If you’re searching for a dessert that sparks pure joy, look no further than Lemon Meringue Pie. With its beautifully golden, cloud-like meringue crowning a tart and vibrant lemon filling, all secured by a flaky crust, this classic treat is a perennial favorite at family gatherings, potlucks, or your own quiet afternoon tea. Each bite is a blissful balance of sweet, tangy, and creamy, and the satisfaction of taking that first forkful might just make you do a happy dance in your kitchen. Trust me, Lemon Meringue Pie has earned its legendary status for good reason!

Lemon Meringue Pie Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Lemon Meringue Pie is how accessible the ingredients are, yet every single one is integral to its show-stopping flavor, glossy appearance, and dreamy texture. These everyday pantry staples come together to create a dessert that feels truly special.

Pre-baked 9-inch pie crust: The sturdy, buttery base that supports the luscious lemon filling and billowy meringue on top.
Granulated sugar (1 cup + 6 tbsp for meringue): Sweetens both the lemon filling and the meringue; helps create those glossy, stiff peaks.
Cornstarch (1/4 cup): Thickens the lemon filling to that perfect, silky consistency.
Salt (1/4 tsp): Enhances the brightness of the lemon and balances the sweetness.
Water (1 1/2 cups): Provides the base for dissolving sugar and cornstarch, ensuring a smooth filling.
Large egg yolks (3, lightly beaten): Add richness and contribute to the golden color of the filling.
Unsalted butter (2 tbsp): Finishes the filling with a glossy sheen and a touch of creamy flavor.
Fresh lemon juice (1/2 cup, about 2-3 lemons): The star ingredient, bringing bright, tangy citrus flavor that defines Lemon Meringue Pie.
Lemon zest (1 tbsp): Adds a concentrated lemon aroma and an extra zing to the filling.
Large egg whites (3, room temperature): Whipped into the signature meringue topping; room temp whites give better volume.
Cream of tartar (1/4 tsp): Stabilizes the egg whites, helping the meringue hold beautiful peaks.

How to Make Lemon Meringue Pie

Step 1: Prepare the Pie Crust

Start with your favorite homemade or store-bought pie crust, already baked and cooled in a 9-inch pie tin. This gives you a solid, delicious base upon which to build those dreamy layers. Make sure the crust doesn’t have any cracks to keep the filling contained and the slices neat.

Step 2: Make the Lemon Filling

In a medium saucepan, gradually whisk together 1 cup sugar, cornstarch, and salt. Stir in 1 1/2 cups water until everything is dissolved and smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Keep stirring as it boils for one minute, so it becomes thick and glossy without clumps. This will be the bright, lemony heart of your Lemon Meringue Pie.

Step 3: Temper and Add the Egg Yolks

It’s time to make the filling extra rich and beautiful! Remove the saucepan from the heat. Carefully whisk a small amount of the hot mixture into the egg yolks—this “tempering” step prevents scrambling. Gradually whisk the yolks back into the main saucepan, then return to medium heat and cook for another two minutes, always stirring. This step gives your lemon filling that irresistible silkiness while thickening it further.

Step 4: Finish the Lemon Filling

Remove from the heat again, then stir in the unsalted butter, fresh lemon juice, and lemon zest. The butter brings a luxurious sheen, while the juice and zest amp up that lively citrus punch you expect from classic Lemon Meringue Pie. Mix until everything is fully incorporated, then pour the smooth lemon filling directly into the prepared crust.

Step 5: Make the Meringue

In a clean mixing bowl, beat the room-temperature egg whites and cream of tartar on medium speed until soft peaks begin to form. Gradually add the 6 tablespoons of sugar, one spoonful at a time, while continuing to whip. This slow addition ensures a stable, glossy meringue. Beat until stiff, glossy peaks appear—that’s when you know your meringue is ready to top the Lemon Meringue Pie.

Step 6: Top the Pie with Meringue

Spoon the meringue over the hot lemon filling, starting at the outer edge and working your way in. Make sure to spread the meringue all the way to the crust to seal in the filling—this prevents shrinking and weeping. Swirl the meringue into lovely peaks and valleys for that classic, dramatic look everyone loves!

Step 7: Bake and Cool

Place your pie in a preheated 350°F (175°C) oven and bake for 15 to 18 minutes. Keep a close eye out—the meringue should become golden brown and slightly crisp on top. When done, let your Lemon Meringue Pie cool at room temperature for one hour, then refrigerate for at least four hours (it’s hard to wait, but totally worth it for perfect slices).

