Making this easy lemon meringue pie is the perfect way to show your loved ones that you care. It's a classic dessert that will never go out of style, and it's sure to impress everyone who tries it. Plus, it's so simple that anyone can make it!
Ever since I can remember, my most favorite pie recipe has always been the good old fashioned and classic lemon meringue pie.
I remember my grandmother would always serve the family some lemon pie for dessert on special occasions like Christmas or for our annual New Year's day dinner.
You know what though? Don't wait for a special occasion to make this lemon meringue pie – just do it!
As soon as possible really… because those little mountains of meringue are calling you…. shhhh…… listen close… Do you hear it calling?
I sure do! Get in my belly! haha
Making lemon meringue pie isn't as difficult as you might think, so no worries if you're a rookie in the pie making game.
Just be sure to have all your ingredients laid out and ready, and carefully follow the steps in each section of the recipe below. I tried to make the recipe as detailed as possible so you won't have to worry about a thing. 😀
What can you expect with this pie?
A super flavorful, perfectly sweet and lemony pie, topped with some of the fluffiest most irresistible clouds of meringue on top…. mmmmMMMMmmm!
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
What Ingredients are used to make lemon meringue pie?
What is lemon filling made of?
The meringue pie is comprised of three parts; a beautiful golden brown pie crust on the bottom, the meringue topping is on top and beneath the topping is the lemon filling.
The bright sunshiny yellow colored lemon filling of the meringue pie is made from a combination of sugar, water, cornstarch, butter, freshly squeezed lemons OR store bought lemon juice, egg yolks, and milk. I would also recommend using some lemon zest to intensify the lemon flavor.
Egg yolks add richness and body to the filling, while the cornstarch helps to thicken it. The sugar sweetens the filling, and the lemon juice adds tartness and flavor. The water is used to thin the filling out so that it's pourable and less sticky.
The fluffy, white colored meringue topping is made from egg whites, sugar, cream of tartar, a pinch of salt and some vanilla.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to make the Best Lemon Meringue Pie – Overview
You can find the full recipe details, including ingredient amounts and the full instructions, at the bottom of this post, but first, here's a quick overview of how to make homemade lemon meringue pie!
To make a delicious lemon meringue pie, you'll need to make your lemon filling, meringue topping and your pie crust. Before you start, make sure to bake the pie crust according to the directions on the box or recipe you're using. You can use your own homemade pie dough if you like, but store bought is fine too!
Prepare the Lemon Filling
The lemon pie filling is prepared by bringing water, granulated sugar, and butter to a gentle boil in a medium saucepan on the stove over medium high heat. Once the sugar has dissolved completely, the heat is reduced and a combination of cornstarch and cold water is whisked into the mixture. Turn the heat up while stirring constantly as the mixture thickens. Lemon juice is then added and the heat is reduced to a minimum.
In a small bowl, whisk together the beaten egg yolks and milk. Slowly pour the egg mixture into the pot and stir quickly. This is important in creating the best texture for your filling: Pour slow – Stir quick. This prevents the egg from cooking in little clumps when it's added – you want a nice smooth texture.
Next the lemon zest is added to the egg yolk mixture, cook for a couple more minutes, then remove from heat and cool off for about 5 minutes before pouring the hot pie filling into the baked pie shell. Set aside while making the meringue topping.
How to make the Meringue Topping
Using an electric hand or stand mixer fitted with the whisk attachment, beat egg whites, vanilla, salt and cream of tartar. Whip on high speed until soft peaks form.
Turn the speed down a little on your mixer. While whipping the egg whites mixer, slowly add the sugar. It's important to pour slow – mix quick. Your meringue is ready when you see stiff peaks form.
Let's finish this pie!
Please make sure that your pie is relatively cool before adding the meringue topping. It doesn't have to be cold – just not crazy hot. If the lemon filling is too hot when you put the meringue on top, it will separate from the pie when you serve it.
Spread meringue topping over the lemon pie. Use a fork or spoon to form cute little dips and decorative peaks in the meringue – this makes the pie look pretty when it's done!
Make sure your oven temperature is preheated to 350°F before baking your pie. Bake for 20-25 minutes or until the meringue topping has a nice golden color.
Once it's finished baking, allow the pie to cool completely to room temperature. For best results, place the pie in the fridge to chill over night before serving.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
Why does liquid come out of my lemon meringue pie?
It's called weeping and it's totally normal. Weeping can be caused by two things: overcooking the meringue or undercooking the lemon filling. Both of these things cause liquid to seep out from under the meringue and run down the sides of the pie.
Don't worry, there's an easy fix. If your pie is weeping, simply place it back in the oven for 5-10 minutes. This will give the meringue time to cook and set properly, sealing in the filling.
To prevent weeping, make sure to cook the lemon curd filling until it's thick and bubbly, and be sure not to over-beat the meringue. Over-beating will cause the meringue to deflate and won't give it a chance to form a tight seal around the filling.
When spreading your meringue be sure to allow it to reach all the way to the edge of your pie crust – they should be touching – this will also help prevent your pie from weeping!
Is lemon meringue pie best served hot or cold?
The perfect lemon meringue pie is best served cold, preferably from the fridge. However, it can also be served at room temperature. If lemon meringue pie is served hot it becomes too soft. So it will lose its shape and fall apart.
Should lemon meringue pie be refrigerated overnight?
It is best pie practice to make lemon meringue pie the day before you intend to eat it and let it chill overnight in the refrigerator. This is needed to prevent the pie from falling apart when serving. Keep the pie fresh by covering it loosely with plastic wrap or aluminum foil when you refrigerate it.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
Lemon Meringue Pie Recipe Variations:
The flavor of lemon meringue pie can be expanded on by taking the basic recipe and adding some extra ingredients to the filling such as raspberries, blueberries, blackberries, or strawberries.
