Lemon Meringue Pie

There’s something undeniably enchanting about the classic lemon meringue pie. It’s a dance of flavors and textures, where the tartness of lemon curd meets the sweet, airy kiss of meringue. Each bite is a delightful contrast, a harmony of opposites. This isn’t just a dessert; it’s a culinary experience, a testament to the magic that happens when simple ingredients are transformed with love and skill.

Now, imagine bringing this iconic dessert to life in your own kitchen. The process is a journey, one that’s both challenging and rewarding. From the flaky, buttery crust to the zesty lemon filling, and finally, the crowning glory of a perfectly toasted meringue – each step is a chapter in this delicious story. Ready to embark on this baking adventure? The full recipe awaits below, promising to guide you to a show-stopping dessert that’s sure to impress.

Lemon Meringue Pie

What You’ll Need for This Recipe

Homemade Pie Crust: The foundation of our pie, it’s all about texture and taste. A good crust is flaky, buttery, and just the right thickness. It’s the unsung hero that holds everything together. Whether you’re a seasoned baker or a newbie, making your pie crust from scratch is a game-changer.

Egg Yolks: These are crucial for the lemon filling, lending it richness and a velvety texture. The yolks act as a thickening agent, creating that luscious, creamy consistency we all crave in a lemon pie. Remember, freshness is key for the best flavor!

Water: It might seem simple, but water is essential in achieving the right consistency for your lemon filling. It’s the base that carries all the other flavors, blending them harmoniously.

Granulated Sugar: Sweetness is a must in any dessert, and granulated sugar does the job perfectly here. It balances the tartness of the lemon, ensuring your pie is delightfully sweet but not overwhelmingly so.

Cornstarch: The thickener that makes the lemon filling stable and sliceable. Cornstarch is the secret to that picture-perfect slice that holds its shape, making your pie not just tasty but also visually appealing.

Salt: Just a pinch, but it makes a world of difference. Salt enhances all the other flavors, making the lemon zestier and the sweetness more profound.

Fresh Lemon Juice & Zest: The stars of the show! Fresh lemon juice provides that bright, tangy flavor, while the zest adds an aromatic depth. Together, they create a filling that’s bursting with fresh, citrusy goodness.

Unsalted Butter: It adds richness and smoothness to the filling, rounding out the flavors beautifully. Plus, it gives the filling that glossy, tempting sheen.

Egg Whites: For the meringue, egg whites are whipped into soft, cloud-like peaks. They’re the base of that fluffy, light-as-air topping that’s so characteristic of a lemon meringue pie.

Cream of Tartar: A pinch stabilizes the egg whites, helping them hold their shape and volume. It’s the secret to a meringue that’s stiff and glossy, not weepy or flat.

More Granulated Sugar for Meringue: This is what sweetens your meringue and gives it that crisp, sugary crust. It’s the final touch that makes the meringue irresistible.

A Dash More Salt for Meringue: Just like in the filling, a little salt in the meringue enhances its sweetness and complements the tart lemon flavor.

How to Make Lemon Meringue Pie

Prep the Pie Crust: Start your pie journey with the crust. Roll out your homemade dough and fit it into a 9-inch pie dish. Remember, the crust is the base of your pie story, so give it the attention it deserves. Blind bake it at 375°F (190°C), creating a crisp foundation that’s ready for its lemony filling.

Lower the Heat: Once your crust is partially baked, a crucial step, lower your oven’s temperature to 350°F (177°C). This sets the stage for the filling and meringue to bake to perfection.

Whisk the Egg Yolks: In a medium bowl, whisk those egg yolks. They’re about to become part of something bigger, something delicious. Set them aside, as they’ll soon join the lemon mixture.

Create the Lemon Filling: In a saucepan, mix water, sugar, cornstarch, salt, lemon juice, and zest. Cook this blend over medium heat. Watch as it transforms from thin and cloudy to thick and bubbly. This is where the magic starts.

Temper the Egg Yolks: Now, temper those yolks. Slowly add some of the hot lemon mixture to them. Then, with equal care, whisk the tempered yolks back into the saucepan. This step is all about balance and precision.

