Lemon Meringue Pie

4.79 from 19 votes

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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!

Pies are the perfect dessert that can be enjoyed all year round.  Whether it be Thanksgiving dinner, Christmas, or even Easter. You can never go wrong with a homemade pie

A direct side view of a slice of lemon meringue pie to show the lemon and meringue layers.

Lemon Meringue Pie

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.

A slice of lemon meringue pie on a plate garnished with lemons. The plate is sitting on a yellow cloth napkin next to a fork and lemons.

Fresh lemon juice and 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. And it’s not as hard as you think to get the perfect meringue peaks. Give it a try!

A whole lemon meringue pie in a white pie pan with one slice removed to show lemon layer and crust

For The Perfect Meringue…

Whip egg whites 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.

Suggestions for this Recipe

  • Keep a close eye on the pie while baking. Only bake the pie until the peaks turn a light and golden brown.
  • We love this delicious homemade crust which tastes perfect with this recipe. Or save yourself some time and effort and use a pre-baked crust. There are some delicious options out there, both frozen and fresh.
  • For the best lemon flavoring try to use fresh lemon juice and zest. It gives the pie such a vibrant, fresh flavor that goes so well with the light crust and airy meringue topping. But if you don’t have fresh lemons on hand, lemon juice from the bottle works great too!
  • The secret to silky smooth pie is stir stir stir! Stirring the filling constantly while it’s cooking will ensure a flawless smooth texture.
A top view of a whole lemon meringue pie next to a plate, a pie knife, and lemons.

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!

How to Make Lemon Meringue Pie

A slice of lemon meringue pie on a plate garnished with lemon wedges

Mom’s Lemon Meringue Pie

4.79 from 19 votes
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!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8




  • In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. 
    Sugar, salt, cornstarch, and water being heated in a pan and stirred to make lemon curds for lemon meringue pie.
  • 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 T. butter, then ½ c. lemon juice. 
    Egg yolks being poured into a bowl of lemon curds to make the filling for lemon meringue pie.
  • Pour into pie crust and cool.
    Lemon filling being poured from a pan into a pie crust to make lemon meringue pie.

Meringue Topping:

  • In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add ½ c. sugar beating until stiff peaks form.
    Egg whites, cream of tartar, and sugar being beaten together in a small glass bowl to make meringue topping.
  • Top pie with meringue and bake at 325 about 10 minutes or until meringue is lightly browned.
    White meringue topping being spread over a lemon meringue pie with a red rubber spatula
  • Chill until set.
    A whole lemon meringue pie shown from the side to see the toasted meringue tips on the topping.


Nutrition Information

Calories: 401kcalCarbohydrates: 69gProtein: 5gFat: 12gSaturated Fat: 5gCholesterol: 109mgSodium: 237mgPotassium: 92mgFiber: 1gSugar: 51gVitamin A: 260IUVitamin C: 6.8mgCalcium: 20mgIron: 0.8mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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How many stars would you give this recipe?


    1. The lemon filling is thickened with cornstarch. If you over work or over mix the filling, the cornstarch will weaken and it won’t work as well.

  1. 5 stars
    This Lemon Meringue Pie is delicious!! It’s was everything I wanted in my favorite flavored pie and will be making on a regular basis. Thank you!

    1. I hadnt made a lemon meringue pie since high school, but wanted to give it a go. This recipe looked easy, thought I would try it. So very glad I did! It was easy to follow and the tips helped so much. Thank you, we will be enjoying this for years to come

    1. We haven’t tried it that way before, so I’m not sure how that would turn out. Let us know if you do try it!

  2. 5 stars
    I hadn’t made a pie like this and was a little intimidated by the thought. But y daughter loves lemon and I followed your instructions and it was fantastic! Thank you!!

  3. my husband is diabetic. this is his favorite pie. my question is: can this lemon meringue pie be made with sugar substitute?

    1. Unfortunately we have never made this with a sugar substitute so we can’t say how it will turn out. Many sugar substitutes say that you can substitute at a 1:1 ratio but I don’t know how it will affect the consistency. Sorry I’m not much of a help here! If you decide to try it let us know how it turns out!

  4. 3 stars
    The favor was great. The meringue turned out without a hitch. The pie, however, did not set up for us. This was our first time making it and after doing a little research we found that after adding the eggs the time you cook for of one minute may not be as important as knowing to look for the mixture to be very thick. In a trouble shooting article it recommended to thicken it to almost sliceable because when you add the juice it will thin a great deal.

  5. 5 stars
    Haven’t tasted yet, but did lick the spoon and the lemon filling is fantastic. Used fresh squeezed lemon and zest. Hauled out the stand mixer for the meringue and it looks just as it should, although I could have made the meringue design a little prettier. Great recipe and thanks so much for sharing!

    1. Thanks so much for the comment! It’s definitely tough getting the meringue just right. I have been making this recipe for years and I still can’t make it as pretty as when our mom does it!

  6. 5 stars
    Excellent pie! This is the best lemon meringue pie I’ve made yet! Saving this one!
    Creamy and not too sweet – did increase the lemon zest a bit.

  7. 4 stars
    Ok so if your like me and not a real cook or baker of any kind. Here is a tip pre-bake pie crust and cool before you start. And,..I think Out of the 1 1/2 cup of sugar I was sopost to set 1/2cup To the side for the egg white topping

    1. Lucy — you absolutely must pre-bake your crust, it is not optional. If not, your dough will be raw.
      Also, the filling recipe calls for 1 1/2 cups sugar and then another 1/2 cup sugar for the meringue.

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