Lemon Meringue Pie

Bright, tangy, and wonderfully sweet, lemon meringue pie is one of those desserts that brings a touch of sunshine to any table. The crisp, buttery crust, paired with the zesty lemon filling and fluffy cloud-like meringue, creates a combination that’s both comforting and refreshing. It’s a dessert that feels fancy enough for special occasions but is surprisingly approachable to make at home.

This easy lemon dessert has a perfect balance of tart and sweet, making it a crowd-pleaser for both kids and adults. The lemon filling is silky and smooth, melting in your mouth with each bite, while the meringue adds a delicate, airy finish. One slice is enough to put a smile on anyone’s face, and the vibrant color brightens up any dessert spread.

Homemade lemon meringue doesn’t have to be complicated. With a few simple ingredients and some careful attention to technique, you can create a pie that tastes like it came from a bakery. Even if you’ve never tackled a meringue before, this recipe walks you through each step, showing that easy lemon meringue is entirely achievable.

For anyone searching for the best lemon pie, this version hits all the right notes. It’s zesty, sweet, and has that perfect contrast between the creamy filling and the crisp, lightly browned meringue. Whether for a weekend treat or a festive gathering, this pie is always a showstopper and a reminder of how delightful homemade desserts can be.

Why You’ll Love It

• Burst of Fresh Lemon Flavor: Each bite delivers a tangy, citrusy zing that wakes up your taste buds and keeps you coming back for more.
• Fluffy, Golden Meringue: The soft, cloud-like meringue topping is lightly toasted to perfection, adding texture and visual appeal to your pie.
• Impress Without Stress: This easy lemon meringue recipe looks and tastes like a bakery masterpiece, but it’s simple enough for home bakers of any skill level.
• Versatile Dessert: Perfect for holidays, family gatherings, or a casual weekend treat, it’s a crowd-pleaser that suits any occasion.
• Homemade Goodness: Nothing beats the satisfaction of making the best lemon pie from scratch, knowing every component is fresh and full of flavor.

Ingredient List

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3–4 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons unsalted butter
• 4 large egg yolks, beaten

For the Meringue:

• 4 large egg whites
• 6 tablespoons granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Ingredient Notes

• I always use fresh lemons for the filling—it makes all the difference in brightness and flavor.
• Don’t skip the cornstarch; it’s what gives the lemon filling that silky, perfect texture.
• Cold butter for the crust is key—it keeps the crust flaky and tender.
• For the meringue, cream of tartar helps stabilize the egg whites and gives that soft, fluffy lift.
• A little vanilla extract in the meringue adds a subtle warmth that balances the tangy lemon.

Kitchen Equipment Needed

• 9-inch pie pan – Holds the crust and filling perfectly; I love using a glass one so I can see the layers.
• Mixing bowls – For combining crust, filling, and meringue separately; sturdy glass or metal works best.
• Whisk – Essential for smoothing the lemon filling and beating egg whites.
• Rolling pin – For evenly rolling out the crust; I prefer a wooden one for better control.
• Saucepan – To cook the lemon filling until thick and silky.
• Hand mixer or stand mixer – Makes whipping meringue fast and easy; a stand mixer is my go-to.
• Rubber spatula – For gently folding ingredients and spreading meringue evenly.
• Zester or microplane – To get bright lemon zest for maximum flavor.

Instructions

1. Prepare the Crust

1: In a medium bowl, combine flour, sugar, and salt.
2: Add cold, cubed butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3: Gradually add ice water, one tablespoon at a time, until the dough comes together.
4: Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Pro tip: Chilling keeps the butter firm, which makes the crust extra flaky.

2. Blind Bake the Crust

1: Preheat your oven to 375°F (190°C).
2: Roll out the chilled dough on a lightly floured surface to fit your 9-inch pie pan.
3: Transfer the dough to the pan, trim the edges, and prick the bottom with a fork.
4: Line with parchment paper and fill with pie weights or dried beans.
5: Bake for 15 minutes, then remove the weights and parchment and bake another 10 minutes until golden.
Pro tip: Pricking the crust prevents air bubbles and keeps it flat.

