This towering Lemon Meringue Pie has a silky, sweet-tart filling that makes your mouth pucker just a little before the sweetness kicks in, all topped with a cloud of golden meringue that's crispy on the outside and marshmallow-soft inside. I first tasted this pie at my grandmother's house on a sticky summer afternoon, and I've been chasing that perfect balance of tangy lemon and fluffy topping ever since. You can make this bakery-quality dessert at home with simple ingredients you probably already have.
If you love classic desserts, you might also enjoy my Coconut Cream Pie or this rich Black Forest Cake. And for something lighter, try these Chocolate Chip Cookies alongside a slice of this beauty.
Why You will Love This Lemon Meringue Pie!
You'll love how the bright lemon filling cuts through the sweetness of the meringue. The texture is dreamy smooth, custardy filling with a light, airy topping that melts on your tongue. It's easier to make than you'd think, and it always gets oohs and ahhs when you bring it to the table. Plus, it's a great way to use up extra egg yolks and whites from other baking projects.
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Lemon Meringue Pie Ingredients
Here's everything you need to make this old fashioned lemon meringue pie from scratch.
See Recipe Card Below This Post For ingtedient Quantites
Lemon Filling
- White sugar: Sweetens the tangy lemon filling and balances the tartness of fresh lemon juice.
- All-purpose flour: Works with the cornstarch to help thicken the filling so it sets up nicely when cooled.
- Cornstarch: The main thickener that gives the lemon curd its smooth, sliceable texture.
- Salt: Enhances the lemon flavor and keeps the filling from tasting flat or one-dimensional.
- Water: Thins out the filling mixture so it cooks evenly and doesn't get lumpy.
- Lemons, juiced and zested: Fresh lemon juice and zest bring the bright, citrusy punch that makes this pie sing.
- Butter: Adds richness and a silky mouthfeel to the filling. Stir it in while the mixture is still hot so it melts smoothly.
- Egg yolks, beaten: Thicken the filling and give it a beautiful golden color and creamy texture.
- Prepared pie crust, baked: A pre-baked 9-inch crust holds the filling. You can use homemade or store-bought.
Meringue
- Egg whites: Whip up into a fluffy cloud that sits on top of the lemon filling. Make sure your bowl is completely clean and dry.
- White sugar: Sweetens the meringue and helps it hold its shape and develop those glossy peaks.
How to Make Lemon Meringue Pie
Here's how to make this classic lemon meringue pie with fluffy meringue that bakes up golden and gorgeous.
- Preheat oven: Preheat your oven to 325°F (165°C) so it's ready when your pie is assembled. Gather all your ingredients and tools so you can work quickly once the filling is hot.
- Make the lemon filling: In a medium saucepan, whisk together 1 cup of sugar, the flour, cornstarch, and salt until there are no lumps. Stir in the water, lemon juice, and lemon zest. Place the pan over medium-high heat and cook, stirring frequently with a whisk, until the mixture starts to bubble and thicken. This takes about 5 to 7 minutes. Stir in the butter and keep stirring until it melts and the mixture looks glossy.
- Temper the egg yolks: Place the beaten egg yolks in a small bowl. Slowly whisk in about half a cup of the hot lemon mixture, adding it in a thin stream while whisking constantly. This warms up the yolks gradually so they don't scramble.
- Combine and thicken: Pour the tempered egg yolk mixture back into the saucepan with the rest of the lemon filling. Bring it back to a boil over medium heat, stirring constantly, and cook for another minute or two until the filling is thick and pudding-like. You'll know it's ready when it coats the back of a spoon.
- Fill the crust: Remove the pan from the heat and pour the hot lemon filling into your baked pie crust, using a spatula to spread it evenly. Work quickly so the filling stays warm for the next step.
- Make the meringue: In a clean, dry glass, metal, or ceramic bowl, beat the egg whites with an electric mixer on medium speed until they get foamy and start to hold soft peaks. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and keep beating until stiff, glossy peaks form. When you lift the beaters, the peaks should stand straight up without drooping.
- Top the pie: Working quickly while the filling is still hot, spoon the meringue over the lemon filling. Start at the edges and spread the meringue all the way to the crust, sealing it completely so the meringue doesn't shrink away from the edges as it bakes. Use the back of a spoon to create swirls and peaks on top if you like—they'll turn golden brown in the oven.
- Bake: Place the pie in the preheated oven and bake for 20 to 25 minutes, watching closely, until the meringue turns golden brown on the tips and edges. The color should be a beautiful toasted marshmallow shade.
- Cool and serve: Remove the pie from the oven and let it cool on a wire rack for at least an hour before slicing. The filling needs time to set up fully. Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve and enjoy every tangy, fluffy bite.
