Billowy lofts of meringue piled atop a smooth, sweet‑tart lemon filling make this lemon meringue pie a timeless favorite.
Homemade lemon meringue pie is a beloved dessert for many. Soft, slightly browned clouds of meringue crown a bright lemon filling in a flaky pie crust — each slice is a little taste of sunshine.
This is the old‑fashioned lemon pie I learned from my mother’s vintage cookbook. It’s simple, nostalgic, and always well received by family and guests.
How to Make Lemon Meringue Pie from Scratch
A classic lemon meringue pie has three essential components:
- The crust — use a homemade pie crust or a store‑bought, prebaked 9‑inch shell.
- The filling — a cooked lemon curd-like filling made on the stovetop that sets to a silky texture.
- The meringue topping — whipped egg whites and sugar beaten to glossy, stiff peaks and browned briefly in the oven.
Ingredients for the lemon pie filling
- 1 1/2 cups white sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks, slightly beaten
- 3 tablespoons butter
- 1/4 cup lemon juice (freshly squeezed for best flavor)
- 1 tablespoon grated lemon rind
- Plus a 9‑inch baked pie crust
Ingredients for the meringue topping
- 3 egg whites
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
- 6 tablespoons sugar
- 1/2 teaspoon vanilla extract
Step‑by‑Step Instructions
This recipe is time‑sensitive during assembly: the meringue must be spread onto the hot filling so it seals at the edges. Have all ingredients measured and ready before you start.
Step 1 — Prepare and preheat: Preheat the oven to 400°F (200°C). Assemble ingredients and tools.
Step 2 — Make the cooked lemon filling: In a medium saucepan, whisk together the sugar and cornstarch until evenly blended. Gradually stir in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 2 minutes, stirring continually.
Remove from heat. Slowly stir about half of the hot mixture into the beaten egg yolks to temper them, then return this mixture to the saucepan. Return to medium heat, stirring, and bring back to a boil for another 2 minutes. Remove from heat and stir in the lemon juice, butter, and grated lemon rind until the butter is melted and the filling is glossy. Pour the hot filling into the prebaked pie shell.
Step 3 — Make the meringue: In a clean mixing bowl or stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar (or 1 teaspoon lemon juice) until frothy. Very slowly add the sugar while continuing to beat, increasing speed as the mixture thickens. Continue beating until the meringue forms glossy, stiff peaks. Fold in the vanilla at the end.
Step 4 — Top the pie: Immediately spread the meringue over the hot lemon filling, pressing it gently to the crust edge to seal. This prevents separation and reduces the chance of weeping. Create decorative peaks or swirls with the back of a spoon.
Step 5 — Bake: Bake at 400°F (200°C) for 7–10 minutes, or until the meringue tips turn a light golden brown. Watch closely — meringue browns quickly. Remove from oven and cool completely away from drafts before slicing.
Let the pie cool fully on a rack; cutting too soon can cause the filling to run. For the cleanest slices, chill the pie for at least an hour after it reaches room temperature.
Tips for a successful lemon meringue pie
- Seal the meringue to the crust: pressing the meringue all the way to the crust edge creates a barrier that helps prevent weeping.
- Avoid humidity where possible: high humidity can make meringue weep or become soft. If beads form, gently dab them away with a clean cotton swab.
- Use fresh lemons for the best flavor: bottled juice works, but freshly squeezed lemon juice and grated zest brighten the filling.
- Make sure egg whites are free of any yolk or grease and that the bowl is dry and clean — this helps them whip to firm peaks.
- Do not underbeat the meringue: it should be glossy and hold stiff peaks so it stays stable on the hot filling.
- Cool away from drafts to allow the filling to set evenly before slicing.
Nutrition (approximate per serving)
Yield: 8 servings — Calories: 287 | Total Fat: 6g | Saturated Fat: 3g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 70mg | Carbohydrates: 56g | Fiber: 0g | Sugars: 50g | Protein: 3g
Serving, storage, and make‑ahead
Serve slices chilled or at room temperature. Store leftover pie covered in the refrigerator for up to 2–3 days; beyond that the meringue can begin to weep and soften. You can prepare the lemon filling a day ahead and refrigerate it, then warm slightly before pouring into the crust and topping with fresh meringue.
Other desserts you might enjoy
- Best cherry pie (canned cherries)
- Old‑fashioned strawberry pie with gelatin
- Banana cream pie with cooked pudding
- Grandma’s luscious lemon bars
- A collection of easy lemon recipes for sweet and savory dishes
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