This Classic Lemon Meringue Pie is a timeless dessert that perfectly balances tart and sweet flavors with a light, airy meringue topping.
What makes this recipe stand out is the meticulous layering of textures—from the crisp, buttery homemade pie crust to the silky lemon filling and fluffy, golden-brown meringue.
While indulgent in taste, this pie offers some nutritional benefits: egg whites provide high-quality protein, lemons supply vitamin C and antioxidants, and moderate use of butter and sugar keeps saturated fat and refined carbs reasonable for occasional treats.
The recipe is ideal for everyday baking because, despite its elegant appearance, it can be prepared in stages, making it manageable for home cooks.
Its step-by-step process ensures a perfectly smooth filling and meringue that doesn’t weep, guaranteeing a dessert that impresses both visually and gastronomically.
Must-Have Tools for Perfect Results
Handheld or Stand Mixer
Essential for whipping egg whites into glossy, stiff peaks for meringue. Beyond this recipe, it’s perfect for cakes, frostings, and bread dough.
9-Inch Pie Dish
Provides the ideal shape and even baking surface for your pie. A versatile kitchen staple for quiches, tarts, and all types of pies.
Citrus Zester
Perfect for extracting lemon zest, which adds a punch of fresh flavor to the filling. Great for zesting oranges, limes, and other citrus fruits for both savory and sweet dishes.
Saucepan
Ideal for cooking the lemon filling evenly without scorching. This versatile tool is also essential for sauces, custards, and reductions in everyday cooking.
Whisk
Critical for tempering egg yolks and achieving a smooth filling. It’s also invaluable for mixing batters, emulsifying dressings, and lightening sauces.
Classic Lemon Meringue Pie
Equipment
- 1 Handheld or Stand Mixer
- 1 9-inch Pie Dish
- 1 Rolling Pin
- 1 Saucepan
- 1 Whisk
- Pie Weights (optional)
Ingredients
Pie Crust
- 5 large egg yolks
- 1 1/3 cups 320 ml water
- 1 cup 200 g granulated sugar
- 1/3 cup 38 g cornstarch
- 1/4 teaspoon salt
- 1/2 cup 120 ml fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons 28 g unsalted butter, softened
Meringue
- 5 large egg whites at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup 100 g granulated sugar
- 1/8 teaspoon salt
Instructions
- Prepare the Pie Dough: Begin by making your pie crust at least a few hours before baking. This allows the dough to chill and makes rolling easier. Once your dough is prepared, wrap it tightly in plastic wrap and place it in the refrigerator for a minimum of 2 hours. Chilled dough helps prevent shrinking during baking and ensures a tender, flaky crust. For best results, consider making the dough the night before.
- Preheat and Arrange Oven: Preheat your oven to 375°F (190°C). Adjust your oven rack to the lowest position so the pie crust bakes evenly and avoids burning the edges. This setup ensures a crisp, golden bottom crust that will support the lemon filling without becoming soggy.
- Blind Bake the Pie Crust: Roll out your chilled dough on a lightly floured surface to fit a 9-inch pie dish. Gently transfer the dough and press it into the dish, trimming any excess edges. Use a fork to prick the bottom lightly. Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans to prevent bubbling. Bake for 15–20 minutes until the edges are lightly golden.Remove the weights and parchment, then bake for another 5–10 minutes until the crust is fully set and golden. Set aside to cool slightly while preparing the filling.
- Combine Lemon Filling Ingredients: In a medium saucepan over medium heat, whisk together 1 1/3 cups water, 1 cup sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest. The mixture will initially appear thin and cloudy, but as it warms, it will gradually thicken and become translucent.Stir constantly to prevent lumps and ensure a smooth consistency.
- Temper the Egg Yolks: Whisk the 5 egg yolks in a separate medium bowl. To avoid curdling, slowly pour a small amount of the warm lemon mixture into the yolks while whisking constantly. Gradually incorporate the yolk mixture back into the saucepan. Continue cooking over medium heat, stirring continuously, until the filling thickens further and bubbles appear across the surface. Remove from heat and stir in 2 tablespoons softened butter until fully melted and incorporated.
- Fill the Pie Crust: Carefully pour the warm lemon filling into the partially baked pie crust, spreading it evenly with a spatula. The filling should still be warm when you top it with meringue, as this helps seal the layers together and prevents separation between the filling and meringue.
- Prepare the Meringue: In a large, clean mixing bowl, combine 5 egg whites and 1/2 teaspoon cream of tartar. Using a handheld or stand mixer, beat on medium speed for 1 minute, then increase to high speed until soft peaks form (approximately 4 minutes). Gradually add 1/2 cup sugar and 1/8 teaspoon salt, continuing to beat on high until the meringue becomes glossy and forms stiff peaks.