How to Serve Lemon Meringue Pie

Garnishes

The crowning glory of Lemon Meringue Pie is already its toasty, fluffy topping, but a few thoughtful garnishes can make it even more inviting. A sprinkle of extra lemon zest or a few dainty twists of candied lemon peel add a striking pop of color and citrus aroma, while a fresh mint sprig lends delicate brightness for special occasions.

Side Dishes

Pairing your Lemon Meringue Pie with light, fresh accompaniments allows its zesty flavors to shine. A bowl of mixed berries or a simple raspberry coulis is a classic choice, bringing just the right contrast to the pie’s silky richness. If you’re serving a crowd, a pot of freshly brewed tea or a glass of chilled limoncello will gently complement the citrus theme.

Creative Ways to Present

For extra pizzazz, try baking your Lemon Meringue Pie as petite tartlets for individual servings—adorable and perfect for parties! You could also serve thin, elegant slices on vintage plates dusted with powdered sugar, or stack bite-sized cubes for a playful dessert platter at a brunch buffet. The golden meringue peaks practically beg to be shown off.

Make Ahead and Storage

Storing Leftovers

If you have any slices left (a big “if” in my experience), store leftover Lemon Meringue Pie covered in the fridge. Use a pie keeper or gently tent with plastic wrap to avoid pressing down on the delicate meringue. The pie keeps its fresh taste and texture for up to 2 days, though the meringue is best enjoyed sooner rather than later to prevent weeping or softening.

Freezing

While freezing isn’t ideal for Lemon Meringue Pie, you can freeze well-wrapped slices of lemon filling (without the meringue) for up to a month; simply thaw in the refrigerator, then top with fresh meringue before serving for best results. Freezing the assembled pie often causes the meringue to separate or turn mushy, so it’s worth making and enjoying this dessert fresh if possible.

Reheating

If you’d like to freshen up a chilled slice, let it stand at room temperature for about 10 minutes before serving to take the chill off—there’s really no need to reheat in the oven, since the meringue could lose its beautiful structure. For the dreamiest experience, enjoy your Lemon Meringue Pie cold or at cool room temperature.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is a game changer for Lemon Meringue Pie, offering vibrant, authentic citrus flavor that bottled juice just can’t match. Your filling will taste brighter and more natural with freshly squeezed lemons.

Why does my meringue sometimes weep or separate?

Weeping happens when the meringue isn’t sealed to the crust or if overbeaten. Ensure you spread the meringue while the filling is hot and extend it right to the crust, then bake until golden. Using room-temperature egg whites and cream of tartar helps stabilize the meringue.

How do I get stiff peaks for my meringue?

Start with an ultra-clean, dry bowl, and whip the egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks hold their shape without drooping—this structure is key for the perfect Lemon Meringue Pie topping.

Can I make Lemon Meringue Pie ahead of time?

You can bake the pie the day before and chill it overnight. However, for the most gorgeous meringue, it’s best served within 24 hours, as the topping may begin to soften or separate after that.

What’s the best way to slice Lemon Meringue Pie without wrecking the meringue?

Use a sharp, thin-bladed knife dipped in hot water and wiped dry between cuts. This allows you to glide cleanly through both the fluffy meringue and the luscious filling, giving you picture-perfect slices every time.

Final Thoughts

If you’ve never tried baking your own Lemon Meringue Pie, I promise it’s a kitchen adventure full of sunshine and satisfaction. Each step is truly rewarding, and the result is a picture-perfect dessert worth sharing (or savoring all to yourself). Gather your lemons and bring this classic pie to life—you’ll never look at a store-bought slice the same way again!

Lemon Meringue Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: Emma
Total Time: 5 hours (including chilling)
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the tangy sweetness of this classic Lemon Meringue Pie with a buttery crust, zesty lemon filling, and fluffy meringue topping. A perfect balance of flavors and textures in every bite!

Ingredients

Scale

Pie Crust:

1 pre-baked 9-inch pie crust

Lemon Filling:

1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest

Meringue Topping:

3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

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Instructions

Prepare the Lemon Filling: Preheat the oven to 350°F (175°C). In a saucepan, combine sugar, cornstarch, and salt. Gradually add water and cook until thickened. Add a small amount of hot mixture to beaten egg yolks, then combine and cook until thick. Remove from heat and add butter, lemon juice, and zest. Pour into pie crust.
Make the Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Assemble and Bake: Spread meringue over the lemon filling, sealing to the crust. Bake until golden brown. Cool and chill before serving.