Lemon Meringue Pie Recipe

Lemon Meringue Pie is a timeless dessert loved for its bright citrus flavor, silky lemon filling, and fluffy toasted meringue topping. The contrast between the tangy lemon custard and sweet, airy meringue makes this pie both refreshing and indulgent. Whether you’re baking for a family gathering, holiday dinner, or special occasion, this classic pie is always a crowd-pleaser.

Ingredients

For the Pie Crust

1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
3–4 tablespoons ice-cold water

(You may also use a store-bought 9-inch pie crust if preferred.)

For the Lemon Filling

1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 ½ cups water
4 large egg yolks
½ cup freshly squeezed lemon juice
2 tablespoons lemon zest
2 tablespoons unsalted butter

For the Meringue

4 large egg whites, room temperature
½ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Pie Crust

In a mixing bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface and place it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and bake at 375°F (190°C) for 12–15 minutes or until lightly golden. Let cool completely.

Step 2: Make the Lemon Filling

In a saucepan, whisk together sugar, cornstarch, and salt. Slowly add water while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

In a separate bowl, lightly beat egg yolks. Gradually whisk in a small amount of the hot mixture to temper the eggs, then pour everything back into the saucepan. Cook for another 2 minutes until thick and smooth. Remove from heat and stir in lemon juice, lemon zest, and butter. Pour the hot lemon filling into the cooled pie crust.

Step 3: Prepare the Meringue

In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Mix in vanilla extract.

Spread the meringue over the hot lemon filling, making sure it touches the crust edges to seal completely.

Step 4: Bake and Cool

Bake the pie at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden on top. Remove from the oven and allow the pie to cool at room temperature for at least 1 hour. Refrigerate for another 2–3 hours before slicing for best results.

Tips for Perfect Lemon Meringue Pie

Always spread meringue over hot filling to prevent weeping.
Use fresh lemon juice for the brightest flavor.
Make sure your mixing bowl is grease-free for best meringue volume.
Slice with a clean, sharp knife for neat servings.

Serving Suggestions

Serve chilled or slightly cool. Lemon Meringue Pie pairs beautifully with fresh berries or a cup of hot tea or coffee. Each slice offers a perfect balance of tart, sweet, and creamy textures.