Lemon Meringue Pie Recipe – Bright, Tangy, and Perfectly Fluffy

A Lemon Meringue Pie is one of those desserts that never goes out of style. With its flaky crust, silky lemon filling, and cloud-like meringue topping, it’s a masterpiece of textures and flavors.

The balance of tangy and sweet, creamy and airy, makes every bite refreshing yet indulgent. Whether you’re baking it for a holiday, Sunday dinner, or simply because you love lemon, this pie delivers bakery-quality results right from your kitchen.

With the right technique and a few insider tips, you can make a Lemon Meringue Pie that’s glossy, stable, and absolutely stunning.

The Secret Behind a Perfect Lemon Meringue Pie

What makes this pie special is the harmony between its three components — the crisp crust, the smooth lemon curd, and the fluffy meringue.

Each layer requires a bit of attention, but together, they create magic:

The crust provides structure and crunch.
The lemon curd brings bright citrus tang and silky richness.
The meringue offers sweetness, lightness, and a toasted finish.

The key to success is temperature control and timing — cook your curd until thick and glossy, spread meringue over hot filling, and bake until the peaks are beautifully golden.

Let’s walk through each step for foolproof results.

Ingredients List

For the Pie Crust:

1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, cold and cubed
3–4 tbsp ice water

(Or use a store-bought 9-inch pie shell for convenience.)

For the Lemon Filling:

1 ¼ cups granulated sugar
¼ cup cornstarch
1 ½ cups water
4 egg yolks, lightly beaten
⅓ cup fresh lemon juice (about 2–3 lemons)
1 tbsp lemon zest
2 tbsp unsalted butter

For the Meringue:

4 egg whites, room temperature
½ cup granulated sugar
¼ tsp cream of tartar
1 tsp vanilla extract (optional)

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

If using homemade crust:
In a bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until crumbly. Add ice water, one tablespoon at a time, just until the dough comes together.

Form a disk, wrap in plastic wrap, and chill for 30 minutes.

Roll out dough on a floured surface to fit a 9-inch pie pan. Press into the pan, trim edges, and prick the bottom with a fork.

Line with parchment and fill with pie weights. Bake at 400°F (200°C) for 12 minutes, then remove weights and bake 5 more minutes until golden. Cool completely.

Pro Tip:
A pre-baked crust (blind bake) prevents soggy bottoms once the filling is added.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together sugar and cornstarch. Gradually whisk in water until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles — about 5–7 minutes.

In a separate bowl, temper the egg yolks by whisking in a few spoonfuls of hot mixture, then slowly return yolks to the saucepan while stirring.

Cook another 2–3 minutes until thick and glossy.

Remove from heat, then stir in lemon juice, zest, and butter until smooth.

Pour the hot filling into the pre-baked pie crust.

Pro Tip:
Always add meringue while the lemon filling is still hot — this helps the layers bond and prevents separation.

Step 3: Make the Meringue

In a clean, dry bowl, beat egg whites and cream of tartar with a mixer on medium speed until soft peaks form.

Gradually add sugar, one tablespoon at a time, while continuing to beat on high speed until glossy, stiff peaks form.

Beat in vanilla extract if using.

Pro Tip:
Ensure no egg yolk or grease touches the whites — even a drop can prevent them from whipping properly.

Step 4: Assemble the Pie

Spoon the meringue over the hot lemon filling, spreading to the crust edges to seal completely (this prevents shrinkage).

Use the back of a spoon to create decorative peaks across the top.

Step 5: Bake the Pie

Bake at 350°F (175°C) for 15–18 minutes, or until the meringue peaks are lightly golden brown.

Cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.

Pro Tip:
Don’t rush cooling — cutting too soon will cause the filling to run.

Flavor Variations

Coconut Lemon Meringue Pie: Stir ½ cup toasted shredded coconut into the filling.
Key Lime Twist: Replace lemon juice with key lime juice for a tropical version.
Orange Cream Pie: Use a mix of orange and lemon juice for a citrusy blend.
Toasted Almond Crust: Add 2 tbsp finely ground almonds to the crust for nutty depth.
Extra Tart: Increase lemon juice slightly or reduce sugar by 2 tablespoons.

Storage & Reheating Tips

Refrigerate: Store covered in the fridge for up to 3 days.
Avoid Freezing: Meringue doesn’t freeze well — it can separate upon thawing.
Reheat: Serve chilled or bring to room temperature; never reheat in the oven or microwave.

Pro Tip:
Place toothpicks under plastic wrap when covering the pie — this prevents the meringue from sticking.

Common Mistakes & How to Avoid Them

Weeping Meringue: Always spread meringue over hot filling to seal in moisture.
Overbaked Meringue: Watch closely in the oven — golden peaks are perfect, not brown.
Runny Filling: Cook the curd until it bubbles and thickens before adding yolks.
Shrinking Meringue: Spread it to the crust edge to anchor it as it bakes.

These small details turn a tricky dessert into a guaranteed success.

Why This Recipe Works

Hot filling + fresh meringue = perfect seal, no weeping.
Balanced ratio of sweet, tart, and creamy.
Golden crust stays crisp under the curd.
Simple techniques yield professional bakery results.
Make-ahead friendly for parties or holidays.

Each layer complements the next — it’s the perfect combination of flavor, texture, and visual appeal.

Nutrition Information (Per Slice)

(Based on 8 servings)

Calories: 345 kcal
Protein: 5g
Fat: 14g
Carbohydrates: 49g
Fiber: 0.6g
Sugars: 36g
Sodium: 170mg

It’s a treat — light, tangy, and perfectly sweet without feeling heavy.

Serving Suggestions

Serve chilled with a dollop of whipped cream.
Pair with a cup of Earl Grey tea or espresso.
Garnish with lemon slices, zest curls, or a sprinkle of powdered sugar for presentation.

Perfect for Easter, brunch, or any celebration that calls for something bright and elegant.

Final Thoughts

A Lemon Meringue Pie is the ultimate dessert for anyone who loves that perfect contrast of tangy and sweet. The buttery crust, smooth lemon filling, and airy meringue create a flavor symphony that’s both nostalgic and refined.

It’s a dessert that looks impressive, tastes incredible, and brings a little sunshine to any table. With the right technique and these step-by-step instructions, you’ll master this classic and impress every guest.

Crisp, creamy, and beautifully golden — Lemon Meringue Pie is pure dessert perfection.

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