Lemon Meringue Pie Recipe

Intro

Lemon Meringue Pie Recipe is one of those desserts that feels like sunshine on a plate. Bright, tangy lemon filling, a buttery flaky crust, and a soft, cloud-like meringue toasted just enough to give you that gentle sweetness on top. Every bite is a balance of tart and sweet, creamy and airy, and honestly, it never gets old.

As a female chef and a home baker at heart, this is the kind of recipe I turn to when I want to impress without being fussy. Lemon meringue pie has a little drama to it, but once you understand the steps, it’s incredibly rewarding. This is not a rushed dessert. It’s the kind you make with music playing, windows open, and a little patience.

This Lemon Meringue Pie Recipe is classic, old-school, and deeply comforting. No shortcuts, no strange ingredients, just real flavors done right.

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What Is Lemon Meringue Pie?

Lemon meringue pie is a traditional dessert made with three main components:

1. A crisp pie crust
   
2. A smooth, tangy lemon filling
   
3. A fluffy meringue topping
   

The magic is in the contrast. The lemon filling is bold and sharp, made with fresh lemon juice and zest. The meringue is light, sweet, and airy, made from whipped egg whites and sugar. Together, they balance each other beautifully.

This Lemon Meringue Pie Recipe follows the classic method that’s been loved for generations.

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Why This Recipe Works

• Uses real lemons for bright flavor
  
• The filling sets properly without being gummy
  
• The meringue is stable and silky
  
• Balanced sweetness throughout
  
• Simple ingredients, clear steps
  

This pie slices cleanly, looks stunning, and tastes even better the next day.

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Equipment List

You don’t need fancy tools, just the basics:

• 9-inch pie dish
  
• Medium saucepan
  
• Whisk
  
• Mixing bowls
  
• Hand mixer or stand mixer
  
• Rubber spatula
  
• Measuring cups and spoons
  

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Ingredients

Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)
  

Lemon Filling

• 1 cup granulated sugar
  
• ¼ cup cornstarch
  
• ¼ teaspoon salt
  
• 1½ cups water
  
• 4 large egg yolks, lightly beaten
  
• ½ cup fresh lemon juice (about 3–4 lemons)
  
• 1 tablespoon lemon zest
  
• 2 tablespoons unsalted butter
  

Meringue Topping

• 4 large egg whites, room temperature
  
• ½ teaspoon cream of tartar
  
• ½ cup granulated sugar
  
• ½ teaspoon vanilla extract
  

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Instructions

Step 1: Prepare the Pie Crust

Bake your pie crust according to recipe or package directions until golden and fully baked. Let it cool slightly while you prepare the filling.

A fully baked crust is important so it doesn’t turn soggy under the lemon filling.

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Step 2: Make the Lemon Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the water until smooth.

Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble. This usually takes about 5–7 minutes.

Once thick, reduce the heat. Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Then pour the egg mixture back into the saucepan.

Cook for 2 more 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 baked pie crust.

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Step 3: Make the Meringue

In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract.

The meringue should be smooth, shiny, and hold its shape.

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Step 4: Assemble the Pie

Spoon the meringue over the hot lemon filling, starting at the edges and sealing it to the crust. This helps prevent weeping.

Use the back of a spoon to create soft peaks and swirls.

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Step 5: Bake

Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden on top.

Remove from oven and let cool at room temperature for at least 2 hours before slicing.

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What This Pie Tastes Like

This Lemon Meringue Pie Recipe delivers bold lemon flavor without being sour. The filling is creamy and smooth, with a clean citrus bite. The meringue is soft, sweet, and slightly toasted, melting into the lemon layer beneath.

Every bite feels balanced. Nothing is too heavy. Nothing is too sharp.

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Tips for the Best Lemon Meringue Pie

• Use fresh lemon juice, not bottled
  
• Whisk constantly to avoid lumps
  
• Spread meringue on hot filling to prevent weeping
  
• Seal the meringue to the crust edges
  
• Let the pie cool fully before slicing
  

Patience makes all the difference.

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Common Mistakes to Avoid

• Underbaking the crust
  
• Adding meringue to a cold filling
  
• Overwhipping egg whites
  
• Cutting the pie too soon
  
• Skipping the cream of tartar
  

Each step matters, but none are difficult if you go slow.

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Storage Tips

• Store loosely covered in the refrigerator
  
• Best enjoyed within 2 days
  
• Do not freeze
  
• Keep away from humidity
  

Lemon meringue pie is best fresh, but leftovers still taste lovely.

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Variations You Can Try

Extra Tart

Add an extra tablespoon of lemon zest.

Sweeter

Increase sugar in the filling by 2 tablespoons.

Graham Cracker Crust

Swap the pastry crust for a graham cracker crust for a different texture.

Mini Pies

Use the same recipe to make individual lemon meringue pies.

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A Little Kitchen Story

The first lemon meringue pie I made on my own was far from perfect. The meringue slid, the filling was too loose, and I still remember how proud I felt pulling it from the oven.

This Lemon Meringue Pie Recipe comes from years of small tweaks and quiet kitchen lessons. It’s the pie I make when someone needs cheering up, or when lemons are piled high on the counter and begging to be used.

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Why Lemon Meringue Pie Never Goes Out of Style

It’s simple. It’s bold. It’s nostalgic. Lemon meringue pie doesn’t follow trends. It just shows up and delivers every time.

This recipe honors the classic while making it approachable for home cooks.

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Final Thoughts

If you’ve ever felt intimidated by lemon meringue pie, let this be the recipe that changes your mind. This Lemon Meringue Pie Recipe is detailed, dependable, and deeply satisfying.

Take your time, trust the process, and enjoy every step. There’s something special about pulling a golden-topped pie from the oven and knowing you made it from scratch.