This Lemon Meringue Pie is bright, creamy, and topped with a cloud of fluffy toasted meringue. The lemon filling is silky and tangy, the crust is crisp, and the meringue adds that classic sweet finish. It’s a timeless dessert that feels fancy, but you can absolutely make it at home.

Introduction

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If you’ve ever been intimidated by Lemon Meringue Pie, you’re not alone—but it’s easier than it looks. It’s a fan-favorite because the flavors are bold and balanced: tart lemon, sweet meringue, and a buttery crust. And when you slice into those toasted peaks? Instant “wow.”

The standout trick is spreading the meringue onto hot filling. That helps the meringue cook slightly from below and reduces weeping. Trust me, don’t let the filling cool before topping—your Lemon Meringue Pie will slice cleaner and look prettier.

Why You’ll Love This Lemon Meringue Pie

Classic dessert: Bright lemon + fluffy meringue never goes out of style.
Better than bakery: Fresh lemon zest and juice make it pop.
Creamy filling: Smooth, sliceable lemon custard.
Showstopper topping: Toasted peaks look impressive.
Perfect for holidays: A crowd-pleasing pie for spring and summer.

Ingredients for Lemon Meringue Pie

Crust

9-inch baked pie crust (1): Crisp base for the filling.
Tip: Blind bake until golden so it stays crisp.

Lemon Filling

Granulated sugar (1 cup): Sweetness.
Cornstarch (1/4 cup): Thickens the filling.
Salt (1/4 tsp): Balances flavor.
Water (1 1/2 cups): Liquid base for thickening.
Egg yolks (4): Makes filling rich and silky.
Fresh lemon juice (1/2 cup): Bright tangy flavor.
Lemon zest (1 tbsp): Big lemon aroma.
Butter (2 tbsp): Adds richness and smoothness.

Meringue

Egg whites (4): Fluffy topping.
Cream of tartar (1/4 tsp): Helps stabilize peaks.
Swap: Lemon juice (1/2 tsp).
Granulated sugar (1/2 cup): Sweetens and stabilizes.
Vanilla extract (1/2 tsp): Adds warmth.

How to Make Lemon Meringue Pie

Four-panel collage showing thickening lemon filling, adding yolks and butter, filling crust, and topping with whipped meringue baked to toast — Cook lemon filling, pour into crust, whip meringue, then bake until toasted peaks form

1. Preheat oven to 350°F. Make sure your pie crust is baked and ready.
2. Whisk sugar, cornstarch, salt, and water in a saucepan over medium heat. Cook 5–7 minutes, whisking, until thick and bubbling.
3. Temper egg yolks: Whisk yolks in a bowl, then slowly whisk in 1/2 cup hot mixture. Pour yolk mixture back into the saucepan.
4. Cook 2 minutes, whisking, until thick and glossy. Remove from heat and stir in lemon juice, zest, and butter until smooth.
5. Pour hot filling into the baked crust and smooth the top.

Make the Meringue

6. Beat egg whites and cream of tartar on medium speed until foamy. Increase speed and slowly add sugar. Beat until glossy stiff peaks form. Beat in vanilla.
7. Spread meringue over the hot filling, sealing all the way to the crust edge (this helps prevent shrinking).
8. Bake 10–12 minutes, until peaks are lightly toasted. Cool 1 hour, then chill 3–4 hours before slicing.

Tips for Perfect Lemon Meringue Pie

Seal meringue to the crust: Helps prevent shrinking.
Put meringue on hot filling: Reduces weeping and helps set.
Use clean bowl for whites: Any grease can stop peaks from forming.
Chill before slicing: Cleaner slices and better set filling.
Don’t overbake: Light toast is perfect and keeps meringue tender.

Variations & Substitutions

Extra lemon: Add 1 tsp extra zest.
Graham crust: Use a graham crust for a different vibe.
Torch finish: Skip oven bake and toast peaks with a kitchen torch.
Mini pies: Make in tart shells and reduce bake time.
Less sweet: Reduce meringue sugar slightly for a more tart bite.

Make-Ahead & Freezing

Store Lemon Meringue Pie in the fridge for up to 3 days. It’s best within 24–48 hours for the prettiest meringue.
Freezing isn’t recommended—meringue texture can change after thawing.

Serving Suggestions & Pairings

Serve chilled with extra lemon zest on top.
Pair with berries for a bright plate.
Perfect for spring holidays and summer cookouts.
Great after a heavier dinner as a fresh finish.

Reader Review: “The lemon filling was perfectly tangy and the meringue toasted beautifully. This tasted like a classic diner slice!”

If you make Lemon Meringue Pie, leave a rating and comment! Do you like extra toasted peaks, or a softer meringue top?

Lemon Meringue Pie (Best Ever, Easy, Classic)

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Author: Donald Anderson
Total Time: 4 hours 45 minutes (includes cooling/chilling)
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This lemon meringue pie has a bright, silky lemon filling and a tall toasted meringue—classic, beautiful, and worth it.

Ingredients

Scale

Crust

1 (9-inch) pie crust, baked and cooled

Lemon filling

1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
1 1/2 cups water
4 large egg yolks
1/2 cup fresh lemon juice
2 tablespoons lemon zest
4 tablespoons unsalted butter

Meringue

4 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 teaspoon vanilla extract

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Instructions

Heat oven to 350°F.
Whisk sugar, cornstarch, and salt in a saucepan. Gradually whisk in water.
Cook over medium, whisking, until thick and bubbling.
Temper yolks: whisk a few spoonfuls hot mixture into yolks, then whisk yolks back into pan. Cook 1 minute.
Off heat, whisk in lemon juice, zest, and butter. Pour into crust.
Make meringue: Beat egg whites and cream of tartar to soft peaks. Gradually add sugar and beat to glossy stiff peaks. Beat in vanilla.
Spread meringue over hot filling, sealing to crust edges.
Bake 12 to 15 minutes until lightly browned. Cool 1 hour, then chill 3 hours before slicing.

Notes

Prevent weeping: Put meringue on hot filling and seal to crust.
Slice clean: Use a sharp knife wiped between cuts.
Tools: Saucepan, whisk, mixer.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American