Lemon Meringue Pie: For When You Want to Bake Something that tastes like Summer! This is the kind of thing you make when you’re feeling like doing something that makes your kitchen smell amazing, and something that gives you real-deal bragging rights. Because when you pull this pie out of the oven, with those golden meringue peaks and that bright, glossy filling, it looks like you really know what you’re doing — even if you were just winging it. This is the perfect foolproof Lemon Meringue Pie recipe! With a flakey crust, topped with a tart lemon filling, and a golden meringue you won’t be able to have just one piece!
But here’s the truth: this pie isn’t as intimidating as it looks. It’s just three parts — crust, lemon filling, and meringue. That’s it. You can do it. And if you’ve never made meringue before? Honestly, it’s kind of fun in a mad-scientist way.
Let’s Break It Down
The Crust
You can go homemade if you’re in that mood, but honestly, a good store-bought crust gets the job done here. Just blind bake it until golden and crisp. That crunch is going to hold up beautifully under all the filling and topping — no soggy-bottom situations if you do it right.
The Filling
This is where it gets good. The filling is lemony, sweet, and just thick enough to slice clean without feeling rubbery. You start with a sugar-cornstarch-water mix that thickens on the stove. Then you temper in your egg yolks (don’t skip this step or you’ll end up with lemony scrambled eggs), add the juice, zest, and butter, and boom — you’ve got that classic sunshine-yellow filling that hits that perfect balance of tart and sweet.
The Meringue
Here’s the part people get nervous about, but it’s really not that deep. The secret weapon? A quick cornstarch-water mixture that stabilizes the meringue so it doesn’t slide off or weep all over your fridge shelf. Beat those egg whites to soft peaks, add sugar slowly, then hit it with the cornstarch mixture and whip it until glossy and stiff. Spread it on while the filling is still hot so it seals properly, swirl it like you mean it, and into the oven it goes.
The Resting
Yeah, this part is important. Once it’s baked and golden on top, let it rest. Give it two full hours on a cooling rack — no shortcuts. That gives the filling time to set up so you get clean slices instead of lemon soup with a meringue lid.
This meringue pie is quick and convenient by giving the option of using a premade crust or you can use your favorite homemade recipe. This show stopping pie also includes a perfectly sweet and tart lemon filling and is all topped off with the star of the show, a perfectly golden meringue topping! The best part, is how easy this pie is! Anyone at any skill level can create this dessert right in your own kitchen!
Why You Will Love This Recipe!
- Easy to make! I don’t know about you, but I am all for a dessert that is easy to throw together and will impress a crowd!
- Change it up with different flavors. Use your favorite pie filling such as blueberry or even strawberry and create your own classic recipe!
- Make ahead. This pie is the perfect dessert to make ahead to save time! Just wait to add the meringue before serving so it doesn’t droop or become messy.
This Pie Is For:
- People who love a baking project but don’t want to mess with layers or piping bags
- Lemon lovers who want a punchy, fresh dessert that isn’t just another bar or cookie
- Anyone who wants to serve something that looks impressive without turning into a full-on pastry chef
This pie doesn’t need garnish. It doesn’t need a drizzle of anything. You just cut a slice, and you’re done. It’s bright, it’s sweet, it’s tart, and it’s 100% worth the time.
Ingredients Needed for Classic Lemon Meringue Pie
Be sure to check out the recipe card below for a list of all ingredients needed for this recipe!
- 1 pie crust, store-bought or homemade – I used my homemade pie crust recipe- it will be coming to the blog very soon!
- Water- room temperature works best
- Cornstarch- works as a thickening agent
- Egg whites- Room temperature egg whites are easier and quicker to whisk into stiff peaks.
- Cream of tarter- helps stiffen the egg whites
- Granulated sugar- adds the perfect amount of sweetness
- Egg yolks
- Fresh lemon juice- I recommend using fresh, however you can use bottled if it is all you have on hand.
- Lemon zest
- Unsalted butter
Substitutions for Lemon Meringue Pie
• Use a deep-dish frozen crust instead of a homemade crust or refrigerated crust.
• Use salted butter instead of unsalted butter. Just omit the added salt for the filling.
• You can use bottled lemon juice instead of fresh lemon juice, but the flavor may not be as
strong.
How to Store
• This pie is best when it is served on the same day, but you can make it and store it for 24
hours in the fridge. Keep in mind the meringue may start to weep or bead on top.
• Refrigerator: Cover the pie loosely with plastic wrap and store it in the refrigerator for up
to 24 hours.
• Freezer: This pie will not freeze well, and I do not recommend it.
