This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist.
Let’s welcome a fresh new season with a fresh new pie—the pie I’ve been taunting you with for weeks!! The beautiful, the timeless, the Classic Lemon Meringue Pie.
My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and head were exploding lemons. Whenever we had friends or family stop by, I’d force lemon meringue pie on them. “PLEASE TELL ME YOUR THOUGHTS” I begged while barely blinking.
How to Make Lemon Meringue Pie
Over the years and especially the past few months, I learned that lemon meringue pie can be a daunting process but it doesn’t have to be. Let me make this recipe easy for you by giving you a tested (and praised!!!) recipe, lots of helpful recipe notes, and a video so you can watch it come to life. Perhaps you’re looking for Easter dessert recipes? Celebrating a birthday? Or just want to enjoy a beautiful lemon-y pie? No matter your reason, I’ve got you 🙂
- Blind bake pie crust
- Prepare lemon meringue pie filling
- Whip meringue topping
- Spread meringue on top of filling
- Bake pie until toasty brown on top
Now that you have a general idea of the process, let’s learn why this lemon meringue pie recipe works and what mistakes to avoid.
Here’s Why This Recipe Works
There are 3 main roadblocks when making lemon meringue pie: a soggy pie crust, a watery lemon filling, and/or a weeping meringue. Let’s work through each.
- Let’s avoid a soggy pie crust: Start by reviewing how we blind bake pie crust. You want to partially blind bake the crust because it will continue to bake when you bake the assembled lemon meringue pie. Watch me blind bake the crust I use for this lemon meringue pie in my separate post on how to blind bake pie crust. Lots of tips and tricks there. And to get those pretty decorative edges, see my how to crimp and flute pie crust tutorial.
- Let’s avoid a watery lemon filling: This is where I always had the most trouble. Lemon meringue pie filling is basically a thinner version of lemon curd. You’ll temper egg yolks. And before you run away screaming, watch me do this in the video below. Promise it’s not scary. While lemon meringue pie filling should be blissfully creamy, we also want it to be stable enough to slice somewhat neatly. (Think: a slightly firmer version of pudding, but not as firm as jello.) There was a lot of back and forth with the water vs lemon juice vs cornstarch vs sugar amounts. Follow my lemon meringue pie filling below. It’s not too tart, not too sweet, and has the silkiest, yet not-too-watery texture.
- Let’s avoid a weeping meringue: There are many different types of meringue topping, but let’s use a French meringue. Beat egg whites into soft peaks, add sugar, then beat into stiff peaks. Unless you want to waste a bunch of egg whites in failed meringue attempts, read these tips: Make sure you begin with just egg whites. Not even a drip of egg yolks. Make sure the bowl you’re using is completely wiped clean. No oil or water residue. Make sure you add cream of tartar. This will stabilize your meringue. Make sure you add the sugar *after* soft peaks are formed. If added before that, the egg whites could stretch too much which prevents a stiff peak altogether. (These tips apply for my chocolate swirled meringue cookies, too.) Make sure you spread the meringue topping so it touches the pie crust. This seals the lemon filling underneath and allows the crust to grip onto the meringue so the two do not separate. And, finally, don’t make lemon meringue pie on a humid day.
How to Make Lemon Meringue Pie Topping
The meringue toasts in the oven. A lot of recipes call for putting the whole pie under the broiler, but I prefer to bake it so that the egg whites have a chance to cook through. Also, see the end of step 6 in the recipe below. Make sure you spread the meringue topping on while the filling is still warm. The warm filling helps seal the two layers together, preventing separation.
- Did you know? (1) Room temperature egg whites whip faster than cold egg whites. And (2) room temperature egg whites whip into a greater volume than cold egg whites. So make sure your egg whites are at room temperature before starting the meringue.
- Time saving tip: You need 5 egg yolks for the lemon filling and 5 egg whites for the meringue topping. Separate the 5 eggs while they are cold. (Cold eggs separate easier! Remember NO egg yolks in the meringue, not even a smidge.) Leave the egg whites out on the counter. Blind bake the pie crust and prepare the lemon filling. By the time you’re ready to start the meringue, the egg whites will be room temperature.
