There’s something timeless about a Lemon Meringue Pie — that perfect harmony of tangy lemon filling, buttery crust, and fluffy, golden meringue. It’s the kind of dessert that feels both elegant and comforting, a true showstopper at any gathering. The contrast of textures — crisp pastry, silky lemon curd, and cloud-like meringue — makes every bite delightful. I’ve tried this recipe with both homemade and store-bought crusts, and while homemade adds a lovely buttery flavor, the store-bought version works beautifully in a pinch. The secret lies in balancing the sweetness of the meringue with the tartness of the lemon. The result is a dessert that’s refreshing, vibrant, and impossible to resist.
Why You’ll Love This Recipe
This Lemon Meringue Pie combines the best of all dessert worlds: tangy, sweet, smooth, and airy. It’s a celebration of fresh citrus flavor and creamy texture wrapped in a flaky crust. The glossy meringue topping gives it a bakery-quality look, while the zesty filling keeps it light and refreshing.
Print
Lemon Meringue Pie – A Zesty, Creamy Classic Dessert That Never Fails to Impress
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic lemon meringue pie featuring a buttery, flaky crust filled with tangy lemon custard and topped with fluffy, golden-brown meringue. The perfect balance of sweet and tart in every bite.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 large egg yolks, beaten
For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C).
- To make the crust, combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and fit into a 9-inch pie plate. Trim and flute edges. Prick bottom with a fork and bake for 10–12 minutes or until lightly golden. Set aside.
- To prepare the filling, in a saucepan whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat until mixture thickens and bubbles. Stir in butter.
- Gradually whisk 1/2 cup of the hot mixture into the egg yolks to temper, then return the yolk mixture to the saucepan. Cook for 2 more minutes, stirring constantly, until thick and smooth. Remove from heat and pour filling into baked crust.
- To make the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Beat in vanilla if desired.
- Spread meringue over hot filling, sealing to the edges of the crust to prevent shrinking.
- Bake for 12–15 minutes, or until meringue is golden brown. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
Notes
- Make sure to spread the meringue on the hot filling to help prevent separation.
- For extra lemon flavor, add an additional teaspoon of zest.
- Use room temperature egg whites for better meringue volume.
- Store in the refrigerator and serve chilled within 2–3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust – The foundation of your pie. You can use a homemade buttery crust for a flakier result or a quality store-bought one to save time. Blind-baking it ensures it stays crisp under the lemon filling.
Eggs – The heart of both the lemon filling and the meringue. You’ll use the yolks for the filling and the whites for the meringue topping, ensuring nothing goes to waste.
Granulated sugar – Sweetens both the filling and meringue. It balances the lemon’s sharpness and helps stabilize the meringue to hold those beautiful peaks.
Cornstarch – The thickening agent that transforms the lemon filling into a luscious, creamy curd. It ensures a smooth texture that slices neatly.
Lemon juice – The star ingredient, providing that bright, tangy flavor that defines this pie. Freshly squeezed lemons make a big difference in taste.
Lemon zest – Adds depth and intensity to the filling, enhancing the citrus aroma and giving the pie a fresh finish.
Butter – Adds richness and smoothness to the filling, giving it a velvety mouthfeel and balancing the acidity.
Water – Used to dissolve the cornstarch and sugar for the lemon filling. It ensures a glossy, cohesive texture.
Cream of tartar – Stabilizes the meringue, helping it stay firm and glossy without weeping or collapsing after baking.
Vanilla extract – Adds a subtle sweetness and aroma to the meringue that complements the lemon beautifully.
Directions
Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans. Blind-bake for 12–15 minutes until golden, then remove and cool completely.
For the lemon filling, whisk together sugar, cornstarch, water, lemon juice, and zest in a saucepan over medium heat. Stir constantly until the mixture thickens and begins to bubble. Lower the heat, and slowly whisk in the egg yolks, stirring until smooth. Add butter and continue whisking until fully melted and the filling becomes glossy. Pour the hot lemon filling into the prepared pie crust.
To make the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating continuously until stiff, glossy peaks develop. Mix in the vanilla extract. Spread the meringue over the hot lemon filling, ensuring it touches the crust edges to seal in the filling and prevent shrinking.
Bake for 12–15 minutes, or until the meringue is golden brown on top. Let the pie cool at room temperature before chilling for at least 3 hours to set completely. Slice and serve chilled for the best texture.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves about 8 slices. Preparation takes around 30 minutes, baking takes 15 minutes, and cooling and chilling require about 3 hours. Plan for roughly 3½ to 4 hours total.
Storage/reheating
Store leftover pie covered in the refrigerator for up to 3 days. Avoid covering it tightly with plastic wrap, as it may cause the meringue to weep. Use a dome lid or tent foil loosely over the top. Reheating is not recommended, but if desired, you can warm individual slices in a low oven (250°F) for a few minutes.
Variations and Customizations
Lemon-Lime Pie – Combine lemon and lime juice for a tangier, tropical flavor.
Meyer Lemon Meringue Pie – Use Meyer lemons for a sweeter, floral citrus taste that’s less acidic.
Coconut Lemon Pie – Add shredded coconut to the crust or sprinkle on top of the meringue before baking for extra texture.
Graham Cracker Crust – Substitute traditional pastry with a graham cracker crust for a more casual, summery twist.
Mini Lemon Meringue Tarts – Make individual tartlets using muffin tins for elegant party desserts.
Lemon Meringue Cupcakes – Use the same lemon curd and meringue as fillings and toppings for cupcakes.
Lemon Meringue Bars – Bake the filling and meringue on a shortbread base for an easy-to-serve dessert.
Berry Lemon Meringue Pie – Add a layer of fresh berries between the crust and lemon filling for a burst of color and flavor.
Lemon Meringue Pavlova – Use the lemon curd and meringue on a baked pavlova shell for a gluten-free twist.
Lemon Basil Pie – Add a hint of finely chopped basil to the filling for a sophisticated flavor variation.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled juice works if you’re in a pinch.
Why does my meringue weep?
Moisture often forms when the meringue isn’t sealed properly to the crust or if the pie is refrigerated too soon.
How do I get stiff peaks in my meringue?
Ensure the bowl is clean and grease-free, and add sugar gradually while beating continuously.
Can I make the filling in advance?
You can, but it’s best to assemble and bake the pie while the filling is still warm for a perfect meringue seal.
Can I use a pre-made crust?
Yes, just blind-bake it before adding the filling to prevent sogginess.
How do I stop the meringue from shrinking?
Spread the meringue all the way to the crust edge to seal it tightly.
Why did my filling turn runny?
It may not have been cooked long enough or thickened properly before adding to the crust.
Can I freeze Lemon Meringue Pie?
Freezing is not recommended; the meringue loses texture after thawing.
Can I torch the meringue instead of baking?
Yes, use a kitchen torch to brown the peaks for a professional finish.
How long should I chill the pie before serving?
At least 3 hours — this allows the lemon curd to firm up properly.
Conclusion
Lemon Meringue Pie is a timeless dessert that combines vibrant citrus flavor with a melt-in-your-mouth meringue topping. It’s light yet indulgent, tart yet sweet — the perfect balance in every bite. Whether you’re serving it for a holiday dinner, afternoon tea, or a special celebration, this pie always impresses. With its silky lemon curd and pillowy meringue, it’s the kind of dessert that turns an ordinary day into something extraordinary.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!