I still remember the first time I pulled this lemon meringue pie recipe out of my oven. The golden peaks were lightly toasted, and the citrus aroma filled my kitchen. When I sliced into it, the silky lemon filling held its shape beautifully.
That first bite was the perfect balance of sweet and tart. After making it a few times, I can confidently say this is the kind of dessert that makes you feel like a pro baker.
This classic Lemon Meringue Pie Recipe combines a buttery crust, a vibrant lemon curd filling, and a cloud-like meringue topping. Inspired by traditional techniques similar to those shared by Simply Recipes, this version walks you through each step clearly and confidently so you can recreate it perfectly at home.
Ingredients
Here’s everything you’ll need, along with helpful tips to get the best results.
- 1 9-inch pre-baked pie crust (homemade or store-bought) – A fully blind-baked crust prevents sogginess once the lemon filling is added.
- 1 cup granulated sugar – Sweetens the filling while balancing the tart lemon flavor.
- 2 tablespoons all-purpose flour – Helps thicken the filling slightly.
- 3 tablespoons cornstarch – The main thickener that gives the filling structure and sliceability.
- 1/4 teaspoon salt – Enhances overall flavor and balances sweetness.
- 1 1/2 cups water – Creates the base for dissolving sugar and activating starches.
- 2 teaspoons lemon zest – Fresh zest adds intense citrus aroma; always zest before juicing.
- 1/2 cup freshly squeezed lemon juice – Fresh juice is essential; bottled juice won’t give the same brightness.
- 2 tablespoons unsalted butter – Adds richness and smooth texture to the curd.
- 4 large egg yolks – Make the filling creamy and help it set firmly.
- 4 large egg whites – Whipped into meringue for the topping.
- 1/2 teaspoon cream of tartar – Stabilizes the egg whites for tall, sturdy peaks.
- 6 tablespoons granulated sugar (for meringue) – Sweetens and strengthens the meringue structure.
- 1/2 teaspoon vanilla extract – Adds subtle depth to the meringue flavor.
Note: This quantity makes one standard 9-inch pie, serving about 8 slices.
Variations
Want to customize your lemon meringue pie? Here are some easy options:
- Dairy-free: Replace butter with plant-based butter for a fully dairy-free filling.
- Gluten-free: Use a gluten-free pie crust and substitute cornstarch for all thickening (omit flour entirely).
- Sugar-free: Use a granulated sugar substitute designed for baking; ensure it measures cup-for-cup.
- Extra citrus flavor: Add a tablespoon of lime juice or orange zest for a citrus twist.
- Graham cracker crust: Swap traditional pastry crust for a graham cracker base for a slightly sweeter, crunchier texture.
- If you enjoy exploring more comforting recipes, you can also enjoy dishes like creamy-sun-dried-tomato-pasta-recipe and cheesy-mozzarella-chicken-bake-recipe-2 for delicious meal inspiration.
Cooking Time
Here’s how long this recipe takes from start to finish:
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: About 2 hours (including cooling and setting time)
Equipment You Need
- 9-inch pie dish – Holds and shapes the crust and filling.
- Mixing bowls – Separate bowls for yolks, whites, and filling mixture.
- Medium saucepan – Used to cook and thicken the lemon filling.
- Whisk – Ensures smooth filling and lump-free texture.
- Electric mixer – Helps whip egg whites into stiff peaks.
- Rubber spatula – Perfect for spreading meringue evenly.
- Zester or microplane – Extracts fragrant lemon zest without bitterness.
How to Make Lemon Meringue Pie Recipe?
Making this lemon meringue pie is easier than it looks. Just follow each stage carefully, and you’ll have a bakery-worthy dessert.
Prepare the Pie Crust
Start by blind-baking your pie crust until it’s golden and fully cooked. I always prick the bottom with a fork and use pie weights to prevent puffing. Once baked, let it cool completely so it stays crisp when the warm filling goes in.
Make the Lemon Filling
In a saucepan, whisk together sugar, flour, cornstarch, and salt, then gradually stir in water to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Once thick, stir in lemon zest, lemon juice, and butter, then temper the egg yolks with a bit of hot mixture before adding them back to the pan and cooking until smooth and thick.
Fill the Crust
Pour the hot lemon filling directly into the cooled pie crust. Spreading it while still hot is important because it helps the meringue adhere properly. Make sure the surface is even before moving on to the topping.
Prepare the Meringue
Using clean, grease-free bowls, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop. I always check that the sugar is fully dissolved by rubbing a bit between my fingers—it should feel smooth.
