The Best Lemon Meringue Pie Recipe (Tangy, Sweet & Absolutely Stunning)

Prep Time: 30 minutes | Cook Time: 40 minutes | Total Time: 4 hours (including chilling) | Servings: 8 slices | Calories: 385 kcal per slice

Lemon meringue pie is one of those desserts that stops conversation when it arrives at the table. The towering clouds of golden meringue, the bright yellow filling, the buttery crust — it is a showstopper every single time.

This is not a hard pie to make. It just takes a little time and a little patience. The reward is a dessert that tastes like it came from a professional bakery and looks even better.

If you have ever wanted to make something that genuinely impresses people, this is it.

Why You Will Love This Recipe

Lemon meringue pie has a reputation for being fussy. This recipe proves it does not have to be. Here is what makes this one worth making.

The lemon filling is perfectly balanced. Not too sweet, not too sour — just sharp enough to make your mouth water and sweet enough to keep you coming back for another bite.

The meringue is fluffy and stable. No weeping, no shrinking, no deflating. It holds its shape beautifully and toasts to a gorgeous golden colour on top.

The crust is buttery and crisp. It holds everything together without getting soggy and adds the perfect textural contrast to the soft filling and light meringue.

It looks absolutely incredible. This is the kind of dessert that makes people pull out their phones to take photos before they eat it. Every single time.

It can be made ahead. The crust and filling can be done a day in advance. Add the meringue on the day you serve and you have a stunning dessert with minimal last-minute stress.

Ingredients

For the crust:

• 1¼ cups (155g) all-purpose flour
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ cup (115g) cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the lemon filling:

• 1½ cups (300g) granulated sugar
• ⅓ cup (45g) cornstarch
• ¼ teaspoon salt
• 1½ cups (360ml) water
• 4 large egg yolks
• 2 tablespoons unsalted butter
• ½ cup (120ml) fresh lemon juice (about 3–4 large lemons)
• 1 tablespoon lemon zest

For the meringue:

• 4 large egg whites (at room temperature)
• ¼ teaspoon cream of tartar
• ½ cup (100g) granulated sugar
• ½ teaspoon vanilla extract

Equipment Needed

• 9-inch pie dish
• Large mixing bowl
• Medium saucepan
• Whisk
• Electric hand mixer or stand mixer
• Rolling pin
• Parchment paper or pie weights
• Rubber spatula
• Zester or fine grater
• Citrus juicer
• Measuring cups and spoons

Instructions

Step 1: Make the crust. In a large bowl, mix the flour, salt, and sugar. Add the cold cubed butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter remaining.

Step 2: Add 3 tablespoons of ice water. Stir with a fork until the dough starts to come together. If it is still too dry, add the fourth tablespoon of water. Press the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

Step 3: Roll the dough out on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish. Trim the edges, leaving about an inch of overhang. Fold the overhang under itself and crimp the edges. Prick the bottom all over with a fork.

Step 4: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment, then bake for another 10–12 minutes until golden. Let it cool completely.

Step 5: Make the lemon filling. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Let it boil for 1 minute, then remove from the heat.

Step 6: In a small bowl, lightly whisk the egg yolks. Slowly pour about half a cup of the hot sugar mixture into the yolks, whisking constantly. This tempers the eggs so they do not scramble.

Step 7: Pour the tempered egg mixture back into the saucepan with the rest of the filling. Return the pan to medium heat. Cook, whisking constantly, for another 2 minutes until it is thick and glossy.

Step 8: Remove from the heat. Stir in the butter, lemon juice, and lemon zest until the butter has melted and everything is smooth. Pour the filling into the cooled pie crust. Smooth the top with a spatula.

Step 9: Make the meringue. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating constantly. Once all the sugar is in, increase the speed to high and beat until stiff, glossy peaks form. Beat in the vanilla extract.

Step 10: Spread the meringue over the hot lemon filling. Start at the edges and work your way to the centre. Make sure the meringue touches the crust all the way around — this seals it and prevents shrinking. Use the back of a spoon to create decorative peaks and swirls.

Step 11: Bake at 350°F (175°C) for 10–12 minutes until the meringue is golden brown on the peaks. Watch it closely — meringue can go from perfect to burnt in seconds.

Step 12: Let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing. This lets the filling set properly. Slice with a sharp knife dipped in hot water for clean cuts.

@bakerbynature

Substitutes & Swaps

All-purpose flour for the crust: A pre-made store-bought pie crust works if you want to save time. It will not taste quite as good as homemade but it is a perfectly acceptable shortcut.

Fresh lemon juice: Bottled lemon juice is not recommended here. The filling is almost entirely lemon — you need the bright, fresh flavour that only real lemons can give. Lime juice works as a substitute if you want lime meringue pie instead.