Meringue can be tricky, but you’re a baker and you can absolutely handle this.
Craving something smaller? Here is my lemon bars recipe.
PrintClassic Lemon Meringue Pie
- Prep Time: 6 hours
- Cook Time: 1 hour, 10 minutes
- Total Time: 7 hours, 10 minutes
- Yield: one 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist.
Ingredients
- Homemade Pie Crust*
- 5 large egg yolks (use the whites in the meringue below)
- 1 and 1/3 cups (320ml) water
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
Meringue
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin making lemon meringue pie. I always make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 375°F (190°C) and adjust your oven rack to the lowest position. Partially blind bake pie crust in a 9-inch pie dish. (Follow blind baking instructions through step 9. Be sure to crimp or flute the pie crust edges, too.) Tip: You can get started on the lemon meringue pie filling steps while your crust is blind baking. But making the filling is time sensitive because you will temper the egg yolks, so if multi-tasking isn’t your thing, just wait until your crust is done blind baking before beginning the filling.
- Reduce oven temperature to 350°F (177°C).
- Watch the video below to see how I work through each of the following steps.
- Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.
- Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Spread filling into the warm partially baked crust. Set aside as you prepare the meringue. (Don’t let the filling cool down too much as you want a warm filling when you top with the meringue in step 7. The warm filling helps seal the two layers together, preventing separation.)
- Make the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Spread meringue on top of filling. (I like to make decorative peaks with the back of a large spoon.) Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.
- Bake pie on the lowest oven rack for 20-25 minutes. (If the meringue is browning too quickly, tent a piece of foil over it as best you can without the foil touching the meringue.) When pie is done, remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for 4 hours before slicing and serving.
- Cover any leftovers and store in the refrigerator. Lemon meringue pie tastes best on day 1 because it doesn’t keep very well. No matter how hard you try to prevent it, the meringue will wilt and separate over time. Best to enjoy right away.
Notes
- Make Ahead Instructions: The pie crust can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can also blind bake the crust ahead of time, see how to blind bake pie crust for details. Lemon meringue pie is not the best pie to freeze. The filling and meringue’s texture are never quite the same.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 9-inch Pie Dish | Rolling Pin | Pie Weights | Glass Mixing Bowls | Citrus Zester | Saucepan | Whisk | Cooling Rack
- Pie Crust: My homemade pie crust recipe makes 2 pie crusts. If you use my “dough strip” method explained in my how to blind bake pie crust tutorial, you will need 1 and 1/2 pie crusts. Or you can skip that little trick and just use 1 pie crust.
- Prepare Ahead of Time: Prep all of your ingredients before you begin, including grating the lemon zest and separating the eggs. Don’t multitask unless you’re confident! The filling is time sensitive and you want to make sure everything is ready when you need to add it. Prep all of the meringue ingredients as well. You want them on hand, especially the sugar and salt, the very moment you need them. Don’t walk away from the bowl of egg whites as they whip. Meringue can beat into stiff peaks quite quickly.
Best Lemon meringue pie I have ever made. Can’t wait too make it again.
A perfect way to beat midwinter blues. I made this on a snow day because I needed some sunshine and boy was I glad I did! I always love your recipes and this did not disappoint. It was easy to make with your step by step instructions and I was happy I had everything on hand to make it. I did cheat and use a pre-made crust but the flavors were definitely there. What a combo!!
I made this pie last night and it looked beautiful coming from the oven but after I cut a piece the lemon turned into a soupy mess.
Hi Kerry, it’s supposed to be a little gooey, but certainly not soupy. Was it thickened on the stove? Did you alter any ingredients?
Most delicious lemon meringue pie ever! I followed your directions exactly and think the filling has the best lemon taste! Good baking tips too for achieving this dessert.
Finally, a Lemon Meringue Pie that came out perfectly! It’s been a few years since I’ve made one because of past failures. I will treasure this recipe.
Can the filling be made with milk instead of water?