Top and Bake
Spread the meringue over the hot filling, making sure it touches the crust edges to seal it completely. Use the back of a spoon to create decorative peaks. Bake until the meringue turns lightly golden, watching carefully to prevent over-browning.
Cool and Set
Let the pie cool at room temperature for about an hour, then refrigerate for at least another hour before slicing. This cooling time helps the filling set properly, giving you clean, beautiful slices.
Additional Tips for Making This Recipe Better
After making this recipe several times, I’ve learned a few tricks that truly make a difference:
- I always use fresh lemons because the flavor is noticeably brighter and more natural.
- I spread the meringue while the filling is still hot, which helps prevent shrinking or weeping.
- I make sure my mixing bowl is completely clean before whipping egg whites—any grease ruins volume.
- I avoid overbaking the meringue since too much browning can cause cracks later.
- I let the pie chill fully before slicing because patience really improves texture.
How to Serve Lemon Meringue Pie Recipe?
Serving this pie is just as important as making it. I like to use a sharp knife dipped in warm water for clean slices. Wipe the knife between cuts for neat presentation.
For garnish, you can add thin lemon slices, fresh berries, or a light dusting of powdered sugar. Serve chilled for the best texture and flavor balance. It pairs beautifully with hot tea or freshly brewed coffee.
Nutritional Information
Here’s an approximate breakdown per slice:
- Calories: 320
- Protein: 5g
- Carbohydrates: 48g
- Fat: 12g
Values may vary depending on crust and ingredient substitutions.
Make Ahead and Storage
Storing in the Refrigerator
Store the pie loosely covered in the refrigerator for up to 3 days. I use toothpicks and plastic wrap to avoid crushing the meringue. The texture is best within the first 24 hours.
Freezing
Freezing lemon meringue pie is not ideal because meringue can become watery after thawing. If necessary, freeze without the meringue and add fresh topping later.
Reheating
This pie is best served cold or at room temperature. Reheating is not recommended, as it can cause the filling to loosen and the meringue to collapse.
Why You’ll Love This Recipe?
This lemon meringue pie truly stands out for many reasons.
- Perfect sweet-tart balance
The lemon filling has just the right tanginess, balanced by fluffy sweet meringue on top. - Beautiful presentation
Those golden peaks make it look impressive, even if you’re not an expert baker. - Make-ahead friendly
You can prepare it in advance and chill until ready to serve. - Simple pantry ingredients
Most ingredients are basic kitchen staples, making it easy to whip up anytime. - Customizable options
With gluten-free, dairy-free, and flavor variations available, it suits different dietary needs.
This lemon meringue pie recipe delivers everything you want in a classic dessert—bright citrus flavor, silky texture, and a stunning meringue topping. Once you make it yourself, you’ll see why it remains one of the most loved pies of all time.
Lemon Meringue Pie Recipe
Ingredients
Method
- Start by blind-baking your pie crust until it’s golden and fully cooked. I always prick the bottom with a fork and use pie weights to prevent puffing. Once baked, let it cool completely so it stays crisp when the warm filling goes in.
- In a saucepan, whisk together sugar, flour, cornstarch, and salt, then gradually stir in water to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Once thick, stir in lemon zest, lemon juice, and butter, then temper the egg yolks with a bit of hot mixture before adding them back to the pan and cooking until smooth and thick.
- Pour the hot lemon filling directly into the cooled pie crust. Spreading it while still hot is important because it helps the meringue adhere properly. Make sure the surface is even before moving on to the topping.
- Using clean, grease-free bowls, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop. I always check that the sugar is fully dissolved by rubbing a bit between my fingers—it should feel smooth.
- Spread the meringue over the hot filling, making sure it touches the crust edges to seal it completely. Use the back of a spoon to create decorative peaks. Bake until the meringue turns lightly golden, watching carefully to prevent over-browning.
- Let the pie cool at room temperature for about an hour, then refrigerate for at least another hour before slicing. This cooling time helps the filling set properly, giving you clean, beautiful slices.
Notes
- I always use fresh lemons because the flavor is noticeably brighter and more natural.
- I spread the meringue while the filling is still hot, which helps prevent shrinking or weeping.
- I make sure my mixing bowl is completely clean before whipping egg whites—any grease ruins volume.
- I avoid overbaking the meringue since too much browning can cause cracks later.
- I let the pie chill fully before slicing because patience really improves texture.
