Classic Lemon Meringue Pie Recipe
This classic lemon meringue pie brings together a zesty lemon filling with a light, fluffy meringue topping for the perfect balance of tart and sweet. A buttery homemade crust complements the vibrant lemon flavor, making this pie an irresistible treat for any occasion. Simple to prepare yet impressive, it's a timeless dessert that's sure to delight your family and guests alike. Follow these easy steps for a beautifully crafted pie every time!
Ever since I was a kid, lemon meringue pie has always been a favorite, especially during family gatherings like Christmas or New Year's. My grandmother made the best, but here's the thing—you don't need a special occasion to whip one up!
Those fluffy meringue peaks are calling your name, and trust me, making this pie is easier than you think. With simple ingredients and step-by-step instructions, you’ll get a perfectly sweet, tangy pie topped with irresistibly soft clouds of meringue. Just follow along and enjoy every bite!
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! ❤️
Ingredients for a Perfect Lemon Meringue Pie
This pie is comprised of three layers: a golden pie crust, a fluffy meringue topping, and a tangy lemon filling in the middle.
The bright, sunshiny yellow lemon filling is made from sugar, water, cornstarch, butter, freshly squeezed lemons or store-bought lemon juice, egg yolks, milk, and lemon zest to intensify the flavor. Cornstarch thickens it, egg yolks add richness, and the sugar balances the tartness of the lemons.
The meringue topping is made from egg whites, sugar, cream of tartar, a pinch of salt, and vanilla, creating a light, airy finish.
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 instructions, at the bottom of this post. Here's a quick overview of how to make homemade lemon meringue pie!
Start by preparing and baking your pie crust. The hot pie filling is made by heating sugar, water, and butter, then whisking constantly while adding cornstarch to thicken. Stir in lemon juice and the egg yolk mixture for a smooth lemon curd. Pour into the crust.
For the meringue, beat egg whites with sugar, cream of tartar, and vanilla until soft peaks form. Spread over the whole pie and bake at 350°F until lightly browned with stiff peaks. Let it cool completely, then refrigerate overnight for the best results.
Lemon Meringue Pie Recipe Variations:
Get creative when making lemon meringue pie by adding fresh berries like raspberries, blueberries, blackberries, or strawberries to the filling for a fruity twist. You can also experiment with citrus combinations—try adding grapefruit or orange juice alongside the lemon for a unique flavor blend.
For a variation, swap out the lemon juice for lime juice to make a tangy key lime pie, or use Meyer lemons for a sweeter Meyer lemon meringue pie. You can even make adorable mini pies using this same recipe!
Frequently Asked Questions
Why does liquid come out of my lemon meringue pie?
This is called weeping, and it happens when the meringue or filling is not cooked properly. To fix this, return the pie to the oven for 5-10 minutes. Prevent weeping by fully cooking the lemon filling and spread meringue so it touches the pie crust.
Is lemon meringue pie best served hot or cold?
Lemon meringue pie is best served cold, straight from the fridge. If served hot, it becomes too soft and loses its shape.
How to Store Lemon Meringue Pie
Refrigeration Overnight:
For the best results, it's recommended to refrigerate your lemon meringue pie overnight before serving. This allows it to firm up, making it easier to slice and serve. Cover loosely with plastic wrap or aluminum foil while chilling.
Storing Leftovers:
Lemon meringue pie can be kept in the fridge for up to 3 days. For longer storage, freeze it for 2-3 months. Wrap tightly in plastic wrap or foil, then place in a freezer bag. Thaw overnight in the fridge before serving. Avoid leaving the pie at room temperature for more than 2 hours.
What to Serve with Lemon Meringue Pie
Fresh berries like strawberries, blueberries, or raspberries make a great side to enhance the pie's tartness. For extra flair, try a berry sauce. A scoop of vanilla ice cream or whipped coconut cream also pairs perfectly, balancing the pie's sweetness.
If you're looking for crunch, serve the pie with a handful of nuts like pecans or almonds. Lastly, a cup of hot tea, such as Earl Grey or English Breakfast, is a cozy way to complement the pie’s flavors.
Other Recipes You'll Enjoy:
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
Lemon meringue pie is the BEST! It’s one of my favorite pies also. Really anything lemon dessert is great. I keep homemade lemon curd in my fridge all spring and summer (when I have fresh lemons) and just eat it by the spoonful. I’m never very good at making the meringue look pretty – mine always look like a 2 year old dipped their finger in it!
Thanks so much Danielle!
lol even meringue that “isn’t that pretty” is still awesome – get right in the belly! 😀