Lemon Meringue Pie

There's something about a lemon meringue pie that just hits different — the kind of dessert that makes people go quiet at the table, then immediately ask for a second slice. I made this for a Sunday dinner last spring, and Emily actually walked into the kitchen, saw it on the counter, and said "Mom, that looks like a fancy restaurant pie." (She's fifteen. That's basically the highest compliment I'll ever get from her.)

This lemon meringue pie recipe starts with a buttery, blind-baked crust — homemade or store-bought, I'll show you both. Then comes the silky lemon filling that's tangy and sweet in exactly the right way. And that meringue? Light, fluffy, toasted, and honestly foolproof once you know the tricks.

If you're in the mood for more bright, citrusy baking, you might also love this Lemon Blueberry Cookies — they're just as vibrant and way faster to pull together on a weeknight.

Jump to:

• Why You'll Love This Homemade Lemon Meringue Pie
• Ingredients For This Lemon Meringue Pie Recipe
• How To Make Lemon Meringue Pie Step By Step
• Storage And Make-Ahead Tips For This Lemon Meringue Pie Recipe
• Tips And Variations For The Best Classic Lemon Meringue Pie
• Frequently Asked Questions About Lemon Meringue Pie
• Recipes You May Like
• One Last Thing Before You Go
• Lemon Meringue Pie

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Why You'll Love This Homemade Lemon Meringue Pie

• No soggy crust — blind baking takes care of that problem for good
• The lemon filling is silky-smooth and perfectly balanced, not face-puckering tart
• The meringue is light and holds up beautifully for hours
• It's a real make-ahead dessert — the crust can be prepped days in advance
• You can use store-bought crust and it still turns out amazing
• Makes 12 slices — perfect for a crowd or holiday table

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Ingredients For This Lemon Meringue Pie Recipe

Pie Crust

• 1 homemade pie crust (or 1 quality store-bought crust)

Lemon Filling

• 5 large egg yolks, at room temperature
• 1 cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice (Meyer lemon if you can find it)
• 1 ⅓ cups water
• 2 tablespoons unsalted butter, softened
• ½ teaspoon vanilla extract

Meringue

• 5 large egg whites, at room temperature
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ⅛ teaspoon salt

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How To Make Lemon Meringue Pie Step By Step

Step 1: Prepare And Blind Bake The Pie Crust

1. If making homemade dough, prepare it the night before — it needs at least 2 hours of refrigerator rest before rolling.
2. Roll out the dough and press it into your pie pan or quiche pan with a removable bottom. Press the dough all the way up the sides since it will shrink slightly as it bakes.
3. Blind bake according to your crust recipe directions. The crust does not need to cool completely before adding the lemon filling.

Note: You can bake the crust up to 5 days ahead. Just cool it, cover with plastic wrap, and refrigerate. This is my go-to shortcut for holidays.

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Step 2: Make The Lemon Filling

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. Gradually stir in the water until smooth, then add the fresh lemon juice and lemon zest.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble — about 8–10 minutes.
4. In a separate bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot lemon mixture to the yolks while whisking constantly (this tempers them so they don't scramble — I learned this the hard way my first time making this pie!).
5. Pour the tempered yolks back into the saucepan and cook for 2 more minutes, stirring constantly.
6. Remove from heat. Stir in the butter and vanilla extract until fully melted and smooth.
7. Pour the hot lemon filling directly into the warm or room-temperature baked crust.

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Step 3: Make The Meringue

1. Make sure your bowl and beaters are completely clean and dry — any grease will ruin your meringue. (I wipe mine with a bit of white vinegar just to be safe.)
2. Beat the egg whites and cream of tartar together on medium speed until foamy.
3. Gradually add the granulated sugar, one tablespoon at a time, then increase speed to high.
4. Beat until stiff, glossy peaks form. The meringue should hold its shape when you lift the beater.
5. Add the pinch of salt and beat for a few more seconds.

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Step 4: Top The Pie And Bake

1. Spread the meringue over the hot lemon filling immediately — this is the key to preventing weeping. The hot filling helps cook the bottom of the meringue so moisture doesn't pool underneath.
2. Use a spatula to spread it all the way to the edges of the crust, sealing it completely. No gaps!
3. Create swirls and peaks on top with the back of a spoon.
4. Bake at 325°F (163°C) for 25 minutes, or until the meringue peaks are lightly golden.
5. Remove from the oven and let the pie cool at room temperature for 1 hour, then refrigerate for at least 4–6 hours before slicing.

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Storage And Make-Ahead Tips For This Lemon Meringue Pie Recipe

How to store lemon meringue pie: Leftovers keep in the fridge for up to 4 days. Insert a few toothpicks halfway between the center and edge before covering loosely with plastic wrap — this keeps the wrap from smashing your beautiful meringue.

Can you make lemon meringue pie ahead of time? Yes! Here's what works:

• Pie dough: Make, shape into a disc, wrap, and refrigerate up to 2 days — or freeze up to 3 months.
• Formed pie shell: Press into the pan, cover, and refrigerate up to 2 days before blind baking.
• Baked crust: Blind bake, cool completely, and refrigerate up to 5 days or freeze up to 3 months.

The fully assembled pie is honestly best the same day it's made — the meringue is at its peak within a few hours of assembly. But day-two slices are still very good. The meringue will start to deflate and release some moisture over time, which is totally normal and doesn't affect how it tastes.

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Tips And Variations For The Best Classic Lemon Meringue Pie

• Use room temperature egg whites. Cold eggs don't whip to full volume. I pull mine out of the fridge 30 minutes before starting.
• Don't skip the cream of tartar. It stabilizes the meringue and helps it hold its shape longer.
• Meyer lemons are worth it. They're a bit sweeter and more floral than regular lemons. If you can find them, grab them.
• Spread the meringue on hot filling. This one step stops most of the weeping issues. Don't let the filling cool first.
• Store-bought crust is totally fine. A good-quality refrigerated pie crust works great here. No shame in it — I've done it plenty of times when I needed to save an hour.

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Frequently Asked Questions About Lemon Meringue Pie

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Recipes You May Like

• Pumpkin Custard Pie — A smooth, custardy fall dessert that's a little more special than your average pumpkin pie.
• Gluten Free Apple Pie — All the classic flavors of a homemade apple pie, gluten-free and just as good.
• Lemon Blueberry Cookies — If you loved the lemon flavor here, these soft, bright cookies are your next must-bake.

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One Last Thing Before You Go

This lemon meringue pie genuinely earns its place on any table — special occasion, Sunday dinner, or just because you felt like baking something beautiful. Once you try the silky lemon filling with that toasted meringue on top, you'll understand why people have been making this pie for generations.

Give it a try and let me know how it turns out in the comments! And if you're saving this for later — and you should — pin it to your Pinterest board so you can find it when you need it.