking.
Use a spatula to create peaks and swirls.
Bake:
Bake at 350°F (175°C) for 15–18 minutes until the meringue is golden.
Cool at room temperature, then refrigerate for at least 4 hours before slicing.
Servings and timing
This recipe makes one 9-inch pie, serving 8–10 people. Total time is about 1 hour and 30 minutes, including 30 minutes for crust prep, 30 minutes for filling and meringue, and 20–30 minutes for baking. Additional chilling time is recommended before serving.
Variations
Graham Cracker Crust: Substitute the pie dough with a graham cracker crust for a different texture and flavor.
Toasted Coconut Meringue: Fold toasted shredded coconut into the meringue for a tropical twist.
Meyer Lemon Version: Use Meyer lemons for a slightly sweeter, floral flavor.
Mini Lemon Meringue Pies: Use mini tart pans or a muffin tin for individual servings.
Lemon-Lime Pie: Add lime juice and zest for a citrus medley.
Storage/Reheating
Store leftover pie in the refrigerator, loosely covered, for up to 3 days. Do not freeze, as the meringue will become rubbery and separate. This pie is best enjoyed cold or at room temperature. Do not reheat, as the meringue is delicate and may weep or collapse.
FAQs
Why does my meringue weep or shrink?
Weeping happens when the meringue doesn’t fully adhere to the filling or isn’t baked long enough. Always spread meringue over hot filling and seal it to the crust edges before baking.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor and brightness. Bottled juice may taste flat.
Do I have to blind bake the crust?
Yes, blind baking is essential to ensure the crust stays crisp and doesn’t get soggy under the lemon filling.
How do I make stiff peaks for the meringue?
Use clean, grease-free equipment and beat the egg whites until they hold firm peaks when the beaters are lifted.
Can I use a store-bought crust?
Yes, a pre-made crust can be used for convenience, though homemade gives the best flavor and texture.
Can I make lemon meringue pie ahead of time?
It’s best served the day it’s made, but you can prepare it up to 1 day ahead. Refrigerate uncovered until ready to serve.
How do I cut clean slices?
Use a sharp knife dipped in hot water and wiped clean between slices for neat cuts.
Can I use cornstarch substitutes?
Arrowroot or tapioca starch may work, but cornstarch gives the best texture for the lemon filling.
Why is my filling runny?
Undercooking the filling or not using enough thickener can cause this. Be sure it’s fully thickened before removing from heat.
Can I make this pie without meringue?
Yes, you can top it with whipped cream instead for a lemon cream pie version.
Conclusion
Classic Lemon Meringue Pie is a timeless dessert that dazzles with its tart, creamy filling and light, toasted meringue topping. Whether you’re serving it for a special occasion or simply to satisfy a citrus craving, this pie delivers impressive flavor and presentation. With the perfect balance of sweet and tangy, it’s a must-have recipe for every dessert lover.
Classic Lemon Meringue Pie is a bright and elegant dessert made with a flaky crust, smooth and tangy lemon filling, and fluffy, golden meringue topping. It’s a timeless favorite perfect for special occasions or a citrusy treat anytime.
Ingredients
For the crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 tsp salt
1 tbsp sugar
3–4 tbsp ice water
For the lemon filling:
4 large egg yolks
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups water
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tbsp lemon zest
2 tbsp unsalted butter
For the meringue:
4 large egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/2 tsp vanilla extract (optional)
Instructions
Make the crust: In a bowl, combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
Roll dough out and fit into a 9-inch pie dish. Trim and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10 more minutes until golden. Cool completely.
Make the lemon filling: In a saucepan, whisk sugar, cornstarch, and water. Cook over medium heat until thick and translucent. Slowly whisk some of the hot mixture into the egg yolks to temper, then return all to the pan. Cook 2–3 more minutes, stirring constantly. Remove from heat and stir in lemon juice, zest, and butter until smooth. Pour filling into baked crust while hot.
Make the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Beat in vanilla if using.
Spread meringue over the hot lemon filling, sealing it to the crust edges. Use a spatula to create swirls or peaks.
Bake at 350°F (175°C) for 15–18 minutes until meringue is golden brown. Cool at room temperature, then refrigerate for at least 4 hours before slicing.
Notes
Always spread meringue over hot filling to help it adhere and prevent weeping.For neat slices, dip a sharp knife in hot water and wipe clean between cuts.Use fresh lemon juice for best flavor—bottled juice lacks brightness.Do not freeze this pie—meringue will weep and separate.Best enjoyed within 1–2 days for ideal texture.