Hi JanMarie, I’m glad to read that you love this one. I do not recommend milk. It’s quite thick, and will change the consistency (and flavor a bit) of the filling. Make it more pudding-like. Unless that’s something you’d like!
i made this for a family gathering and everyone loved it! the recipe was easy to follow and i appreciated your time-specific instructions on whipping the egg whites (i feel like most recipes just say “whip to soft peaks” without giving an idea of how long that should take so you don’t over-whip)
i used potato starch instead of corn starch in a 1:1 ratio and it came out perfectly
making it now, can I use salted butter instead of unsalted? Thankyou
Hi Sue, you can read all about salted butter vs unsalted butter in baking. You can use salted butter here and just cut the added salt in half.
Followed the recipe exactly! It is absolutely delicious. I was a bit intimidated to make my first ever lemon merengue pie, but afterwards felt accomplished. I didn’t weigh the dough down at all, and it worked out OK. Mine was a gluten free crust, so not sure if this is why it didn’t bubble? Anyway, so good!!
I love this recipe for lemon meringue pie.
This is a darned good old Lemon Meringue Pie! Thanks for all of your tips and tricks that pointed this Executive Chef of 40+ years in hotel and restaurant kitchens on 2 continents and all over this beautiful country of ours! I NEVER could make a decent LM Pie! Now I can. You’re great and oh so appreciated.
Should the egg whites be room temperature?
Yes. That note used to be in the recipe card, and somehow was switched out recently. Make sure they are room temperature.
HI! I’m making this for the 1st time. Every recipe except this one puts the meringue on a cooled filling. This is the only recipe that’s calls to add the meringue when the pie is warm. In a splendid world I’d like to make the pie today and deal w/topping the pie w/the meringue tomorrow-the day of service for a lavish dinner for 10. Follow my ?
Hi Donna, I bake the meringue and the filling, all together in one go. There’s no reason why you couldn’t make the meringue separately, and apply on top of the baked and cooled filling. You can return it to the oven to toast the meringue topping or use a kitchen torch.
Hi! I want to make this recipe but I don’t quite understand the part with the homemade pie crust. My question is “Do I blind bake the pie and then I fully bake it when it’s the meringue on top and what temperature and for how long?” I really need it a little bit more detailed, please !!!! Thank you. ❤️
Hello! Yes, you partially blind bake the pie, then make the filling and the meringue, then bake the whole pie for 20-25 minutes at 350°F (177°C) – see steps 3-8. Happy baking!
I made your recipe last month and I am making it again tonight. PERFECTION!!! I would not change a thing. Thank you so much.
I cook a lot but don’t do a lot of desserts so this was my first ever pie. Both this recipe and your pie crust were very clear, easy to follow and produced an amazing home made pie I am very proud of. The kicker is that I entered my pie in one of those online instagram competitions that a local brewery was running and I eneded up winning a $1,600 electric scooter!!! Thanks Sally.
So happy to hear it, Rob! Thank you so much for making our recipes.
So I made my meringue with brown sugar and I used sweetened condensed milk in my recipe (much like a key lime recipe) just changes due to what I had on hand and this pie was the best thing I’ve ever had.
Amazing.
Hi, This pie looks great! I’m curious how long you can extend the 4 hour chilling time for the pie? Is it okay if I make it and chill it overnight to be served midday the following day? Thanks!
Hi Sarah! Lemon meringue pie tastes best on day 1 because it doesn’t keep very well. No matter how hard you try to prevent it, the meringue will wilt and separate over time. Best to enjoy right away after the 4 hours of chill time.
I was traveling without my go-to lemon meringue recipe and tried this one. I used a standard Betty Crocker crust recipe, so can’t speak to the crust recipe. What I liked: the flavor was great, loved the extra hints and learned some nuances of whipping a meringue I had either forgotten or never knew. Everyone raved about the pie, which I served for Christmas Eve.
IMO-five eggs is too many. The filling is more like a custard than I am used to. It still tasted great so this is a personal preference. The meringue to filling ratio is off with 5 eggs worth of topping. A towering meringue is attractive and impressive, but a bit much. My standard recipe calls for three eggs and after making both, four seems like the best number. The one thing I changed is adding vanilla to the meringue-something I’ve always done which gives it more flavor. Also-the 20 minute bake time was long in my oven, so be sure to keep an eye on yours.
Overall great recipe and instructions. Thanks!
What can I say but nailed it!
