Why You’ll Love This Recipe
I make this lemon meringue pie whenever I want a dessert that feels like a classic done right. The filling is glossy, bold, and perfectly tart, and the meringue is billowy, marshmallow-soft inside, and golden on the peaks. The crust is flaky and crisp, which holds up beautifully under all that lemon. It looks impressive, but every step is simple, and I’ll share the tricks I use to keep the meringue from weeping or shrinking.
- Bright, tangy lemon filling with a silky texture
- Tall, fluffy meringue with golden peaks
- Flaky, buttery baked crust
- Made with simple ingredients and no special equipment
Ingredients
For the pie crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
For the lemon filling:
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 ½ cups water
- 5 large egg yolks (save the whites for the meringue)
- ½ cup fresh lemon juice (from about 3 to 4 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the meringue:
- 5 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Make the crust. Whisk the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add the ice water one tablespoon at a time until the dough just holds together. Shape into a disc, wrap, and chill for 1 hour.
- Blind bake. Preheat the oven to 400°F (200°C). Roll the dough into a 12-inch circle, fit it into a 9-inch pie dish, and crimp the edges. Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove the weights, and bake for 8 to 10 minutes more, until deep golden. Cool slightly and reduce the oven to 350°F (175°C).
- Start the filling. In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually whisk in the water until smooth. Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the mixture thickens and begins to bubble. Cook for 1 more minute.
- Temper the yolks. Whisk the egg yolks in a separate bowl. Slowly drizzle in about 1 cup of the hot mixture, whisking constantly. Pour the tempered yolks back into the saucepan.
- Finish the filling. Cook over medium heat, whisking constantly, for 2 minutes, until very thick. Remove from the heat and whisk in the lemon juice, zest, and butter until smooth and glossy. Keep the filling warm while you make the meringue, since a warm filling helps the meringue stick and prevents weeping.
- Make the meringue. In a clean, dry bowl, beat the egg whites and cream of tartar on medium-high speed until foamy. Gradually add the sugar, a tablespoon at a time, and beat until stiff, glossy peaks form, about 4 to 5 minutes. Beat in the vanilla and salt. Rub a little meringue between your fingers to check that the sugar has dissolved and it feels smooth.
- Assemble. Pour the hot filling into the warm crust. Immediately spoon the meringue over the top, spreading it all the way to the edges of the crust so it seals and doesn’t shrink. Swirl into decorative peaks.
- Bake. Bake for 12 to 15 minutes, until the peaks are golden brown.
- Cool and chill. Let the pie cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing. Cut with a sharp knife dipped in hot water and wiped dry between slices.
Servings and Timing
- Servings: 8 slices
- Prep time: 40 minutes (plus 1 hour chilling for the dough)
- Cook time: about 55 minutes (including blind baking, filling, and meringue)
- Cooling and chilling time: at least 4 hours
- Total time: about 6 hours 30 minutes, mostly hands-off
Variations
- Graham cracker crust: Use a simple graham cracker crust for a quick, no-roll base.
- Toasted with a torch: Brown the meringue peaks with a kitchen torch instead of the oven for a more dramatic finish.
- Lemon-lime: Replace half the lemon juice with fresh lime juice.
- Blueberry swirl: Spread a thin layer of blueberry compote over the crust before adding the filling.
- Italian meringue: Use a cooked sugar syrup for an extra-stable, marshmallow-like meringue.
- Mini pies: Make in mini tart shells and bake the meringue for 8 to 10 minutes.
- Shortcut crust: Use a refrigerated pie crust and blind bake it first.
- Orange or grapefruit: Replace the lemon juice with orange or ruby red grapefruit juice for a different citrus twist.
Storage and Reheating
- Refrigerator: Cover loosely and store for up to 3 days. The meringue is best on the day it’s made, since it softens and can weep over time.
- Make ahead: Bake the crust and make the filling up to a day ahead, then assemble and bake with the meringue the day you serve it.
- Freezing: I don’t recommend freezing, since the meringue turns watery and the filling can separate.
- Serving tip: Serve chilled or at room temperature, using a clean, wet knife for neat slices.
