Nothing says sunshine quite like a slice of homemade Lemon Meringue Pie Recipe. Whether it’s a weekend treat or a special occasion, this dessert strikes the perfect balance between tangy lemon filling and fluffy, golden meringue topping. I love how it brightens up any gathering and gives that wonderful mix of textures and flavors that you’ll keep coming back to.

Lemon Meringue Pie Recipe - Recipe Image — Lemon Meringue Pie, lemon meringue pie, homemade lemon pie, easy lemon meringue, citrus dessert

Jump to:

In the Kitchen
Ingredients at a Glance
How to Make Lemon Meringue Pie Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

🥄

In the Kitchen

This Lemon Meringue Pie Recipe is all about balancing textures—the crisp crust, silky lemon filling, and that cloud-like meringue on top. It’s a rewarding experience that’s simpler than you might think, once you get the rhythm going. I'll share tips that help avoid common pitfalls so your pie comes out flawlessly every time.

Juicy and Tender Every Time: Maintaining the right consistency for the lemon filling ensures it’s smooth and not runny—watch your cooking times closely.
Golden, Satisfying Finish: A perfectly toasted meringue creates a visually stunning and textural contrast I adore in every bite.
Simple Ingredients, Big Impact: Basic pantry staples come alive with fresh lemon zest and juice, proving a few quality ingredients make all the difference.
Weeknight to Weekend Ready: You’ll enjoy making this pie for casual dinners or impressing guests with this classic dessert.

Ingredients at a Glance

Choosing fresh lemons and quality butter really lifts this Lemon Meringue Pie Recipe. Look for bright, fragrant lemons and cold, unsalted butter for that buttery crust that melts in your mouth.

All-purpose flour: Make sure it’s fresh to get a tender but sturdy crust.
Unsalted butter: Chilled and diced properly for flaky, golden crust layers.
Lemons: Freshly zested and juiced for bright, vibrant lemon flavor.
Eggs: Separate fresh eggs carefully and ensure yolks and whites are clean for smooth filling and stable meringue.
Sugar: Fine granulated sugar works best in both filling and meringue for smooth texture.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Lemon Meringue Pie Recipe

Step 1 — Prepare and Bake the Pie Crust

Start by mixing your flour and salt in a bowl, then cut in the chilled butter with a pastry blender or fingers. The texture should look like coarse crumbs with some butter pea-sized chunks remaining. Add ice water tablespoon by tablespoon, stirring gently until you can form a dough ball without it being sticky. Don’t overwork it—keep it cool and tender. Roll the dough out on a lightly floured surface and carefully fit it into your pie dish. Dock the bottom with a fork to keep it flat. Bake the crust at 425°F (220°C) for about 10 to 12 minutes, until it’s lightly golden and toasty. Let it cool completely before filling to avoid sogginess.

Step 2 — Cook the Lemon Filling

This part is where your patience pays off. Combine sugar, cornstarch, and salt in a saucepan before gradually whisking in water to prevent lumps. Cook over medium heat, stirring CONSTANTLY to avoid scorching, until the mixture thickens noticeably—it should coat the back of a spoon. Then, temper the beaten egg yolks by stirring in a spoonful of the hot mixture before adding them back into the pan. This step is essential so the yolks don’t scramble. Next, stir in your fresh lemon juice, lemon zest, and butter. The butter adds that silky richness and rounds out the citrus tang beautifully. Once thick and smooth, pour this lemon filling into your cooled crust for a perfect lemon base.

Step 3 — Whip and Bake the Meringue

Beat the egg whites with a pinch of cream of tartar until soft peaks form—this helps stabilize your meringue and gives it that fluffy structure. Gradually add sugar while beating until stiff peaks form and the meringue turns shiny. The key here is to make sure the sugar dissolves completely so you don’t get any gritty spots. Spread the meringue generously over the lemon filling, sealing it right to the crust edges. This prevents shrinking while baking. Bake at the same 425°F (220°C) for 10-12 minutes, or until the peaks turn a lovely golden brown. Keep your eye on it to prevent burning—those toasty tips add amazing flavor.

