Lemon and Meringue Pie Recipe: There’s something timeless and irresistible about a lemon meringue pie. This iconic dessert has graced countless family gatherings, Sunday dinners, and holiday tables for generations. With its buttery, flaky crust, tart and creamy lemon filling, and fluffy, golden-brown meringue topping—it’s no surprise this pie continues to steal hearts (and taste buds) around the world.
The beauty of lemon meringue pie lies in the balance. You’ve got that sweet-meets-tangy lemon curd sandwiched between a comforting crust and a cloud-like meringue that’s lightly toasted for that wow factor. It’s a delightful medley of textures and flavors that makes every bite memorable. And the best part? You don’t need to be a professional baker to pull it off. With the right steps and a bit of love, anyone can create this masterpiece at home.
Why You’ll Love This Recipe
This step-by-step guide is all about making the process easy and enjoyable. Whether you’re baking for the first time or just want to perfect your pie game, this recipe checks all the boxes:
- Beginner-friendly instructions
- Simple, wholesome ingredients
- Foolproof meringue technique
- Deliciously balanced flavor
- Impressive presentation
Plus, there’s nothing quite like the satisfaction of slicing into your very own homemade pie and seeing those perfect layers.
Ingredients Needed
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold and cubed)
- 3-4 tbsp ice water
You can opt for a store-bought crust in a pinch, but a homemade one brings a buttery depth that’s hard to beat.
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- 4 large egg yolks (save the whites for meringue)
- 2 tbsp unsalted butter
Fresh lemon juice and zest are key to achieving that vibrant, zesty punch.
For the Meringue Topping
- 4 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract (optional)
The cream of tartar helps stabilize the egg whites, ensuring your meringue holds its shape beautifully.
Tools and Equipment Required
Before diving into the recipe, gather your kitchen tools:
- Mixing bowls
- Whisk and spatula
- Rolling pin
- 9-inch pie dish
- Saucepan
- Electric mixer or hand whisk
- Fine grater or zester
- Measuring cups and spoons
Having everything ready makes the process smoother and more enjoyable.
How to Make Lemon and Meringue Pie – Step by Step Guide
Step 1 – Preparing the Pie Crust
Start by mixing the flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. Once chilled, roll it out on a floured surface and transfer it to your pie dish. Trim the edges and flute them if desired. Prick the bottom with a fork and blind bake the crust at 375°F (190°C) for about 15 minutes or until lightly golden.
Blind baking ensures your crust stays crisp even after adding the lemon filling.
Step 2 – Making the Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking to dissolve any lumps. Bring to a boil over medium heat, stirring constantly until the mixture thickens (about 5 minutes).
In a separate bowl, lightly beat the egg yolks. Slowly whisk in a few spoonfuls of the hot mixture to temper the eggs, then pour the tempered yolks back into the saucepan. Continue cooking for another 2-3 minutes.
Remove from heat and stir in lemon juice, zest, and butter until fully incorporated. Pour the warm filling into the baked pie crust and smooth the top with a spatula.
Step 3 – Preparing the Meringue
In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while beating continuously. Keep mixing until stiff, glossy peaks form. Add vanilla extract if using.
The key is making sure your bowl and beaters are completely clean and dry—any fat or moisture can prevent the whites from whipping properly.
Step 4 – Assembling the Pie
Now comes the exciting part—putting it all together. While your lemon filling is still warm, dollop the meringue directly on top, starting from the edges and working your way to the center. Be sure the meringue touches the crust edges all the way around. This seals the pie and helps prevent the meringue from shrinking during baking.
Use a spatula or spoon to create soft peaks and swirls on top. These peaks will brown beautifully in the oven, giving your pie that signature golden meringue top. This part is where you can really get creative with the design!
It’s crucial to add the meringue while the filling is hot—this helps it cook slightly from the bottom up and reduces the risk of separation between the layers.
Step 5 – Baking and Final Touches
Preheat your oven to 350°F (175°C) and place the pie in the center rack. Bake for 15 to 18 minutes, or until the meringue is golden brown. Keep a close eye on it during the last few minutes to avoid over-browning.
Once baked, remove the pie from the oven and allow it to cool at room temperature for at least an hour. Then, chill it in the refrigerator for an additional 3-4 hours (or overnight) before slicing. This helps the lemon layer fully set and keeps everything intact when serving.
And there it is—your beautiful lemon and meringue pie, ready to dazzle. The final result is a dreamy combo of tangy, creamy filling and sweet, airy meringue sitting on a flaky, buttery crust. Trust me, it’s love at first bite.
Tips for the Perfect Lemon Meringue Pie
- Use fresh lemons: Bottled juice won’t deliver that same fresh, vibrant flavor. Go for freshly squeezed juice and zest.
- Temper your eggs: Avoid scrambled eggs by slowly mixing hot filling into yolks before returning everything to the saucepan.
- Seal your meringue: Always spread meringue to the edge of the crust to prevent shrinking and weeping.
- Cool completely before slicing: This lets everything set beautifully, and you’ll get clean slices.
- Use a serrated knife: For the cleanest cuts, use a serrated knife dipped in hot water between slices.
These little tips make a big difference in your final pie, both in looks and taste.
Storage and Serving Suggestions
Lemon meringue pie is best enjoyed the day it’s made, but if you have leftovers, store them in the refrigerator. Loosely cover with plastic wrap or a pie container to avoid crushing the meringue.
Avoid freezing—it tends to make the meringue rubbery and affects the texture of the filling. When ready to serve, let the pie sit at room temperature for 15 minutes for the best flavor.
Pair a slice with a cup of tea or a scoop of vanilla ice cream for an extra-indulgent treat.
FAQs about Lemon Meringue Pie Recipe
1. What ingredients are needed for lemon meringue pie?
To make a classic lemon meringue pie, you’ll need a pie crust, lemon filling, and meringue topping. Essential ingredients include eggs, sugar, lemon juice, lemon zest, cornstarch, water, and butter.
2. How do I prevent the meringue from weeping?
To prevent your meringue from weeping, ensure the sugar is fully dissolved during preparation. Cook the meringue until it reaches 160°F to stabilize the egg whites and sugar. Also, spread the meringue on the pie while the filling is hot, as this helps seal the two layers.
3. Can I make lemon meringue pie in advance?
While you can prepare the crust and lemon filling ahead, lemon meringue pie tastes best when served fresh. If you must prepare it in advance, do so no more than 24 hours before serving and store it in the refrigerator.
4. How long should I bake a lemon meringue pie?
Bake the pie at 350°F for about 25 minutes, or until the meringue is golden brown. Be sure to watch the pie carefully to prevent the meringue from burning.
5. What’s the best way to store lemon meringue pie?
Lemon meringue pie should be stored in the refrigerator and is best eaten within a couple of days. Cover loosely with plastic wrap to avoid moisture build-up.
6. Can lemon meringue pie be frozen?
Freezing is not recommended for lemon meringue pie as it can cause the meringue to become soggy and separate from the filling when thawed.
Conclusion
There you have it—an irresistible lemon meringue pie that hits all the right notes: zesty, sweet, creamy, and beautifully golden. This step-by-step guide makes it easy to recreate this classic dessert at home, whether you’re baking for a holiday, a special occasion, or just because.
Once you’ve made it once, it’s sure to become a regular favorite in your dessert rotation. So roll up those sleeves, zest a few lemons, and let’s bake something amazing!
