Bright, tangy lemon filling topped with a cloud of fluffy, golden-brown meringue makes Lemon Meringue Pie one of the most beloved classic desserts. With its buttery flaky crust, silky smooth lemon custard, and light, airy meringue, this pie strikes the perfect balance of sweet and tart. It’s an elegant dessert that’s ideal for holidays, spring gatherings, family dinners, or whenever you’re craving a refreshing homemade treat.
Why You’ll Love This Recipe
- Bright, fresh lemon flavor
- Smooth and creamy homemade filling
- Light, fluffy toasted meringue
- Beautiful presentation for special occasions
- Made from simple pantry ingredients
- A timeless dessert everyone enjoys
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cooling Time: 4 hours
- Total Time: 5 hours
- Servings: 8
- Cuisine: American
- Course: Dessert
- Difficulty: Intermediate
Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- Pie weights or dried beans (for blind baking)
For the Lemon Filling
- 1½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1½ cups water
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract (optional)
For the Meringue
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Optional Garnishes
- Thin lemon slices
- Fresh lemon zest
- Fresh mint leaves
Equipment Needed
- 9-inch pie plate
- Mixing bowls
- Medium saucepan
- Whisk
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Instructions
Step 1: Blind Bake the Pie Crust
Preheat your oven to 375°F (190°C).
Fit the pie crust into a 9-inch pie plate and crimp the edges as desired.
Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes.
Remove the weights and parchment, then bake for another 8–10 minutes, or until lightly golden.
Let the crust cool slightly while preparing the filling.
Step 2: Make the Lemon Filling
In a medium saucepan, whisk together:
- Sugar
- Cornstarch
- Salt
Gradually whisk in the water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 6–8 minutes.
Reduce the heat to low.
Slowly whisk a few spoonfuls of the hot mixture into the beaten egg yolks to temper them.
Gradually pour the tempered yolks back into the saucepan while whisking continuously.
Cook for 2 more minutes, stirring constantly.
Remove from the heat and stir in:
- Butter
- Lemon juice
- Lemon zest
- Vanilla extract (if using)
Pour the hot filling into the prepared pie crust and smooth the top.
Step 3: Prepare the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
Gradually add the sugar, one tablespoon at a time, while beating.
Increase the speed to high and continue beating until stiff, glossy peaks form.
Beat in the vanilla extract.
Step 4: Top the Pie
Immediately spread the meringue over the hot lemon filling.
Start at the edges and work toward the center, making sure the meringue touches the crust all the way around to help prevent shrinking.
Use the back of a spoon to create decorative peaks.
Step 5: Bake
Bake the pie at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden brown.
Watch carefully to avoid over-browning.
Step 6: Cool
Remove the pie from the oven and place it on a wire rack.
Allow it to cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing.
This helps the filling set properly.
Nutrition Information (Per Serving)
- Calories: 390
- Protein: 5g
- Carbohydrates: 57g
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 105mg
- Fiber: 1g
- Sugar: 41g
- Sodium: 210mg
Nutrition values are approximate and may vary depending on the ingredients used.