Lemon Meringue Pie (Classic, Tangy & Perfectly Fluffy)

Introduction

Lemon Meringue Pie is a timeless dessert that perfectly balances bold citrus flavor with sweet, cloud-like meringue. With its buttery crust, silky lemon filling, and golden peaks of fluffy meringue, this pie is as beautiful as it is delicious. One slice delivers a refreshing tang followed by gentle sweetness, making it a favorite for generations.

What sets Lemon Meringue Pie apart is contrast. The lemon filling is smooth, glossy, and vibrantly tart, while the meringue topping is light, airy, and delicately sweet. Together, they create a dessert that feels rich yet refreshing—never heavy. It’s the kind of pie that shines at spring and summer gatherings, holiday meals, and special celebrations.

Although it looks impressive, Lemon Meringue Pie is absolutely achievable at home. With careful technique and a little patience, you can create a bakery-quality pie with clean slices and stable meringue. This recipe walks you through each step to ensure success, from thickening the lemon filling to sealing the meringue properly.

If you love citrus desserts and classic baking, Lemon Meringue Pie is a must-have recipe that never goes out of style.

Ingredients
Pie Crust

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

Lemon Filling

1 ½ cups granulated sugar

¼ cup cornstarch

¼ teaspoon salt

1 ½ cups water

4 large egg yolks, lightly beaten

½ cup fresh lemon juice

2 tablespoons lemon zest

2 tablespoons unsalted butter

Meringue Topping

4 large egg whites, room temperature

½ teaspoon cream of tartar

½ cup granulated sugar

½ teaspoon vanilla extract

Preparation
Step 1: Bake the Pie Crust

Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Line with parchment and pie weights. Bake for 15 minutes, remove weights, and bake another 8–10 minutes until lightly golden. Set aside.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Step 3: Temper the Egg Yolks

Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper them. Pour the yolk mixture back into the saucepan and cook for 2 more minutes, stirring continuously.

Step 4: Finish the Filling

Remove from heat and stir in lemon juice, lemon zest, and butter until smooth. Pour the hot lemon filling into the baked pie crust.

Step 5: Prepare the Meringue

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.

Step 6: Top and Bake

Spread the meringue over the hot lemon filling, making sure it touches the crust edges to seal. Create decorative peaks. Bake at 350°F (175°C) for 10–12 minutes, until meringue is lightly golden.

Variations

Lemon Lime Meringue Pie: Replace half the lemon juice with lime juice.

Graham Cracker Crust: Swap traditional crust for graham cracker base.

Mini Lemon Meringue Pies: Bake in tart pans or muffin tins.

Extra Tart Version: Add additional lemon zest to the filling.

Torch-Finished Meringue: Skip baking and toast meringue with a kitchen torch.

Cooking Notes

Spread meringue onto hot filling to prevent weeping.

Seal meringue to crust edges to keep it stable.

Use fresh lemon juice for best flavor.

Avoid overbaking meringue to prevent dryness.

Serving Suggestions

Serve Lemon Meringue Pie chilled or at room temperature. It pairs beautifully with coffee, tea, or fresh berries. This pie is ideal for spring holidays, Easter, summer dinners, and special family gatherings.

Tips

Separate eggs while cold, then bring whites to room temperature.

Use a glass or metal bowl for meringue—never plastic.

Let pie cool completely before slicing for clean cuts.

Store leftovers lightly covered in the refrigerator.

Prep Time

30 minutes

Cooking Time

40 minutes

Total Time

1 hour 10 minutes

Nutritional Information (Approximate per slice)

Calories: 340

Protein: 6g

Sodium: 220mg

FAQs

Why does my meringue weep?
Weeping occurs if sugar isn’t fully dissolved or meringue isn’t sealed to the crust.

Can I make Lemon Meringue Pie ahead of time?
It’s best enjoyed the same day, but can be made several hours ahead.

Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor.

Can Lemon Meringue Pie be frozen?
Freezing is not recommended due to texture changes in meringue.

Conclusion

Lemon Meringue Pie is a classic dessert that delivers the perfect balance of bright citrus flavor and airy sweetness. With its silky lemon filling, fluffy golden meringue, and buttery crust, this pie is as satisfying to eat as it is beautiful to serve. Whether for a holiday, celebration, or simple family dessert, Lemon Meringue Pie remains a beloved favorite that never fails to impress.

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