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
This lemon meringue pie is so simple, so delicious, and perfect for any occasion. It’s a great dessert for any holiday, from Christmas to Easter. And it’s a beautiful summer dessert as well.
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.
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How to Make Lemon Meringue Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Start by blind baking the crust. Bake 12-15 minutes at 425°F.
- 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 350°F.
- Let it cool then refrigerate at least 4 hours before serving.
A common problem with this pie is water pooling 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.
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.
Refrigerate the pie uncovered to set before serving. To store leftovers, loosely cover the pie and refrigerate for up to 3 days.
The lemon pie can be frozen tightly wrapped for up to 3 months. The meringue cannot be frozen.
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!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Lemon Meringue Pie Recipe
Ingredients
- 1 9-inch refrigerated pie crust 213 grams
For the Lemon Filling
- ⅓ cup cornstarch 40 grams
- 2¼ cups water 511 grams
- ½ cup granulated sugar 100 grams
- 2 lemons juiced and zested (about ¾ cup juice and 2 tablespoons zest)
- 4 large egg yolks 56 grams (reserve whites for the meringue below)
- ⅓ cup unsalted butter 75 grams (⅔ stick)
For the Meringue
- 4 large egg whites 140 grams
- 1 teaspoon fresh lemon juice 5 grams
- ¾ cup granulated sugar 150 grams
- ⅛ teaspoon kosher salt
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Pie Weights (optional)
- Hand Mixer
Instructions
To Blind Bake the Crust
- Preheat 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 soft1 9-inch refrigerated pie crust
- 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
To Make the Lemon Filling
- Add the first 4 ingredients into a small pot and bring to a boil while continuously stirring.⅓ cup cornstarch, 2¼ cups water, ½ cup granulated sugar, 2 lemons
- 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.4 large egg yolks
- 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.⅓ cup unsalted butter
To Make the Meringue
- In a clean bowl, mix the egg whites with the lemon juice and beat on high speed with a hand mixer until it starts to look like foam (note 3).4 large egg whites, 1 teaspoon fresh lemon juice
- 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. Add the salt and beat until just combined.¾ cup granulated sugar, ⅛ teaspoon kosher salt
Assembly
- 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 the meringue is golden brown.
- Let cool down at room temperature and chill uncovered into the fridge for at least 4 hours until serving.
Notes
- 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.
- 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.
- Let the lemon meringue pie cool to room temperature before putting it in the fridge to set.
Tried it today, too runny!!! I have made several different lemon meringue recipes over the years and I thought this one had way too much water. . . and I was right.
We’re so sorry this didn’t work out for you, Anne!
I made this for my best friends birthday as lemon meringue is her favorite. Pretty easy to make, turned out beautiful. Ill update on taste as soon as I give it to her in the morning. Fingers crossed🤞🤞
Thanks so much for sharing. I hope it’s a hit!