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Lemon Meringue Pie is one of my all-time favorites. Smooth, tart lemon filling with light and fluffy meringue that melts in your mouth. The best lemon pie you will ever taste!
This Lemon Meringue Pie is definitely one of our more treasured family recipes from our mom. We grew up on this dessert; it’s been a favorite in our family as far back as I can remember. Our dad always requests it to be one of the pies served at Thanksgiving dinner, many Sunday dinners and it has replaced his birthday cake on more than one occasion. You just can’t beat the tangy lemon curd pie filling, homemade pie crust, and the light and airy meringue on top. Perfection in every bite!
Ingredients in Lemon Meringue Pie
Fresh lemon juice and lemon zest give the filling an irresistible tart lemon flavor. The meringue gets light and fluffy from whipped egg whites that turn a gorgeous golden brown in the oven. It really is the best lemon meringue pie recipe. A store bought pie doesn’t even come close to the deliciousness of this homemade treat. First you’ll need a baked pie crust, then filling ingredients, and finally the spongy meringue topping. I’ll break each one down for you:
1. Baked Pie Crust
You can buy a frozen pie crust at the store (they usually come two to a package) or make your own! Our homemade pie crust is easy to make and tastes so delicious!
2. Lemon Custard Filling
- Sugar – regular, white granulated sugar
- Cornstarch – this helps thicken the custard
- Salt – to taste
- Water – a little bit of water will help to get the right consistency for the filling
- Grated lemon zest – use a zester or a grater to get about a tablespoon of lemon peel
- Egg yolks – when you separate your eggs, save the whites for the meringue topping!
- Butter – salted or unsalted butter both work great
- Lemon juice – about half a cup of juice, or the juice of one whole lemon
3. Meringue Topping:
- Egg whites – you’ll need about five to six large egg whites. Make sure they’re at room temperature
- Cream of tartar – you’ll find this ingredient in the spices section of the grocery store.
- Sugar – this will give the topping the perfect sweetness and also help you achieve those perfectly golden peaks
How to Make Lemon Meringue Pie
- Combine custard ingredients – In a medium saucepan, bring the sugar, cornstarch, salt, water, and lemon zest a boil, stirring constantly. The secret to a silky smooth pie is stir stir stir! Stirring the filling constantly with a rubber spatula will ensure a flawlessly smooth texture.
- Add egg yolks, butter, and lemon juice – Remove from heat and whisk in the egg yolks. Let it simmer over medium heat for one minute, stirring constantly. Once again, remove from the heat and whisk in the butter and lemon juice.
- Cool – Pour into your pre-baked pie crust and let it cool.
- Make the Meringue Topping – Beat egg whites and cream of tartar together until foamy. You can use an electric mixer with the whisk attachment or a hand mixer. Add sugar slowly to the mixture, whipping until stiff peaks form.
- Bake – Top the pie with the light meringue and bake at 325 degrees for about ten minutes or until the soft peaks are lightly browned. Serve warm.
Making Homemade Crust
For this recipe we almost always make our crust from scratch using our perfect pie crust recipe. If you are going to put the time in to making a great lemon meringue pie, it’s worth it to add a few extra minutes and make a great crust. Granted, we realize that sometimes time is of the essence and sometimes store-bought is the way to go. Either way, whether you are making homemade or using store-bought be sure to poke holes in the bottom of the crust or use pie weights to keep the crust from bubbling up. This will help the pie to fill more evenly.
For The Perfect Meringue…
Whip egg whites on high speed to create egg bubbles. Those bubbles will get trapped inside as the meringue cooks. This gives it the light fluffiness that complements the creamy lemon filling to perfection.
Frequently Asked Questions about Lemon Meringue Pie
If you put the pie in the refrigerator too soon after baking, it can cause weeping (or liquid under the meringue layer) so let the pie sit at room temperature just until it’s set and before serving. After a few hours, you will need to cover it. Place toothpicks in the pie and gently drape with plastic wrap or cover with aluminum foil. Store in the fridge.
You can serve it either way! Some really prefer a chilled lemon pie, but my favorite is when it’s served slightly warm.
If your custard isn’t thick enough, you can add extra corn starch to some water and slowly stir it in as the custard is cooking. Just add a little at a time because it can thicken quickly. Flour, tapioca or potato starch are also often used as thickening agents.
The crust of the pie can get watery if the crust has not been pre-baked. We recommend always using a pre-baked crust when making lemon meringue pie. The top of the pie can get watery (or weepy) by forming little beads of water when the meringue is overcooked, undercooked, or cools too quickly. We recommend letting the pie cool to room temperature before refrigerating.
Read More: The BEST Traditional Easter Dinner Ideas
More Delicious Pie Recipes
Whether you’re baking up pies for the holidays, Sunday dinner, or a celebration, here are some traditional and unique pie recipes you will love!
- Key Lime Pie – A traditional southern pie in a graham cracker crust. It is creamy, sweet, and tart all at the same time.
- Easy Berry Pie – This pie is full of plump, juicy blackberries, blueberries, and raspberries and tastes delicious with vanilla ice cream. An easy pie recipe for any occasion!
- Island Pecan Pie – Loaded with coconut, pecans, and pineapple, this pie is creamy and full of flavor.
- Coconut Cream Pie – Coconut Cream Pie is a dreamy island dessert with a flaky crust, coconut filling that is made from scratch, and toasted coconut sprinkles.
- Creamy Lemon Pie – This Creamy Lemon Pie is packed full of tart, lemon flavor and creamy goodness. This recipe is super easy to make and is always a crowd-pleaser!
- German Chocolate Pie – This pie recipe comes straight from Amish country. The rich, gooey, chocolate filling is to die for!
Lemon Meringue Pie
Video
Ingredients
- 1 pie crust pre-baked
- 1 ½ cups sugar
- ½ cups cornstarch
- ¼ teaspoon salt
- 2 ¼ cups water
- 1 tablespoon grated lemon peel
- 4 egg yolks
- 3 tablespoons butter
- ½ cup lemon juice
FOR THE MERINGUE:
- 5-6 egg whites at room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar
Instructions
- In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. The secret to a silky smooth pie is stir stir stir!
- Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 tablespoons butter, then ½ cup lemon juice.
- Pour into pie crust and cool.
Meringue Topping:
- In a mixing bowl or stand mixer, beat egg whites and cream of tartar in high speed until foamy. Gradually add ½ cup sugar beating until stiff peaks form.
- Top pie with meringue. Using the back of a spoon, press lightly into the meringue and pull up to form little peaks.
- Bake at 325 about 10 minutes or until meringue is lightly browned.
- Chill until set.
Notes
- Before baking the crust, use the tines of a fork to press down the edges or the pie around the edge or use your fingers to crimp the crust into a pretty design.
- Also using a fork, gently poke little holes in the bottom of the crust before baking to prevent the crust from bubbling up. You can also prevent the crust from bubbling up by using pie weights or even dried beans.
Lemon meringue pie oh my! I will try this for my hubby!! His all time sweet if he’s going to have dessert.
One of my favorite pies.
This recipe sounds delicious.
Always on my list for holiday dinners.