Why You’ll Love This Recipe

Lemon Meringue Pie is a classic dessert that combines a crisp, buttery crust with a smooth, tart lemon filling and a fluffy, lightly browned meringue topping. It offers the perfect balance of sweet and tangy, with a texture contrast that makes every bite a delight. Ideal for holidays, gatherings, or whenever you’re craving a refreshing, citrusy treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)egg yolksgranulated sugarsaltcornstarchwaterfresh lemon juicelemon zestunsalted butteregg whitescream of tartar

directions

Preheat your oven to 350°F (175°C) and prepare your pie crust in a 9-inch pie dish. Blind bake the crust for about 10-12 minutes until lightly golden, then set aside.

In a saucepan, whisk together the sugar, cornstarch, salt, and water over medium heat until smooth and thickened.

Slowly add the egg yolks while whisking continuously to temper them, then return the mixture to the pan and cook for another 2-3 minutes.

Remove from heat and stir in lemon juice, zest, and butter until fully combined and smooth. Pour the lemon filling into the baked crust.

In a clean bowl, beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.

Spread the meringue over the hot lemon filling, ensuring it seals the edges to prevent shrinking.

Bake the pie for 15-20 minutes, or until the meringue is golden brown.

Allow the pie to cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours before serving.

Servings and timing

This recipe yields one 9-inch pie (8 slices).
Preparation time: 25 minutes
Cooking time: 20-25 minutes
Cooling and chilling time: 5 hours
Total time: 5 hours 50 minutes

Variations

Use Meyer lemons for a sweeter, more floral flavor.

Add a graham cracker crust instead of traditional pie crust for a different texture.

Top with toasted coconut for added crunch and flavor.

Add a dash of vanilla extract to the meringue for a richer taste.

storage/reheating

Store Lemon Meringue Pie in the refrigerator, covered loosely with plastic wrap, for up to 3 days.
Avoid freezing, as the meringue does not thaw well and can become weepy.
To serve chilled, remove from the fridge 10-15 minutes before slicing.

FAQs

Why does my meringue weep?

Weeping can occur if the meringue isn’t sealed to the crust or if it’s underbaked. Spreading meringue on hot filling also helps prevent it.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

How do I prevent a soggy crust?

Blind baking the crust and ensuring the filling is thick enough helps prevent sogginess.

Can I make the pie a day ahead?

Yes, it’s best served the day it’s made, but it can be prepared one day in advance and refrigerated.

Do I need cream of tartar for meringue?

Cream of tartar stabilizes the egg whites and helps achieve stiff peaks, but a small amount of lemon juice can be used as a substitute.

Can I use a hand whisk for the meringue?

It’s possible but very time-consuming. An electric mixer is strongly recommended.

Can I reduce the sugar?

Reducing sugar can affect the structure of the meringue and the flavor balance of the filling.

What can I do if my filling is runny?

Ensure the cornstarch mixture thickens completely before adding the yolks and reheat if necessary.

Can I make mini lemon meringue pies?

Yes, divide the filling and meringue among small tart shells and adjust baking time accordingly.

What should I serve with this pie?

Lemon Meringue Pie pairs beautifully with tea, coffee, or a dollop of whipped cream.

Conclusion

Lemon Meringue Pie is a bright, elegant dessert that’s sure to impress with its contrasting layers of buttery crust, tangy lemon filling, and fluffy meringue. Perfect for any season, it brings a taste of sunshine to the table and leaves everyone wanting more. Whether you’re new to pie-making or a seasoned baker, this recipe is a must-try classic.