Lemon Meringue Pie

Classic Lemon Meringue Pie

There’s something fun and retro about making American diner classics at home, from banana cream pie and coconut custard pie to today’s lemon meringue pie. This recipe makes a traditional pie packed with creamy lemon custard, topped with generous heaps of pillowy, toasted meringue in a flaky all-butter pie crust.

The lemon filling for this recipe is a very stiff version of my homemade lemon curd. This thicker version helps the pie hold its shape when sliced, and it involves tempering egg yolks to make a stable custard base.

Why I Love This Recipe

• Meringue made easy. If you’ve never worked with meringue before, don’t be intimidated. It’s surprisingly easy, and I’m sharing all my tips for getting it perfect.
• Sweet, tangy lemon filling. The texture of this pie filling is unbelievably silky, packed with bright lemon flavor. It’s a great dessert to make for Easter or springtime, especially when local lemons come into season.
• Make it the day before. I love that I can prepare this pie recipe a few hours or up to a day ahead. Pop it into the fridge and add the topping when you’re ready to serve. Easy!

Ingredient Notes

These are my notes on the important ingredients in my homemade lemon meringue pie. You’ll find the printable recipe with the full ingredients list and details in the recipe card below the post.

• Pie Crust – You’ll need one prepared 9” flaky pie crust, chilled and ready to use. I love my easy homemade pie crust recipe. If needed, you can save time with a refrigerated crust from the store. It will also work with a gluten-free pie crust if needed.
• Eggs – You’ll need to separate the yolks from the whites. The yolks will be used for the filling and the egg whites for the topping. It’s easiest to separate the egg yolks from the whites when the eggs are cold from the fridge, so do that first and then allow each to come to room temperature.
• Cornstarch – Cornstarch helps to thicken the lemon curd filling, and it helps prevent the meringue from weeping. For the meringue topping, I mix the cornstarch with sugar before adding it to the egg whites so that it’s evenly distributed.
• Lemon – You’ll need freshly squeezed lemon juice and fresh lemon zest (I strongly recommend against using bottled lemon juice for lemon meringue pie). Remember to zest the lemon before you juice it.
• Cream of Tartar – Cream of tartar helps to stabilize the meringue and makes it extra glossy.

First, Prebake the Pie Crust

Before you make your lemon meringue pie, you’ll need to prepare and blind-bake a 9” flaky pie crust. You can make the pie dough from scratch or use a store-bought pie crust. I have a detailed tutorial on how to blind bake a pie crust that you can refer to if needed. For now, these are the steps:

• Prepare the pie dough. Start by rolling out your pie crust and fitting it into a standard pie plate. Trim the excess dough, leaving about a ½” overhang, then fold the crust under and flute the edges. Afterward, chill the pie crust for 30 minutes.
• Bake under pie weights. When you’re ready, line the crust with parchment paper and fill it about ¾ full with pie weights (you can also use dry rice or beans). Bake the crust at 375ºF for 15 minutes. 
• Dock the crust. Lastly, remove the pie weights and parchment paper and dock the crust by pricking the bottom all over with a fork. Return the pie crust to the oven for 10-20 minutes until browned.

How to Make Lemon Meringue Pie

While the prebaked crust cools, prepare the lemon curd filling following the steps below. Scroll down to the recipe card at the bottom of the post for the full, printable recipe with instructions.

• Combine and heat the ingredients. Combine sugar, cornstarch, salt, and water with lemon juice and zest in a saucepan. Bring the mixture to a boil over medium-high heat, stirring until it thickens, and then set it aside.
• Temper the egg yolks. You’ll whisk the egg yolks until they’re light and frothy, and then very slowly whisk about ½ of the thickened lemon mixture into the egg yolks to temper them. 

Adding the Meringue Topping

I recommend removing the finished pie from the fridge an hour ahead of making the meringue, to give it a chance to come to room temperature.

• Combine the sugar and cornstarch. Add the sugar and cornstarch to a small bowl and whisk that together, then set it aside for now.
• Whip the egg whites. Meanwhile, take out a squeaky-clean bowl. Add the egg whites and cream of tartar, and whisk until the mixture forms soft peaks. 
• Make the meringue. Add the salt and vanilla, and beat in the sugar/cornstarch mixture one tablespoon at a time. Whip until stiff peaks start to form and the meringue turns glossy. It should feel mostly smooth if you pinch the meringue between your fingers.

Make Ahead and Storage

• Make it ahead. The best way to prepare this lemon meringue pie recipe in advance is to make only the crust and filling. Chill the filled pie overnight. The following day, bring the pie back to room temperature before adding freshly made meringue and torching the top (I recommend doing this right before serving for best results).
• Refrigerate. Lemon meringue pie is best enjoyed on the same day it’s made. If you have leftovers, store them covered airtight in the fridge. You’ll notice that the meringue will start to weep and bead with time, so don’t wait too long to enjoy those remaining slices.

More Lemon Desserts

• Lemon Curd Cake
• Easy Lemon Bread
• Lemon Cupcakes
• No-Bake Lemon Cheesecake
• Lemon Cake Mix Cookies