Tips
Separate eggs while cold, then bring whites to room temperature.
Use a glass or metal bowl for meringue—never plastic.
Let pie cool completely before slicing for clean cuts.
Store leftovers lightly covered in the refrigerator.
Prep Time
30 minutes
Cooking Time
40 minutes
Total Time
1 hour 10 minutes
Nutritional Information (Approximate per slice)
Calories: 340
Protein: 6g
Sodium: 220mg
FAQs
Why does my meringue weep?
Weeping occurs if sugar isn’t fully dissolved or meringue isn’t sealed to the crust.
Can I make Lemon Meringue Pie ahead of time?
It’s best enjoyed the same day, but can be made several hours ahead.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor.
Can Lemon Meringue Pie be frozen?
Freezing is not recommended due to texture changes in meringue.
Conclusion
Lemon Meringue Pie is a classic dessert that delivers the perfect balance of bright citrus flavor and airy sweetness. With its silky lemon filling, fluffy golden meringue, and buttery crust, this pie is as satisfying to eat as it is beautiful to serve. Whether for a holiday, celebration, or simple family dessert, Lemon Meringue Pie remains a beloved favorite that never fails to impress.
Pie Crust
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1 unbaked 9-inch pie crust (homemade or store-bought)
Lemon Filling
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1 ½ cups granulated sugar
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¼ cup cornstarch
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¼ teaspoon salt
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1 ½ cups water
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4 large egg yolks, lightly beaten
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½ cup fresh lemon juice
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2 tablespoons lemon zest
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2 tablespoons unsalted butter
Meringue Topping
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4 large egg whites, room temperature
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½ teaspoon cream of tartar
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½ cup granulated sugar
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½ teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Line with parchment and pie weights. Bake for 15 minutes, remove weights, and bake another 8–10 minutes until lightly golden. Set aside.
Step 2: Make the Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Step 3: Temper the Egg Yolks
Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper them. Pour the yolk mixture back into the saucepan and cook for 2 more minutes, stirring continuously.
Step 4: Finish the Filling
Remove from heat and stir in lemon juice, lemon zest, and butter until smooth. Pour the hot lemon filling into the baked pie crust.
Step 5: Prepare the Meringue
In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
Step 6: Top and Bake
Spread the meringue over the hot lemon filling, making sure it touches the crust edges to seal. Create decorative peaks. Bake at 350°F (175°C) for 10–12 minutes, until meringue is lightly golden.
Notes
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Spread meringue onto hot filling to prevent weeping.
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Seal meringue to crust edges to keep it stable.
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Use fresh lemon juice for best flavor.
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Avoid overbaking meringue to prevent dryness.