Substitutions and Variations
Lemon juice: If you don't have fresh lemons, you can use bottled lemon juice, but the flavor won't be quite as bright. You'll need about ⅓ cup.
Graham cracker crust: Swap the traditional pie crust for a graham cracker crust if you want a slightly sweeter base that pairs beautifully with the tart filling.
Sugar alternatives: You can use half white sugar and half light brown sugar in the filling for a slightly deeper, more caramel-like sweetness.
Lime meringue pie: Use fresh lime juice and zest instead of lemon for a fun twist on this vintage dessert recipe.
Equipment
You'll need a medium saucepan for cooking the filling, a whisk to keep everything smooth, and a couple of mixing bowls. An electric mixer makes whipping the meringue much easier, though you can do it by hand if you're feeling strong. Don't forget your 9-inch pie dish with a baked crust ready to go, and make sure you have a rubber spatula for scraping down the sides and spreading the meringue.
How to Store Lemon Meringue Pie
This homemade lemon meringue pie is best eaten the same day you make it, but you can store leftovers in the refrigerator loosely covered with plastic wrap or foil. The meringue might weep a little or lose some of its crispness after a day, but it'll still taste delicious. It will keep for up to 2 days in the fridge. Don't freeze this pie—the meringue doesn't hold up well to freezing and thawing.
Serving Suggestions
Serve this classic lemon meringue pie chilled or at room temperature with a cup of hot coffee or tea. It's perfect after a holiday dinner or Sunday lunch. I like to pair it with fresh berries on the side for a little extra color and a pop of sweetness. A dollop of whipped cream on the side never hurts either, though the meringue is pretty rich on its own. This pie is a showstopper at spring gatherings and Easter celebrations.
Expert Tips
Use room temperature egg whites. They whip up faster and hold more volume than cold egg whites, which means fluffier meringue.
Don't skip the tempering step. Adding hot liquid directly to raw egg yolks will scramble them. Always add a little hot mixture to the yolks first to warm them up gradually.
Spread meringue on hot filling. This helps the bottom of the meringue cook slightly and stick to the filling, which reduces the chance of it sliding off when you slice the pie.
Seal the edges completely. Make sure the meringue touches the crust all the way around. This keeps it from shrinking away from the edges as it bakes.
Watch the oven closely. Meringue can go from perfectly golden to burnt pretty quickly. Start checking around 18 minutes and pull it out as soon as the peaks are nicely browned.
FAQ
Lemon pie usually refers to any pie with a lemon filling, which might be topped with whipped cream, a crumble, or nothing at all. Lemon meringue pie specifically has a fluffy baked meringue topping made from egg whites and sugar. The meringue is what makes it special and gives it that classic look with the golden brown peaks.
It's better to put meringue on a hot lemon filling. The heat from the filling helps cook the bottom of the meringue slightly, which creates a better seal and reduces weeping. If you put meringue on a cold filling, it's more likely to separate or slide around when you slice the pie.
First, make sure your bowl and beaters are completely clean and free of any grease or egg yolk—even a tiny bit of fat will keep the whites from whipping up properly. Second, add the sugar gradually while beating so it dissolves fully and the meringue gets thick and glossy. Third, beat the egg whites until stiff peaks form, not just soft peaks. When you lift the beaters, the peaks should stand straight up without drooping. My grandma always said, "If it flops, keep whipping."
You can make the baked pie crust and the lemon filling a day ahead and store them separately in the refrigerator. When you're ready to serve, warm up the filling slightly, make fresh meringue, assemble the pie, and bake. Meringue doesn't hold up well overnight it tends to weep or get soggy so it's best to top and bake the pie the same day you plan to serve it.
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Pairing
These are my favorite dishes to serve with Lemon Meringue Pie
Lemon Meringue Pie
Ingredients
Method
- Preheat the oven to 325°F (165°C) and set aside the baked pie crust.
- Whisk sugar, flour, cornstarch, and salt together in a medium saucepan until evenly combined.
- Slowly stir in water, lemon juice, and lemon zest until smooth, then place over medium-high heat.
- Cook the mixture, stirring frequently, until it thickens and reaches a gentle boil, then stir in the butter until melted.
- Gradually whisk a small amount of the hot filling into the beaten egg yolks to temper them.
- Pour the warmed egg mixture back into the saucepan and cook, stirring constantly, until thick and glossy.
- Remove from heat and spread the lemon filling evenly into the prepared pie crust.
- Beat egg whites in a clean bowl until foamy, then slowly add sugar while beating until stiff peaks form.
- Immediately spread the meringue over the hot filling, sealing it completely to the crust edges.
- Use the back of a spoon to create soft peaks, then bake until the meringue is lightly golden, about 20–25 minutes.
- Remove from the oven and allow the pie to cool before slicing and serving.
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