There’s nothing quite like the perfect balance of tangy lemon and sweet, fluffy meringue in a classic Lemon Meringue Pie. This dessert is a symphony of textures, from the crisp, buttery crust to the velvety smooth filling and the cloud-like peaks of toasted meringue. Each bite delivers a burst of bright citrus flavor, making it an irresistible treat for any occasion. With just 45 minutes of prep and 35 minutes of baking, this pie comes together beautifully, though the 4-hour chill time is worth the wait for that perfect slice.
Not only is this pie a feast for the senses, but it’s also a crowd-pleaser that serves eight generously. The golden meringue topping adds a touch of elegance, while the zesty lemon filling keeps it refreshingly light. Whether you’re celebrating a special moment or simply indulging in a sweet craving, this Lemon Meringue Pie is sure to impress. Its vibrant flavors and stunning presentation make it a dessert you’ll want to savor and share again and again.
Ingredients for Lemon Meringue Pie
- Pie Crust:
- 1 pie dough (use homemade or store-bought)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
- Lemon Filling:
- 1 cup (200 g) granulated sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- ½ cup fresh squeezed lemon juice (about 2-3 lemons)
- 5 egg yolks (save whites for meringue)
- 1 Tablespoon lemon zest
- 1 ¼ cup water
- 3 Tablespoons salted butter
- Meringue:
- ⅔ cup (113 g) granulated sugar
- ¾ teaspoon cream of tartar (substitute: 1 teaspoon lemon juice)
- ⅛ teaspoon salt
- 5 large egg whites
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Pie Crust:
- Roll out chilled pie dough into a 12” circle and transfer to a 9” pie plate. Crimp the edges and freeze for 15 minutes.
- Preheat oven to 375°F (190°C). Line the crust with parchment paper and pie weights, then bake for 15 minutes.
- Whisk egg and water for the egg wash. Remove pie weights, pierce the crust with a fork, brush with egg wash, and bake for 10-12 minutes until golden. Cool completely.
- Make the Lemon Filling:
- In a saucepan, whisk sugar, cornstarch, and salt. Add lemon juice and whisk until smooth.
- Whisk in egg yolks and lemon zest, then gradually add water. Cook over medium heat, whisking constantly, until thickened (about 5-7 minutes).
- Strain into a bowl, whisk in butter, and pour into the cooled crust. Tent with foil to keep warm.
- Prepare the Meringue:
- Set up a double boiler. Whisk sugar, cream of tartar, and salt in a heatproof bowl. Add egg whites and whisk until combined.
- Heat over simmering water, whisking constantly, until sugar dissolves and mixture reaches 160°F (70°C).
- Transfer to a stand mixer and beat on medium-high until stiff peaks form (about 10 minutes). Stir in vanilla extract.
- Assemble and Bake:
- Gently spread meringue over the warm filling, creating peaks with a spatula.
- Bake at 375°F (190°C) for 10-12 minutes until meringue is golden brown.
- Cool and Serve:
- Let the pie cool at room temperature for 1 hour, then refrigerate for 4 hours to set. Serve chilled.
Perfect Pairings: Serving Suggestions
Lemon Meringue Pie is a delightful dessert on its own, but pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream can elevate the experience. For a refreshing twist, serve with a side of mixed berries or a light citrus salad. A cup of herbal tea or sparkling lemonade complements the tangy flavors beautifully.
Keep it Fresh: Storage and Reheating Tips
Store your Lemon Meringue Pie in the refrigerator, tightly covered with plastic wrap, for up to two days. If you need to store it longer, consider freezing the pie without the meringue and adding fresh meringue just before serving. To maintain the meringue’s texture, avoid reheating. Instead, let the pie sit at room temperature for about 15 minutes before serving.
Time-Saving Tricks for Busy Bakers
To save time, you can use a pre-made pie crust instead of making your own. Additionally, prepare the lemon filling ahead of time and store it in the fridge until you’re ready to assemble the pie. Using an electric mixer for the meringue will also speed up the process and ensure a perfect, fluffy consistency.
Essential Equipment: Tools You’ll Need
For this recipe, a stand mixer or hand mixer is essential for achieving stiff peaks in your meringue. A fine mesh strainer will help ensure a smooth lemon filling, and a double boiler (or a makeshift one with a heatproof bowl and saucepan) is crucial for dissolving the sugar properly. Don’t forget a reliable oven thermometer to maintain the correct baking temperature.
