Lemon Meringue Pie

Classic Lemon Meringue Pie with Homemade Crust

This lemon meringue pie recipe has something to offer everyone. It’s a timeless classic just like banana cream pie or French silk pie that’s perfect for any holiday or special occasion.

The pie has three irresistible layers. First, a flaky buttery homemade pie crust. Then a middle layer has a smooth lemony filling. Finally, the whole pie is topped with fluffy sweet meringue that is baked until toasted and golden!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

• Pie crust: I use my 9-inch homemade pie crust for this recipe. My all-butter pie crust recipe is also a good option. Use a frozen pie crust if you don’t want to make your own. Thaw first before baking.
• Eggs: You’ll need to separate egg yolks from whites. It’s easiest to do this when the eggs are cold and then leave them to warm up to room temperature before you begin making your pie.
• Cornstarch: Adding cornstarch to the filling will help to thicken it up.
• Lemon zest: When zesting lemons, make sure to only remove the outer yellow part of the skin, avoiding the bitter white pith. A microplane or fine grater works best for zesting.
• Lemon juice: Using freshly squeezed lemon juice is key to achieving the vibrant lemon flavor. Avoid using bottled lemon juice, as it may contain additives and lack the fresh taste. 
• Cream of tartar: Cream of tartar is an essential stabilizer for the meringue. It helps create a sturdy foam that holds its shape and prevents the meringue from deflating.

How to Make Lemon Meringue Pie

Start by blind baking the pie crust so it is fully baked before the soft lemon filling goes in.

Pierce the crust with a fork, line it with foil, add pie weights, and freeze for 5 minutes. Bake at 400°F for 20 minutes, then remove the foil and weights and bake another 5 to 10 minutes, until lightly golden.

While the crust bakes, whisk the egg yolks in a medium bowl. In a saucepan, whisk together the cornstarch, sugar, salt, and water, then bring to a boil. Simmer until thickened, then remove from the heat.

Slowly whisk the hot cornstarch mixture into the yolks, then pour it back into the saucepan. Bring to a boil again and whisk for 3 to 4 minutes, until the lemon filling is thick, glossy, and bubbling. Don’t rush this step, since it helps prevent runny lemon meringue pie filling. Remove from the heat, stir in the lemon zest, lemon juice, and butter until smooth, then keep warm while you make the meringue.

Lemon Meringue Pie Recipe Tips

• Use a clean bowl: Make sure your mixing bowl is completely clean and dry before whipping the egg whites. Even a little yolk, oil, or water can keep the meringue from reaching full volume.
• Avoid runny filling: Runny lemon meringue pie filling usually means the cornstarch mixture did not cook long enough. Whisk until the filling is thick, glossy, and bubbling before adding it to the crust.
• Watch the humidity: Meringue does not love humid weather and may weep, soften faster or not set up properly (we learned that lesson when making these vanilla meringue cookies). If it is a very humid day, a chilled lemon dessert like lemon icebox pie may be a better choice.
• Slice with a warm knife: For cleaner slices, run a sharp knife under warm water, dry it off, then cut. The pie slices best once it has chilled completely.