Classic Lemon Meringue Pie

Classic lemon meringue pie is a timeless dessert with a buttery pie crust, silky lemon filling, and a fluffy, golden-brown meringue topping. Sweet, tangy, and light all at once, this pie is a show-stopper for holidays, gatherings, or simply when you want a nostalgic treat.

Why You’ll Love This Recipe

You’ll love this recipe because it strikes the perfect balance between sweet and tart, creamy and airy. The lemon filling is smooth and vibrant, the crust adds richness and structure, and the meringue topping provides a cloud-like finish. Though it looks impressive, it’s straightforward to make with a bit of patience.

Ingredients

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

For the pie:

• 1 homemade or store-bought pie crust
• 5 large egg yolks (reserve the whites for meringue)
• 1 1/3 cups water
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter, room temperature

For the meringue:

• 5 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/8 teaspoon salt

Directions

1. Prepare pie crust: Chill dough for at least 2 hours. Preheat oven to 375°F. Roll out, transfer to a 9-inch pie dish, crimp edges, and blind bake until partially baked. Reduce oven to 350°F.
2. Make lemon filling: Whisk yolks in a bowl. In a saucepan, whisk water, sugar, cornstarch, salt, lemon juice, and zest. Cook over medium heat, whisking, until thickened and bubbling (about 6 minutes).
3. Temper yolks: Slowly whisk a few spoonfuls of hot mixture into yolks, then slowly whisk yolk mixture back into saucepan. Cook until thick with large bubbles. Remove from heat and whisk in butter. Spread into warm crust.
4. Make meringue: Beat whites and cream of tartar with a mixer until soft peaks form (about 5 minutes). Add sugar and salt; beat until glossy stiff peaks form (about 2 minutes more). Spread meringue over warm filling, sealing edges to crust.
5. Bake: Bake at 350°F on lowest rack for 20–25 minutes, tenting with foil if browning too quickly. Remove and cool 1 hour at room temperature, then chill at least 4 hours.
6. Slice and serve chilled.

Servings and timing

This recipe serves 8 people.
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling & chilling time: 5 hours
Total time: about 6 hours

Variations

• Add an extra tablespoon of lemon zest for a more intense flavor.
• Use Meyer lemons for a sweeter, floral variation.
• Swap butter crust for graham cracker crust for a quicker option.
• Torch the meringue instead of baking for a different look.
• Add vanilla extract to the meringue for extra flavor.

Storage/Reheating

Lemon meringue pie is best eaten the day it’s made. Leftovers can be covered and refrigerated for up to 2 days, though the meringue may soften and separate. Freezing is not recommended.

FAQs

Why does my meringue weep?

If not sealed to the crust or if overbaked, meringue can release liquid. Always spread to the edges and bake gently.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor and brightness, though bottled works in a pinch.

Do I need to blind bake the crust?

Yes, blind baking prevents a soggy crust under the wet filling.

How do I know when the filling is thick enough?

It should coat the back of a spoon and show large bubbles before removing from heat.

Can I make the pie ahead?

It’s best served fresh, but you can prepare the crust and filling a few hours in advance. Add meringue and bake just before chilling.

Can I use a hand whisk instead of a mixer for meringue?

Technically yes, but it’s very difficult—an electric mixer is strongly recommended.

What if I don’t have cream of tartar?

Use 1 teaspoon lemon juice or vinegar as a stabilizer substitute.

How do I prevent soggy bottom crust?

Blind bake thoroughly and keep filling hot when topping with meringue to create a seal.

Can I make this pie without meringue?

Yes, you can top with whipped cream instead, but it won’t be traditional.

How do I get decorative peaks on meringue?

Use the back of a spoon to lift and twist peaks before baking.

Conclusion

Classic lemon meringue pie is a dessert that never goes out of style. With its buttery crust, tangy lemon filling, and fluffy golden topping, it’s a true celebration of flavor and texture. Perfect for special occasions or simply to satisfy a citrus craving, this pie is a delightful treat best enjoyed fresh.

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