Classic Lemon Meringue Pie Recipe with Video Tutorial

Everyone loves this classic Lemon Meringue Pie with a flaky crust, tangy homemade lemon filling, and a light, golden meringue. Below you’ll find a clear, SEO-friendly guide with tips and step-by-step instructions to make it at home.

Classic Lemon Meringue Pie

A classic lemon meringue pie pairs a flaky, golden crust with bright, tangy lemon filling and a billowy, toasted meringue topping. The combination of textures—crisp crust, silky filling, and airy meringue—makes this dessert a favorite for holidays, family dinners, and special occasions.

Why You’ll Love This Recipe

• Tangy lemon filling – Made from fresh lemon juice and zest, thickened for a smooth, bright flavor.
• Flaky crust – A buttery crust provides a sturdy, crisp base for the filling; use homemade or store-bought.
• Light, glossy meringue – Stiff peaks and a toasted finish give the pie a cloud-like top that balances the citrus filling.

How to Make Lemon Meringue Pie

The recipe has three core steps: blind-bake the crust, make and thicken the lemon filling, then whip and bake the meringue. With good mise en place and the right timing, the process is straightforward even for confident beginners.

1. Blind-bake the pie crust until set and lightly golden.
2. Prepare the lemon pie filling and bring it to a full boil so it thickens properly.
3. Whip the meringue to stiff peaks using room-temperature egg whites.
4. Top the hot lemon filling with meringue, sealing the edges to the crust.
5. Bake briefly until the meringue is puffed and golden, then cool completely before slicing.

Ingredients You Will Need

• Pie crust: One 9-inch pre-baked crust (homemade or store-bought, deep-dish recommended).
• Granulated sugar: For the filling and the meringue.
• All-purpose flour and cornstarch: Combined to thicken the lemon filling for a smooth, stable texture.
• Salt: A pinch to enhance flavors.
• Water: For the filling base.
• Fresh lemons: Zest and juice for bright citrus flavor.
• Unsalted butter: Adds richness to the filling.
• Eggs: Yolks go in the filling; whites are whipped into meringue.
• Cream of tartar: Stabilizes the meringue; vinegar or lemon juice can be substituted if needed.

First, Blind Bake the Pie Crust

Blind-bake a single 9-inch pie crust until it is set and just starting to take color. If using a store-bought crust, choose a frozen deep-dish and avoid following generic package directions that can cause shrinkage. After blind-baking, reduce the oven temperature to 325°F and prepare the eggs and other ingredients.

Separate 4 large eggs while cold, placing yolks in one bowl and whites in another. Let them come to room temperature before using.

Next, Make the Lemon Pie Filling

1. Whisk sugar, flour, cornstarch, and salt in a medium saucepan.
2. Stir in water, lemon zest, and lemon juice.
3. Cook over medium-high heat, stirring frequently, until the mixture boils and thickens into a glossy gel. Remove from heat and stir in butter.
4. Temper the whisked egg yolks by slowly adding about ½ cup of the hot lemon mixture while whisking constantly. Return the tempered yolks to the pan, bring back to a boil, and cook until thick. Keep the filling hot until ready to assemble.

Last, Make the Meringue Topping

• Combine the sugar and cream of tartar. Beat the room-temperature egg whites until thick and foamy, then gradually add the sugar mixture while beating at high speed until glossy, stiff peaks form.

Assemble the Lemon Meringue Pie

1. Pour the hot lemon filling into the pre-baked crust. The filling must be very hot so the meringue adheres and cooks underneath.
2. Working quickly, spoon the meringue around the edge of the filling and seal it to the crust to prevent weeping. Spread remaining meringue over the pie and create peaks with the back of a spoon.
3. Bake at 325°F for 20–25 minutes, until the meringue is puffed and golden. Cool the pie completely on a wire rack (about 2–3 hours) before slicing; cutting while warm can cause the filling to run.

Serving and Storing

Serve the pie the day it’s made for best texture and appearance. Store leftovers loosely covered in the refrigerator for 2–3 days. Meringue can “weep” over time in the fridge, so it’s best eaten sooner rather than later.

Recipe Notes

• Mise en place: Have all ingredients measured and tools ready—timing matters for filling and meringue.
• Egg handling: Separate eggs while cold, then bring whites to room temperature before whipping for better volume; avoid any yolk in the whites.
• Meringue tips: Use a clean, dry metal or glass bowl. Add the sugar mixture slowly once whites are foamy to achieve glossy stiff peaks.
• Seal the meringue: Press meringue into the crust edges while the filling is hot to prevent separation and weeping.
• Substitute for cream of tartar: Use 1 teaspoon white vinegar or lemon juice if needed.
• Make-ahead: Bake the crust a day ahead if desired, but assemble the pie the day it will be served.

FAQs

Lemon Meringue Pie

Prep: 30 mins

Cook: 1 hr 10 mins

Rest Time: 2 hrs

Total: 3 hrs 40 mins

A flaky crust, tangy homemade lemon filling, and a fluffy golden meringue make this a classic dessert everyone enjoys.

Ingredients

• 1 (9-inch) pre-baked pie crust

Lemon Pie Filling

• 1 cup (200 g) granulated sugar
• 2 Tbsp all-purpose flour
• 3 Tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups (355 ml) water
• 1 Tbsp lemon zest (about 2–3 lemons)
• 6 Tbsp lemon juice (about 2–3 lemons)
• 2 Tbsp (28 g) unsalted butter
• 4 large egg yolks, whisked

Meringue

• 1/2 cup (100 g) granulated sugar
• 1/4 tsp cream of tartar (or substitute)
• 4 large egg whites, room temperature

Instructions

1. Blind-bake a 9-inch pie crust and set aside. Preheat oven to 325°F.
2. Separate eggs into yolks and whites; let whites come to room temperature.
3. For the filling: whisk sugar, flour, cornstarch, and salt in a saucepan. Stir in water, lemon zest, and lemon juice. Cook over medium-high, stirring until boiling and thickened. Remove from heat and stir in butter.
4. Temper the egg yolks by slowly whisking in about 1/2 cup of the hot lemon mixture, then return yolks to the pan. Cook until boiling and thick. Keep hot.
5. For the meringue: combine sugar and cream of tartar. Beat egg whites until foamy, then add sugar mixture gradually and beat to stiff peaks.
6. Pour hot lemon filling into the baked crust. Quickly spread meringue over the filling, sealing to the crust. Create peaks with a spoon.
7. Bake at 325°F for 20–25 minutes until meringue is golden. Cool completely on a wire rack (2–3 hours) before slicing.

Notes

• Best eaten the day it’s made; refrigerate leftovers covered for 2–3 days.
• Do not cut while warm—steam ruins the meringue’s appearance and texture.
• Fresh eggs and a clean bowl are essential for stable meringue.
• Substitute 1 tsp white vinegar for cream of tartar if necessary.
• You can blind-bake the crust a day ahead, but assemble the pie the day you serve it.

Nutrition

Serving: 1 slice | Calories: 228 kcal | Carbohydrates: 43 g | Protein: 3 g | Fat: 5 g

*Recipe adapted from AllRecipes