📋

Things to Remember

Over the years, I’ve learned these key pointers that make your Lemon Meringue Pie Recipe truly shine. From measuring to timing, every little detail counts but is easy to master with a bit of care.

Doneness Cue: Look for golden brown tips on the meringue and a firm lemon filling that jiggles slightly but isn’t runny.
Temperature Trick: Bake meringue at high heat briefly to get that toasted color without drying it out.
Make-Ahead Move: You can bake the crust ahead and cool it, then assemble pie later the same day for fresher texture.
Common Pitfall: Avoid getting any yolk in your whites before whipping meringue—it will prevent them from stiffening properly.

Ways to Serve It

Finishing Touches

A light dusting of powdered sugar on your lemon meringue pie adds a delicate shimmer without overshadowing the bright citrus. Some fresh lemon zest or thin twists of lemon peel as garnish convey freshness and make it look irresistible. I sometimes add a few edible flowers on top for a beautiful presentation when I’m bringing it to gatherings.

Plays Well With

This pie loves company. I often serve it alongside a scoop of vanilla bean ice cream or homemade whipped cream—the cool creaminess balances the tangy lemon so well. Toasted almond slivers add a pleasing crunch, or a simple cup of strong black coffee complements the sweetness perfectly.

Simple Plating Upgrades

For a quick upgrade, slice the pie cleanly with a warm knife to get those neat, luscious slices everyone will admire. Serve on a brightly colored plate to make the yellows pop. Adding a small sprig of mint or a thin lemon wheel on the side gives a professional touch, perfect for dinner parties or holiday meals.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftover Lemon Meringue Pie in an airtight container or loosely covered with plastic wrap in the fridge. It keeps well for 3 to 4 days but enjoy it sooner for best texture—the meringue might weep a bit over time but still tastes delicious.

Freezing Tips

I don’t recommend freezing this pie because the meringue texture changes and becomes watery upon thawing. If you do freeze, freeze just the crust or lemon filling separately and assemble fresh meringue when ready to serve.

Reheating Lemon Meringue Pie Recipe Without Drying Out

Warm a slice gently in a low oven at about 275°F (135°C) for 10 minutes, loosely covered with foil to prevent drying. Avoid microwaves if you want to keep that delicate meringue texture intact. An air fryer on low can also revive the crisp edges without overheating the pie.

Frequently Asked Questions

Can I use store-bought pie crust for this Lemon Meringue Pie Recipe?

Yes, a good quality store-bought crust can save time and still taste great. Just bake it according to package instructions and let it cool before filling and topping with meringue.

Why did my meringue weep or form water droplets?

Weeping occurs due to moisture separating from the meringue; this can be caused by undercooked filling or sealing the meringue improperly. Ensure you seal the meringue right to the crust edges and bake until golden to help prevent this.

How do I keep the lemon filling from being too runny?

Make sure to cook the filling until it thickens enough to coat the back of a spoon, and don’t rush the tempering of egg yolks. Using the right amount of cornstarch also helps achieve the perfect consistency.

Can I make this pie vegan or dairy-free?

This version relies heavily on eggs and butter, so substitutions can be tricky. Some vegan recipes use aquafaba for meringue and plant-based butter alternatives, but results will vary. Experiment with care!

Final Thoughts

This Lemon Meringue Pie Recipe has been a favorite in my kitchen for years, offering that perfect balance of tart, sweet, and fluffy indulgence. Don't be intimidated by the process—it’s a gratifying one that yields stunning results. Once you nail that smooth lemon filling and golden meringue, you’ll have a show-stopper that’s as delicious as it looks. I hope you enjoy making and sharing this classic treat as much as I do!

Full Printable Recipe