Old-fashioned lemon meringue pie made from scratch, just like Mom’s vintage cookbook. A tangy homemade lemon filling topped with sky-high, golden meringue—plus tips to keep it from weeping.
Homemade lemon meringue pie is a beloved dessert for many. Soft, slightly browned meringue piled over a bright, lemony filling in a flaky crust delivers a taste of sunshine in every bite.
This is the old-fashioned lemon pie from my mom’s vintage cookbook. It’s simple, classic, and always a crowd-pleaser.
How to Make Lemon Meringue Pie from Scratch
A lemon meringue pie has three parts:
- The crust — use a homemade 9-inch baked pie crust or a store-bought one.
- The filling — a cooked lemon curd-style filling made on the stovetop until thick and glossy.
- The meringue topping — stiff, glossy peaks made from beaten egg whites and sugar, baked until golden.
Ingredients You’ll Need for Lemon Meringue Pie
Exact measurements are listed with the recipe instructions below.
For the lemon pie filling
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks, slightly beaten
- 3 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 baked 9-inch pie crust
This cooked lemon filling is delicious on its own. Use it for tarts, between cake layers, or spooned over cheesecake. Press plastic wrap directly onto the surface to prevent a skin and refrigerate up to 3 days.
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
How to Make Lemon Meringue Pie — Step by Step
Making an old-fashioned lemon meringue pie is easier than it looks when you break it down into clear steps.
Prepare
Preheat the oven to 400°F (200°C). Bake and cool a 9-inch pie crust while you make the filling. Gather all ingredients.
Make the cooked lemon filling
In a medium saucepan, whisk together 1 1/2 cups sugar and 1/3 cup cornstarch. Gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 2 minutes, then remove from heat.
Slowly whisk about half of the hot mixture into the 3 slightly beaten egg yolks to temper them. Return that mixture to the saucepan, continue to stir, and bring to a boil again for 2 minutes. Remove from heat and stir in 3 tablespoons butter, 1/4 cup lemon juice, and 1 tablespoon grated lemon rind. Pour the hot filling into the baked pie shell.
Make the meringue
In a clean bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar (or 1 teaspoon lemon juice) until frothy. Add the 6 tablespoons sugar very slowly, beating continuously until stiff, glossy peaks form. Stir in 1/2 teaspoon vanilla at the end.
Assemble and bake
While the filling is still hot, mound the meringue over it, pressing the meringue to the edge of the crust to create a seal. Create swirls and peaks for a decorative top. Bake at 400°F for 7–10 minutes, watching closely until the tips are just beginning to brown. Remove from the oven and cool completely away from drafts before refrigerating. Chill before serving.
Notes
Filling only: Prepare the lemon filling and skip the meringue. Press plastic wrap onto the surface and refrigerate up to 3 days. Great for tarts, cake layers, or spooning over desserts.
Nutrition (approximate per serving)
- Yield: 8 servings
- Calories: 287
- Total Fat: 6g (Saturated Fat: 3g)
- Cholesterol: 82mg
- Sodium: 70mg
- Carbohydrates: 56g (Sugar: 50g)
- Protein: 3g
Let the pie cool completely away from drafts before cutting and serving to help the filling set and the meringue remain light.
Tips for a Successful Lemon Meringue Pie
- Don’t worry about perfect appearance. The pie will taste wonderful even if the meringue isn’t picture-perfect.
- To reduce meringue “weeping” (small liquid beads forming on the surface), spread the meringue onto the filling while it’s hot and press it to the crust edge to seal. Avoid assembling on very humid days if possible.
- If beads do form, gently dab them off with a cotton swab for a cleaner presentation.
- Use room-temperature egg whites and a perfectly clean bowl for the tallest, fluffiest meringue. Add sugar slowly and beat until glossy, stiff peaks form.
- Make the crust ahead of time if you want to split the work: freeze or refrigerate the baked shell, then prepare filling and meringue on the day you plan to serve the pie.
Frequently Asked Questions
Do you refrigerate lemon meringue pie?
Yes. Once the pie reaches room temperature, cover loosely and refrigerate. It’s best eaten within a day or two before the meringue can begin to weep.
Can you freeze lemon meringue pie?
Freezing is not recommended. The meringue becomes rubbery and watery when thawed. If you need to prepare ahead, freeze the pie crust and make the filling and meringue on the day you plan to serve.
Can you reheat lemon meringue pie?
No—this pie is meant to be served cool. Warming can make the meringue shrink and weep. Remove from the fridge a few minutes before serving for the best texture.
Why is my meringue weeping?
Weeping often occurs when meringue is placed on a cooled filling, or on humid days. Sealing the meringue to the crust and applying it while the filling is hot helps. Small beads can be removed with a cotton swab if needed.
Other Dessert Recipes You Might Enjoy
- Best cherry pie recipe with canned cherries (a classic family favorite)
- Old-fashioned strawberry pie with gelatin — quick and easy with fresh strawberries
- Banana cream pie with cooked pudding — a crowd-pleasing, creamy dessert
- Grandma’s luscious lemon bars
- A collection of easy lemon recipes for sweet and savory dishes
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