I love all your recipes. My question is when you are making your pie crust and you say to incorporate all the butter, should there still be pieces of butter?
Hi Mary Ann, yes, when you are making pie crust, you still want to see pieces of butter throughout the dough. That helps to create extra flaky layers. You can see the photos from buttery flaky pie crust and all butter pie crust for a visual.
I love all of Sally’s recipes so I’d love to try this, but I’m intolerant to corn. I’ve read you can substitute with flour but have to use more. We have arrowroot flour too but worried it won’t quite act the same. Any advice? Can I leave the starch out of the recipe entirely?
Thanks very much!
Hi Courtney, We have not tested it but other readers have reported substituting the cornstarch with tapioca. Let us know if you give it a try!
Growing up my mother wasn’t the best of cooks, although I loved her Lemon Meringue Pie, it was all out of a box, a jar or can. Through the years I’ve enjoyed baking and don’t do it as much as I would like. However this recipe was absolutely the best pie I’ve ever baked. Outrageously tasty, my mouth almost puckered…! In the past month I’ve followed the recipe 5 times – each and everyone was so delicious and my friends agreed.
A big fan…. Thank You
We’re thrilled to hear this, Gregg – thank you for making our recipe!
Lemon Meringue Pie has always intimidated me. I followed this recipe to a tee and it came out beautifully, it’ll now be my go to. Thanks so much for making it easy and very yummy!
Yesterday I made 4 different lemon meringue pie recipes in search of the new family favorite. It’s this one.
Not only was it the easiest of the bunch, but the flavor was wonderfully balanced and bright. A perfect Thanksgiving pie.
We’re so glad you enjoyed the pie, Brianna!
Best recipe and I’m so thrilled that there was zero leakage from the filling or the meringue. The pie crust recipe is fantastic. I’m making this again this weekend because everyone loved it so much…..even my fussy little grandkids!
Made this tonight as per instructions. I used the crust recipe as well but halved it fo one pie. Appears to have turned out very good. The Meringue browned after than expected and the pie was done in 16 minutes. I can’t figure out how to post pic.
Any recommendations for a substitute for cream of tartar? Thanks!
Hi Liz! Usually substituting 1 teaspoon of lemon juice for 1/2 teaspoon of cream of tartar can do the trick for meringue. Let us know if you give it a try!
Hi! I want to try this. I’m wondering if you mean the lemon juice, straight from squeezed lemons? If so, how many does this typically take?
It took me 2 large Meyer lemons tonight
Amazing recipe. Bullet proof 😉
I tried this recipe in 2020 and it was perfect. But I did think to myself if it is possible to use a blow torch for the merenge instead of browning it in the oven? Like you would use for creme brulee. Have you ever done that with this recipe?
Thank you 🙂
Hi Elisabet, you can use a torch. The filling itself doesn’t need to be baked. The egg yolks are cooked on the stove. Hope you enjoy it!
Will the pie still turn out good if I don’t chill it after baking?
Hi Deya, This pie does require at least 4 hours of chilling before slicing. We don’t suggest skipping that step.
Got it, thanks! I just finished baking it and I plan to serve it tomorrow as it is quite late now. Is there a way to know if your meringue is cooked all the way? I just want to be sure. I whipped my meringue by hand using a whisk.
This was easy, and gorgeous. Just put four lemon meringue tarts in the oven. Going to a party today and can’t wait until they see dessert. I was afraid to get started, but following your direction, it was really quite easy. Thank you so much!!!
Made this recipe EXACTLY per the instructions and it turned out PERFECTLY! Day 2 and the crust was still flakey and the meringue still maintained 90% of its loftiness. Perfect balance of sweetness and tartness and the filling was velvety smooth and kept its shape when sliced. My 88 y/o mother loved it, and she has made many, MANY lemon meringue pies in her lifetime and was a believer in boxed pudding mix. She is now a believer that it can be made from scratch with fresh lemons! This recipe is the bomb and I anticipate many more lovely lemon meringue pies at our future family gatherins.
Best lemon meringue pie I ever made. Everyone loved it. 3rd time making it. Flavor well balanced. Very easy to make.
I used a premade shortbread crust.