Lemon Meringue Pie

This Lemon Meringue Pie made with delicate peaks of golden-brown meringue that reveal a creamy and tart lemon curd filling underneath and a flaky pie crust is the best homemade pie you will taste!

This strikingly beautiful dessert has a unique combination of textures you can’t get anywhere else! Broken down into two easy-to-follow parts, this lemon meringue pie recipe is beginner-friendly and makes an otherwise daunting dessert achievable. In a single afternoon you can complete this impressive pie for an after-dinner treat, carry-ins, cookouts, or dinner parties!

Why You'll Love this Lemon Meringue Pie Recipe

• Summery lemon flavor. Sweet, citrusy, slightly tart lemon is one of the highlights of this lemon meringue pie. The delicious lemon curd filling in this homemade pie is perfect for warm weather when you’re craving something seasonal and fruity.
• Toasted meringue topping. The meringue topping on this pie is fluffy, lighter than air, and sweet (but not too sweet). It’s the perfect contrast to the smooth lemon curd and balances its richness without overpowering it.
• Easier to make than you think. Just from looking at this homemade lemon pie you wouldn't think that it is easy to make. But it actually is! Sure there are a few different steps to making each layer, but it actually comes together quite easily and quickly. Roll out the pie dough, stir together the lemon filling, whip up the meringue, assemble, bake, and torch (or broil!). Easy peasy!
• Totally photogenic. Who doesn't like to photograph their baked goods? Lemon meringue pie is Pinterest-worthy and looks good from every angle. The bright yellow lemon filling and the tall, white-and-gold billowing peaks of the meringue stand out among other desserts. It is very pleasing on the eyes — and tastes just as good too!

Ingredient Notes

To make this delicious Lemon Meringue Pie, you will need the following ingredients (full measurements in recipe card below):

• pie crust - if you have the time, you can make a homemade pie crust (we used our Puff Pastry Pie Dough recipe). Otherwise, store-bought is totally fine!
• lemon zest - use a box grater or microplane to zest two large lemons. The zest is essential for the classic flavor and color of lemon meringue pie.
• lemon juice - fresh lemon juice works best for lemon meringue pie, but concentrate will deliver a similar flavor.
• sugar - white cane sugar works best for this recipe, but some sugar alternatives might produce similar results. It may take some trial and error to find a sugar that gives the most similar taste and texture.
• eggs -we need egg yolks for the lemon curd filling and egg whites for the meringue. Fresh egg whites will create the most stable meringue, so skip the liquid egg whites for this recipe.
• cornstarch - if you don’t have cornstarch, try arrowroot powder or potato starch instead.
• butter - make sure you use cold, unsalted butter for the best results.
• water
• cream of tartar - this is optional, but cream of tartar helps the meringue form and stabilize.
• vanilla - use vanilla extract or an equal amount of vanilla bean paste to flavor the meringue.
• salt

Baking Tools and Equipment

You will also need the following tools and equipment:

• measuring cups and spoons
• food processor (if using)
• mixing bowls
• box grater (if using)
• 9-inch pie plate
• pie weights (or dried beans)
• stand mixer or hand mixer

How to Make the Best Lemon Meringue Pie

First, bake the pie crust.

1. Roll dough. If using homemade pie dough, roll it out to be about 12 inches in diameter. Carefully transfer it into a 9-inch pie dish or a 9-inch tart pan and finish by trimming the edges.
2. Add weights. Prick the assembled pie dough with a fork all over. Place a crumpled piece of parchment inside, then fill it with pie weights or dried beans.

3. Bake. Place onto a large baking sheet and then into a 425F preheated oven to bake for 18 minutes. After 18 minutes, remove the pie crust from the oven.
4. Remove weights and bake again. Carefully remove the parchment paper and weights. Turn the oven down to 375°F, and then return the crust to the oven to bake for 12 more minutes. Remove the crust from the oven, brush with egg wash (if using), then return to the oven for 2 more minutes. Finally, remove from the oven, and allow the crust to cool completely.

Next, make the lemon curd filling.

1. Make zested sugar. In a medium mixing bowl, add the sugar and lemon zest and use your fingers to rub them together until very fragrant.

2. Combine ingredients. Transfer the zested sugar to a medium saucepan along with the egg yolks, water, lemon juice, cornstarch, and salt. 
3. Cook. Whisk until very smooth, then place on the stove over medium-low heat. While whisking constantly, bring the lemon pie filling up to a simmer, then continue to cook and whisk until thickened (like pudding) and about 170-175°F in temperature as read on a food thermometer (do not exceed 180°F, or it will curdle). Immediately remove from the heat, and stir in the cold butter cubes.

4. Add filling to crust. Place a fine mesh sieve over top of the cooled pie crust, then pour the pie filling into the sieve, using a spatula to coax the filling through the sieve.
5. Chill. Place a piece of plastic cling wrap over the surface of the pie, then transfer to the fridge to fully cool – at least 4 hours, but preferably overnight.

Then, make the meringue.

1. Combine ingredients. When ready to serve, add egg whites, white sugar, and cream of tartar, to the bowl of your stand mixer, and whisk together. Place the bowl over top of a simmering pot of water (bain-marie), ensuring a tight seal and ensuring that the bottom of the bowl is not actually touching the water.

2. Heat. Heat the mixture over the bain-marie until it reaches 165°F, continuously whisking while it heats up. When temperature is reached, remove the bowl from the water and transfer to your stand mixer attached with the whip attachment.
3. Beat. Beat the meringue on high until stiff peaks have formed and the meringue is no longer warm. Add vanilla, then beat for 10 more seconds to incorporate.

Finally, assemble your lemon meringue pie.

Dollop the meringue on top of the lemon pie until it's covered completely.

Use a kitchen torch and torch the meringue until golden. If you do not have a kitchen torch, you can place the pie under your oven broiler for about 30 seconds, or until browned (be sure to keep an eye on it though, as things can burn quickly).

Let the lemon meringue pie cool completely at room temperature before refrigerating.

How to Serve

Serve this classic Lemon Meringue Pie on it’s own or with some complimentary desserts and drinks. Some of our favorites are:

• Fruit Salad
• Vanilla Ice Cream
• Homemade Lemonade
• Strawberry Sorbet
• Lemon Blueberry Bread
• Homemade Iced Tea

Storing and Freezing Instructions

How to Store

Lemon meringue pie is best served fresh within one day. As it is stored, the meringue topping will start to weep and separate. To store, allow the lemon meringue pie to cool completely before loosely covering it with plastic cling wrap (to prevent moisture from accumulating) and refrigerating it for up to 3 days.

How to Freeze

If you need to make a lemon meringue pie ahead of time, you can freeze the crust with lemon base for up to 3 months, then make and add the meringue when you’re ready to serve it. (It’s not recommended to freeze the whole pie with the meringue on top, as the meringue will change texture when frozen and thawed).

Wrap the pie (without meringue) tightly in plastic cling wrap and aluminum foil before freezing. Allow the pie to thaw in the refrigerator overnight before completing and serving it.

More Lemon Recipes

• Lemon Curd Cookies
• Lemon Sweet Rolls
• Homemade Lemonade
• Lemon Loaf with Lemon Glaze
• Lemon Drop Cookies
• Lemon Curd

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