Lemon Meringue Pie
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This is classic Lemon Meringue Pie done the right way… bright, silky lemon filling tucked into a crisp crust and topped with a cloud of toasted meringue. It’s sweet, tangy, creamy, and airy all at once. Nothing fussy here, either! Each step needs just a little bit of patience, and before you know it, the dessert is done. Perfect for any springtime occasion or holiday.
Table of Contents
WHY YOU’LL LOVE THIS LEMON MERINGUE PIE RECIPE
- Classic lemon meringue flavor and texture
- Smooth, sliceable filling that sets properly
- Light, fluffy meringue with golden peaks
- Straightforward process with reliable results
- A true bakery-style pie at home
Lemon Meringue Pie
This is one of those pies that everyone recognizes the second it hits the table. It doesn’t need an introduction.
Lemon meringue has a reputation for being fussy, but when you understand the timing, it’s actually very calm.
You cook the filling until it’s glossy and thick, you whip the whites until they behave, and you put everything together while it’s still warm. That part matters.
The result is that perfect contrast: cool, tangy filling under a soft, lightly toasted meringue.
Sweet, bright, creamy, airy. This lemon and meringue pie recipe is the kind of dessert that feels special without being trendy, and it never goes out of style. That’s why it still works. Every time.
If you love lemon as much as I do, you’re in good company around here. We have over 50 lemon recipes, both savory and sweet, so you’re covered from breakfast to dessert.
Fair warning… once you start browsing, it’s hard to stop!
INGREDIENT NOTES
- Lemon Juice & Zest: Fresh is non-negotiable here. This is where the flavor lives.
- Cornstarch: Thickens the filling cleanly and gives it a smooth, sliceable texture.
- Egg Yolks: Add richness and structure to the lemon filling.
- Egg Whites: Whip into a stable foam for that classic meringue topping.
- Cream of Tartar: Helps stabilize the egg whites so the meringue holds its shape.
- Pre-Baked Pie Crust: Any kind will do! Frozen, refrigerated sheets, or a homemade recipe. It just needs to be baked, cooled, and ready to go.
VARIATIONS
Extra Tangy: Increase the amount of lemon zest (just slightly!).
Torched Top: Use a kitchen torch instead of the oven for browning.
Mini Pies: Create individual portions using tart pans.
Graham Crust: Swap the traditional crust for a graham cracker base.
Meringue Style: Go rustic with swoops and peaks, or keep it smooth and clean.
SERVING SUGGESTIONS
- Perfect for spring gatherings and holidays like Easter or Mother’s Day.
- Cool completely for clean slices. Don’t try to rush it with the fridge, or the meringue will weep!
- Lemon meringue pie is best enjoyed the day it’s made.
- A slice is just lovely with coffee, tea, or a sparkling wine.
LEMON AND MERINGUE PIE RECIPE FAQ
The heat helps set the meringue from the bottom up, prevents weeping, and keeps it from sliding off when sliced.
The texture of this pie is best the day it’s made, though it will keep for up to 2 days in the refrigerator.
After topping lemon meringue pie with meringue, spread it all the way to the edges so it meets the crust. This seals it and prevents it from pulling back when baked.
I don’t recommend it. Freshly squeezed juice gives better flavor and acidity balance.
This lemon meringue pie recipe works because each component is built on controlled protein and starch reactions.
Cornstarch thickens the lemon filling as it reaches a boil, creating a gel that traps liquid and allows the pie to set cleanly once cooled.
Egg yolks add fat and emulsifiers, which smooth the filling and round out the acidity from the lemon juice.
Cooking the filling fully activates the starch and denatures the egg proteins, preventing a loose or runny center.
Meringue for lemon meringue pie relies on whipped egg white proteins forming a stable foam. Cream of tartar lowers the pH, helping those proteins stretch and trap air more effectively.
Adding sugar gradually stabilizes the foam and gives the meringue its glossy structure.
Spreading the meringue over hot filling allows the bottom layer to cook immediately, reducing moisture release and keeping the topping intact.
When these steps line up, you get a pie that slices cleanly, holds its shape, and delivers that classic contrast of textures.
DONNA’S PRO TIPS
- Bake the pie crust ahead of time. It’ll be cool by the time the filling and meringue are done.
- Separate eggs while cold. It’s easier this way!
- Then, let them warm on the counter. Room temp egg whites = maximum volume.
- Whisk constantly while cooking the lemon filling. No shortcuts.
- Bring the filling to a full, gentle boil to activate the cornstarch.
- Add sugar slowly when whipping the meringue.
- Cool lemon meringue pie completely before slicing for the best texture.
TOOLS NEEDED
- Medium Saucepan: For cooking the lemon filling evenly.
- Whisk: Constant movement keeps the filling smooth.
- Stand Mixer or Hand Mixer: Necessary for proper meringue structure.
- Rubber Spatula or Spoon: For spreading and shaping the meringue on the lemon meringue pie.
- 9-inch Pie Dish: With a pre-baked crust ready to go!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Lemon Dessert Recipes
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Classic lemon meringue pie
- Smooth, tangy lemon filling
- Fluffy, toasted meringue topping
- Cornstarch ensures clean slices
- Fresh lemon makes the difference
- Best served fully cooled
- Timeless dessert that always works
Lemon Meringue Pie
Ingredients
Pie Filling
- 1 9-inch pre-baked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups cold water
- 3 large egg yolks, lightly beaten
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1 tablespoon salted butter
Meringue
- 4 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- PREPARE OVEN: Preheat the oven to 350°F.
- MIX FILLING BASE: In a medium saucepan, whisk together 1 cup granulated sugar and ¼ cup cornstarch. Gradually whisk in 1 ½ cups cold water until smooth.
- ADD YOLKS: Whisk the egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
- PREP LEMON: Measure the lemon juice and lemon zest and set aside.
- START MERINGUE: In a large, clean mixing bowl or stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating on high speed.
- ADD SUGAR TO MERINGUE: With the mixer running, gradually add the ½ cup granulated sugar. Beat until stiff, glossy peaks form.
- COOK FILLING: While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
- FINISH FILLING: Remove from heat and whisk in the lemon juice, lemon zest, and butter until smooth.
- ASSEMBLE PIE: Immediately pour the hot filling into the pre-baked pie crust. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal. Create swirls and peaks with a spoon or spatula.
- BAKE: Bake for about 15 minutes, until the meringue is lightly browned.
- COOL: Remove from the oven and allow the pie to cool completely before slicing and serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
