Lemon Meringue Pie

This classic Lemon Meringue Pie recipe features a flaky buttery crust, a tangy lemon custard filling, and a cloud-like meringue topping. Learn how to make the perfect homemade Lemon Meringue Pie with step-by-step directions and baking tips for a bakery-quality finish.

Lemon Meringue Pie Recipe A Classic Dessert Full of Sunshine and Flavor

Lemon Meringue Pie is the epitome of comfort and elegance in a single dessert. It combines three irresistible textures a crisp, buttery crust, a luscious lemon curd filling bursting with citrusy flavor, and a soft, fluffy meringue that’s beautifully golden on top. Originating in the 19th century, this pie has remained a timeless favorite in American kitchens. Whether you’re preparing it for Sunday family dinners, holidays, or special celebrations, Lemon Meringue Pie adds a touch of sunshine to any table.

Why This Lemon Meringue Pie Recipe Works

Perfect Sweet-Tart Balance: The combination of fresh lemon juice, zest, and just the right amount of sugar creates a bright, refreshing flavor that’s never overly sweet.
Smooth and Silky Filling: Tempering the egg yolks ensures a creamy, lump-free lemon custard with a luscious, pudding-like texture.
Stable, Fluffy Meringue: Cream of tartar stabilizes the whipped egg whites, giving the meringue its glossy peaks and preventing it from collapsing or weeping.
Hot Filling Technique: Spreading the meringue over the hot lemon filling seals the layers together, avoiding separation and keeping the pie intact.
Golden, Lightly Crisp Top: Baking the meringue just until golden creates a beautiful contrast between the crisp surface and the soft interior.
Flaky, Prebaked Crust: Blind baking the crust before adding the filling ensures it stays crisp and buttery instead of soggy.
Balanced Texture: Each bite delivers a satisfying mix of crisp crust, silky lemon curd, and airy meringue for a complete sensory experience.
Proven Ratios: The tested balance of cornstarch, sugar, and lemon juice guarantees the perfect filling consistency—neither runny nor stiff.
Simple Ingredients, Elegant Results: Everyday pantry staples come together to make a dessert that looks and tastes bakery-quality.
Foolproof and Reliable: Step-by-step directions make this recipe easy to follow, ensuring perfect results for both beginners and seasoned bakers.

Ingredients

For the Pie Crust (Homemade or Store-Bought)

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
3–4 tablespoons ice water

(Alternatively, use 1 pre-made 9-inch pie crust.)

For the Lemon Filling

1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested (about ½ cup juice + 1 tablespoon zest)
2 tablespoons unsalted butter
4 large egg yolks, beaten

For the Meringue Topping

4 large egg whites (room temperature)
½ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract

Step-by-Step Directions

Step 1: Prepare the Pie Crust

Mix the dry ingredients: In a medium bowl, combine flour and salt.
Cut in the butter: Add cold butter cubes and use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs.
Add ice water: Gradually mix in water, one tablespoon at a time, until the dough comes together.
Chill: Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
Roll out and bake: Roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim the edges and crimp.
Blind bake: Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, remove the weights, and bake for another 10 minutes until golden brown. Let cool completely.

Step 2: Make the Lemon Filling

In a saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually add water, whisking until smooth.
Place over medium heat and cook until the mixture thickens and bubbles.
Stir in lemon juice, lemon zest, and butter.
In a separate bowl, beat egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper the eggs.
Slowly pour the egg mixture back into the saucepan, whisking constantly.
Continue cooking for 2–3 minutes until the filling is thick and glossy.
Remove from heat and pour the filling into the baked pie crust.

Step 3: Prepare the Meringue

In a clean, dry mixing bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy.
Beat in vanilla extract.

Step 4: Assemble the Pie

Spread the meringue over the hot lemon filling, ensuring it touches the crust to seal the edges (this prevents shrinking).
Use a spatula to create decorative peaks.

Step 5: Bake the Pie

Bake in a preheated 350°F (175°C) oven for 10–12 minutes or until the meringue is golden brown.
Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

Tips for Perfect Lemon Meringue Pie

Use fresh lemons: Fresh juice and zest provide vibrant citrus flavor unmatched by bottled lemon juice.
Seal the meringue properly: Always spread meringue over hot filling this helps it stick and prevents weeping.
Avoid overbaking: Watch the meringue carefully; once it turns golden, remove it from the oven immediately.
Chill before slicing: Allow enough chilling time for clean slices.
Use a stainless-steel bowl: When whipping egg whites, ensure no grease or yolk touches them; it will prevent proper stiff peaks.

Storage Instructions

Refrigeration: Store leftover pie in the refrigerator, covered loosely with plastic wrap, for up to 3 days.
Avoid freezing: Freezing may ruin the meringue texture.

Serving Suggestions

Serve your Lemon Meringue Pie chilled, with a touch of whipped cream on the side if desired. It pairs beautifully with hot tea, iced coffee, or a glass of sparkling lemonade.

For an elegant touch, garnish with thin lemon slices or a dusting of powdered sugar before serving.

Variations

Coconut Lemon Meringue Pie: Add ½ cup shredded coconut to the filling for a tropical twist.
Mini Lemon Meringue Tarts: Use muffin tins for personal-sized portions.
Gluten-Free Version: Substitute a gluten-free crust made from almond flour and butter.
Lime or Orange Meringue Pie: Replace lemon juice with lime or orange juice for a flavor change.

Common Questions

Q: Why does my meringue “weep” or form water droplets?

A: Meringue can weep if undercooked or if humidity is high. To prevent this, ensure it’s baked long enough to set the egg whites and spread it over the hot filling.

Q: Can I use a store-bought crust?

A: Absolutely. A pre-made crust saves time and still tastes delicious when baked correctly.

Q: Can I make the pie ahead of time?

A: You can prepare the crust and filling in advance, but it’s best to add and bake the meringue the day of serving for best texture.

Nutritional Information (Per Slice)

Calories: 310
Fat: 14g
Carbohydrates: 40g
Protein: 5g
Sugars: 29g

Conclusion

This Classic Lemon Meringue Pie recipe delivers everything a dessert lover craves a crisp crust, silky lemon filling, and soft meringue topping. Each bite balances sweet and tart flavors, making it a delightful ending to any meal.

Whether you’re an experienced baker or a beginner, this step-by-step guide ensures your pie turns out picture-perfect every time.