Indulge in the perfect lemon meringue pie recipe. It starts with a flaky crust, vibrant and tangy lemon filling, and beautiful fluffy meringue.
Love pie recipes? Try my banana cream pie, French silk pie and razzleberry pie recipe.
Table of Contents
Classic Lemon Meringue Pie
This lemon meringue pie recipe has something to offer everyone. It’s a timeless classic just like meringue cookies 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 lightly golden!
Each part isn’t too time-consuming, but make sure you account for the chilling time at the end before serving.
Recipe Ingredients
You should be able to find all of these ingredients easily at your local store.
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
I know that there are a few steps to make the best lemon meringue pie recipe, but don’t worry, it’s actually very easy to make!
- Blind bake crust: Pierce crust with a fork, line it with aluminum foil, and pour in some pie weights to weigh down the bottom of the crust. Freeze for 5 minutes. Bake at 400°F for 20 minutes. Remove the foil and weights and bake for another 5 – 10 minutes.
- Whisk egg yolks: Whisk the room temperature egg yolks in a medium bowl.
- Boil cornstarch mixture: Whisk the cornstarch, sugar, salt, and water in a medium saucepan and bring to a boil. Simmer until thickened and remove from the heat.
- Combine lemon filling: Gradually add the cornstarch mixture into the whisked eggs and pour the egg mixture back into the saucepan. Bring to boil again over medium heat and whisk for 3 – 4 minutes. Remove pan from heat and stir in the lemon zest, lemon juice, and butter until smooth. Keep the filling warm.
- Make meringue topping: Beat room temperature egg whites and cream of tartar for 5 minutes until soft peaks form. Add sugar, salt, and vanilla and beat for 2 minutes until glossy stiff peaks form.
- Start to assemble pie: Spread the warm lemon filling evenly over the baked pie shell.
- Top with meringue: Spread the meringue evenly over the top of the filling right to the edge of the crust.
- Bake homemade lemon meringue pie: Bake until golden, then cool and chill.
Tips for the Best Lemon Meringue Pie
- Eggs: Separate the eggs while they are cold from the fridge. It will be easier this way. Then leave the yolks and white out to come to room temperature. Making meringue with room-temperature egg whites is faster and produces a fluffier meringue!
- Clean and dry bowl: Make sure the bowl you are whipping your meringue in is clean and dry. There should be no trace of egg yolks in the egg whites and no oil or water residue in the bowl. If your bowl isn’t clean, the egg whites just won’t get the volume you need.
- Warm filling: It’s important to spread on the meringue topping while the filling is still warm. It will seal the two layers together which will help to prevent separation and a floating meringue cloud that slides around on top of your pie.
- Humidity: Humid weather is the enemy of meringue! I would recommend making a different dessert on a humid day. This cool lemon icebox pie will cool you off in no time!
- Use a hot knife to slice the pie. Run your knife (preferably a sharp, non-serrated one), under warm water and dry it with a kitchen towel. It is always best if your pie chilled completely before slicing!
Recipe FAQs
I assume that the cornstarch wasn’t properly incorporated. Make sure you cook the filling until it’s thick and bubbly, and stir the cornstarch mixture thoroughly before adding it to the hot lemon mixture. This will ensure a smooth, perfect consistency.
No one likes a soggy crust! To prevent this, I recommend pre-baking your pie crust before adding the lemon filling. Just prick the crust with a fork and bake it until lightly golden. This will help create a barrier and keep your crust crispy.
Shrinking meringue can happen! To prevent this, spread the meringue to the edges of the pie crust while making sure it attaches to the crust. Baking the meringue until lightly golden will help it set properly and minimize shrinkage.
Yes, you can use a kitchen torch to brown the meringue instead of baking it again. Once the meringue is spread over the warm filling, gently torch the top until it reaches your desired level of golden perfection.
I don’t recommend freezing lemon meringue pie as the texture of the meringue may change upon thawing, resulting in a less enjoyable pie. It’s best to enjoy the pie within a day or two of making it.
