Few desserts are as iconic, refreshing, and universally loved as a classic lemon meringue pie. With its crisp buttery crust, silky tangy lemon filling, and fluffy cloud-like meringue toasted to golden perfection, this pie strikes the ultimate balance between sweet and tart. It’s the kind of dessert that instantly brightens the table—whether you’re serving it for a holiday, Sunday dinner, or simply because you’re craving something citrusy and comforting.
In this full SEO-optimized guide, you’ll learn exactly how to make a flawless lemon meringue pie from scratch, including expert tips to avoid common problems like runny filling or weeping meringue. If you’ve ever asked yourself “Would you eat lemon meringue pie?”—one bite of this homemade version will make the answer a confident yes.
Why Lemon Meringue Pie Never Goes Out of Style
Lemon meringue pie has been a classic American dessert for generations, and for good reason. The contrast of textures and flavors makes it unforgettable:
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Bright, citrusy lemon filling that’s smooth and luscious
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Sweet, airy meringue that melts in your mouth
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Buttery pie crust that adds structure and richness
Unlike heavy chocolate or caramel desserts, lemon meringue pie feels light and refreshing, making it perfect year-round—especially in spring and summer.
Ingredients for Lemon Meringue Pie
For the Pie Crust
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1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Lemon Filling
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1½ cups granulated sugar
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¼ cup cornstarch
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¼ teaspoon salt
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1½ cups water
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4 large egg yolks (reserve whites for meringue)
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½ cup fresh lemon juice (about 3–4 lemons)
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1 tablespoon lemon zest
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2 tablespoons unsalted butter
For the Meringue Topping
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4 large egg whites, room temperature
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½ teaspoon cream of tartar
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½ cup granulated sugar
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½ teaspoon vanilla extract
Step-by-Step Lemon Meringue Pie Instructions
Step 1: Prepare the Pie Crust
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