Lemon Meringue Pie is such a beautiful, classic, flavorful dessert. It’s perfect for holidays, but this delicious pie will be welcome anytime!
Easy Lemon Meringue Pie Recipe
While there are a lot of elements to this recipe, it’s still easy enough to make at home. The tart lemon filling mixed with the fluffy, airy meringue is just incredible.
Why you’ll love this Lemon Meringue Pie recipe
- FLAVORFUL: The lemon flavor in this pie is just perfect. Between the filling and the light touch of lemon in the meringue, you’ll be delighted by the taste.
- SUMMER DESSERT: While you can make this dessert any time, lemon is especially delicious in the summer. A chilled slice of pie on a hot day is unbeatable.
- CLASSIC PIE: This is one of those classic pies that everyone loves. You can’t go wrong with this recipe.
How to make Lemon Meringue Pie
- Start by blind baking the crust. Bake 12-15 minutes at 425F.
- To make the lemon filling, start by adding cornstarch, water, sugar, lemon juice and zest into a small pot. Cook until thick and bubbly.
- Whisk and temper the eggs, then add into the lemon mixture. Stir in butter and set the filling aside, but keep it warm.
- Next, make the meringue. Beat egg whites and lemon juice until it gets foamy, then add in the sugar. Beat until it forms stiff, glossy peaks.
- To assemble the lemon meringue pie, spread the lemon filling on the partially-baked pie crust. Then spread the meringue on top.
- Bake pie 15-20 minutes at 350F.
- Let it cool then refrigerate at least 4 hours before serving.
Why does my lemon meringue pie get watery?
A common problem with this pie is pooling of water between the meringue and filling. This is why we want to keep the lemon filling hot when assembling the pie.
The hot filling will essentially cook the meringue from the bottom when layered together, preventing the meringue from “weeping” and getting watery.
Should this be served warm or cold?
Lemon meringue pie should be refrigerated to set before serving, so it’s typically best served cold or chilled.
However, it can also be served at room temperature or warmed slightly if you prefer. The meringue will be at its best immediately after setting.
Does this pie need to be refrigerated?
Refrigerate the pie uncovered to set before serving. To store leftovers, loosely cover the pie and refrigerate 2-3 days.
Recipe Tips and Tricks
- After making the lemon filling, set it aside with a lid to keep it hot. It needs to be warm when assembling the pie.
- Blind baking the pie crust means you’ll partially bake it before adding in the filling.
- Crumple up the parchment paper before placing it in the pie crust to blind bake.
- Let the lemon meringue pie cool to room temperature before putting it in the fridge to set.
This is the best lemon meringue pie recipe. Simple, classic, and delicious. Everyone will love this, no matter when you serve it!
More easy pie recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Best Lemon Meringue Pie Recipe
- one 9 inch pie crust
For the lemon filling:
- ⅓ cup cornstarch
- 2 ¼ cups water
- ½ cup granulated sugar
- ¾ cup fresh lemon juice 2-4 lemons, depending on the fruit
- zest from 2 organic lemons
- 4 egg yolks from large eggs
- ⅓ cup unsalted butter
For the meringue
- 4 egg whites from large eggs
- 3/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 pinch of salt
For blind baking the crust
- Preheat your oven to 425°F
- Add your chilled pie crust into your pan and create the desired design – you might need to chill it again if it gets too soft
- Add parchment paper onto the dough and either use baking beans or dried beans/rice to weigh down the dough (note 1)
- Partially bake for 12-15 minutes or until the crust is getting golden brown
- Take out of the oven and carefully remove the parchment paper with the weights out of the pan (note 2)
- Reduce heat to 350°F
For the lemon filling
- Add the first 5 ingredients into a small pot and bring to boil while continuously stirring
- Cook for 2-3 minutes until it's thick and bubbly
- Take off the heat
- Briefly whisk the eggs with a fork and mix in a splash of the lemon mixture to temper the eggs
- Repeat two more times and then add the egg mixture to the remaining lemon mixture
- Stir in the butter and set aside with a lid to keep it hot
For the meringue
- In a clean bowl mix the egg whites with the lemon juice and beat on high speed with a handheld mixer until it starts to look like foam (note 3)
- Now slowly pour in the sugar while beating and keep on beating for about 2-3 minutes until the sugar is dissolved and the cream looks glossy and forms stiff peaks
For assembling the pie
- Spread the hot lemon filling evenly on your crust (note 4)
- Immediately spread the meringue carefully over the the filling and seal with the edges of the crust to prevent shrinking
- Bake for 15-20 minutes or until meringue is golden brown
- Let cool down at room temperature and put uncovered into the fridge for at least 4 hours until serving.
- Note 1: Crumbling the parchment paper before makes it easier to place into the pan. This will prevent the dough from rising and losing its form. You can also prick the bottom and the sides with a fork to prevent puffing.
- Note 2: Don’t worry if a bit of the dough sticks to the parchment paper.
- Note 3: it’s very important that the bowl and the whisk attachments are clean and fat free. The egg whites won’t rise otherwise.
- Note 4: working with hot lemon filling will help to bring together the layers and cook the meringue from the bottom.