Lemon Meringue Pie Recipe

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This classic lemon meringue pie recipe has a buttery flaky crust, a smooth and tangy lemon filling, and a light, fluffy meringue toasted to golden perfection. It’s light, fresh, and perfectly balanced between sweet and tart.

Prep Time25

Cook Time25

Chill Time3

Total Time3 50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 348kcal

Author: Joy Kincaid

Equipment

Ingredients

Pie Crust:

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

Lemon Filling:

1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 ½ cups water
4 large egg yolks room temperature
½ cup fresh lemon juice about 2–3 lemons
1 tablespoon lemon zest
2 tablespoons unsalted butter

Meringue Topping:

4 large egg whites room temperature
½ teaspoon cream of tartar
¾ cup granulated sugar
1 teaspoon vanilla extract

Instructions

Make the Crust: Preheat the oven to 375°F (190°C).
Roll out and fit the cold pie crust into a 9-inch pie dish. Trim and crimp the edges as desired. Dock the crust by pricking with a fork all over the bottom to keep the crust from puffing up and shrinking as it bakes *(you can also add pie weights; see par-baking instructions below).
Bake for 12–15 minutes, until lightly golden. Set aside to cool slightly.
Make the Lemon Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5–7 minutes.
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot mixture into the yolks while whisking to temper them.
Pour the tempered yolks into the saucepan and continue cooking for 2–3 minutes, stirring constantly, until thick and smooth.
Remove from heat and stir in lemon juice, lemon zest, and butter until fully combined.
Pour the hot filling into the baked crust and smooth the top.
Make the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Mix in the vanilla extract.
Spread the meringue over the hot lemon filling, making sure it touches the crust edges to seal it completely. Use the back of a spoon to create soft peaks and swirls.
Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is lightly golden on top.
Let cool at room temperature on a wire rack for 1 hour, then refrigerate for at least 2 hours before slicing.

Notes

Tips for Success

Make sure the lemon filling is hot when adding the meringue, this helps prevent weeping and keeps the layers stable.
Seal the meringue all the way to the crust edges so it doesn’t shrink while baking.
Add the sugar slowly when whipping the meringue to create a smooth, glossy texture.
Avoid overbaking the meringue, it should be lightly golden, not browned.
For clean slices, chill the pie completely and wipe your knife between cuts.

Storage

Store the pie in the refrigerator, loosely covered, for up to 3 days.

Lemon meringue pie is best enjoyed within the first 1–2 days for the best texture.

Do not freeze, as the meringue can become watery when thawed.

*How to Partially Blind Bake (Par-Bake) Crust:

To par-bake crust, dock the bottom of the crust with a fork. Cut a piece of parchment paper that is larger than your pie dish. Place it on top of the pie crust and fill with pie weights or dried beans. Place the pie crust in the oven and bake for 12-15 minutes, until the edges are just starting to lightly brown. Remove crust from the oven and remove parchment paper with weights/beans, and set aside.

If using a store-bought crust, simply docking the crust and then baking may be enough. However, if using a homemade crust with lots of butter, adding pie weights may be helpful to keep the crust from shrinking during the blind baking step.

Nutrition