Bright, zesty, and dressed with a billowing layer of golden meringue, Lemon Meringue Pie is the sort of dessert that stops conversation the moment it hits the table. With a crisp, buttery crust, a silky lemon curd filling, and that dramatic crown of fluffy meringue, it’s the very definition of a show-stopper. This classic is a celebration of contrasts—tangy and sweet, creamy and crunchy—coming together in one spectacular slice. Whether it’s your first time or your fiftieth, every homemade Lemon Meringue Pie brings a sense of occasion and pure delight.

Lemon Meringue Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Lemon Meringue Pie is how just a handful of simple ingredients transform into something so memorable. Each element—crust, filling, and meringue—brings its own unique touch to the final pie, balancing flavors, textures, and colors perfectly. Here’s what you’ll need, along with a tip for each:

All-purpose flour (1 1/4 cups): The foundation of your pie crust, giving it structure and tenderness.
Unsalted butter, chilled and diced (1/2 cup): Cold butter is key to creating those irresistible flaky layers in the pastry.
Salt (1/4 teaspoon): Just a hint enhances all the flavors without overwhelming the pie.
Ice water (2 to 4 tablespoons): Add just enough so the dough comes together—too much can make it tough.
Granulated sugar (1 1/4 cups + 1/2 cup): Divided between filling and meringue, it sweetens and balances the tart lemon.
Cornstarch (1/2 cup): This secret weapon thickens the lemon filling to perfection.
Water (1 1/2 cups): Helps deliver a smooth, pourable consistency for the curd.
Freshly squeezed lemon juice (1/2 cup): About 2-3 lemons; use fresh for unbeatable brightness and zing.
Lemon zest (1 tablespoon): Adds yet another layer of citrus fragrance and flavor.
Egg yolks (4, save the whites!): Essential for a velvety, rich filling.
Unsalted butter (2 tablespoons): Stirred into the curd, it adds luscious body and gloss.
Egg whites (4): The meringue’s star, creating those soaring, glossy peaks.
Cream of tartar (1/2 teaspoon): A pinch stabilizes the egg whites for a steadfast meringue.
Vanilla extract (1/2 teaspoon): Tip in at the end for meringue with a subtle, irresistible aroma.

How to Make Lemon Meringue Pie

Step 1: Make the Crust

Start by mastering the building blocks! In a large bowl, blend together your flour and salt, then cut in that cold butter until the mixture looks like sandy, coarse crumbs—work quickly to keep things chilly. Trickle in ice water a tablespoon at a time, just until the dough starts to come together in your hands. Shape it into a disk, wrap in plastic, and let it chill for at least 30 minutes. Next, roll it out on a floured surface, lift it into a 9-inch pie plate, and shape the edges however you like (rustic or fancy, your call!). Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake at 375°F (190°C) for 15 minutes, then remove the weights and finish baking another 5–7 minutes until golden and fragrant. Let the crust cool completely—it’s ready for its lemony destiny!

Step 2: Prepare the Lemon Filling

Time to make the superstar of Lemon Meringue Pie—the filling! Whisk sugar, cornstarch, and salt together in a saucepan, then gradually whisk in water. Place over medium heat and stir until the mixture bubbles and thickens, around 5–8 minutes. Pause to say wow, because it’ll get delightfully glossy. Take it off the heat. In a small bowl, beat those egg yolks. Now, here’s a classic baker’s trick: temper the yolks by slowly whisking in about 1 cup of the hot mixture, then pour everything back into the saucepan, never stopping your stirring. Bring back to a gentle bubble for 2 more minutes. Off the heat again, stir in fresh lemon juice, zest, and butter. The curd should be silky smooth and mouthwateringly fragrant. Pour it hot into your cooled pie crust—the warmth helps the meringue stick perfectly.

Step 3: Whip Up the Meringue

Here’s where you make clouds for your Lemon Meringue Pie! In a clean, grease-free bowl, beat egg whites and cream of tartar until soft peaks form. Start adding sugar little by little, continuing to whip until you have shiny, stiff peaks—a stage where the meringue stands tall and holds swirls. Beat in vanilla at the end for the prettiest scent. Swiftly but gently, spoon the meringue over the hot lemon filling. Now’s your chance to get artistic: use the back of your spoon to create lots of swoops and dramatic peaks. Make sure the meringue touches the crust edge all around to keep it from shrinking in the oven.

