Lemon meringue pie is a classic dessert featuring a tangy, smooth lemon filling topped with a fluffy, golden-brown meringue. With its perfect balance of tart and sweet, this pie is a crowd-pleaser and a great choice for special occasions or just a delightful treat at home.
Why You’ll Love This Recipe
- The combination of zesty lemon filling and sweet, airy meringue is irresistible.
- Perfect for any occasion, from family gatherings to celebrations.
- Uses simple ingredients that you likely already have in your kitchen.
- The homemade pie crust adds a buttery, flaky texture.
- Can be made ahead for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie Crust:
- All-purpose flour
- Unsalted butter
- Cold water
- Salt
For the Lemon Filling:
- Granulated sugar
- Cornstarch
- Water
- Egg yolks
- Fresh lemon juice
- Lemon zest
- Unsalted butter
For the Meringue Topping:
- Egg whites
- Granulated sugar
- Cream of tartar
- Vanilla extract
Directions
- Prepare the Pie Crust: Roll out the dough and fit it into a pie pan. Prick the bottom with a fork, then blind-bake until golden. Let cool.
- Make the Lemon Filling: In a saucepan, combine sugar, cornstarch, and water. Cook until thickened, then whisk in egg yolks, lemon juice, and zest. Stir in butter and let the mixture cool slightly before pouring it into the baked crust.
- Prepare the Meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar while beating until stiff peaks form. Mix in vanilla.
- Assemble the Pie: Spread the meringue over the warm lemon filling, making sure it touches the crust to prevent shrinking.
- Bake: Place the pie in a preheated oven and bake until the meringue is golden brown.
- Cool & Serve: Let the pie cool at room temperature before slicing and serving.
Servings and Timing
- Servings: 8 slices
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chilling Time: 2 hours
- Total Time: Approximately 3 hours
Variations
- Graham Cracker Crust: Swap the traditional crust for a graham cracker base for a no-fuss option.
- Coconut Lemon Meringue Pie: Add shredded coconut to the filling for a tropical twist.
- Mini Pies: Make individual lemon meringue tarts for easy serving.
- Extra Tangy: Increase the lemon juice slightly for a more tart flavor.
- Sugar-Free Option: Use a sugar substitute to make a lower-sugar version.
Storage/Reheating
- Storage: Keep leftover lemon meringue pie in the refrigerator, loosely covered, for up to 3 days.
- Freezing: Freezing is not recommended as the meringue can become weepy.
- Reheating: Enjoy cold or bring to room temperature before serving. Avoid reheating in the oven or microwave to prevent the meringue from deflating.
FAQs
How do I prevent my meringue from weeping?
Ensure the meringue is spread over hot filling and that it fully touches the crust. Baking it long enough also helps prevent weeping.
Can I make lemon meringue pie ahead of time?
Yes, but it’s best served the same day. If making ahead, store it in the fridge and eat within 24 hours for the best texture.
Why did my meringue shrink?
Shrinking occurs when the meringue isn’t sealed to the crust. Be sure to spread it all the way to the edges.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
What’s the best way to slice lemon meringue pie?
Use a sharp knife dipped in hot water for clean slices.
How do I keep my pie crust from getting soggy?
Blind-bake the crust before adding the filling to create a barrier against moisture.
Why is my lemon filling runny?
The filling needs to be cooked until thick before being added to the crust. Cornstarch must be fully activated to set properly.
Can I use a store-bought crust?
Yes, a pre-made crust can save time and works well for this recipe.
What’s the difference between soft and stiff peaks in meringue?
Soft peaks curl over when the beaters are lifted, while stiff peaks stand up straight. Stiff peaks are needed for a stable meringue.
Can I use a hand mixer to make meringue?
Yes, a hand mixer works well, but a stand mixer makes the process faster.
Conclusion
Lemon meringue pie is a timeless dessert that brings together tart lemon curd and sweet, fluffy meringue on a flaky crust. Whether you’re making it for a special event or just because, this recipe is sure to impress. Follow these steps, tips, and variations to create the perfect pie every time!
Print
Lemon Meringue Pie
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This classic Lemon Meringue Pie features a tangy, smooth lemon filling topped with a fluffy, golden-brown meringue. With a buttery homemade crust and the perfect balance of sweet and tart flavors, this pie is a crowd-pleaser. Ideal for family gatherings, special occasions, or a refreshing treat, this dessert is both elegant and easy to make at home.
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
- 3–4 tablespoons cold water
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- 4 large egg yolks
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Pie Crust: Preheat oven to 375°F (190°C). Roll out the pie dough and fit it into a 9-inch pie pan. Prick the bottom with a fork, then blind-bake for 12-15 minutes or until golden. Let cool.
- Make the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat until thickened. Gradually whisk in egg yolks, then add lemon juice, zest, and butter. Stir until smooth, then pour into the baked crust.
- Prepare the Meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Mix in vanilla.
- Assemble the Pie: Spread meringue over the hot lemon filling, making sure it touches the crust edges to seal.
- Bake: Reduce oven temperature to 350°F (175°C) and bake for 10-15 minutes, or until meringue is golden brown.
- Cool & Serve: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
- Graham Cracker Crust: Swap the traditional crust for an easy, no-bake alternative.
- Extra Tangy: Increase lemon juice for a more pronounced tart flavor.
- Prevent Meringue Shrinking: Ensure the meringue fully touches the crust before baking.
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