Why You’ll Love This Recipe

Lemon Meringue Pie is a classic dessert known for its buttery, flaky crust, tangy lemon filling, and fluffy, golden-browned meringue topping. The contrast of tart and sweet flavors, along with the silky and airy textures, makes this pie a favorite for holidays, dinner parties, and any time you crave a bright, refreshing treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)granulated sugaregg yolkscornstarchwaterfresh lemon juicelemon zestunsalted butteregg whitescream of tartartartaric acid (optional)vanilla extract

directions

Preheat your oven to 375°F (190°C).

Blind bake the pie crust: Line your crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove weights and bake for another 10 minutes until golden. Let cool.

In a saucepan, whisk together sugar, cornstarch, and water until smooth. Cook over medium heat, stirring constantly until thick and bubbling.

Reduce the heat and slowly whisk in egg yolks, lemon juice, and lemon zest. Continue to cook, stirring, until thickened.

Remove from heat and stir in butter until smooth. Pour the lemon filling into the cooled pie crust.

In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Add vanilla extract.

Spread the meringue over the hot lemon filling, sealing the edges to prevent shrinking.

Bake the pie for 10-12 minutes, or until the meringue is lightly browned.

Cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesCooking time: 30 minutesCooling and chilling time: 4 hoursTotal time: 5 hours

Variations

Use Meyer lemons for a sweeter, floral twist.

Add a pinch of turmeric or food coloring for a deeper yellow hue in the filling.

Make a graham cracker crust for a slightly different texture and taste.

Top with toasted coconut for added crunch and flavor.

storage/reheating

Store Lemon Meringue Pie in the refrigerator, loosely covered, for up to 3 days.*Avoid freezing as the meringue can become rubbery and separate when thawed.*To refresh the meringue, lightly toast under the broiler for 1-2 minutes before serving.

FAQs

Can I make Lemon Meringue Pie ahead of time?

Yes, but it’s best eaten within a day or two to maintain the meringue’s texture.

Why is my meringue weeping?

This can happen from undercooking or not sealing the meringue to the crust. Make sure the meringue covers the entire filling.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

How do I know when the meringue is ready?

It should hold stiff, glossy peaks and be lightly browned after baking.

What if I don’t have cream of tartar?

You can use a bit of lemon juice or white vinegar as a substitute.

How can I prevent a soggy crust?

Blind baking the crust first and ensuring the filling isn’t too watery helps prevent sogginess.

Do I need to refrigerate leftovers?

Yes, due to the eggs in the meringue and custard, it should be stored in the fridge.

Can I make it gluten-free?

Yes, just use a gluten-free pie crust and check that all other ingredients are certified gluten-free.

Can I use a hand whisk for the meringue?

It’s possible, but a hand or stand mixer is highly recommended for best results.

Is this pie very sweet?

It has a sweet meringue and tart filling, creating a balanced flavor profile.

Conclusion

Lemon Meringue Pie is a timeless dessert that brings sunshine to your table with its zesty lemon filling and airy meringue topping. Whether you’re making it for a family dinner or a special gathering, it offers a show-stopping finish with refreshing flavor and irresistible texture. Once you master it, it’s sure to become a go-to favorite in your dessert lineup.