3. Make the Lemon Filling

1: In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
2: Stir in water, lemon juice, and lemon zest. Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.
3: Reduce heat and simmer for 1–2 minutes, then remove from heat.
4: Slowly whisk a small amount of hot lemon mixture into beaten egg yolks to temper them.
5: Return the egg mixture to the saucepan and cook for another 2 minutes, whisking constantly.
6: Remove from heat and stir in butter until smooth. Pour into the baked crust.
Pro tip: Whisk continuously to prevent lumps and avoid curdling the eggs.

4. Prepare the Meringue

1: In a clean, dry mixing bowl, beat egg whites with cream of tartar until soft peaks form.
2: Gradually add sugar, one tablespoon at a time, until stiff peaks form.
3: Beat in vanilla extract.
Pro tip: Make sure no yolk gets into the whites—any fat can prevent them from whipping properly.

5. Top and Bake the Pie

1: Spread the meringue over the hot lemon filling, sealing the edges to prevent shrinking.
2: Use the back of a spoon to create swirls and peaks for a classic look.
3: Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is lightly golden.
4: Cool on the counter for at least 1 hour, then refrigerate for 2–3 hours before serving.
Pro tip: The cooling step helps the filling set and prevents the meringue from weeping.

Tips and Tricks for Success

• Use room-temperature egg yolks for the filling—they incorporate more smoothly and prevent clumps.
• Don’t overmix the crust; a light hand keeps it tender and flaky.
• Always spread the meringue over hot filling—this seals the edges and helps prevent weeping.
• Whisk continuously when cooking the lemon filling to avoid lumps or curdling.
• Let the pie cool completely before slicing to maintain clean, neat slices.

Ingredient Substitutions and Variations

• Swap all-purpose flour for gluten-free flour in the crust for a gluten-free version.
• Use honey or maple syrup instead of sugar in the filling for a naturally sweet twist.
• Try adding a few drops of almond extract to the meringue for a subtle nutty flavor.
• Replace part of the water in the filling with fresh orange juice for a citrusy variation.
• Use a graham cracker crust instead of a traditional pie crust for a crunchy, different texture.

Serving Suggestions

• I love serving a slice of lemon meringue pie with a light dusting of powdered sugar and a few fresh berries—it brightens the flavors beautifully.
• Pair it with a cup of hot Earl Grey or green tea for a cozy afternoon treat.
• A scoop of vanilla ice cream alongside a slice adds a creamy contrast to the tangy lemon.
• Serve chilled on a pretty dessert plate for spring gatherings or brunches—it always impresses guests.
• For a festive touch, add a sprig of mint on top of each slice—it looks as fresh as it tastes!

Storage and Reheating Instructions

• Store the pie covered in the refrigerator for up to 3–4 days.
• Keep it tightly covered with plastic wrap or a pie dome to prevent the meringue from drying out.
• Avoid freezing the pie, as the meringue can weep and lose its texture.
• If needed, let the pie sit at room temperature for 10–15 minutes before serving to soften slightly.
• Slice with a serrated knife for cleaner edges without squishing the layers.

Frequently Asked Questions

Can I make lemon meringue pie ahead of time?

Yes! You can prepare the crust and filling a day in advance, but it’s best to add the meringue right before baking to keep it fluffy and golden.

Why did my meringue weep?

Weeping usually happens if the meringue isn’t spread over hot filling or if the pie cools too quickly. Make sure to seal the edges and cool gradually.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the brightest flavor, but bottled juice can work in a pinch. Just try to avoid brands with added preservatives for the best taste.

How do I prevent the crust from getting soggy?

Blind baking the crust first and pouring hot filling right away helps keep it crisp. You can also brush the crust lightly with egg white before baking for extra protection.

Can I freeze lemon meringue pie?

Freezing isn’t recommended because the meringue can become watery and lose its texture. It’s best enjoyed fresh or refrigerated.

Can I make a smaller or larger pie?

Absolutely! Just adjust the ingredients proportionally and watch the baking time—smaller pies may need less time, larger pies a bit more.

Did you try this recipe? Let me know in the comments how it turned out!