Thicken the Filling: Bring the mixture back to medium heat. Wait for it to thicken and bubble. Then, off the heat, whisk in the butter. Your filling should now be creamy and irresistible.

Fill the Crust: Pour this luscious lemon filling into your pre-baked crust. It’s starting to look like a pie now, isn’t it? But wait, there’s more.

Make the Meringue: Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and salt, beating until stiff peaks form. This meringue is the fluffy cloud that’ll sit atop your pie.

Top with Meringue: Spread the meringue over the filling, all the way to the edges. This seals in the filling and prevents weeping. It’s also your chance to be artistic – make those peaks and swirls!

Bake Again: Place the pie on the lowest oven rack. Bake for 20-25 minutes. Watch as the meringue turns golden, a sign of a job well done.

Cool, Then Chill: Let the pie cool at room temperature for an hour. Then, into the fridge it goes for at least 4 hours. This patience is crucial. It’s what turns a good pie into a great one.

And there you have it! Follow these steps, and you’re on your way to creating a lemon meringue pie that’s as beautiful as it is delicious. Happy baking!

What We Love About This Recipe

What’s not to love about this lemon meringue pie? First off, it’s the balance of flavors. The tartness of the lemon filling cuts through the sweetness of the meringue, creating a symphony in every bite. It’s like a burst of sunshine on a cloudy day, brightening your palate and mood. This contrast isn’t just tasty; it’s thrilling.

Then, there’s the texture play. The crust, oh, the crust! It’s flaky and buttery, a perfect base that stands up to the creamy filling. And the meringue? It’s like eating a cloud, if clouds were sweet and toasted to perfection. The combination of the smooth filling and the airy meringue atop the sturdy crust is a textural masterpiece.

But what truly sets this recipe apart is its approachability. Yes, it looks and tastes gourmet, but the steps are so well explained, it’s like having a baking mentor in the kitchen with you. This recipe demystifies a classic, making it accessible to bakers of all levels. It’s not just a recipe; it’s a baking lesson wrapped in a delicious package. If you’re looking for more lemony delights, check out our Homemade Sweet & Sour Canned Lemon Pickle, a perfect accompaniment to any meal.

In essence, this lemon meringue pie is a celebration. It’s a celebration of flavors, textures, and the joy of baking. Whether it’s for a special occasion or a regular day, it brings a touch of elegance to the table. It’s a reminder that sometimes, the simplest things – like a homemade pie – can be the most extraordinary.

Recipe Variations for Lemon Meringue Pie

Graham Cracker Crust: Swap out the traditional pie crust for a graham cracker base. It adds a sweet, crumbly twist that pairs wonderfully with the lemon filling. Plus, it’s a time-saver!

Lime Meringue Pie: Feeling adventurous? Replace lemon juice and zest with lime for a tropical twist. Lime brings a unique zing, creating a pie that’s both familiar and excitingly different.

Orange Meringue Pie: For a sweeter, less tart variation, try using orange juice and zest. It’s a delightful change that offers a softer citrus note, perfect for those who prefer a milder tang.

Coconut Meringue: Add a sprinkle of toasted coconut flakes to your meringue before baking. This not only adds a lovely texture but also infuses a subtle coconut flavor, enhancing the overall tropical vibe.

Berry Compote Layer: Before adding the lemon filling, spread a thin layer of berry compote over the crust. This adds a burst of berry flavor and a beautiful color contrast. Think raspberries or blueberries for a start!

Chocolate Ganache Bottom: For a decadent twist, spread a thin layer of chocolate ganache on the bottom of the crust before adding the lemon filling. Chocolate and lemon are a surprisingly delightful duo.

Meringue Flavors: Infuse your meringue with a hint of vanilla or almond extract for an aromatic twist. These subtle flavors can elevate the meringue without overpowering the lemon.

Mini Lemon Meringue Pies: Make individual servings using muffin tins. They’re perfect for parties and ensure everyone gets a beautifully presented mini pie.

Each of these variations brings its own charm to the classic lemon meringue pie, allowing you to tailor the recipe to your taste or occasion. And if you’re in the mood for another type of salad that goes well with this dessert, our Chicken Salad Chick Pasta Salad is a must-try. It’s a refreshing and flavorful option that complements the lemon meringue pie beautifully.