Instead of expanding on the existing flavor, you can also change the flavor of your lemon meringue pie altogether by experimenting with different types of citrus juice combinations. In addition to the lemon juice base you can add some grapefruit or orange juice to find just the right balance of flavors for you.
Key lime pie is a favorite variation on the classic lemon meringue pie. To make key lime pie, simply substitute the lemon juice for lime juice.
You can use Meyer lemons to make a delicious Meyer lemon meringue pie.
You can also use this recipe to make mini pies!
What to Serve with Lemon Meringue Pie
One way to enhance the flavor of lemon meringue pie is to serve it with fresh berries on the side. Strawberries, blueberries, or raspberries all make excellent choices. The sweetness of the berries complements the tartness of the lemon filling perfectly. If you want to get really fancy, you could even make a berry sauce to slather on top of your pie.
A scoop of vanilla ice cream is a great idea with lemon meringue pie. The coldness of the ice cream helps to balance out the sweetness of the meringue topping. You can go extra sinful and mix the ice cream with some whipped cream.
If you are looking for a non-dairy option, whipped coconut cream makes a delicious accompaniment to lemon meringue pie. It has a similar texture to whipped cream, but the coconut flavor pairs well with the lemon filling.
Taking things in a different direction, nuts are great option to serve with lemon meringue pie. Pecans, almonds, or walnuts would all be ideal choices. The crunch of the nuts contrasts nicely with the fluffy meringue topping.
Last but not least, a cup of hot tea is the perfect way to round out a slice of lemon meringue pie. Earl Grey or English Breakfast tea would both be excellent choices. The warmth of the tea will help to cut through the sweetness of the pie.
Leftovers – How to Store:
How long is lemon meringue good for?
Lemon meringue pie will keep in the fridge for for up to 3 days, though it is best consumed before that time. It will store in the freezer for 2-3 months. Wrap the pie tightly in cling film or aluminum foil, then place in a freezer bag. Thaw overnight in the fridge before serving.
Lemon Meringue pie does not store well in room temperature as bacteria grow rapidly if it is being stored at a temperature over 68°F or 20°C. 2 hours is the absolute max amount of time the pie can stand non-refrigerated, so make sure to store lemon meringue pie in the fridge! Cover loosely with plastic wrap or aluminum foil. When storing in a fridge, make sure to eat the whole pie within 3 days.
Other Recipes You'll Enjoy:
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Classic Lemon Meringue Pie Recipe
- Total Time: 50 minutes
- Yield: 1 pie – about 8 slices 1x
Ingredients
- 9” pie crust – baked and cooled (You can use the frozen store bought kind or you own)
Lemon Filling
- 1 cup sugar
- 1 ¼ cup water
- ¼ cup cornstarch
- 2 tbsps butter
- 3 tbsps COLD water
- 7 tbsps of lemon juice (this is about 4 average sized lemons)
- 3 egg yolks
- 2 tbsps milk
- 1 tbsp lemon zest (optional but very good to make it extra lemony!)
Meringue Topping
- 6 egg whites
- 1 ¼ cups sugar
- ¼ tsp cream of tartar
- pinch of salt
- ¼ tsp vanilla
Instructions
- Before starting, you'll need to bake your pie crust according to the directions on the box or whatever recipe you're using (soon I'll be posting my recipe for pie crust!).
- Preheat the oven to 350°F.
Prepare the Lemon Filling
- Heat water, sugar and butter in a medium sauce pot on the stove. Bring to a boil, then turn down the heat to allow it to simmer. The sugar should be dissolved.
- In a small dish or measuring cup, using a fork or small whisk combine the cornstarch with the 3 tbsps cold water. There should be no lumps.
- Pour the cornstarch mixture into pot and stir well with a whisk. Turn the heat up to medium and allow it to thicken up. Make sure you stir frequently.
- Once the mixture looks more clear (not cloudy like when it started), add the lemon juice and stir.
- Turn down the heat to minimum. In a small dish, beat the egg yolks with the milk.
- Slowly pour the egg mixture into the pot and stir quickly. This is important in creating the best texture for your filling: Pour slow – Stir quick. This prevents the egg from cooking in little clumps when it's added – you want a nice smooth texture.
- Add the lemon zest. Cook this while stirring for about 5 minutes.
- Remove the pot from heat and allow to cool off for about 5 minutes.
- Pour the lemon pie filling into the baked pie crust. Set aside while making the meringue topping.
Meringue Instructions
- Using an electric hand or stand mixer, whip together the egg whites, vanilla, salt and cream of tartar. Whip on high speed until it starts to form soft peaks.
- Turn the speed down a little on your mixer. While whipping the egg whites mixer, slowly add the sugar. It's important to pour slow – mix quick. Your meringue is ready when you see it forming stiff peaks.
Let's finish this pie!
- Please make sure that your pie is relatively cool before adding the meringue topping. It doesn't have to be cold – just not crazy hot. If the lemon filling is too hot when you put the meringue on top, it will separate from the pie when you serve it.
- Spoon the meringue topping over the lemon pie. Use a fork or spoon to form cute little dips and peaks in the meringue – this makes the pie look pretty when it's done! 😀
- Bake the pie in the oven for 20-25 minutes or until the top has a nice golden color.
- Once it's finished baking, allow the pie to cool to room temperature. For best results, place the pie in the fridge to chill over night before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
