This old fashioned lemon meringue pie, made from scratch in the style of Mom’s vintage cookbook, has a tangy homemade lemon filling, a tall meringue, and my tips for keeping it from weeping.
Homemade lemon meringue pie is a favorite with many people, me included. Soft, lightly browned meringue piled over a lemony homemade filling in a pie crust tastes like sunshine in every bite.
My mom loved baking pies, so I pulled out her vintage cookbook and made the old fashioned lemon pie she always used to make. My family was thrilled! ;)
How to Make Lemon Meringue Pie from Scratch
A homemade lemon meringue pie has three parts:
- The crust – you can make a homemade pie crust or buy a store-bought one.
- The filling – lemon pie filling is cooked on the stovetop, much like homemade pudding.
- The meringue topping – fluffy egg whites beaten with sugar, then browned to perfection.
Ingredients You’ll Need for Lemon Meringue Pie
The exact measurements and instructions are in the printable recipe card below.
Ingredients you’ll need for the homemade lemon pie filling
- White sugar
- Cornstarch
- Water
- Egg yolks
- Butter
- Fresh lemon juice
- Grated lemon rind
- A baked 9-inch pie crust
Only need the lemon filling? It’s lovely on its own too! Make just the filling and spoon it into tart shells, use it between cake layers, or swirl it over cheesecake. Press plastic wrap directly onto the surface so no skin forms, and refrigerate for up to 3 days.
Ingredients you’ll need for the meringue topping
- Egg whites
- Cream of tartar (or a little lemon juice)
- Sugar
- Vanilla
How to Make Lemon Meringue Pie Step by Step
An old fashioned lemon meringue pie is easier than it looks!
Start by baking your pie crust and letting it cool while you stir the lemon filling on the stovetop until it’s thick, glossy, and smells like pure sunshine.
Pour the warm filling into the crust, then whip the egg whites into billowy peaks and pile them on top while the filling is still hot. Spread the meringue all the way to the edges so it seals against the crust.
A quick stay in a hot oven gives it pretty golden-brown tips. Watch it closely, because it browns fast! The full measurements and instructions are in the printable recipe card below.
Let it cool completely, away from drafts, before cutting and serving.
Tips for Making Lemon Meringue Pie from Scratch
- Don’t worry if it isn’t perfect! Lemon meringue pie has a lot of fussy parts, so don’t aim for perfection. I’m sure it will still taste amazing!
- To help keep the meringue from “weeping” (those oily beads on top), add the meringue to the hot filling. I did that, and mine wept anyway! Lemon meringue pies have a mind of their own. Another tip I read is to avoid making this pie on a humid day. (Hmm… that isn’t possible for some of us!)
- If your pie does weep (like mine did) and the beads bother you, you can pick them off one at a time with a Q-tip. (That’s what I did! ;)
Frequently Asked Questions about Lemon Meringue Pie
Do you refrigerate lemon meringue pie?
Yes! Once the pie has cooled to room temperature, cover it loosely and put it in the fridge. Lemon meringue pie is at its best the day it’s made, and I like to finish it within a day or two, before the meringue starts to weep.
Can you freeze lemon meringue pie?
Sorry, this is one pie that doesn’t freeze well. The meringue turns rubbery and watery when it thaws. To get a head start, make and freeze the pie crust ahead of time, then make the filling and meringue on the day you plan to serve it.
Can you reheat lemon meringue pie?
There’s no need! It’s meant to be served cool, and warming it can make the meringue shrink and weep. Just take it out of the fridge a few minutes before serving.
Why is my meringue weeping?
Lemon meringue pies really do have a mind of their own! Weeping usually happens when the meringue goes onto a filling that has cooled, or on a humid day. Spread the meringue over the filling while it’s still hot, and seal it right to the crust. If little beads still form, gently dab them away with a Q-tip. Nobody will know, and it will still taste amazing.
What’s the secret to a tall, fluffy meringue?
Start with room-temperature egg whites in a very clean bowl, with not a speck of yolk! Add a pinch of cream of tartar, then add the sugar slowly, a spoonful at a time, and beat until you have stiff, glossy peaks.
Can I make lemon meringue pie ahead of time?
It’s best made the day you plan to serve it. You can bake the crust a day ahead, and then the filling and meringue come together quickly. Give the finished pie a few hours to cool and set so the slices come out clean and pretty.
Other dessert recipes you might like:
- Best cherry pie recipe with canned cherries (also my Mom’s yummy recipe!).
- This old fashioned strawberry pie with jello is quick and easy to make with fresh strawberries.
- Banana cream pie with cooked pudding is another crowd favorite that’s perfect for special occasions.
- Grandma’s Luscious Lemon Bars
- A list of lemon recipes, easy for sweet or savory dishes.
For more recipes and ideas for your home:
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Classic Lemon Meringue Pie
A classic lemon meringue pie with a sweet-tart filling and a light, fluffy meringue. Best made from scratch, it’s a favorite recipe from the past!
Ingredients
Method
- In a medium saucepan, stir together the sugar and cornstarch.
- Slowly stir in the water.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil for 2 minutes.
- Take it off the heat and slowly stir half of the hot mixture into the bowl with the egg yolks.
- Pour everything back into the saucepan. Keep stirring and cooking, and bring it to a boil again for 2 more minutes.
- Remove from the heat and stir in the lemon juice, butter, and grated lemon rind.
- Pour into the baked pie shell.
- In a large stand mixer fitted with a whisk, beat the egg whites and cream of tartar (or lemon juice) until white and frothy.
- Add the sugar very slowly, beating constantly.
- Keep beating until stiff, white peaks form. You can’t overbeat this, so beat it well!
- When the meringue reaches stiff peaks, beat in the vanilla.
- Pile the meringue onto the filling, spreading it all the way to the crust so the edge is sealed. Swirl it and pull up points for a decorative top.
- Bake at 400 degrees for 7 to 10 minutes, until the peaks are just starting to brown. (Keep an eye on it!)
- Let cool completely, away from drafts, before cutting and serving.
Notes
Filling only: make the lemon filling as directed and skip the meringue. Press plastic wrap onto the surface and refrigerate for up to 3 days. It’s perfect for tarts, cake filling, or a spoonful on its own!
Filling only: skip the meringue and make the lemon filling as directed. Cover the surface with plastic wrap and keep it in the fridge up to 3 days. Great in tarts, as a cake filling, or eaten by the spoonful!
