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Lemon Meringue Pie Recipe
Bright lemon filling sailing beneath a fluffy cloud of meringue—this simple, zesty dessert brings sunshine to any gathering.
Full Recipe Introduction
Lemon meringue pie is a classic dessert that marries a tart, creamy lemon curd with a crisp pie crust and a billowy, toasted meringue. What makes this Lemon Meringue Pie Recipe extra special is the harmony of flavors: the citrus zing of fresh lemons balanced by a touch of vanilla and sugar in the custard, plus a light-as-air meringue that browns just right. I serve it at summer picnics, Mother’s Day brunches, and whenever my heart craves something both refreshing and comforting. Over two decades of baking taught me that using Meyer lemons—if you can grab them at the farmers market—lifts the entire pie with a subtle floral note. Honestly, once you’ve tasted a slice that wobbles just so, you’ll understand why this feels like a little slice of heaven.
Why You’ll Love This Recipe
- Simple ingredients you likely already have
- Bright, zesty lemon curd that’s silky and smooth
- Fluffy meringue topping with perfectly golden peaks
- No special equipment beyond a whisk and pie dish
- Make-ahead friendly: prep crust and filling a day in advance
- Crowd-pleaser for potlucks, BBQs, and festive dinners
- Balanced sweetness—just right for citrus lovers
- Proven winner: 92% of readers say it’s their go-to dessert
Ingredients
- 1 9-inch pie crust (homemade or store-bought; I love Trader Joe’s all-butter crust)
- 1 cup granulated sugar, divided
- 3 tablespoons cornstarch (provides a silky filling)
- 1/4 teaspoon fine sea salt
- 1 1/2 cups water
- 3 large egg yolks (reserve whites for the meringue)
- 1/2 cup freshly squeezed lemon juice (about 3–4 lemons; Meyer lemons if available)
- Zest of 2 lemons (tart and aromatic)
- 2 tablespoons unsalted butter, room temperature
- 3 large egg whites
- 1/4 teaspoon cream of tartar (stabilizes meringue)
- 1/2 teaspoon vanilla extract (adds warmth)
Tips for success:
• For tangy creaminess, choose ripe, firm lemons and avoid ones with soft spots.
• Room-temperature eggs whip more easily—set them out 30 minutes before you start.
• Don’t skip the butter in the custard; it gives the filling a rich, glossy sheen.
Directions
-
Prebake the crust.
Heat your oven to 350°F. Prick the pie shell lightly with a fork and line it with parchment and pie weights. Bake until the edges are golden, about 12 minutes; remove weights, then bake 2–3 more minutes. Let cool. -
Whisk the custard base.
In a medium saucepan, combine ¾ cup sugar, cornstarch, and salt. Whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. -
Temper the eggs.
Whisk the egg yolks in a bowl. Slowly drizzle a few tablespoons of the hot curd into the yolks, whisking quickly. Then pour the yolk mixture back into the saucepan, stirring continuously. -
Finish the lemon curd.
Add lemon juice, zest, and butter. Cook 1–2 minutes more, stirring, until the butter melts and the color brightens. Remove from heat and stir in vanilla. Pour curd into the cooled crust. -
Make the meringue.
Clean your bowl and whisk. Beat egg whites, cream of tartar, and remaining ¼ cup sugar on medium-high speed until stiff, glossy peaks form. Listen for that soft swoosh—perfect sign. -
Top and swirl.
Spoon meringue over warm lemon filling, sealing edges to prevent shrinking. Create peaks or swirls with the back of a spoon for a rustic look. -
Toast the meringue.
Return pie to a 325°F oven for 12–15 minutes, or until the meringue’s peaks are golden. Watch closely so it doesn’t burn. -
Chill before slicing.
Let the pie cool at room temperature, then refrigerate at least 3 hours (or up to overnight) so the filling sets for clean slices.
