Can I use store-bought pie crust for this recipe?

Absolutely! While a homemade crust is my preference, I completely understand the need for convenience. Go ahead and use a pre-made pie crust – just make sure it's deep-dish to accommodate the luscious lemon filling and fluffy meringue.

My lemon filling is runny. What am I doing wrong?

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.

How do I avoid a soggy crust on the bottom?

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.

My meringue sometimes shrinks away from the edges. How can I fix that?

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.

Can I use a torch to brown the meringue if I don't want to bake it again?

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.

Can I freeze the pie for longer storage?

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.

Best Lemon Meringue Pie Recipe

Classic Lemon Meringue Pie

Whether you’re a citrus lover or someone with a sweet tooth, this easy lemon meringue pie recipe has something to offer everyone. It’s a timeless classic just like meringue cookies that’s perfect for sharing with family and friends.

The pie has three irresistible layers. First, a flaky buttery pie crust. I usually make my own homemade pie crust, but you can also use a store-bought frozen pie crust for convenience. The middle layer is a smooth lemony filling that is just the right amount of tangy.

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. For more refreshing lemon desserts try these luscious lemon bars, easy lemon poke cake, or my favorite lemon blueberry zucchini bread!

Recipe Ingredients

You should be able to find all of these ingredients easily at your local store. Make sure the eggs are at room temperature before you begin. The yolks will blend into the filling easier and the whites will whip up faster and fluffier.

Find the full printable recipe with specific measurements below.

Pie crust: I use my 9-inch homemade pie crust for this recipe. You can make it just before baking or store it in the freezer when you’re ready to bake your pie. My all-butter pie crust recipe is also a good option. You can use a frozen pie crust if you don’t want to make your own. Just let it thaw first before baking.
Eggs: You’ll need to separate the egg yolks from the 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.

Variations

Homemade lemon meringue pie is one of those desserts that’s a classic for a reason. As much as I love my original recipe, I also like to experiment by adding different flavors and textures when the mood strikes. If you’re looking for a twist on this old favorite, you might like some of these ideas:

Raspberry lemon meringue pie: Add a layer of fresh raspberries on top of the lemon filling and then top with the meringue. The sweet-tart combination is perfect.

Blueberry lemon meringue pie: Stir some blueberries into the cooked lemon filling or sprinkle a layer on top of the filling before adding the meringue. I love how the blueberries pop in your mouth with each bite!

Lemon lime meringue pie: Combine both lemon and lime juices in your filling for a real citrus burst.
Cookie crust lemon meringue Pie: Use crushed cookies or graham cracker crumbs and some melted butter to make an easy press-in crust.

How to Make Lemon Meringue Pie

I know that there are a few steps with this recipe, but don’t worry, it’s actually very easy to make! Just follow my step-by-step instructions and before you know it, you’ll be enjoying the best lemon meringue pie you’ve ever made at home!

The Crust

Pierce the 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.

Lemon Filling

Whisk the room temperature egg yolks in a medium bowl.
Whisk the cornstarch, sugar, salt, and water in a medium saucepan and bring to a boil. Simmer until thickened and remove from the heat.
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.

Showing how to make lemon meringue pie in a 4 step collage.

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.

Assemble and Bake

Spread the warm lemon filling evenly over the baked pie shell.
Spread the meringue evenly over the top of the filling right to the edge of the crust.
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! Unfortunately, there’s not much you can do about the level of humidity in the air, so I would recommend making a different dessert on a humid day. This cool lemon icebox pie will cool you off in no time!

How to Slice Your Pie

We know this pie is going to taste fantastic and we also want it to look good on the plate after all the effort you put into making it! Let me share some helpful tips to help you slice your meringue pie.

1. Chilling is your friend. Make sure the pie is thoroughly chilled before slicing it.

2. Run your knife (preferably a sharp, non-serrated one), under warm water and dry it with a kitchen towel.

3. Use gentle pressure to cut through the pie being careful not to squash the layers together.

4. Wipe the blade of the knife with a wet paper towel or kitchen towel after each cut to keep the pieces clean.