Cornstarch: Arrowroot powder can be used as a one-to-one swap. The filling will be slightly less cloudy and a touch clearer, but the texture will be the same.

Cream of tartar: If you do not have it, use half a teaspoon of lemon juice or white vinegar instead. It helps stabilise the egg whites in the same way.

Granulated sugar: Caster sugar dissolves faster in the meringue and gives a slightly smoother texture. Either works perfectly.

Variations

Lime Meringue Pie: Swap the lemon juice and zest for lime juice and lime zest. The flavour is slightly less sharp and more tropical. Gorgeous in summer.

Lemon Cream Pie: Skip the meringue entirely. Top the lemon filling with a thick layer of whipped cream instead. Lighter and less fussy but still absolutely delicious.

Key Lime Meringue Pie: Use key lime juice instead of lemon. The flavour is sweeter and more fragrant. A little goes a long way — you may want to cut back slightly on the sugar in the filling.

Lemon Curd Meringue Pie: Replace the homemade lemon filling with a jar of good quality lemon curd. Stir in a little extra lemon zest and pour it into the crust. Top with meringue and bake. Done in half the time.

Coconut Lemon Meringue Pie: Toast a cup of shredded coconut and fold it into the lemon filling before pouring it into the crust. Tropical and absolutely stunning.

Tips & Tricks

Use room temperature egg whites for the meringue. Cold egg whites do not whip up as well. Take them out of the fridge 30 minutes before you start or sit the bowl of whites in warm water for a few minutes.

Add the meringue while the filling is still hot. This helps the meringue cook from underneath and reduces the chance of it weeping or shrinking. Do not let the filling cool down before topping it.

Make sure the meringue touches the crust all the way around. This is what stops it from shrinking as it cools. Seal it to the edges properly and you will have no issues.

Do not skip the cream of tartar. It stabilises the egg whites and helps them hold their shape. Without it, the meringue is more likely to collapse or weep.

Blind bake the crust properly. A soggy bottom is the most common issue with lemon meringue pie. Bake the crust until it is properly golden before adding the filling.

Let the pie chill completely before slicing. If you cut it too early, the filling will be runny and the slices will fall apart. Patience pays off here.

Wipe your knife between slices. Dip a sharp knife in hot water, wipe it clean, and then slice. This gives you clean, picture-perfect slices every single time.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	385 kcal
Total Fat	14g
Saturated Fat	8g
Carbohydrates	62g
Fibre	1g
Sugars	45g
Protein	5g
Sodium	220mg

Nutrition is approximate and based on 1 slice (⅛ of the pie). Calculated using homemade crust, lemon filling, and baked meringue topping.

Frequently Asked Questions (FAQs)

Why is my meringue weeping? Weeping happens when liquid seeps out of the meringue. The most common reasons are under-beating the egg whites, not sealing the meringue to the crust edges, or adding the meringue to a cold filling. Make sure the filling is hot when you add the meringue.

Why did my meringue shrink? It did not touch the crust all the way around. When the meringue does not seal to the edges, it pulls away as it cools. Always spread it right to the crust and make sure there are no gaps.

Can I make lemon meringue pie the day before? You can make the crust and filling the day before and refrigerate them separately. Add the meringue on the day you serve for the best texture. Meringue does not hold up as well overnight — it can get sticky or start to weep.

Why is my lemon filling runny? It was not cooked long enough or the cornstarch did not activate properly. Make sure the filling comes to a full boil and thickens before you remove it from the heat. It will thicken more as it cools.

Can I use a kitchen torch on the meringue instead of baking it? Yes. A kitchen torch gives you more control and creates beautiful golden peaks. Just make sure you torch it evenly and do not leave any raw spots. It is purely cosmetic — the meringue is already safe to eat.

How do I store leftover lemon meringue pie? Cover it loosely with cling film or a cake dome and refrigerate for up to 2 days. The meringue will soften slightly but it will still taste great. Do not freeze — the texture will not survive it.

What is the white liquid on my meringue? That is beading. It happens when sugar syrup leaks out of the meringue. It is caused by over-beating the meringue or baking it at too high a temperature. Lower the oven temp slightly and do not over-whip the egg whites.

The Pie That Stops The Show

There are desserts people eat. And then there are desserts people remember. Lemon meringue pie is the second kind. It is the one that gets requests at every family gathering and the one that makes people ask for the recipe before they have even finished their slice.

Make this once and it will be in your rotation forever. That is a promise.

Made this recipe? I would love to know how it turned out. Drop a comment below and tell me if you went classic or tried one of the variations.