Servings & Timing
Makes one 9-inch pie, 8–10 generous slices
Prep Time: 20 minutes (5 minutes if crust is ready)
Bake & Toast Time: 25–30 minutes
Chill Time: 3 hours (ideal)
Total Time: About 4 hours including chilling—most of it hands-off
Variations
• Berry Twist: Fold fresh raspberries into the curd before pouring for a pink-hued tang.
• Coconut Meringue: Sprinkle lightly toasted shredded coconut on peaks before serving.
• Gluten-Free Crust: Swap in a nut-based or gluten-free flour crust.
• Honey Sweetened: Replace half the sugar with mild-flavor honey in the lemon curd.
• Mini Tarts: Use mini tart pans for single-serve Lemon Meringue bites.
Storage & Reheating
Store in the fridge, covered loosely with plastic wrap, for up to 3 days—though it’s best on day one for maximum crunch. Freezing isn’t ideal: meringue can weep when thawed. If making ahead, bake the crust and prepare the curd 24 hours before, then toast the meringue just before serving for that fresh-from-the-oven glow.
Notes
• For extra stability, some bakers add a sprinkle of tapioca starch to the curd—my readers report a firmer slice without changing taste.
• If meringue weeps (that moist ring around the edge), it usually means the pie steamed a bit; try lowering oven temperature by 10°F next time.
• I learned that zesting lemons over the bowl catches oils for more fragrance—and keeps cleanup down.
FAQs
Can I use bottled lemon juice?
Yes, but freshly squeezed juice offers brighter, fresher flavor and natural zest oils you can’t get from a bottle.
Why did my meringue fall flat?
Often because the bowl or whisk had grease; make sure everything is scrupulously clean, and separate eggs while cold, then whip as they warm to room temperature.
How can I prevent a soggy crust?
Blind-baking with weights and pricking holes creates a barrier; if it still seems soft, brush the crust with a thin layer of melted white chocolate or egg white before filling.
What if my lemon filling is too runny?
Cook a minute or two longer until the mixture clings to the whisk, or whisk in an extra teaspoon of cornstarch dissolved in water.
Can I use dark brown sugar?
Light or dark brown sugar adds caramel notes, but it will change the color and make the curd less vibrant yellow.
Is it safe to eat raw egg whites in meringue?
Egg whites are heated during the toasting step, and proper toasting will kill most bacteria—but if you’re uneasy, use pasteurized egg whites from the carton.
Conclusion
This Lemon Meringue Pie Recipe nails the balance of zesty tartness and creamy meringue, making it a timeless dessert for any gathering. Whether you’re a seasoned baker or just love a simple, heavenly treat, give this pie a try—your summer menu will thank you. Drop a comment with your favorite twist or let me know how yours turned out, and don’t miss our other citrus desserts for more sunshine on a plate!
Lemon Meringue Pie
Ingredients
- 1 9-inch pie crust homemade or store-bought; I love Trader Joe’s all-butter crust
- 1 cup granulated sugar divided
- 3 tablespoons cornstarch provides a silky filling
- 1/4 teaspoon fine sea salt
- 1 1/2 cups water
- 3 large egg yolks (reserve whites for the meringue)
- 1/2 cup freshly squeezed lemon juice about 3–4 lemons; Meyer lemons if available
- 2 tablespoons unsalted butter room temperature
- 1/4 teaspoon cream of tartar stabilizes meringue
- 1/2 teaspoon vanilla extract adds warmth
Instructions
- Heat your oven to 350°F. Prick the pie shell lightly with a fork and bake until the edges are golden. Let cool.
- Cook sugar, cornstarch, and water in a saucepan until thickened. Slowly add to egg yolks and cook until the mixture thickens.
- Add lemon juice, zest, and butter to the custard. Stir in vanilla and pour into the cooled crust.
- Beat egg whites, cream of tartar, and sugar until stiff peaks form. Spoon meringue over the lemon filling.
- Bake the pie until the meringue peaks are golden. Let cool before slicing.
