Lemon Meringue Pie

Why You’ll Love This Recipe

Lemon Meringue Pie is a timeless dessert featuring a buttery, flaky crust, a tart and silky lemon filling, and a cloud-like, golden-topped meringue. The balance of tangy citrus and sweet meringue makes every bite vibrant and satisfying. It’s a showstopping pie ideal for holidays, gatherings, or whenever you crave a bright and classic treat.

ingredients

this Recipe

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

pie crust (homemade or store-bought)lemons (juice and zest)granulated sugarcornstarchsaltwateregg yolksunsalted butteregg whitescream of tartarvanilla extract (optional)

directions

Preheat your oven to 375°F (190°C). Bake the pie crust until golden and fully cooked. Let cool.

In a saucepan, whisk together sugar, cornstarch, salt, water, lemon juice, and lemon zest.

Cook over medium heat, stirring constantly, until thick and bubbling.

In a separate bowl, lightly beat the egg yolks. Slowly whisk in a small amount of the hot mixture to temper them.

Return the tempered yolks to the saucepan and cook for 2-3 more minutes, stirring continuously.

Remove from heat and stir in butter until melted and smooth.

Pour the lemon filling into the cooled pie crust.

To make the meringue, beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar and beat until stiff, glossy peaks form. Add vanilla if desired.

Spread the meringue over the hot filling, making sure to seal it to the edges of the crust.

Bake for 10-12 minutes, or until the meringue is golden brown.

Cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesCooking time: 15-20 minutesChilling time: 2 hoursTotal time: 2 hours 45 minutes

Variations

Add a splash of orange juice for a citrus blend.

Use a graham cracker crust for a sweeter base.

Torch the meringue instead of baking for a different finish.

Infuse the filling with a touch of ginger or mint.

Top with candied lemon peel for decoration.

storage/reheating

Store Lemon Meringue Pie in the refrigerator, loosely covered, for up to 3 days.Do not freeze, as the meringue will lose its texture.Best served cold or at room temperature.

FAQs

Why does my meringue weep?

It may not be fully cooked or sealed to the crust properly. Also, over- or under-beating egg whites can cause weeping.

Can I make this pie ahead?

Yes, but serve within 24 hours for best texture.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for flavor.

Why is my meringue shrinking?

Be sure to spread it all the way to the crust to prevent shrinkage during baking.

Can I use a hand mixer for the meringue?

Yes, just be sure to beat until stiff, glossy peaks form.

Is the filling supposed to be thick?

Yes, it should be pudding-like and hold its shape when sliced.

How do I know when the meringue is done?

It should be golden brown and set, not jiggly or runny.

Can I use cornstarch in the meringue?

Yes, adding a bit can help stabilize it, but it’s optional.

Can I make mini pies?

Yes, use mini tart shells and adjust baking time accordingly.

Is this pie gluten-free?

It can be if you use a gluten-free crust and confirm all other ingredients are safe.

Conclusion

Lemon Meringue Pie is a bright, elegant dessert that beautifully contrasts creamy citrus filling with sweet, airy meringue. From its crisp crust to its silky layers, it’s a classic that never goes out of style. Whether for celebrations or casual enjoyment, this pie is sure to impress and satisfy.

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