Lemon Meringue Pie

Few desserts are as instantly recognizable and universally loved as Lemon Meringue Pie. With its crisp, flaky crust, silky lemon filling, and cloud-like toasted meringue, this classic pie delivers the perfect balance of sweet and tangy in every bite. If you’ve ever wanted a Lemon Meringue Pie that slices cleanly, tastes vibrant (not overly sour), and looks bakery-worthy, you’re in the right place. This recipe is designed to guide you step by step, removing all the guesswork so you can confidently bake a show-stopping dessert that feels nostalgic yet refined. Whether you’re baking for a holiday, a family gathering, or simply to satisfy a citrus craving, this Lemon Meringue Pie never disappoints.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Perfect Sweet-Tart Balance – The lemon filling is bright and refreshing without being sharp or overpowering.
• Silky-Smooth Texture – A carefully cooked custard ensures a creamy, spoon-coating consistency every time.
• Stable, Fluffy Meringue – Cream of tartar and proper whipping create a glossy meringue that holds its shape beautifully.
• Classic Yet Foolproof – Traditional flavors with clear techniques that eliminate common mistakes like weeping or curdling.
• Crowd-Pleaser Dessert – Light, elegant, and impressive, making it ideal for holidays, dinner parties, or celebrations.
• Comforting and Nostalgic – A timeless pie that feels like home while still wowing guests with its presentation.

This version stands out for its precise temperature control and balanced ingredient ratios, ensuring consistent results and bakery-quality flavor.

Ingredients Needed

For the Pie Crust

• 1 disk flaky pie crust – Homemade or high-quality store-bought, chilled for easier handling.

For the Lemon Filling

• 2 Meyer lemons (or other large lemons) – Zested and juiced (about ¼ cup juice total) for a fragrant, rounded citrus flavor.
• 2 large eggs – At room temperature, for structure and richness.
• 3 egg yolks – Add extra creaminess and a luscious mouthfeel.
• 6 tablespoons granulated sugar – Sweetens and balances the acidity of the lemons.
• 3 tablespoons salted butter, cut into pieces – Enhances flavor.
• 3 tablespoons unsalted butter, cut into pieces – Allows better control over salt and richness.

For the Meringue

• 3 egg whites, room temperature (about ½ cup) – Whip more easily and hold volume better.
• ¼ teaspoon cream of tartar – Stabilizes the egg whites.
• 6 tablespoons granulated sugar – Creates a glossy, firm meringue.
• ½ teaspoon vanilla extract – Adds subtle warmth and depth.

How to Make Lemon Meringue Pie

Step 1: Prepare and Chill the Pie Shell

Roll the chilled pie dough into a 12-inch circle about ⅛-inch thick. Gently fit it into your pie pan without stretching the dough, which helps prevent shrinkage. Trim the edges, leaving about ½ inch overhang, then fold under and crimp decoratively. Prick the bottom with a fork to prevent bubbling. Freeze the shell for 20–30 minutes to ensure a crisp, well-defined crust during baking.

Step 2: Prepare the Lemon Juice and Zest

Finely grate the zest from the lemons into a small non-reactive bowl. Add the freshly squeezed lemon juice and press any remaining pulp through a sieve. This step extracts maximum flavor while keeping the filling smooth and vibrant.

Step 3: Build the Lemon Filling Base

In a heavy, non-reactive saucepan, lightly whisk together the whole eggs, egg yolks, and sugar until just combined. Avoid over-whisking to prevent excess air. Stir in the lemon juice, zest, and all the butter pieces.

Step 4: Cook the Filling Until Silky

Place the saucepan over low to medium heat and cook, stirring constantly with a heat-resistant spatula. The mixture will slowly thicken as it heats. Cook until it coats the back of a spoon and leaves a clear line when you swipe your finger through it. Remove from heat, let rest for 5 minutes, then whisk briefly to smooth. For an ultra-refined texture, strain through a fine sieve.

Step 5: Blind Bake the Crust

Preheat the oven to 375°F (190°C). Line the frozen crust with foil and fill with pie weights or dried beans. Bake for 20 minutes until the crust looks dry and set. Remove weights and foil, reduce oven temperature to 350°F (175°C), and bake another 12–15 minutes until golden brown. Let cool slightly; keep the oven on.

Step 6: Bake the Lemon Filling

Pour the warm lemon filling into the pre-baked crust, smoothing the top. Bake for 10–15 minutes, just until the filling is set but still slightly jiggly in the center. Remove from oven and increase the temperature to 375°F (190°C).

Step 7: Whip the Meringue

In a clean bowl, beat the egg whites until frothy. Add cream of tartar and continue beating until soft, rounded peaks form. Gradually add sugar, one tablespoon at a time, then beat in vanilla. Continue until the meringue is glossy and holds stiff peaks.

Step 8: Top and Toast the Meringue

Spread the meringue over the hot filling, making sure it touches the crust edges to seal in moisture. Create decorative swirls with a spatula. Bake for about 10 minutes, or until the peaks are lightly golden.

Step 9: Cool Properly

Let the pie cool at room temperature for 1–2 hours. Do not refrigerate immediately, as sudden temperature changes can cause weeping.

Serving and Storage Tips

• Slice with a sharp knife wiped clean between cuts for neat presentation.
• Serve slightly warm or fully cooled for the best texture.
• Store leftovers loosely covered in the refrigerator for up to 2 days.
• Avoid reheating; Lemon Meringue Pie is best enjoyed fresh.

Helpful Notes

• Always spread meringue over hot filling to prevent separation.
• Use room-temperature egg whites for maximum volume.
• Meyer lemons create a softer, floral flavor, but regular lemons work beautifully.
• Avoid overbaking the meringue to prevent dryness.

Conclusion

This Lemon Meringue Pie is the ultimate celebration of contrast—crisp crust, creamy citrus filling, and airy meringue coming together in perfect harmony. What makes this recipe a true standout is its reliability: clear steps, balanced flavors, and professional techniques that ensure success even for home bakers. Whether you’re baking for a holiday table or a simple weekend treat, this pie delivers both comfort and elegance.
If you tried this recipe, leave a comment and a ⭐⭐⭐⭐⭐ rating below—it truly helps others discover it. Don’t forget to share your beautiful pie on Pinterest or Facebook. Did you stick with classic lemon, or add your own twist? Let us know!

Frequently Asked Questions (FAQ)

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled juice lacks the brightness and aroma needed for Lemon Meringue Pie.

Why is my lemon filling runny?

The filling likely wasn’t cooked long enough. It should thicken to coat the back of a spoon before baking.

How do I prevent meringue from weeping?

Always spread meringue on hot filling and ensure the sugar is fully dissolved when whipping.

Can I make Lemon Meringue Pie ahead of time?

It’s best enjoyed the same day, but you can bake it up to 24 hours in advance and store refrigerated.

Is this recipe freezer-friendly?

No. Freezing negatively affects both the lemon filling and the meringue texture.