Common Questions Answered
Wondering why your meringue is weeping?
This can happen if the sugar isn’t fully dissolved or if the meringue is overbaked. To prevent this, ensure the sugar is completely dissolved before whipping and avoid overbaking the meringue. If your crust is soggy, try blind baking it a bit longer or using a thicker layer of pie weights to ensure it’s fully cooked before adding the filling.
Lemon Meringue Pie
Ingredients
Pie Crust
- 1 pie dough click the link to use my recommended homemade recipe
- 1 egg for egg wash
- 1 teaspoon water for egg wash
Lemon Filling
- 1 cup granulated sugar (200 g)
- ⅓ cup cornstarch
- ½ teaspoon salt
- ½ cup fresh squeezed lemon juice
- 5 egg yolks save the whites for the meringue!
- 1 Tablespoon lemon zest
- 1 ¼ cup water
- 3 Tablespoons salted butter
Meringue
- ⅔ cup granulated sugar (113 g)
- ¾ teaspoon cream of tartar
- ⅛ teaspoon salt
- 5 large egg whites
- ½ teaspoon vanilla extract
Instructions
- Prepare and chill pie dough according to recipe instructions.
- Roll out chilled pie dough on a lightly floured surface into a 12” circle. Transfer to a 9” pie plate and crimp or flute the edges of the crust. Place in the freezer to chill for 15 minutes, and meanwhile preheat your oven to 375F (190C).
- Remove pie plate from freezer and place on a baking sheet (to easily remove from the oven without damaging the crust). Line the pie crust with parchment paper and fill with pie weights.
- Bake on the center rack of 375F (190C) oven for 15 minutes. Meanwhile, prepare egg wash by whisking together egg and water.
- Remove pie plate from oven and carefully remove the parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and use a pastry brush to lightly brush the pie crust all over with prepared egg wash. Return to oven (without pie weights or paper) for 10-12 minutes, until crust is beginning to turn light golden brown.
- Allow crust to cool completely before filling.
- For the lemon filling
- In a medium-sized, non-reactive saucepan (see note), whisk together the sugar, cornstarch, and salt, then drizzle in lemon juice while whisking. Whisk until smooth.
- Add egg yolks and lemon zest and whisk until well-combined.
- Gradually drizzle in water, stirring until incorporated.
- Turn stovetop heat just below medium and whisk constantly until mixture begins to thicken (the whisk will leave trails in the mixture, and if you dip a spoon in the lemon mixture will coat the back of the spoon).
- Remove from heat and pour through a fine mesh strainer into a heatproof bowl.
- Immediately add butter, whisking in until completely incorporated.
- Pour filling into cooled pie crust and set aside while you make your meringue, it’s best if the meringue is added while the filling is still warm, so I’ll usually lightly tent the pie with foil to help keep the warmth from escaping. Note that your oven should still be preheated to 375F/190C, as you will need it to toast the meringue in the next step.
- For the meringue
- Prepare a double boiler. I like to use my stainless steel KitchenAid mixing bowl and a medium-sized saucepan that is large enough to suspend the bowl without it touching the bottom of the pan. Make sure that the bowl is completely clean, dry, and grease-free.
- In the bowl of the double boiler, whisk together sugar, cream of tartar, and salt.
- Add egg whites and whisk until completely combined.
- Fill the bottom of the double boiler with about 1 ½ inches of water and bring to a simmer over medium-low heat. Rest the bowl of your mixer over the simmering water (it should not be touching the water).
- Whisk mixture constantly until the sugar is dissolved. You can test this by carefully (it’s hot!) rubbing a small bit between your fingers, it should be smooth and not gritty. Continue whisking until mixture reaches 160F (70C).
- Remove mixing bowl from heat and dry the bottom of your bowl. Fit bowl into your stand mixer (if using a stand mixer, otherwise use an electric hand mixer for the next step).
- Use the whisk attachment on medium-high speed to beat the egg white mixture to stiff peaks. Meringue should be thick, billowy, and glossy. This typically takes around 10 minutes.
- Stir in vanilla extract until combined.
- Immediately, gently scoop meringue over pie filling. Use your spatula or the back of a spoon to create peaks from the meringue. Place on a baking sheet and transfer to the center rack of 375F (190C) oven for 10-12 minutes, until peaks of meringue are browning.
- Allow pie to cool at room temperature for at least an hour before transferring to the refrigerator to cool completely (about 4 hours) before slicing and serving. This pie is best served the day it is made or next day.