Lemon Meringue Pie

Why You’ll Love This Recipe

Lemon Meringue Pie is a classic dessert that balances a buttery, flaky crust with a tangy lemon filling and a fluffy, golden-browned meringue topping. It’s a showstopping treat perfect for special occasions, holidays, or when you crave something bright, sweet, and refreshing. The contrasting textures and flavors make every bite satisfying and memorable.

ingredients

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

pie crust (homemade or store-bought)granulated sugarsaltcornstarchwateregg yolkslemon juicelemon zestunsalted butteregg whitescream of tartar

directions

Preheat your oven to 350°F (175°C). Prepare your pie crust by placing it in a 9-inch pie dish and pre-baking according to package or recipe instructions. Set aside to cool.

In a saucepan over medium heat, combine sugar, salt, cornstarch, and water. Whisk constantly until the mixture thickens and starts to bubble.

In a separate bowl, whisk egg yolks. Gradually temper the yolks by slowly adding a bit of the hot sugar mixture, whisking constantly.

Return the tempered yolks to the saucepan, stirring quickly to incorporate. Cook for 2 more minutes, then remove from heat.

Stir in lemon juice, lemon zest, and butter until fully melted and smooth. Pour the lemon filling into the cooled crust.

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

Spoon the meringue over the hot lemon filling, spreading it to touch the crust edges to prevent shrinking.

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

Cool the pie completely at room temperature, then chill in the refrigerator for at least 3 hours before slicing.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesCooking and baking time: 30 minutesCooling and chilling time: 3 hours 30 minutesTotal time: 4 hours 20 minutes

Variations

Use a graham cracker crust for a different texture and flavor.

Add a bit of vanilla extract to the meringue for a subtle twist.

Top with candied lemon slices for decoration.

Use Meyer lemons for a slightly sweeter filling.

Make mini lemon meringue tarts using muffin tins for individual servings.

storage/reheating

Store Lemon Meringue Pie covered in the refrigerator for up to 3 days.Do not freeze, as the meringue can weep and become watery upon thawing.For best results, serve chilled and avoid reheating.

FAQs

What makes the filling thick?

Cornstarch thickens the lemon filling and provides its signature silky texture.

Why does my meringue weep?

Meringue can weep if not sealed to the crust or if it’s overbaked or underbaked. Ensure proper technique and baking time.

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 know when the meringue is done?

The peaks should be golden brown and firm. It should hold its shape when touched lightly.

Can I make the pie in advance?

Yes, you can make it a day ahead and refrigerate. Serve within 24-48 hours for best quality.

What can I use instead of cream of tartar?

A few drops of lemon juice or white vinegar can be used as a substitute.

Do I need to pre-bake the crust?

Yes, pre-baking ensures a crisp bottom that won’t get soggy from the filling.

Can I use a store-bought crust?

Absolutely, store-bought pie crust works fine for convenience.

How do I cut clean slices?

Use a sharp knife dipped in hot water and wiped dry before each cut for clean, neat slices.

Is it gluten-free?

Not unless you use a gluten-free pie crust and ensure all other ingredients are gluten-free.

Conclusion

Lemon Meringue Pie is a timeless dessert that delivers a beautiful balance of tart and sweet, creamy and airy. With its stunning appearance and unforgettable flavor, it’s a pie that never goes out of style. Whether you’re serving it at a gathering or indulging solo, it’s sure to leave a lasting impression.

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