Lemon Meringue Pie
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Posted: 11/03/25
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This classic Lemon Meringue Pie is a showstopping dessert with a tangy lemon filling and fluffy golden meringue topping. It’s the perfect mix of sweet and tart that everyone loves!
Lemon meringue pie is one of those classic pies that everyone enjoys. The lemon filling has the perfect amount of zippy tang and the fluffy meringue topping adds the most delicious flavor and texture.
There is just something about a mouthful of smooth filling and airy meringue that just makes me do a little bit of a happy dance. The filling is simple to mix together and the meringue recipe used here makes a seemingly complicated dessert easy for any level of baker. The toasted meringue is truly the icing on cake! I know my lemon meringue pie recipe will become a staple in your home.
Why You’ll Love This Recipe
- The lemon pie filling will knock your socks off! Be sure to have a few extra copies of the recipe on hand to give to your friends and family, because they will be asking.
- This recipe uses an equal amount of egg whites and yolks so you don’t have any leftover parts to waste or find another use for.
- This lemon meringue recipe feels fancy but is easy enough for a beginner to make confidently.
Ingredients For Lemon Meringue Pie
- Pie crust – Blind bake a storebought or homemade crust for this lemon meringue pie.
Lemon Pie Filling
- Granulated sugar – White sugar dissolves well and adds sweetness to balance the sour lemon.
- All-purpose flour – Helps provide structure to the pie, adding to the structure provided by cornstarch.
- Cornstarch – Acts as a thickener and adds structure to avoid a runny filling.
- Salt – Balances the flavors of the lemon meringue pie.
- Water – This is added to allow the thickening agents to do their job properly.
- Lemon juice – Fresh squeezed lemon juice adds brightness and of course, that tart lemon flavor. You can also use a bottled lemon juice, but you need a fresh lemon for the zest anyway!
- Lemon zest – Really enhances the lemon flavor.
- Unsalted butter – Adds richness and a silky texture to the lemon filling.
- Egg yolks – Room temperature egg yolks will add a creaminess to the filling as well as brighten the yellow color.
Meringue
- Cornstarch – This will stabilize the meringue and prevent it from weeping.
- Water – This will ensure a lighter, fluffier meringue.
- Cream of tartar – This is used to stabilize the meringue and give it that glossy appearance.
- Vanilla – Vanilla extract enhances the flavor of the fluffy meringue.
- Granulated sugar – Sweetens the meringue.
- Egg whites – Fresh eggs work best, I do not recommend buying egg whites in a carton.
How To Make Lemon Meringue Pie
In a small saucepan, whisk together cornstarch and water. Cook over medium heat, stirring constantly until thickened. Remove from heat and set aside.
In a small bowl, stir together cream of tartar, vanilla, and sugar until well combined.
In a large bowl, beat the egg whites with electric mixers until small peaks form. About 4-5 minutes.
With the mixers running, add the sugar mixture, a spoonful at a time, until fully incorporated. Continue beating until soft peaks form. Add the thickened cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes. Set aside.
In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Reduce heat to medium and stir in butter.
In a small bowl, beat the egg yolks with a fork. Add the egg yolks into the sugar mixture in the pot. Whisk together.
Bring to a gentle boil and continue to cook stirring constantly, until thick for about 2-3 minutes. Remove from heat.
Pour hot lemon filling into the baked pie shell. Add meringue on top, covering the whole pie surface. Use the back of your spoon to create decorative peaks in the meringue.
Put the pie in the preheated oven for 20-25 minutes or until the meringue is lightly browned.
Transfer to a wire rack and cool to room temperature, about 2 hours before serving.
Pro Tips
- Use pie weights or uncooked beans to blind bake the pie crust evenly.
- Spread the meringue out to the very edges of the lemon pie filling, touching the crust, so it doesn’t shrink.
- Be very careful when separating your eggs! The meringue cannot have any yolk in it whatsoever.
- To prevent the egg from curdling in the filling, whisk constantly while it’s heating in the saucepan.
