Best Lemon Meringue Pie Recipe

Why You’ll Love This Recipe

This Lemon Meringue Pie boasts a crisp, buttery crust, a tangy-sweet lemon filling, and a cloud-like meringue topping that’s perfectly toasted. It’s the ultimate balance of tart and sweet, making it a show-stopping dessert for holidays, special occasions, or any time you crave something bright and refreshing. The contrasting textures and bold citrus flavor make this pie unforgettable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)granulated sugareggs (separated)cornstarchwaterfresh lemon juicelemon zestunsalted buttercream of tartar

directions

Preheat your oven to 375°F (190°C) and place your pie crust in a 9-inch pie dish. Prick the bottom and sides with a fork and bake for 10-12 minutes or until lightly golden. Let cool.

In a saucepan over medium heat, combine sugar, cornstarch, water, lemon juice, and lemon zest. Whisk constantly until the mixture thickens and starts to bubble.

In a small bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot lemon mixture into the yolks, whisking quickly to temper. Then, return the yolk mixture to the saucepan and cook for 2 more minutes, stirring constantly.

Remove from heat and stir in butter until melted and smooth. Pour the lemon filling into the pre-baked crust.

In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating, continuing until stiff, glossy peaks form.

Spoon the meringue over the warm lemon filling, spreading it to the edges to seal completely.

Bake at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown.

Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

Servings and timing

This recipe yields one 9-inch pie, about 8 servings.Preparation time: 25 minutesCooking time: 20 minutesCooling and chilling time: 4 hoursTotal time: approximately 4 hours 45 minutes

Variations

Add a bit of vanilla extract to the meringue for extra depth.

Use Meyer lemons for a slightly sweeter, floral flavor.

Top with toasted coconut flakes for added texture.

Make it in mini tart pans for individual servings.

storage/reheating

Store Lemon Meringue Pie loosely covered in the refrigerator for up to 3 days.*Do not freeze, as the meringue texture will suffer.*Avoid reheating; this pie is best served cold or at room temperature.

FAQs

Why is my lemon filling runny?

This usually happens if the cornstarch wasn’t cooked long enough. Make sure the filling thickens and bubbles before removing from heat.

How do I prevent weeping meringue?

Spread the meringue on the hot filling to help it adhere and seal to the crust edges. Don’t underbake the meringue.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor.

Can I make this pie ahead of time?

Yes, but serve within 1–2 days for best texture.

Why is my meringue shrinking?

Make sure to spread it all the way to the crust to anchor it and prevent shrinking.

Do I need cream of tartar?

It stabilizes the egg whites and helps the meringue hold its shape, but lemon juice can be used as a substitute.

Can I use a store-bought pie crust?

Absolutely. A homemade crust offers more flavor, but store-bought is a convenient option.

Can I make it gluten-free?

Yes, use a gluten-free crust and ensure your cornstarch is certified gluten-free.

How do I get stiff peaks?

Use a clean, grease-free bowl and beat long enough until the meringue forms firm, glossy peaks.

What’s the best way to cut the pie?

Use a sharp knife dipped in hot water for clean slices.

Conclusion

The Best Lemon Meringue Pie delivers bold lemon flavor, a silky filling, and perfectly toasted meringue in every slice. It’s a classic dessert that impresses visually and delights the taste buds. Whether for a family gathering or a casual treat, this pie brings sunshine to your table year-round.

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