A timeless dessert featuring a buttery, flaky pie crust filled with a bright, tangy lemon custard and topped with a cloud of sweet, toasted meringue. This homemade Lemon Meringue Pie is the perfect balance of tart and sweet, making it a favorite for holidays, family gatherings, or any special occasion.

⏱️ Recipe Information

🛒 Ingredients

For the Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Lemon Filling

• 1½ cups water
• 1 cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks (reserve whites for meringue)
• 2 tablespoons unsalted butter
• ½ cup freshly squeezed lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Meringue

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

👩‍🍳 Instructions

Step 1: Bake the Pie Crust

1. Preheat oven to 375°F (190°C).
2. Line the pie crust with parchment paper and fill with pie weights or dried beans.
3. Bake for 15 minutes.
4. Remove the weights and parchment.
5. Bake another 8–10 minutes, until lightly golden.
6. Cool while preparing the filling.

Step 2: Make the Lemon Filling

1. In a medium saucepan, whisk together the water, sugar, cornstarch, and salt.
2. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
3. Lightly beat the egg yolks in a bowl.
4. Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper them.
5. Pour the tempered yolks back into the saucepan.
6. Cook for 2 minutes, stirring continuously.
7. Remove from the heat and stir in the butter, lemon juice, lemon zest, and vanilla until smooth.
8. Pour the hot filling into the baked pie crust.

Step 3: Make the Meringue

1. Reduce oven temperature to 350°F (175°C).
2. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
4. Beat in the vanilla extract.

Step 4: Assemble

1. Spread the meringue over the hot lemon filling.
2. Make sure the meringue touches the crust all the way around to help prevent shrinking.
3. Create decorative peaks with the back of a spoon.

Step 5: Bake

Bake for 10–15 minutes, or until the meringue is lightly golden.

Cool completely at room temperature, then refrigerate for at least 3 hours before slicing.

💡 Tips for Success

• Use fresh lemon juice for the brightest flavor.
• Spread the meringue over hot filling to help it adhere.
• Seal the meringue to the crust to reduce shrinking.
• Avoid overbaking the meringue to prevent drying.
• Chill thoroughly for clean slices.

🌿 Variations

• Extra Tangy: Add an extra tablespoon of lemon zest.
• Graham Cracker Crust: Substitute the pastry crust for a graham cracker crust.
• Lime Meringue Pie: Replace the lemon juice and zest with fresh lime juice and zest.
• Mini Pies: Bake in tart pans or muffin tins for individual servings.
• Torch Finish: Instead of baking, toast the meringue lightly with a kitchen torch.

🍽️ Serving Suggestions

• Fresh berries
• Whipped cream
• Hot tea
• Coffee
• Vanilla ice cream

🥡 Storage

Refrigerator: Cover loosely and refrigerate for up to 3 days.

Freezer: The lemon filling freezes well for up to 1 month, but meringue is best made fresh.

🥣 Nutrition (Per Slice)

Nutrition values are approximate and will vary depending on the crust and ingredients used.

❓ Frequently Asked Questions

Why does my meringue weep?

Weeping usually happens when the meringue is undercooked, overcooked, or spread over a cooled filling. Spreading it over a hot filling and baking just until golden helps prevent this.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for the best flavor and aroma, though bottled juice can be used in a pinch.

How do I know the lemon filling is thick enough?

It should coat the back of a spoon and bubble while whisking before you add the egg yolks.

Can I make Lemon Meringue Pie ahead of time?

Yes. It’s best made the day you plan to serve it or up to one day ahead and kept refrigerated.

Can I use a store-bought pie crust?

Absolutely! A quality store-bought pie crust is a great time-saving option and works beautifully with this recipe.