- Reheating: This pie is meant to be served cold or at room temperature, so no reheating is needed.
FAQs
Why is my meringue weeping (leaking liquid)?
This usually happens when the meringue is underbaked or the filling was cold when it went on. I spread the meringue over a hot filling and bake until the peaks are golden, which helps cook the bottom of the meringue.
Why did my meringue shrink?
Spread the meringue all the way to the crust so it’s anchored to the edges. Letting the pie cool gradually also helps.
Why are there beads of sugar on my meringue?
Beads form when the sugar isn’t fully dissolved. Add the sugar gradually and beat until the meringue feels smooth when rubbed between your fingers.
Why is my filling runny?
The filling needs to bubble and thicken fully on the stove, since the cornstarch activates with heat. Cook it until it’s very thick, and give the pie the full chilling time.
Can I use bottled lemon juice?
I strongly prefer fresh. Bottled juice can taste flat and won’t give the same bright flavor.
Can I make it without cream of tartar?
Yes. Substitute 1 teaspoon of lemon juice or white vinegar. It helps stabilize the egg whites so the meringue holds its shape.
Conclusion
This classic lemon meringue pie is one of my all-time favorite desserts. The tangy lemon filling, tall toasted meringue, and flaky crust come together in a slice that never goes out of style. Follow a few simple tricks, and you’ll end up with a beautiful pie that holds up to every compliment. I hope it becomes a favorite at your table, just as it has at mine. Enjoy!
Print
This classic lemon meringue pie has a flaky, buttery pie crust filled with a bright, tangy lemon filling and topped with a tall, toasted cloud of glossy meringue. Sweet, tart, and beautifully golden, it is a timeless American dessert that is perfect for spring gatherings, holidays, and Sunday dinners.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 15 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 9-inch pie crust, homemade or store-bought, fully blind-baked and cooled
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups cold water
- 4 large egg yolks (reserve the whites for the meringue)
- 1/2 cup fresh lemon juice (from 3 to 4 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, cubed
- 4 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Bake the pie crust at 400°F (200°C) with parchment and pie weights for 15 minutes. Remove the weights and bake for 8 to 10 minutes more until deep golden brown. Cool completely, then reduce the oven temperature to 350°F (175°C).
- Make the filling: In a medium saucepan, whisk together 1 1/4 cups sugar, the cornstarch, and salt. Gradually whisk in the cold water until smooth.
- Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the mixture thickens and begins to boil. Let it bubble for 1 minute, then remove from the heat.
- In a separate bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot mixture into the yolks while whisking constantly to temper them.
- Pour the tempered yolks back into the saucepan and cook over medium heat, whisking constantly, for 2 minutes until very thick.
- Remove from the heat and whisk in the lemon juice, lemon zest, and butter until smooth. Keep the filling hot while you make the meringue.
- Make the meringue: In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, then beat on high speed until stiff, glossy peaks form, about 4 to 5 minutes. Beat in the vanilla.
- Pour the hot filling into the cooled crust. Immediately spread the meringue over the hot filling, making sure it touches the crust all the way around to seal the edges and prevent shrinking.
- Swirl the meringue into decorative peaks with the back of a spoon.
- Bake at 350°F (175°C) for 12 to 15 minutes, until the meringue is golden brown.
- Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours until completely chilled and set.
- Slice with a hot, dry knife, wiping the blade clean between slices, and serve chilled.
Notes
- Spread the meringue over the filling while it is still hot. This helps cook the underside of the meringue and prevents weeping.
- Make sure the bowl and beaters are completely clean and free of grease, or the egg whites will not whip to stiff peaks.
- Use room-temperature egg whites for the best volume.
- Spread the meringue all the way to the edges of the crust so it seals and does not shrink while baking.
- Use fresh lemon juice for the brightest flavor. Bottled juice can taste flat.
- Humidity can cause meringue to weep, so this pie is best made on a dry day.
- Store loosely covered in the refrigerator for up to 2 days. The meringue is best the day it is made.
- This pie is not recommended for freezing, as the meringue and filling change texture when thawed.
- For a clean slice, dip the knife in hot water and wipe it dry between cuts.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 340
- Sugar: 40g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
