Classic Lemon Meringue Pie

My neighbor once brought over a lemon meringue pie that looked like a cloud had landed on her kitchen counter. The meringue peaks were perfectly bronzed, and when she sliced into it, the filling held its shape with that glossy, vibrant yellow that only fresh lemons can give. I asked for the recipe right then, and she laughed and said it was all about timing and temperature. That pie changed how I thought about dessert, it wasnt just sweet, it was bright and alive.

I made this for my book club once, and everyone went quiet when I set it down. One friend said she hadnt had a real lemon meringue pie since her grandmother passed, and she teared up a little. We spent the rest of the evening talking about old kitchens and handwritten recipe cards. That pie became a regular request, and now I bake it whenever I want to make someone feel seen.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation of a tender, flaky crust that holds up to the filling without getting soggy.
• Cold unsalted butter (1/2 cup, cubed): Keeping it cold is the secret to those buttery, flaky layers everyone loves.
• Ice water (3 to 4 tablespoons): Just enough to bring the dough together without making it tough or sticky.
• Granulated sugar (for filling, 1 cup): Balances the sharp lemon juice and gives the filling body when combined with cornstarch.
• Cornstarch (1/4 cup): This is what makes the filling set up firm and sliceable instead of runny.
• Egg yolks (4 large): They add richness and help thicken the filling to that perfect custard texture.
• Lemon zest (2 teaspoons, finely grated): The zest brings fragrant lemon oil that deepens the flavor beyond just juice.
• Freshly squeezed lemon juice (1/2 cup): Bottled juice will never give you that bright, clean tang that makes this pie sing.
• Egg whites (4 large, room temperature): Room temperature whites whip up higher and more stable, creating that dreamy meringue.
• Cream of tartar (1/4 teaspoon): Stabilizes the egg whites so your meringue holds its shape and doesnt weep.
• Vanilla extract (1/2 teaspoon): A small touch that rounds out the sweetness and makes the meringue taste more complex.

Instructions

Mix and Chill the Dough:

Whisk the flour, salt, and sugar together, then cut in the cold butter until it looks like coarse crumbs. Add ice water a tablespoon at a time, mixing gently until the dough just holds together, then shape it into a disk, wrap it up, and let it chill for at least an hour so it rolls out beautifully.

Roll and Blind Bake the Crust:

Roll the chilled dough on a floured surface to fit your pie dish, press it in, trim the edges, and prick the bottom with a fork. Line it with parchment, fill with pie weights, and bake at 400°F for 15 minutes, then remove the weights and bake another 8 to 10 minutes until golden and crisp.

Cook the Lemon Filling:

Whisk sugar, cornstarch, and salt in a saucepan, then gradually whisk in water until smooth and cook over medium heat, stirring constantly until it thickens and bubbles. Temper the egg yolks by whisking in a little hot mixture, then whisk the yolks back into the pan, cook for 2 more minutes, and stir in the lemon zest, juice, and butter until glossy.

Whip the Meringue:

Beat the egg whites and cream of tartar on high speed until soft peaks form, then gradually add sugar and keep beating until you have stiff, glossy peaks. Fold in the vanilla and spread the meringue over the warm filling, making sure to seal it to the crust edges so it doesnt shrink.

Bake and Chill:

Bake the pie at 350°F for 15 to 18 minutes until the meringue is golden brown, then let it cool to room temperature and chill for at least 2 hours before slicing. This gives the filling time to set up so your slices come out clean and beautiful.

Save

One summer evening, I brought this pie to a backyard dinner and set it on the table just as the sun was setting. The meringue caught the golden light, and someone said it looked too pretty to eat. We ate it anyway, and the conversation turned to favorite childhood desserts and the people who made them. That pie became part of the memory of that night, not just dessert but a reason to linger a little longer.

Getting the Meringue Just Right

The first time I made meringue, it wept all over the plate and I thought Id ruined everything. Then I learned that room temperature egg whites whip up better, and cream of tartar keeps them stable. Now I know to beat them until they hold stiff peaks and look glossy, and I never skip sealing the edges to the crust. Those little details turn a weepy mess into something youre proud to serve.

Making the Filling Foolproof

Tempering the egg yolks is the step that scared me at first, but its just about going slow. I whisk a little hot mixture into the yolks first so they warm up gently, then whisk everything back into the pan. If you rush it, youll get scrambled eggs, but if you take your time, youll get a silky, thick filling that slices beautifully. Stirring constantly while it cooks keeps it smooth and lump free.

Serving and Storing

This pie is best served cold, straight from the fridge, so the filling is firm and the flavors are bright. I like to slice it with a sharp knife dipped in hot water and wiped clean between cuts for the neatest pieces. Leftovers keep in the fridge for up to two days, though the meringue will soften a bit over time.

• For a sweeter twist, try Meyer lemons instead of regular lemons for a floral, less tart filling.
• A light dusting of powdered sugar on the meringue before serving adds a bakery-style finish.
• Pair it with a chilled glass of Moscato or Riesling to complement the tartness.

Save

Every time I pull this pie from the oven and see those golden meringue peaks, I feel like Ive made something worth sharing. It takes a little patience, but the smiles around the table make it all worthwhile.

Recipe FAQs

→ How do I prevent the meringue from weeping?

Spread the meringue over the filling while it's still warm, ensuring the meringue touches the crust edges completely. This creates a seal that prevents moisture from forming underneath. Avoid refrigerating the pie while the meringue is still warm.

→ Can I make the crust ahead of time?

Yes, you can prepare and bake the crust up to 2 days in advance. Store it covered at room temperature. You can also freeze the unbaked dough disk for up to 3 months, then thaw in the refrigerator before rolling.

→ What's the best way to get stiff peaks in meringue?

Ensure your bowl and beaters are completely clean and grease-free. Use room temperature egg whites and add cream of tartar for stability. Beat on high speed until soft peaks form, then gradually add sugar while continuing to beat until stiff, glossy peaks hold their shape.

→ How long does lemon meringue pie last?

The pie is best enjoyed within 2-3 days of baking. Store it loosely covered in the refrigerator. The meringue may begin to soften over time, so it's ideal to serve it within the first day for the best texture.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for the best flavor and bright, tangy taste. Bottled juice often has a more bitter or artificial flavor that won't give you the same vibrant results in the filling.

→ Why did my filling turn out runny?

The filling needs to be cooked until it thickens properly and bubbles. Make sure to cook the cornstarch mixture long enough and stir constantly. The egg yolks also need to be tempered correctly and cooked for the full 2 additional minutes to activate the thickening agents.