Classic Lemon Meringue Pie

A classic Lemon Meringue Pie combines a crisp, buttery crust with a smooth, bright lemon filling and a fluffy toasted meringue topping. The contrast between sweet meringue and tangy lemon makes this an irresistible dessert for family dinners, holidays, and special occasions.

Ingredients

For the Pie Crust

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 3–4 tablespoons ice water

For the Lemon Filling

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 large egg yolks
• 2 tablespoons unsalted butter

For the Meringue

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

Instructions

1. Prepare the Crust

In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap it, and refrigerate for about 30 minutes.

Roll the dough out and place it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and bake at 375°F (190°C) for about 15–20 minutes, or until lightly golden. Allow it to cool.

2. Make the Lemon Filling

In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

In a separate bowl, lightly whisk the egg yolks. Slowly add about ½ cup of the hot mixture to the yolks while whisking constantly. This tempers the eggs and prevents them from scrambling.

Pour the egg mixture back into the saucepan. Cook for another 2–3 minutes, stirring continuously.

Remove from the heat and stir in the lemon juice, lemon zest, and butter until smooth.

Pour the warm lemon filling into the cooled pie crust.

3. Make the Meringue

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

Gradually add the sugar while continuing to beat. Add the vanilla extract and continue beating until the meringue becomes glossy and forms stiff peaks.

4. Assemble the Pie

Spread the meringue over the warm lemon filling, making sure it reaches all the way to the edges of the crust. This helps prevent the meringue from shrinking.

Use the back of a spoon to create decorative peaks across the surface.

5. Bake

Bake at 350°F (175°C) for approximately 10–15 minutes, or until the meringue is beautifully golden brown.

Remove from the oven and allow the pie to cool completely before slicing.

Recipe Details

Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 35 minutes
Total Time: About 1 hour 35 minutes
Servings: 8 slices

Tips for the Best Lemon Meringue Pie

• Use freshly squeezed lemon juice for the brightest flavor.
• Make sure the meringue reaches the edges of the crust to help prevent shrinking.
• Don’t slice the pie while it’s still warm—the lemon filling needs time to set.
• For a stronger lemon flavor, add a little extra finely grated lemon zest.
• Use room-temperature egg whites for a lighter, more stable meringue.
• Store leftovers covered in the refrigerator and enjoy within 2–3 days.

Final Result

You’ll get a beautifully creamy, tangy lemon filling topped with a light, fluffy meringue and a crisp buttery crust—a timeless homemade Lemon Meringue Pie that’s perfect for dessert lovers.