Baking Tips
• To keep the meringue from weeping or beading too much (water leaking out of the pie
crust), make sure the pie filling is very hot when you spoon the meringue on top, make
sure not to over-mix the meringue, and make sure to bake it for at least 15 minutes.
• A little bit of weeping can be expected after several hours. If you store the pie for more
than 24 hours, the water will start to make the crust soggy.
• I like to place the pie on a medium cookie sheet so I can easily transfer it in and out of the
oven.
• To keep the crust edges from getting too dark, use a piece of foil or a pie shield to guard it
while the meringue is baking.
Common Questions for Lemon Meringue Pie
Do Lemon Meringue Pies need to be refrigerated?
Yes, however if you refrigerate with the meringue topping, it may start to droop and bead on top.
Can Lemon Meringue Pies be made a day ahead?
You can, but it’s best served the day you make it. Meringue has a tendency to weep (get watery) over time. If you have to make it ahead, store it uncovered in the fridge and eat it within 24 hours.
How do I know when the meringue is whipped enough?
You want stiff, glossy peaks. When you lift your beaters, the peaks should stand up straight. It should feel thick and hold its shape well.
Can this pie be frozen?
No, I do not recommend freezing this pie.
Is this pie served hot or cold?
Whichever you prefer! It can be served at room temperature or after being refrigerated.
My meringue is weeping. What happened?
It could be a few things — underwhipping the meringue, adding sugar too fast, or not cooking it long enough in the oven. Also, humidity can be a factor (thanks, weather). Using the cornstarch mixture helps a lot with this.
Can I use bottled lemon juice?
You could, but fresh lemon juice and zest make a big difference here. The flavor is way brighter and more real. If you’re putting in the effort, go for the fresh stuff.
Do I have to use pie weights for the crust?
They help keep the crust from puffing up or shrinking while it bakes. If you don’t have them, dried beans or rice work in a pinch — just don’t eat them after.
Want a slice to hold its shape and make your house smell like summer (without sounding like it)? This is your pie. Clean, sharp lemon flavor, silky filling, and the kind of meringue that makes people think you know what you’re doing in the kitchen — even if you’re just figuring it out one bake at a time.
More Recipes You Will Love!
Lemon Meringue Pie
Ingredients
- 1 pie crust store-bought or homemade
Meringue
- 1/2 cup water
- 1 tablespoon cornstarch
- 4 large egg whites room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 cup granulated sugar
Lemon Filling
- 1 2/3 cups of sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 3/4 cups of water room temperature
- 4 large egg yolks beaten
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Instructions
- Crust: Preheat the oven to 375°. If you are using a refrigerated or homemade crust, press it into a 9-inch pie dish and use a fork to prick holes into the bottom of the crust. Place a piece of parchment paper over the pie crust and pour pie weights or dried beans into the pie. Bake the crust for 15 minutes, or until the edges start to brown. Then, remove the parchment paper and pie weights and bake for another 10-15 minutes or until the crust is golden brown. Set the crust on a cooling rack while you make the meringue and pie filling. Lower the oven temperature to 350°.
- Meringue: Mix the water and cornstarch and heat it in the microwave for about a minute or until it starts to bubble and get slightly thick. Give it a quick stir and set it aside. In a large bowl, add the egg whites and cream of tartar and use an electric hand mixer at medium speed to beat the egg whites to soft peaks. Add the sugar one tablespoon at a time and continue beating until the sugar has dissolved (feel the mixture with your fingers to see if it is still grainy). Start mixing the meringue at high speed and gradually add the cornstarch and water mixture until the meringue has formed stiff, glossy peaks. Put the meringue to the side.
- Pie Filling: Use a whisk to mix the sugar, cornstarch, salt, and water in a small or medium saucepan over medium heat. Let the mixture start to boil and remove it from heat once it starts to get thick and a little bit translucent.
- Add two tablespoons of the cornstarch and sugar mixture to the beaten egg yolks in a small heat-proof bowl, and whisk to temper the egg yolks. Pour the egg yolks into the saucepan and whisk it all together. The mixture should be yellow, thick, and smooth. Remove the saucepan from heat and pour in the lemon juice, lemon zest, and butter. Stir everything together then put it back on medium heat briefly until it starts to boil again. Remove from heat and pour the filling into the baked pie crust.
- While the filling is still very hot, spoon the meringue over the top of the pie, spreading it to the edge of the crust. Use the back of a spoon to make swirls in the meringue, then bake the pie for 15-20 minutes or until the meringue turns golden brown on top.
- Set the pie on a cooling rack to rest for about 2 hours before slicing.
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