Lemon meringue pie is a dessert that never fails to impress, whether it’s a hot summer day or a Thanksgiving dinner. This classic recipe combines a tart lemon filling, a flaky pie crust, and a billowy meringue topping to create the perfect lemon meringue pie. If you’re a beginner baker or a seasoned pro, this guide will walk you through every step to achieve a flawless pie.
Published April 30, 2022
Modified January 2, 2025
The Flaky Crust
The foundation of any great recipe starts with the crust. To make a homemade pie crust, combine purpose flour, a little water, and ice water for the best texture. Roll out the dough on a lightly floured surface and transfer it to a pie pan. To prevent a soggy pie crust, blind bake the crust by lining it with parchment paper, filling it with pie weights, and baking until golden brown. This step ensures a flaky crust that complements the creamy lemon filling.
The Tart Lemon Filling
The lemon pie filling is the heart of this dessert. In a medium saucepan over medium-high heat, whisk together a sugar mixture, corn starch, fresh lemon juice, and a cup of lemon juice until smooth. Add the egg yolk mixture gradually, ensuring a creamy lemon filling without curdling. Cook the filling on medium heat, stirring constantly, until it thickens into a smooth lemon curd. Pour the hot filling into the pie shell and set aside.
The Fluffy Meringue
For the billowy meringue topping, use a stand mixer with the whisk attachment. Whip raw egg whites with cream of tartar and a cup of sugar at high speed until soft peaks form. Continue beating until you achieve glossy peaks, the hallmark of a perfectly beaten French meringue. Spread the white mixture over the hot filling, ensuring the meringue reaches the top of the pie crust to seal it completely. Use the back of a spoon to create decorative swirls.
Why It’s Worth It
Making lemon meringue pie from scratch is a rewarding experience. From the flaky crust to the toasty meringue, every bite is a testament to homemade goodness. Whether you’re exploring new recipes or perfecting your favorite pie recipes, this classic recipe is the best way to showcase your baking skills.
Ingredients for Lemon Meringue Pie
For the Crust:
- Flour, salt, and sugar: Provide structure and flavor balance.
- Butter: Creates a flaky, tender texture by incorporating fat.
- Ice water with cider vinegar: Helps bind the dough while keeping it tender and preventing overdevelopment of gluten.
For the Filling:
- Sugar: Sweetens and balances the tartness of the lemon.
- Cornstarch: Acts as a thickener for the filling.
- Salt: Enhances overall flavor.
- Lemon juice and zest: Provide a bright, tangy citrus flavor.
- Egg yolks: Add richness and contribute to the filling’s custard-like consistency.
- Butter: Adds smoothness and enhances the richness of the filling.
- Lemon extract: Intensifies the lemon flavor.
For the Meringue:
- Egg whites: Create the light, airy structure of the meringue.
- Sugar: Stabilizes and sweetens the meringue.
- Cream of tartar: Stabilizes the egg whites, helping achieve stiff peaks.
Each component plays a specific role in achieving the pie’s signature elements: a flaky crust, tangy filling, and fluffy meringue topping.
How to make Lemon Meringue Pie:
Make the Pie Crust
- In a bowl, mix flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, stirring until dough forms.
- Roll out dough and fit into a 9-inch pie pan.
- Chill for 30 minutes, then preheat oven to 375°F.
- Line crust with parchment, add pie weights, and bake for 15 minutes.
- Remove weights and bake another 10-12 minutes until golden. Cool.
Make the Lemon Filling
- In a saucepan, whisk sugar, cornstarch, flour, and salt.
- Add water and cook over medium heat until thickened.
- Temper egg yolks by adding some hot mixture to them, then return to saucepan.
- Stir in butter, lemon zest, and lemon juice.
- Pour filling into cooled crust.
Make the Meringue & Assemble
- Preheat oven to 350°F.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until glossy, stiff peaks form. Stir in vanilla.
- Spread meringue over warm filling, sealing edges.
- Bake for 12-15 minutes until golden.
Cool before serving. Enjoy! 🍋🥧
How to Store Lemon Meringue Pie
- Room Temperature (Short Term) – If serving the same day, keep the pie at room temperature for up to 2 hours.
- Refrigerator (Best for Longer Storage) – Cover the pie loosely with a tented piece of aluminum foil or an inverted bowl to prevent the meringue from sticking. Store in the fridge for up to 3 days.
- Avoid Plastic Wrap Directly on Meringue – This can cause the meringue to become sticky. A pie container or loosely tented foil works best.
Equipment
- bowl
- mixer
- pot
- spoon
- Pie pan
Ingredients
For the Lemon Meringue Pie Crust:
For the Lemon Meringue Pie filling:
For the Meringue:
- 6 egg whites
- 1 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Whisk together the flour, salt, and sugar1 1/4 cups All-Purpose Flour, 1/4 teaspoon salt, 2 teaspoons sugar
- Cut the butter into small cubes. Using a pastry cutter, work it into the flour mixture until it's well incorporated and the butter is the size of small peas.8 tbls butter
- Tossing with a plastic bench scraper, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.1/8 to 1/4 cup ice water
- Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Cover in plastic wrap. Chill the dough for at least 1 hour before rolling.
- Roll dough into a flat circle, place into a pie pan and bake at 350 for 15 minutes. Crust should be cooked through and golden brown. Tip: use pie weights to keep the bottom flat.
Instructions for the Lemon Filling:
- Whisk together the sugar, cornstarch and salt in a medium saucepan.1 1/2 cup sugar, 8 Tbls cornstarch, 1/2 teaspoon fine salt
- Add the lemon juice and 2 1/4 cups water, then whisk to combine.¾ cup fresh lemon juice, 2 1/4 cup water
- Whisk the egg yolks in a separate medium bowl.6 egg yolks
- Place the lemon, sugar mixture over medium heat and cook, gently whisking, until the mixture begins to bubble and is thick.
- Temper the eggs yolks by slowly adding half of the hot lemon mixture to the yolks while constantly whisking. Add the tempered yolks back into to the saucepan and return to the heat.
- Bring the mixture back to a simmer and cook, stirring constantly with a spatula for 1-2 minutes.
- Remove from the heat and stir in the butter, lemon zest and lemon extract until completely melted and incorporated.2 tbls gently packed lemon zest, 5 Tbls butter, 2 teaspoon lemon extract
- Let cool for 5 minutes and pour into baked pie shell.
Instructions for making meringue:
- Fill medium saucepan one quarter full with water. Bring water to a simmer over medium heat.
- Combine egg whites, sugar, and cream of tartar in a heatproof bowl and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 4 minutes. Test by rubbing the mixture between your fingers. The mixture should feel smooth, if it feels gritty, the sugar is not completely dissolved yet.6 egg whites, 1 1/2 cup sugar, 1/4 teaspoon cream of tartar
- Transfer mixture to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10-12 minutes. Add vanilla, and mix until combined.
- Using a spatula, cover the lemon pie with the meringue. Cover completely to the edges. Now, using pulling up motions, create peaks with the meringue.
- At this point you can use a torch to brown peaks, or place under the broiler for just a few minutes, watching carefully.
- Keep pie in refrigerator until you serve. This meringue will stay set for a few days.
Video
Nutrition
More Lemony goodness to try!
This pie is SO good!! Thank you for providing clean instructions!
Carol,
Thank you so much!
Dina and Bruce