Classic Lemon Meringue Pie Recipe | Light and Zesty

If a dessert could bottle sunshine, this Lemon Meringue Pie would be it. I first made this pie for a small family dinner and watched people go silent as they took their first bite. The contrast of the buttery crust, silky lemon filling, and fluffy golden meringue topping makes it a showstopper every time. It’s the kind of dessert that looks impressive but is surprisingly simple once you know the steps.

If you have ever enjoyed bright and citrusy treats like Starbucks Lemon Loaf Recipe, this pie takes that same refreshing flavor to another level. And for those who adore elegant, layered cakes, the zesty charm of a Lemon Raspberry Cake pairs beautifully with the light, airy sweetness of this pie.

Why You’ll Love This Lemon Meringue Pie

Balance is the heart of this dessert. The crust sets a sturdy base. The lemon curd delivers bright citrus with a silky mouthfeel. The meringue adds lightness and a toasty finish. Each element plays its part without overpowering the others.

You will also appreciate how the textures contrast. A single forkful offers crunchy crust, velvety filling, and airy topping. Guests often say the meringue feels like eating a little cloud. That response never gets old.

Ingredients You’ll Need

For the Crust

1 1 4 cups all purpose flour
1 2 cup cold unsalted butter, cubed
1 4 cup ice water, plus more if needed
Pinch of salt

For the Lemon Filling

1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1 4 teaspoon salt
1 1 2 cups water
2 lemons, zested and juiced
2 tablespoons unsalted butter
4 large egg yolks, lightly beaten

For the Meringue

4 large egg whites
6 tablespoons sugar
1 4 teaspoon cream of tartar
1 2 teaspoon vanilla extract

Step by Step Instructions

Step 1: Make the Crust

Start by cutting cold butter into the flour and salt until the mixture looks like coarse crumbs. Use a pastry cutter, two knives, or your fingertips. Add ice water a little at a time and mix until the dough barely holds together.

Roll the dough on a lightly floured surface to fit a 9-inch pie plate. Ease it into the dish, trim the edges, and crimp or press gently. Prick the bottom a few times with a fork to prevent bubbles. Chill the crust while the oven preheats.

Blind bake the crust at 375 degrees F for 15 minutes with pie weights or beans on parchment. Remove the weights and bake another 8 to 10 minutes until set and just golden. Let it cool on a rack while you make the filling.

Step 2: Prepare the Lemon Filling

In a medium saucepan whisk together sugar, flour, cornstarch and salt. Slowly add water while whisking so the mixture stays smooth. Place the pan over medium heat and cook, stirring constantly until the mixture begins to thicken and bubble.

Stir in lemon juice and zest. Remove a small amount of the hot mixture and whisk it into the beaten egg yolks to temper them. Return the egg mixture to the pan and cook for another minute while stirring. Remove from heat and stir in butter until melted and glossy. Pour the hot lemon curd into the cooled crust. Smooth the top with a spatula so the meringue will seal later.

Step 3: Make the Meringue

Make sure the mixing bowl and whisk are clean and dry. Any fat or moisture prevents egg whites from whipping up properly. Beat the egg whites with cream of tartar on medium speed until frothy. Add sugar, one tablespoon at a time, and increase the speed to high. Beat until stiff, glossy peaks form. Fold in vanilla at the end.

Step 4: Top and Bake

Spread the meringue over the hot lemon filling and make sure it touches the crust all around. This seals the filling and helps prevent weeping later. Use the back of a spoon or an offset spatula to make peaks and swirls for a pretty finish.

Bake at 350 degrees F for 10 to 15 minutes or until the meringue turns light golden brown. Watch closely; browning happens quickly at the end. Remove the pie and set it on a rack to cool.

Step 5: Cool and Set

Allow the pie to cool on the counter for at least one hour so the filling sets. Refrigerating immediately can cause condensation that makes the meringue weep. Once it reaches room temperature, chill for another hour if you prefer cold slices. The flavors meld beautifully with time.

Tips for Success

Always use fresh lemons for juice and zest. Bottled juice lacks the brightness that defines this pie. Keep the egg whites oil free by wiping your bowl with a little vinegar first if needed. Seal the meringue to the crust edge so steam from the hot filling cannot escape and cause separation. If the meringue starts to weep after baking, it often settles on its own once fully chilled. For a silkier lemon curd, stir in a tablespoon of cream at the end.

Variations to Try

Mini lemon meringue tarts: use a tartlet pan and reduce bake time. Extra zesty curd: add an extra teaspoon of lemon zest to the filling. Coconut meringue: fold in a tablespoon of toasted coconut for a subtle twist. For a creamier finish, try folding a small amount of whipped cream into the cooled lemon curd before topping with meringue.

Serving and Storing

Serve slices at room temperature or lightly chilled. Store leftovers covered in the fridge for up to three days. Avoid airtight containers that trap moisture on the meringue. The pie does not freeze well because freezing changes the texture of both the curd and the meringue.

Frequently Asked Questions

Why did my meringue weep?
Weeping can occur when the meringue was not sealed to the crust or when it was under whipped. Gentle over mixing and using room temperature egg whites can also cause tiny droplets to form. Proper sealing and fully whipping to stiff peaks minimize this.

Can I make the lemon curd ahead?
Yes. Cook the curd and cool it in the refrigerator. Warm slightly before filling the crust to make it easier to pour.

What if my crust shrinks?
Overworking the dough or not chilling it long enough can cause shrinkage. Let the dough rest and chill thoroughly before baking.

Can I use a store bought crust?
You can, though a homemade crust gives better flavor and texture. If pressed for time, choose a good quality ready made crust and blind bake it before filling.

Final Thoughts

Lemon Meringue Pie rewards patience with a dish that looks special and tastes wonderfully balanced. Simple steps and a little attention to detail take you a long way. Guests often tell me it is their favorite part of a meal. If you enjoy lemon recipes, try pairing a slice with a cup of tea or serve a small piece alongside a slice of Starbucks Lemon Loaf Recipe for a citrus themed dessert table.