Lemon meringue pie is about to become a highly requested dessert in your house! I know your whole family is going to love this smooth and tangy lemon filled pie.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Lemon Meringue Pie
Classic Lemon Meringue Pie with a tangy lemon filling, flaky crust, and fluffy toasted meringue topping — a timeless dessert favorite.
slices
Equipment
Ingredients
- 9 inch pre-baked pie crust or prepare your own
Lemon Pie Filling:
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 5 Tablespoons cornstarch
- ¼ teaspoon salt
- 1 ⅓ cups water
- ½ cup lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons unsalted butter
- 5 large egg yolks room temperature
Meringue:
- 1 Tablespoon cornstarch
- ⅓ cup water
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla
- ⅓ cup granulated sugar
- 5 large egg whites room temperature (fresh eggs work best)
Instructions
Meringue
- In a small saucepan, whisk together cornstarch and water. Cook over medium heat, stirring constantly until thickened. Remove from heat and set aside.
- In a small bowl, stir together cream of tartar, vanilla, and sugar until well combined.
- In a large bowl, beat the egg whites with electric mixers until small peaks form. About 4-5 minutes.
- With the mixers running, add the sugar mixture, a spoonful at a time, until fully incorporated. Continue beating until soft peaks form. Add the thickened cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes. Set aside.
- Preheat the oven to 350 degrees Fahrenheit.
Lemon Filling
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Reduce heat to medium and stir in butter.
- In a small bowl, beat the egg yolks with a fork. Add the egg yolks into the sugar mixture in the pot. Whisk together.
- Bring to a gentle boil and continue to cook stirring constantly, until thick for about 2-3 minutes. Remove from heat.
Assemble
- Pour hot lemon filling into the pre-baked pie shell. Immediately add meringue on top, covering the whole pie surface. Use the back of your spoon to create decorative peaks in the meringue.
- Put the pie in the preheated oven at 350 degrees Fahrenheit for 20-25 minutes or until the meringue is lightly browned.
- Transfer to a wire rack and cool to room temperature, about 2 hours before serving.
Tips
Fridge: Cover leftovers well and store up to 3 days
Freezer: I do not recommend freezing lemon meringue pie as the consistency and texture will change when the pie freezes then thaws.
Nutrition Information
Serving: 1slice, Calories: 1262kcal (63%), Carbohydrates: 151g (50%), Protein: 18g (36%), Fat: 65g (100%), Saturated Fat: 21g (131%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 29g, Trans Fat: 0.1g, Cholesterol: 129mg (43%), Sodium: 1033mg (45%), Potassium: 298mg (9%), Fiber: 6g (25%), Sugar: 34g (38%), Vitamin A: 253IU (5%), Vitamin C: 7mg (8%), Calcium: 64mg (6%), Iron: 6mg (33%)
Storage
Fridge: Cover leftovers well and store up to 3 days
Freezer: I do not recommend freezing lemon meringue pie as the consistency and texture will change when the pie freezes then thaws.
How To Serve Lemon Meringue Pie
A classic lemon meringue pie is a true showstopper on it’s own, but if you plan on having a few options for dinner guests, I recommend offering creamy Lemon Cheesecake and smooth Lemon Lush Dessert. If you want come complimentary flavors, Triple Berry Cobbler is always a hit!
More Great Pie Recipes
- If you’ve frozen garden fresh strawberries and rhubarb this year, you’ve got to make Strawberry Rhubarb Pie! The whole family will love the tart-tangy combination in every bite.
- Fresh peaches are put to good use in this super easy Peach Pie. You only need 5 ingredients and you’ll have a delicious, sweet pie in under an hour.
- Cinnamon-spiced apples are the star of classic Apple Pie. A flakey crust is the perfect vessel for sweet apple pie filling. You’ll want to toss some extra apple slices in the bowl for a bit of a sweet snack while you bake!
- Beginner and experienced bakers alike will be able to whip up Key Lime Pie. The buttery crust and the creamy filling make the best combination. Did I mention the crust is a graham crust? It’s so easy to bake this pie!
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