Lemon Meringue Pie is a classic dessert that combines a crisp, buttery crust with a tangy, velvety lemon custard topped with fluffy, golden meringue. This pie is a celebration of contrasting textures and flavors—the smooth tartness of the lemon filling, the light sweetness of the meringue, and the crisp richness of the pastry. It has been a beloved dessert for generations, often appearing at family gatherings, holidays, and special occasions.
The bright, refreshing flavor of lemon makes this pie perfect for spring and summer, while its elegant presentation makes it a show-stopping dessert any time of year. Making it at home allows you to control the sweetness, ensure a perfectly cooked meringue, and enjoy the satisfaction of baking a timeless classic from scratch.
Why I Love This Recipe
I love this recipe because it balances tart and sweet in the most delightful way. The lemon custard is creamy, silky, and perfectly tangy, while the meringue is light, airy, and golden on top. The contrast between the custard and meringue creates a texture that is indulgent but not overwhelming. The buttery crust adds another layer of flavor and crunch, completing each bite.
This recipe is also reliable, producing a firm custard that holds up well under the meringue. The process of watching the meringue turn golden in the oven is both satisfying and rewarding. I love how it makes any meal feel special and elegant, and it is always a crowd-pleaser.
Why It’s a Must-Try Dish
Lemon Meringue Pie is a must-try because it is a classic dessert that combines beauty, flavor, and texture. The tart lemon filling cuts through the sweetness of the meringue, making it balanced and refreshing. It is a dessert that appeals to a wide range of palates and is perfect for both casual gatherings and formal occasions. Making it from scratch also provides a sense of accomplishment and a superior flavor compared to store-bought alternatives.
Recipe Details
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Cooling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: Approximately 400–450 calories per serving
Ingredients
For the Pie Crust
1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cubed
3–4 tablespoons cold water
For the Lemon Filling
1 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons unsalted butter
4 large egg yolks, beaten
For the Meringue
4 large egg whites
6 tablespoons granulated sugar
½ teaspoon cream of tartar
½ teaspoon vanilla extract
Cooking Directions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust by mixing flour and salt, cutting in butter until crumbly, and adding cold water until dough forms. Roll out and line a 9-inch pie pan, trim edges, and prick the bottom with a fork. Bake crust for 10–12 minutes until lightly golden.
- For the lemon filling, combine sugar, flour, cornstarch, and salt in a saucepan. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Stir in butter. Gradually whisk in egg yolks and continue cooking for 2 minutes. Pour filling into baked crust.
- For the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, and beat until stiff peaks form. Beat in vanilla extract. Spread meringue over lemon filling, sealing edges to the crust.
- Bake at 350°F (175°C) for 10–15 minutes until meringue is golden brown. Cool completely at room temperature, then refrigerate for at least 1 hour before serving.
Step-by-Step Preparation Method
Step 1: Prepare Pie Crust
Mix flour and salt in a bowl. Cut in chilled butter until mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes if possible.
Step 2: Bake Pie Crust
Roll dough on a lightly floured surface to fit a 9-inch pie pan. Transfer to pan, trim edges, crimp if desired, and prick bottom with a fork. Bake at 350°F (175°C) for 10–12 minutes until lightly golden.
Step 3: Make Lemon Filling
In a medium saucepan, combine sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly until thickened and bubbly. Reduce heat and stir in butter. Gradually whisk in beaten egg yolks and cook for 2 additional minutes. Remove from heat.
Step 4: Assemble Pie
Pour hot lemon filling into baked crust. Spread evenly.
Step 5: Make Meringue
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Spread meringue over lemon filling, sealing edges to the crust.
Step 6: Bake Meringue
Bake at 350°F (175°C) for 10–15 minutes until meringue is golden brown. Remove and cool completely at room temperature. Refrigerate for at least 1 hour before slicing.
How to Serve
Serve chilled or at room temperature. Optionally garnish with lemon zest or a dusting of powdered sugar. Pairs well with fresh berries, whipped cream, or a cup of tea for a refreshing dessert experience.
Recipe Tips
Use fresh lemons for the best flavor.
Make sure to seal the meringue to the edges of the crust to prevent shrinking.
Do not overbeat the egg whites to avoid grainy meringue.
Cool pie at room temperature before refrigerating to prevent condensation on the meringue.
For extra shine, brush a light layer of simple syrup over the meringue after baking.
Variations
Lemon-Lime Meringue Pie: Substitute half of the lemon juice with lime juice for a zesty twist.
Key Lime Pie with Meringue: Use key lime juice instead of lemons for a tart variation.
Coconut Lemon Meringue Pie: Fold ¼ cup toasted coconut into meringue for texture and flavor.
Mini Lemon Meringue Tarts: Divide crust and filling into tart pans for individual servings.
Chocolate Lemon Meringue Pie: Add a thin layer of melted chocolate on the crust before filling for a decadent layer.
Freezing and Storage Time
Refrigerator: Store covered for up to 2–3 days. Meringue is best eaten within 24 hours for optimal texture.
Freezing: Not recommended for meringue as it can weep and become soggy.
Special Equipment Needed
9-inch pie pan
Mixing bowls
Whisk
Saucepan
Electric mixer or hand mixer for meringue
Rolling pin
Spatula
Conclusion
Lemon Meringue Pie is a classic dessert that combines tangy lemon custard with light, golden meringue and a crisp, buttery crust. It is elegant, refreshing, and perfect for any occasion. This recipe provides a reliable method to achieve a beautiful pie with a balanced flavor, appealing texture, and stunning presentation. With practice, it becomes a show-stopping dessert that will delight family and friends and become a treasured recipe in your collection.
Lemon Meringue Pie
Lemon Meringue Pie is a classic dessert that combines a crisp, buttery crust with a tangy, velvety lemon custard topped with fluffy, golden meringue. This pie is a celebration of contrasting textures and flavors—the smooth tartness of the lemon filling, the light sweetness of the meringue, and the crisp richness of the pastry.
Ingredients
For the Pie Crust
For the Lemon Filling
For the Meringue
Instructions
-
Preheat the oven to 350°F (175°C).
-
Prepare the pie crust by mixing flour and salt, cutting in butter until crumbly, and adding cold water until dough forms. Roll out and line a 9-inch pie pan, trim edges, and prick the bottom with a fork. Bake crust for 10–12 minutes until lightly golden.
-
For the lemon filling, combine sugar, flour, cornstarch, and salt in a saucepan. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Stir in butter. Gradually whisk in egg yolks and continue cooking for 2 minutes. Pour filling into baked crust.
-
For the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, and beat until stiff peaks form. Beat in vanilla extract. Spread meringue over lemon filling, sealing edges to the crust.
-
Bake at 350°F (175°C) for 10–15 minutes until meringue is golden brown. Cool completely at room temperature, then refrigerate for at least 1 hour before serving.
