Few desserts are as timeless and refreshing as a Lemon Meringue Pie. With its buttery, flaky crust, silky lemon filling, and cloud-like toasted meringue topping, this pie is a showstopper at any gathering. The perfect balance of sweet and tart makes every bite irresistible.
Whether you’re baking for holidays, Sunday dinner, or simply craving something bright and citrusy, this pie delivers pure sunshine in each slice.
⭐ Why You’ll Love This Lemon Meringue Pie
Fresh, tangy, perfectly balanced lemon flavor
Stable meringue that doesn’t weep easily
Flaky homemade crust (or store-bought option!)
A classic dessert that impresses every time
Simple, reliable recipe designed for all skill levels
🍋 Ingredients
For the Crust:
You may use homemade or store-bought crust.
Homemade Pie Crust (Optional):
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold unsalted butter, cubed
3–4 tablespoons ice water
Or
1 (9-inch) premade pie crust, baked and cooled.
For the Lemon Filling:
1 1/4 cups granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks (reserve whites for meringue)
1 tablespoon lemon zest
1/2 cup fresh lemon juice
3 tablespoons unsalted butter
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
🥧 Full Recipe Instructions
- Prepare the Crust
If using store-bought, pre-bake according to package directions.
If making homemade:
- Mix flour, salt, and sugar in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, 1 tablespoon at a time, until dough comes together.
- Chill for 30 minutes.
- Roll out dough and place in a 9-inch pie dish.
- Line with parchment, add pie weights, and bake at 375°F (190°C) for 15 minutes.
- Remove weights and bake another 10 minutes until golden. Cool completely.
- Make the Lemon Filling
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Add water and cook over medium heat, whisking constantly, until mixture thickens and bubbles.
- In a small bowl, whisk egg yolks. Slowly add 1/2 cup of the hot mixture into yolks to temper.
- Pour the yolk mixture back into the saucepan.
- Add lemon zest, lemon juice, and butter.
- Cook until thick and glossy.
- Immediately pour the hot filling into the cooled crust.
- Make the Meringue
- Beat egg whites and cream of tartar on high speed until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, until stiff, glossy peaks form.
- Beat in vanilla.
Important: Spread the meringue while the filling is still hot — this prevents separation.
- Spread meringue over filling, sealing edges to the crust.
- Create swirls with a spoon for beautiful browning.
- Bake
Bake at 350°F (175°C) for 12–15 minutes, until meringue is golden brown.
- Cool & Serve
Let pie cool at room temperature for 1 hour, then chill for at least 3 hours before slicing.
This helps the filling set perfectly.
Serve chilled and enjoy the perfect combination of sweet, tart, and fluffy!
💡 Tips for Success
Temper egg yolks to avoid curdling.
Always spread meringue over hot filling to prevent weeping.
Refrigerate only after the pie has fully cooled.
Use fresh lemons for the best flavor — bottled juice won’t compare.
For extra stability, add 1 tablespoon cornstarch to the meringue.
🍽️ Serving Ideas
Dust lightly with lemon zest before serving.
Add a drizzle of berry sauce for a fruity twist.
Serve with fresh whipped cream for added richness.
🧊 Storage
Refrigerate covered for up to 3 days.
Avoid freezing — lemon pies with meringue do not freeze well.
❤️ Final Thoughts
This Lemon Meringue Pie is a true classic—bright, beautiful, and bursting with flavor. The silky lemon filling and perfectly toasted meringue make it a dessert that stands out on any table. Whether you’re baking for family or impressing guests, this pie is guaranteed to shine.