Classic Lemon Meringue Pie – A Sweet & Tangy Dessert Masterpiece
Introduction
There’s nothing quite like a homemade Lemon Meringue Pie — the perfect balance of buttery crust, tangy lemon filling, and soft, cloud-like meringue topping.
This dessert is both elegant and comforting, making it ideal for holidays, Sunday dinners, or any time you crave something bright and refreshing.
Don’t be intimidated by the layers — this recipe keeps things simple, step-by-step, using fresh ingredients to create that signature sweet-tart flavor and beautiful golden finish.
Ingredients
For the Pie Base:
- 1 baked pie crust, standard-sized
For the Lemon Filling:
- 1½ cups water
- 1 cup white sugar
- 4 large eggs, separated (yolks for the filling, whites for the meringue)
- ⅓ cup cornstarch
- ¼ teaspoon salt
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites (reserved from above)
- ½ cup white sugar
- ½ teaspoon cream of tartar (optional, for stability)
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat the oven:
Set oven to 350°F (175°C) and place your pre-baked pie crust on a baking sheet. - Make the lemon filling:
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble — about 5–7 minutes. - Temper the egg yolks:
In a small bowl, beat the egg yolks. Slowly whisk in about ½ cup of the hot sugar mixture to warm the yolks (this prevents scrambling).
Then pour the yolk mixture back into the saucepan and continue cooking for 2–3 minutes, stirring constantly, until thick and glossy. - Add lemon and butter:
Remove from heat and stir in lemon juice, zest, and butter until melted and fully incorporated.
Pour the hot filling into the baked pie crust, spreading evenly. - Prepare the meringue:
In a clean mixing bowl, beat egg whites and cream of tartar on medium-high speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla if desired. - Top the pie:
Spoon meringue over the hot lemon filling, spreading to the edges of the crust to seal.
Use the back of a spoon to create soft peaks or swirls. - Bake the pie:
Bake for 12–15 minutes, or until the meringue is golden brown on top.
Watch closely near the end to prevent over-browning. - Cool and chill:
Let the pie cool completely at room temperature for at least 1 hour, then refrigerate for 3–4 hours before slicing.
This helps the filling set perfectly.
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: ~50 minutes + chilling
Servings: 8 | Kcal: ~320 per slice
Serving and Storage Tips
- Serving: Serve chilled or at cool room temperature. Slice with a clean knife dipped in hot water for neat edges.
- Storage: Store covered in the refrigerator for up to 3 days. Do not freeze — meringue does not freeze well.
- Make-ahead: You can prepare the crust and filling a day in advance, then add fresh meringue and bake before serving.
Variations
- Key Lime Meringue Pie: Replace lemon juice and zest with lime for a tropical twist.
- Orange Cream Pie: Use orange juice and zest for a sweet, citrusy flavor with less tartness.
- Toasted Coconut Topping: Sprinkle shredded coconut over the meringue before baking for extra texture.
- Lemon Cream Pie: Skip the meringue and top the chilled lemon filling with whipped cream instead.
Tips
- Use fresh lemons: Bottled juice won’t deliver the same bright, natural flavor.
- Seal the meringue: Spread it all the way to the crust edge — this keeps it from shrinking or weeping.
- Don’t overbeat the whites: Stiff but glossy peaks make the best meringue texture.
- Cool slowly: Rapid temperature changes can cause meringue to separate from the filling.
Conclusion
This Classic Lemon Meringue Pie is the perfect harmony of tart, sweet, and creamy — a dessert that never goes out of style.
From its flaky crust to its silky lemon filling and fluffy golden top, every bite feels homemade and heartwarming.
It’s a showstopper for holidays, family dinners, or any occasion where you want to impress with something truly timeless.
Frequently Asked Questions
- Can I use bottled lemon juice?
- Fresh is best, but bottled juice works in a pinch. Add extra zest to enhance the flavor.
- Why did my meringue weep (get watery)?
- This can happen if the filling cools too much before adding the meringue or if the pie is overbaked. Spread meringue over hot filling and bake until just golden.
- Can I make the filling thicker?
- Yes, add an extra tablespoon of cornstarch or cook the mixture a few minutes longer to thicken more.
- Can I use a graham cracker crust?
- Absolutely! It adds a lovely crunch and subtle sweetness that pairs beautifully with the lemon filling.
- How do I prevent meringue shrinkage?
- Make sure to seal the meringue completely to the crust edge before baking — this prevents pulling away as it cools.
