This lemon meringue pie recipe creates the most amazing dessert with its creamy lemon filling and fluffy meringue topping.
I’ve been making this classic pie for over ten years, and it never fails to impress my family and friends.
The combination of tart lemon curd filling, sweet meringue, and buttery crust makes every bite absolutely perfect.
This homemade dessert takes some time but the results are worth every minute of effort.
What You Need for This Lemon Pie
Here are the simple ingredients that create magic in your kitchen:
- 1 homemade pie crust (or store-bought)
- 5 large egg yolks
- 5 large egg whites (from the same eggs)
- 1 and 1/3 cups water
- 1 cup granulated sugar (for filling)
- 1/2 cup granulated sugar (for meringue)
- 1/3 cup cornstarch
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/8 teaspoon salt (for meringue)
How to Make Lemon Meringue Pie
Follow these steps to create your perfect homemade lemon meringue pie:
- Preheat your oven to 375°F and prepare your pie crust
- Blind bake the crust partially until golden brown
- Reduce oven temperature to 350°F
- Separate eggs while cold (easier separation)
- Let egg whites reach room temperature for better volume
- Whisk egg yolks in a medium bowl and set aside
- Combine water, sugar, cornstarch, salt, lemon juice, and zest in saucepan
- Cook mixture over medium heat for 6 minutes until thick
- Temper egg yolks by slowly adding warm lemon mixture
- Return everything to saucepan and cook until bubbling
- Remove from heat and whisk in butter
- Pour hot filling into warm pie crust
Making the Perfect Meringue Topping
The meringue is what makes this dessert truly special:
- Beat egg whites and cream of tartar on medium speed for 1 minute
- Increase to high speed until soft peaks form (4 minutes)
- Add sugar and salt gradually
- Beat until stiff, glossy peaks form (2 more minutes)
- Spread meringue over warm filling immediately
- Make sure meringue touches the crust edges completely
- Create decorative peaks with the back of a spoon
- Bake for 20-25 minutes until golden brown
Essential Tips for Success
These professional tips ensure your lemon meringue pie turns out perfectly every time:
- Use room temperature egg whites for maximum volume
- Keep egg yolks completely separate from whites
- Clean your mixing bowl thoroughly before whipping whites
- Add cream of tartar to stabilize the meringue
- Spread meringue on warm filling to prevent separation
- Seal meringue edges to the crust completely
- Never make this pie on humid days
- Cool at room temperature first, then refrigerate
Common Mistakes to Avoid
Learn from my experience making dozens of these pies:
- Don’t skip blind baking the crust (prevents sogginess)
- Never add sugar to egg whites before soft peaks form
- Avoid getting any egg yolk in the whites
- Don’t let the filling cool before adding meringue
- Never rush the tempering process with egg yolks
- Don’t overbake the meringue (it becomes tough)
Storage and Serving
This classic dessert tastes best when served fresh:
- Cool completely at room temperature for 1 hour
- Refrigerate for at least 4 hours before slicing
- Serve within 24 hours for best texture
- Store covered in the refrigerator
- Use a sharp, clean knife for neat slices
- Meringue naturally weeps over time (normal!)
My Personal Experience
I remember my first attempt at this recipe five years ago. The meringue wept terribly and I was so frustrated!
After researching and practicing, I learned that sealing the meringue to the crust edges was crucial.
Now I teach this technique to all my baking students. The key is patience and following each step carefully.
This lemon dessert has become my signature dish for spring gatherings. My neighbor Sarah always requests it for her birthday, and my mother-in-law finally admitted it’s better than hers!
The secret is using fresh lemon juice and not skipping the cream of tartar.
Why This Recipe Works
After testing countless variations, this formula creates the perfect balance:
- Cornstarch thickens the filling without making it gummy
- Fresh lemon juice provides bright, natural flavor
- Room temperature egg whites whip to maximum volume
- Cream of tartar stabilizes the meringue structure
- Proper baking temperature cooks whites thoroughly
- Warm filling helps meringue adhere properly
This homemade lemon meringue pie recipe delivers bakery-quality results in your own kitchen.
The combination of techniques I’ve refined over years of baking ensures success every time.
Trust the process, follow the steps, and enjoy this timeless dessert that brings joy to every table.
Classic Lemon Meringue Pie
Ingredients
Equipment
Method
- Prepare pie crust: Roll out pie dough and place in a 9-inch pie dish. Crimp edges decoratively. Preheat oven to 375°F (190°C).
- Blind bake crust: Line crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake 8-10 minutes more until lightly golden. Reduce oven to 350°F (177°C).
- Prepare filling: Whisk egg yolks in a medium bowl and set aside. In a saucepan, whisk together water, 1 cup sugar, cornstarch, 1/4 teaspoon salt, lemon juice, and lemon zest. Cook over medium heat for 6 minutes, whisking frequently until thickened and bubbling.
- Temper egg yolks: Very slowly stream a few spoonfuls of hot lemon mixture into the egg yolks while whisking constantly. Then slowly whisk the tempered egg mixture back into the saucepan. Cook over medium heat until thick and bubbling, about 2 minutes.
- Finish filling: Remove from heat and whisk in butter until smooth. Pour hot filling into the warm pie crust. Set aside while preparing meringue (keep filling warm).
- Make meringue: Beat egg whites and cream of tartar on medium speed for 1 minute. Increase to high speed and beat until soft peaks form, about 4 minutes. Gradually add 1/2 cup sugar and 1/8 teaspoon salt, beating on high until stiff, glossy peaks form, about 2 minutes.
- Assemble pie: Spread meringue over warm filling, making sure it touches all edges of the crust to seal. Create decorative peaks with the back of a spoon.
- Bake pie: Bake for 20-25 minutes until meringue is golden brown. If browning too quickly, tent with foil. Cool at room temperature for 1 hour, then refrigerate for 4 hours before slicing.