- Top with Meringue: Spoon the meringue over the warm lemon filling, spreading it to the edges so it fully touches the crust. This step is critical to prevent weeping. Use the back of a spoon to create decorative peaks for a classic presentation.
- Bake the Meringue: Reduce the oven temperature to 350°F (177°C). Place the pie on the lowest oven rack and bake for 20–25 minutes, or until the meringue is golden brown. If the peaks brown too quickly, lightly tent the pie with aluminum foil without letting it touch the meringue.
- Cool and Chill: Once baked, remove the pie from the oven and transfer it to a wire rack. Allow it to cool at room temperature for 1 hour. Afterward, refrigerate the pie for at least 4 hours to set the filling completely.This chilling step ensures clean slices and prevents the meringue from collapsing.
- Serve and Store: Serve chilled, slicing with a sharp knife to maintain clean layers. Cover any leftovers and store in the refrigerator for up to 1 day. Lemon Meringue Pie is best enjoyed fresh, as the meringue will gradually soften over time.
Notes
- Chill Dough Thoroughly: Always chill your pie dough for at least 2 hours before rolling to ensure a tender, flaky crust.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the bright, tangy flavor that canned juice cannot replicate.
- Temper Egg Yolks Carefully: Pour warm filling slowly into the yolks to avoid scrambling. Patience here guarantees a smooth custard.
- Spread Meringue to Edges: Ensure the meringue touches the crust all around to prevent weeping during baking.
- Serve Fresh: This pie is best enjoyed the same day it’s made, as the meringue will slowly soften over time.
- Make-Ahead Options: You can blind bake the crust in advance, but the filling and meringue are best prepared on the day of serving.
Chef’s Secrets For Perfect Texture
The key to an irresistible Lemon Meringue Pie lies in attention to detail.
Blind baking the crust prevents sogginess, while keeping the filling warm when adding the meringue helps bind the layers.
When whipping meringue, make sure the bowl and whisk are completely clean and free of grease—any fat can prevent stiff peaks from forming.
Soft peaks are great for spreading, but stiff peaks are necessary for structure and presentation.
Finally, creating decorative peaks not only looks beautiful but allows for even browning during baking.
These subtle techniques ensure a pie that is both visually stunning and delectably balanced in flavor.
Serving Suggestions And Presentation Ideas
Serve slices of this pie slightly chilled for the best texture, letting the meringue retain its fluffy structure.
Pair it with a dollop of lightly sweetened whipped cream or a sprinkle of finely grated lemon zest for extra aroma.
For beverage pairings, a light herbal tea or a crisp white wine complements the tangy filling without overpowering the dessert.
For gatherings, cut the pie into even wedges and serve on decorative plates; the elegant meringue peaks make a visually stunning centerpiece.
You can also add fresh berries around the base for color contrast and a hint of natural sweetness.
Storage Tips For Longer Freshness
While Lemon Meringue Pie is best enjoyed fresh, proper storage can extend its lifespan slightly.
Cover the pie loosely with plastic wrap or a pie dome to prevent the meringue from absorbing fridge odors.
Refrigerate immediately after the initial room-temperature cooling period.
Avoid freezing, as the meringue will weep and the custard can separate, altering the texture.
If leftovers remain, slice only what you plan to serve at a time to maintain the pristine look of the remaining pie.
Always serve chilled for the best balance of tangy lemon filling and light, fluffy meringue.
Frequently Asked Questions About Pie
1. Can I use store-bought pie crust?
Yes, you can substitute a pre-made crust to save time. Just ensure it’s partially blind baked to avoid a soggy bottom. Homemade crust, however, delivers the flakiest, most tender results.
2. Why is my meringue weeping?
Weeping occurs when the meringue doesn’t touch the crust or if sugar hasn’t dissolved completely. Spread the meringue to the edges and beat until glossy stiff peaks form to prevent this.
3. Can I make this pie ahead?
You can prepare the crust in advance or even blind bake it. For best results, make the filling and meringue on the same day to preserve texture and flavor.
4. How do I prevent curdling in the filling?
Always temper the egg yolks by slowly adding warm lemon mixture while whisking constantly. This ensures a smooth, silky filling without scrambling the eggs.
5. Can I adjust sweetness or tartness?
Yes. Reduce sugar slightly for a more tangy pie, or add a touch more sugar to balance extra tart lemons. Taste the filling before pouring into the crust.
This recipe has been adapted and simplified from the original version by sallysbakingaddiction. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
