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Lemon Meringue Pie
carrie

Classic Lemon Meringue Pie

This Lemon Meringue Pie features a crisp, flaky crust filled with silky-smooth lemon custard and topped with a cloud of toasted meringue. Perfectly balanced between sweet and tangy, it slices cleanly, looks bakery-worthy, and delivers timeless flavor in every bite.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 disk flaky pie crust homemade or high-quality store-bought, chilled
Lemon Filling
  • 2 Meyer lemons zested and juiced (about 1/4 cup juice)
  • ¼ cup fresh lemon juice from the lemons above
  • 2 large eggs room temperature
  • 3 egg yolks
  • 6 tablespoons granulated sugar
  • 3 tablespoons salted butter cut into pieces
  • 3 tablespoons unsalted butter cut into pieces
Meringue
  • 3 egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

Method
 

  1. Roll out the chilled pie dough and fit it into a pie pan. Crimp edges, prick the base with a fork, and freeze for 20–30 minutes.
  2. Finely zest the lemons, then juice them and strain out pulp. Set aside.
  3. In a saucepan, whisk eggs, egg yolks, and sugar just to combine. Stir in lemon juice, zest, and butter.
  4. Cook over low to medium heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and strain if desired.
  5. Blind bake the frozen crust at 375°F (190°C) for 20 minutes with weights. Remove weights, lower oven to 350°F (175°C), and bake 12–15 minutes more until golden.
  6. Pour warm lemon filling into the baked crust and bake 10–15 minutes until just set. Increase oven temperature to 375°F (190°C).
  7. Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually add sugar, then vanilla, and beat to stiff, glossy peaks.
  8. Spread meringue over hot filling, sealing to the crust edges. Create decorative peaks.
  9. Bake for about 10 minutes until meringue is lightly golden. Cool at room temperature for 1–2 hours before slicing.

Notes

Always spread meringue over hot filling to prevent weeping. Meyer lemons give a softer citrus flavor, but regular lemons work well. Avoid refrigerating the pie until fully cooled.