How to Make the BEST Lemon Meringue Pie Recipe (Tangy & Fluffy Classic)

I’ve made Lemon Meringue Pie Recipe many times, and every time it fills my kitchen with the most amazing citrus aroma. The first time I tried making it from scratch, I couldn’t believe how perfectly the tart lemon filling balanced the sweet, fluffy meringue.

After a few practice rounds, I finally perfected the texture and flavor. Now it’s one of my favorite desserts to bake for family and friends. Trust me, this recipe is worth every step!

Ingredients

Here’s everything you need for this classic lemon meringue pie:

• 1 homemade 9-inch pie crust – A flaky base is best; homemade gives superior texture, but store-bought works in a pinch.
• 5 large egg yolks – These create a rich, smooth lemon filling.
• 1 and 1/3 cups water – Helps dissolve the sugar and cornstarch evenly.
• 1 cup granulated sugar – Provides sweetness to balance the tart lemon.
• 1/3 cup cornstarch – Thickens the filling for a perfect slice.
• 1/4 teaspoon salt – Enhances overall flavor.
• 1/2 cup fresh lemon juice – Freshly squeezed gives the brightest taste.
• 1 tablespoon lemon zest – Adds strong citrus aroma and depth.
• 2 tablespoons unsalted butter (softened) – Makes the filling silky and smooth.
• 5 large egg whites (room temperature) – Essential for tall, fluffy meringue.
• 1/2 teaspoon cream of tartar – Stabilizes the meringue.
• 1/2 cup granulated sugar – Sweetens and structures the meringue.
• 1/8 teaspoon salt – Balances sweetness in the topping.

Note: Serves approximately 8 slices.

Variations

• Dairy-Free Version: Use dairy-free butter alternatives and a dairy-free pie crust.
• Lower-Sugar Option: Replace sugar with a baking-friendly sugar substitute.
• Extra Citrus Flavor: Add more lemon zest or mix in a small amount of lime juice.
• Vanilla Twist: Add 1/2 teaspoon vanilla extract to the meringue for extra depth.
• Short Cut: Use prepared lemon curd instead of homemade filling.
• You might also enjoy a fun twist on a treat for dessert nights like Rice Krispie Treats Recipe when serving sweet options together.

Cooking Time

• Prep Time: 40 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: About 7 hours (including cooling and chilling)

Equipment You Need

• 9-inch pie dish – For baking and shaping the pie.
• Rolling pin – To roll out the crust evenly.
• Saucepan – To cook and thicken the lemon filling.
• Whisk – For mixing ingredients smoothly.
• Electric mixer (hand or stand) – To whip the meringue properly.
• Cooling rack – Helps the pie cool evenly.

How to Make Lemon Meringue Pie Recipe?

Prepare the Pie Crust

First, prepare and blind bake your pie crust until lightly golden. This step prevents a soggy bottom and ensures a crisp, flaky base. Let it cool slightly before adding the filling.

Make the Lemon Filling

In a saucepan, whisk together water, sugar, cornstarch, and salt. Cook over medium heat until thick and bubbling. Slowly temper in the egg yolks while stirring constantly. Once thickened, remove from heat, add butter, lemon juice, and zest, then pour into the prepared crust.

Prepare the Meringue

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while mixing until stiff, glossy peaks develop. Spread the meringue over the warm lemon filling, making sure it touches the crust edges to seal.

Bake and Chill

Bake until the meringue is golden brown on top. Allow the pie to cool at room temperature, then refrigerate for several hours to fully set before slicing. For a savory side dish that pairs well with lighter desserts, consider adding Rice Pilaf Recipe to your meal line-up to balance sweet and savory options.

Additional Tips for Making This Recipe Better

• I always use fresh lemon juice for the best flavor.
• I make sure the meringue touches the crust edges to prevent shrinking.
• I spread the meringue while the filling is still warm for better sealing.
• I chill the pie for at least 4 hours before serving for clean slices.
• I avoid overmixing the meringue to keep it light and fluffy.

How to Serve Lemon Meringue Pie Recipe?

Slice with a sharp knife dipped in warm water for clean cuts.
Serve chilled for the best texture and flavor.
Garnish with extra lemon zest or thin lemon slices for a beautiful presentation.
Add a dollop of whipped cream if desired for extra indulgence.

Nutritional Information

Per serving (approximate):

• Calories: 430
• Protein: 6g
• Carbohydrates: 60g
• Fat: 18g

Make Ahead and Storage

Storing

Store covered in the refrigerator for up to 2 days. Keep it chilled to maintain texture and freshness.

Freezing

Freezing is not recommended because the meringue may become watery when thawed.

Reheating

This dessert is best served cold. Reheating is not necessary and may affect texture.

Why You’ll Love This Recipe

Here’s why this lemon meringue pie is a must-try:

• It has the perfect balance of sweet and tart flavors.
• The meringue is light, fluffy, and beautifully golden.
• It’s a classic dessert that works for holidays or gatherings.
• The recipe is detailed yet easy to follow.
• It can be adapted for different dietary preferences.

This lemon meringue pie is bright, refreshing, and absolutely delicious. Once you make it from scratch, you’ll never want to go back to store-bought again. Enjoy every slice! 🍋🥧

Ben Carraoli

Lemon Meringue Pie Recipe

I’ve made lemon meringue pie many times, and every time it fills my kitchen with the most amazing citrus aroma. The first time I tried making it from scratch, I couldn’t believe how perfectly the tart lemon filling balanced the sweet, fluffy meringue

Print Recipe Pin Recipe

Total Time 7 hours hrs

Ingredients Method Notes

Ingredients

  

• 1 homemade 9-inch pie crust – A flaky base is best; homemade gives superior texture but store-bought works in a pinch.
• 5 large egg yolks – These create a rich smooth lemon filling.
• 1 and 1/3 cups water – Helps dissolve the sugar and cornstarch evenly.
• 1 cup granulated sugar – Provides sweetness to balance the tart lemon.
• 1/3 cup cornstarch – Thickens the filling for a perfect slice.
• 1/4 teaspoon salt – Enhances overall flavor.
• 1/2 cup fresh lemon juice – Freshly squeezed gives the brightest taste.
• 1 tablespoon lemon zest – Adds strong citrus aroma and depth.
• 2 tablespoons unsalted butter softened – Makes the filling silky and smooth.
• 5 large egg whites room temperature – Essential for tall, fluffy meringue.
• 1/2 teaspoon cream of tartar – Stabilizes the meringue.
• 1/2 cup granulated sugar – Sweetens and structures the meringue.
• 1/8 teaspoon salt – Balances sweetness in the topping.

Method

 

1. First, prepare and blind bake your pie crust until lightly golden. This step prevents a soggy bottom and ensures a crisp, flaky base. Let it cool slightly before adding the filling.
2. In a saucepan, whisk together water, sugar, cornstarch, and salt. Cook over medium heat until thick and bubbling. Slowly temper in the egg yolks
3. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while mixing until stiff, glossy peaks develop. Spread the meringue over the warm lemon filling, making sure it touches the crust edges to seal.
4. Bake until the meringue is golden brown on top. Allow the pie to cool at room temperature, then refrigerate for several hours to fully set before slicing.

Notes

• I always use fresh lemon juice for the best flavor.
• I make sure the meringue touches the crust edges to prevent shrinking.
• I spread the meringue while the filling is still warm for better sealing.
• I chill the pie for at least 4 hours before serving for clean slices.
• I avoid overmixing the meringue to keep it light and fluffy.