Storing
I always think that lemon meringue pie tastes the best when it is eaten on the day it’s made. It’s definitely in its prime when the meringue is fresh!
If you want to store the pie just a little bit longer, then cover it loosely with plastic wrap and place the pie in the refrigerator for up to 2 days. The longer it’s in the fridge, the softer the meringue will get and it will start to weep into your curd, so don’t leave it too long!
For more refreshing lemon desserts try these lemon bars, easy lemon poke cake, or my favorite lemon blueberry zucchini bread!
More Lemon Recipes to Love
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Lemon Meringue Pie Recipe
Video
Ingredients
- 1 9-inch homemade pie crust or frozen pie crust
Lemon Filling
- 5 large egg yolks , at room temperature
- 6 Tablespoons corn starch
- 1 ⅓ cups granulated sugar
- ¼ teaspoon fine sea salt
- 1 ½ cups water
- 1 Tablespoon lemon zest
- ½ cup lemon juice (about 1 lemon)
- 2 Tablespoons unsalted butter
Meringue
- 5 large egg whites , at room temperature
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ⅛ teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Place a baking sheet on the middle rack. Pierce the bottom of the pie crust with a fork. Cover the base with foil and then place 1/4 cup pie weights or dried beans inside. Freeze 5 minutes before baking.
- Place pie dish on baking sheet in oven. Bake 20 minutes. Remove foil and beans and brush edges with an egg wash (see notes) if desired. Cook an additional 5 to 10 minutes, or until crust is golden. Reduce the oven temperature to 325℉.
Lemon Filling
- In a medium bowl, whisk the egg yolks until foamy.
- In a medium saucepan, whisk together cornstarch, sugar, salt, and water. Bring to a boil over medium heat, whisking constantly. Simmer 1 to 2 minutes, or until well thickened. Remove from heat.
- Whisk 1 teaspoon cornstarch mixture into egg yolks until combined. Repeat until 1/2 of the cornstarch mixture is whisked into the eggs. Pour the egg mixture back into the saucepan and whisk to combine.
- Whisking continuously, bring to a boil over medium heat 3 to 4 minutes. Remove from heat and stir in lemon zest, lemon juice, and butter until combined and smooth. Cover to keep warm while making the meringue.
Meringue
- Using a handheld mixer or a stand mixer fitted with a whisk attachment, beat together the egg whites and cream of tartar on medium speed 1 minute. Increase to high speed and beat 4 minutes, or until soft peaks form
- Add the sugar, salt, and vanilla and continue beating on high speed 2 minutes more, or until glossy stiff peaks form.
Assemble + Bake
- Spread the warm lemon filling evenly into the pie crust. If the filling is no longer warm, reheat it while whisking constantly. The warm filling makes it easier for the meringue to adhere to the top.
- Spread meringue evenly over the top of the filling (making decorative swoops, if you like), being sure the meringue touches the edge of the crust to help prevent weeping.
- Bake on the lowest rack 20 to 25 minutes, or until golden. If the meringue starts to brown too quickly, tent with foil but being careful not to touch the meringue. Let cool 1 hour on a wire rack before transferring to the fridge to chill 4 hours.
Notes
- Eggs: Separate the eggs while they are cold. Use the egg yolks in the filling and leave the egg whites out while you blind bake the pie crust. By the time you make the meringue, the egg whites will be room temperature.
- Warm filling: It’s important to spread the meringue topping on while the filling is still warm. It will seal the two layers together, preventing separation.
- Meringue prep: Make sure there is not even a drip of egg yolks in the egg whites. The bowl must be completely clean and dry, with No oil or water residue.
- Humidity: The weather will make it more difficult to make meringue, so I would recommend making a different dessert on a humid day.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Desserts, Easter, Nut-Free, Pies + Tarts, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Lemon meringue pie is one of those pies that you can eat all year long!! Your recipe makes the lightest, most delicious pie!! Love that lemony flavor!!
Kids super love the flaky crust of this lemon meringue pie! Every bite is heaven! We are addicted to it!