This Classic Lemon Meringue Pie is pure sunshine on a plate! With its buttery crust, tangy lemon filling, and billowy cloud of sweet meringue, this dessert strikes the perfect balance between sweet and tart. Even better, it’s completely achievable in your own kitchen. The bright citrus flavor paired with the sweet, fluffy meringue creates a dessert that’s impressive enough for special occasions but simple enough to make whenever the craving strikes!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The tangy lemon filling cuts through the sweetness of the meringue for a dessert that isn’t overpowering in any way.
Showstopping Presentation: Those beautiful peaks of golden meringue will have everyone grabbing their phones for a photo before digging in.
Made From Scratch: There’s something deeply satisfying about creating every component yourself – from the flaky crust to the silky filling to the cloud-like meringue.
Uses Simple Ingredients: Despite its impressive appearance, this pie relies on basic pantry and refrigerator staples most bakers already have on hand.

Ingredients You’ll Need

Pie Crust: The foundation of any great pie. A homemade crust adds that perfect buttery flavor and flaky texture that complements the filling beautifully.
Egg Yolks: These provide richness and help thicken the lemon filling. Save those whites – you’ll need them for the meringue!
Water: The base liquid for your filling that allows everything to come together smoothly.
Granulated Sugar: Balances the tartness of the lemons in both the filling and meringue. Don’t reduce this or your pie might make your face pucker!
Cornstarch: The secret to a perfectly set filling that slices cleanly without being rubbery.
Salt: Just a touch enhances all the other flavors and balances the sweetness.
Lemon Juice: Fresh is absolutely essential here – the bottled stuff just won’t give you that bright, authentic flavor.
Lemon Zest: Adds intense lemon flavor without additional acidity. Don’t skip this – it’s what makes the filling truly sing!
Butter: Adds richness and a silky texture to the filling.
Egg Whites: When whipped, these transform into the magical cloud of meringue that tops the pie.
Cream of Tartar: The stabilizing agent that helps your meringue hold its shape and prevents weeping.

Variations

Want to put your own spin on this classic? Here are some delicious ideas:

Citrus Swap: Replace some or all of the lemon juice with lime or grapefruit for a different citrus profile.
Mile-High Meringue: Double the meringue ingredients for an extra-tall, dramatic presentation.
Torched Meringue: Skip the baking and use a kitchen torch to brown the meringue for a different texture contrast.
Shortbread Crust: Replace the traditional pie crust with a shortbread or graham cracker crust for a different textural experience.
Lemon-Blueberry: Add a thin layer of blueberry compote between the crust and lemon filling for a beautiful flavor combination.

How to Make Classic Lemon Meringue Pie

Step 1: Prepare and Blind Bake the Crust

Preheat your oven to 375°F and position the rack at the lowest level. Roll out your prepared pie dough, fit it into a 9-inch pie dish, and crimp the edges. Line with parchment paper, fill with pie weights, and bake until the edges are lightly golden. Remove the weights and continue baking until the bottom is just set. Reduce oven temperature to 350°F.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together water, sugar, cornstarch, salt, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This takes patience – about 6 minutes of consistent stirring. Once thickened, reduce the heat to low.

Step 3: Temper the Egg Yolks

Whisk egg yolks in a separate bowl. Very slowly add small amounts of the hot lemon mixture to the egg yolks while whisking constantly. This gently warms the eggs without scrambling them. Then gradually whisk this egg mixture back into the saucepan with the remaining lemon mixture.

Step 4: Finish the Filling

Increase the heat to medium and continue cooking while stirring constantly until the filling becomes thick and large bubbles break on the surface. Remove from heat and whisk in the butter until fully incorporated. Immediately spread the warm filling into your partially baked crust.

Step 5: Make the Meringue

Beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar and salt, continuing to beat until stiff, glossy peaks form. This is crucial – underbeatten meringue won’t hold its shape, overbeaten will be dry and grainy.

Step 6: Top and Bake

Spread the meringue over the warm filling, making sure to seal it to the edges of the crust (this prevents shrinking). Create decorative peaks with the back of a spoon. Bake for 20-25 minutes until the meringue is golden brown. Cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 4 hours before slicing.

Pro Tips for Making the Recipe

Room Temperature Egg Whites: They’ll whip up much better than cold ones, giving you a more voluminous meringue.
Fresh Lemons Are Non-Negotiable: The bright flavor of fresh juice and zest makes all the difference in this pie.
Seal That Meringue: Be sure the meringue touches the crust all around the perimeter to prevent shrinking and weeping.
Patience With the Filling: Don’t rush the thickening process – proper texture depends on allowing the cornstarch to fully activate.
No Yolk Contamination: Be extremely careful when separating eggs – even a small amount of yolk will prevent your whites from whipping properly.
Bake on a Low Rack: This helps cook the bottom of the meringue thoroughly, preventing the dreaded “weeping” between layers.

How to Serve

Lemon meringue pie truly shines when served:

Perfect Temperature

Chilled but not ice cold – about 30 minutes out of the refrigerator allows the flavors to bloom.

Elegant Cutting

Use a sharp knife dipped in hot water and wiped clean between slices for picture-perfect portions.

Simple Accompaniments

A small dollop of unsweetened whipped cream or a few fresh berries on the side make lovely, understated accompaniments.

Make Ahead and Storage

Storing Leftovers

Cover loosely with plastic wrap (don’t press it against the meringue) and refrigerate for up to 2 days. The meringue will gradually begin to weep and soften, so this pie is truly best enjoyed the day it’s made.

Freezing

This isn’t the best pie for freezing – the meringue never quite recovers its texture after thawing. If you must freeze, do so without the meringue and add it fresh when ready to serve.

Components Ahead

You can make the pie crust up to 3 days ahead and blind bake it the day before. The filling and meringue are best made the day you plan to serve the pie.

FAQs

Why did my meringue weep or shrink?
Weeping occurs when the meringue isn’t fully cooked or when it’s added to a cold filling. Always add meringue to warm filling and ensure you’re baking long enough to cook the meringue through. Shrinking happens when the meringue isn’t sealed to the crust edges – make sure it touches the crust all around the perimeter.

My filling didn’t set properly. What went wrong?
The most common issue is not cooking the filling long enough. The mixture needs to come to a full bubble with large bursts breaking the surface to properly activate the cornstarch. Also, make sure you’re measuring accurately – too much liquid or too little cornstarch will result in a runny filling.

Can I make this with bottled lemon juice in a pinch?
While fresh is always best, you can use bottled in an emergency. The flavor won’t be as bright, so add extra zest if possible to compensate. Remember, it’s the aromatic oils in the zest that carry much of the flavor.

How do I prevent a soggy bottom crust?
Blind baking is crucial for lemon meringue pie. Make sure your crust is golden and feels dry to the touch before adding filling. Some bakers even brush the inside with a thin layer of egg white during the last few minutes of blind baking to create a moisture barrier.

Final Thoughts

This Classic Lemon Meringue Pie recipe might take a bit of time and attention, but the results are absolutely worth it. There’s something magical about cutting through those toasty meringue peaks into the bright yellow filling below. The contrast of textures and flavors creates a dessert experience that’s been beloved for generations. So roll up your sleeves, grab those lemons, and treat yourself to a slice of sunshine!

Classic Lemon Meringue Pie Recipe