Lemon Meringue Pie

Pairing and Serving Suggestions for Lemon Meringue Pie

Fresh Berries on the Side: Serve your pie with a side of fresh berries. The natural sweetness and slight tartness of berries like strawberries or raspberries complement the zesty lemon flavor beautifully.

Whipped Cream Dollop: A dollop of lightly sweetened whipped cream on top adds a creamy texture. It’s a classic addition that balances the tartness of the lemon.

Mint Garnish: A few fresh mint leaves can add a refreshing touch. Not only do they enhance the presentation, but they also offer a subtle, fresh flavor that pairs well with lemon.

Coffee or Tea: Pair your pie with a hot cup of coffee or tea. The bitterness of coffee or the mildness of tea makes a great contrast to the sweet and tart pie.

Sparkling Wine: For a more celebratory occasion, sparkling wine is a fantastic pairing. Its effervescence and slight sweetness complement the pie’s flavors, making for a sophisticated combination.

Lemon Sorbet: For an extra lemony dessert, serve a small scoop of lemon sorbet alongside the pie. It intensifies the citrus flavor and adds a different texture.

Almond Slivers: Sprinkle toasted almond slivers over the pie for a nutty crunch. This adds a delightful texture contrast and a hint of nutty flavor.

Vanilla Ice Cream: A scoop of vanilla ice cream on the side is always a hit. Its creamy sweetness pairs wonderfully with the tangy lemon and creates a delightful temperature contrast.

Each of these suggestions is designed to enhance your lemon meringue pie experience, adding layers of flavor, texture, and enjoyment. Enjoy experimenting with these pairings!

FAQ – Lemon Meringue Pie

Can I make the lemon meringue pie a day ahead?

Absolutely! You can prepare the crust and lemon filling a day in advance. However, I recommend adding the meringue topping on the day you plan to serve it. This ensures the meringue stays fluffy and picture-perfect.

What’s the secret to preventing a weepy meringue?

The key is to spread the meringue on the hot lemon filling. This helps to cook the bottom of the meringue, reducing the risk of weeping. Also, ensure your egg whites are at room temperature and add sugar only after soft peaks form.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is preferred for its vibrant flavor, you can use bottled in a pinch. Just keep in mind that the fresh zest is irreplaceable for that zesty kick!

How do I store leftover lemon meringue pie?

Store it in the refrigerator, loosely covered with plastic wrap or aluminum foil. It’s best enjoyed within a couple of days, as the meringue might start to lose its texture.

My pie crust shrinks during baking. Any tips?

Oh, the dreaded shrink! To prevent this, make sure to chill your pie dough in the pie dish before blind baking. This helps set the shape and reduces shrinkage.

Can I freeze lemon meringue pie?

Freezing isn’t recommended for this pie. The texture of the meringue and filling can change, losing that delightful consistency we love.

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Lemon Meringue Pie

Lemon Meringue Pie

  • Author: Brianna
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings 1x


Indulge in the classic delight of homemade lemon meringue pie, a perfect blend of tart lemon filling and fluffy meringue atop a flaky crust. This recipe guides you through each step for a show-stopping dessert.


  • Homemade Pie Crust
  • 5 large egg yolks
  • 1 and 1/3 cups water
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup fresh lemon juice
  • 1 Tablespoon lemon zest
  • 2 Tablespoons unsalted butter
  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)
  • 1/8 teaspoon salt (for meringue)


  1. Blind bake pie crust at 375°F, then reduce oven to 350°F.
  2. Whisk egg yolks. Cook water, sugar, cornstarch, salt, lemon juice, and zest until thickened. Temper into yolks, return to heat, and add butter.
  3. Pour filling into crust. Beat egg whites and cream of tartar to soft peaks, add sugar and salt, beat to stiff peaks, and spread over filling.
  4. Bake for 20-25 minutes. Cool and chill.


Ensure egg whites are at room temperature for meringue.

Blind bake the crust to prevent sogginess.

Store pie in the refrigerator and consume within 2 days for best taste.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 120mg

Keywords: Lemon Meringue Pie, Homemade Pie, Baking, Dessert, Lemon Dessert, Meringue Topping, Tart, Sweet, Flaky Crust, Vegetarian

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