Step 4: Bake It Beautiful

The final transformation happens now! Slide your assembled pie into a 350°F (175°C) oven for about 12–15 minutes. Watch closely as the meringue peaks turn delicately golden and your kitchen fills with that unbeatable baked-citrus aroma. Once those swoops are just toasted, remove your Lemon Meringue Pie and let it cool on the counter for at least two hours. Be patient—this cooling time is crucial for the filling to set into perfect, sliceable glory. Rushing will turn everything to soup, so this is your reward for a little kitchen patience.

How to Serve Lemon Meringue Pie

Garnishes

The finishing touches for Lemon Meringue Pie are all about enhancing that wow-factor. You can’t go wrong with a sprinkle of extra lemon zest atop the meringue, subtly hinting at the flavors within. A handful of candied lemon slices or edible flowers can add an elegant, whimsical look for special occasions, too. For a modern twist, try a light dusting of powdered sugar or a few fresh berries—each garnish brings a little personality to every presentation.

Side Dishes

Because Lemon Meringue Pie is so striking, it shines best as the main dessert event. If you’d like to round out the experience, consider serving with a scoop of lightly sweetened whipped cream, or maybe a bowl of mixed berries for a juicy, colorful counterpoint. Prefer something simple? A cup of black coffee or a pot of herbal tea is a classic companion, marrying beautifully with the pie’s tang and sweetness.

Creative Ways to Present

If you want to surprise your guests, whip up individual Lemon Meringue Pies using mini tart pans—absolutely adorable for parties and far easier to serve. Alternatively, cut the pie into elegant triangles and plate each slice with a contrasting raspberry coulis or a playful dollop of whipped mascarpone. For a summery picnic spin, serve chilled slices in parchment sleeves, bakery-style, for a fun and portable dessert.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Lemon Meringue Pie (lucky you!), cover it loosely with plastic wrap or a domed container and keep it in the refrigerator. The pie stays delicious for up to 2 days, though the meringue may start to soften a bit over time. For best texture, avoid letting the meringue touch plastic directly—it can stick or “weep.”

Freezing

Freezing Lemon Meringue Pie isn’t ideal, as meringue tends to become rubbery and lose its airy lift after thawing. However, you can successfully freeze the baked crust and the completely cooled lemon filling (before adding the meringue). Thaw the base, spread on freshly whipped meringue, and bake to golden just before serving.

Reheating

Lemon Meringue Pie is best enjoyed at cool room temperature, but if you’d like to refresh leftovers, warm slices gently in a low oven (around 300°F or 150°C) for 8–10 minutes. Just be cautious—the meringue can brown further, so keep a watchful eye! Reheating in the microwave can cause the meringue to collapse, so it’s best avoided.

FAQs

Why is my Lemon Meringue Pie filling runny?

A runny filling usually means the pie didn’t cook or cool quite long enough. Be sure to let the lemon filling boil for the full 2 minutes after adding the egg yolks, and always let your finished pie completely cool at room temperature before slicing for the perfect set.

How do I keep the meringue from weeping or shrinking?

Spread the meringue over the hot lemon filling to “seal” it and bake immediately. Make sure your meringue touches all the way to the crust’s edge—this helps prevent weeping (moisture beads) and shrinking as the pie cools.

Can I make a Lemon Meringue Pie ahead of time?

You can prepare the crust and filling a day in advance, but add and bake the meringue just before serving. This keeps the topping billowy and fresh, rather than sticky or deflated.

Do I need to use cream of tartar in the meringue?

While not absolutely essential, cream of tartar stabilizes the egg whites, helping your meringue stay glossy and hold its peaks. If you skip it, you may find the texture less stable, especially on humid days.

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice gives you the clean, vibrant flavor that sets an outstanding Lemon Meringue Pie apart. Bottled juice works in a pinch but tends to be muted—or even a bit metallic. If possible, always reach for fresh lemons!

Final Thoughts

If there’s ever a good excuse to bake something unforgettable, it’s Lemon Meringue Pie. This recipe delivers the perfect blend of zingy citrus and pillowy meringue that never fails to impress. Roll up your sleeves, grab your lemons, and share a slice of sunshine—you’ll see just how magical homemade can be!