Bake your pie crust according to package instructions or your favorite homemade recipe. Let it cool completely before adding the filling. A fully baked crust is essential to prevent sogginess.
Step 2: Make the Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This usually takes 5–7 minutes.
In a separate bowl, lightly whisk the egg yolks. Slowly whisk about ½ cup of the hot sugar mixture into the yolks to temper them. Then pour the yolk mixture back into the saucepan.
Continue cooking for 2–3 minutes, stirring constantly, until thick and glossy. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
Pour the hot lemon filling directly into the prepared pie crust.
Step 3: Make the Meringue
In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in vanilla extract.
Step 4: Top and Seal the Pie
Spoon the meringue over the hot lemon filling, starting at the edges and working inward. Make sure the meringue touches the crust all the way around—this seals it and prevents shrinking.
Use the back of a spoon to create decorative swirls and peaks.
Step 5: Bake
Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden on top.
Remove from the oven and allow the pie to cool completely at room temperature for at least 2 hours before slicing.
Pro Tips for the Perfect Lemon Meringue Pie
Prevent a Runny Filling
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Cook the lemon filling until it is thick and bubbling before removing from heat.
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Cornstarch must reach boiling temperature to fully activate.
Avoid Weeping Meringue
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Spread meringue over hot filling—this helps cook the underside.
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Add sugar slowly to the egg whites for stability.
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Avoid refrigerating uncovered for long periods.
Get Clean Slices
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Let the pie cool completely before cutting.
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Use a sharp knife wiped clean between slices.
Flavor Variations to Try
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Meyer Lemon Meringue Pie: Sweeter and slightly floral
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Lime Meringue Pie: Swap lemon juice for lime juice
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Graham Cracker Crust: Adds extra texture and sweetness
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Torch-Toasted Meringue: Use a kitchen torch for dramatic browning
How to Store Lemon Meringue Pie
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Room Temperature: Up to 6 hours (best for texture)
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Refrigerator: Loosely covered for up to 2 days
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Freezing: Not recommended—the meringue texture will suffer
Serving Suggestions
Lemon meringue pie is best served chilled or at cool room temperature. It pairs beautifully with:
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Fresh berries
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A cup of coffee or tea
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Light whipped cream on the side
Frequently Asked Questions
Can I make lemon meringue pie ahead of time?
Yes, but it’s best made the day you plan to serve it for optimal texture and appearance.
Why did my meringue shrink?
Meringue shrinks when it isn’t sealed to the crust or when egg whites are overbeaten.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor.
Final Thoughts: Would You Eat Lemon Meringue Pie?
With its vibrant lemon flavor, silky smooth filling, and beautifully toasted meringue, this classic lemon meringue pie recipe is a timeless dessert that never disappoints. It’s elegant enough for special occasions and comforting enough for everyday baking.
Once you master this recipe, it will become a go-to favorite—one that friends and family request again and again.
If you try this lemon meringue pie, be warned: one slice is never enough. 🍋🥧
