Introduction

The ultimate lemon meringue pie is a timeless classic that combines a flaky buttery crust, tangy lemon filling, and a light, crisp meringue topping. This recipe guides you through creating each component perfectly for a dessert that delights every palate.

A lemon meringue pie with three visible layers inside a white pie dish with blue and white floral patterns; the bottom layer is a golden brown crust with a rough edge, the middle layer is a smooth, bright yellow lemon filling, and the top layer is thick, fluffy white meringue with toasted golden brown swirls and peaks. A slice has been removed, showing the clean layers, with a slice on a stack of white plates in the background and a fork with a small bite. Nearby is a silver pie server with crumbs on a white marbled surface, and a lemon cut in half, sitting on a wooden board. The setting includes a blue patterned cloth under the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

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

Lemon Filling:

1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 ¼ cups water
3 large egg yolks, lightly beaten
½ cup fresh lemon juice (about 3 lemons)
2 tablespoons unsalted butter, cut into small pieces
Zest of one lemon

Meringue:

4 large egg whites, at room temperature
¼ teaspoon cream‑of‑tartar
6 tablespoons granulated sugar, sifted
1 teaspoon pure vanilla extract

Instructions

Step 1: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Add ice-cold water one tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Step 2: On a lightly floured surface, roll dough into a 12-inch circle about ¼-inch thick. Transfer to a 9-inch pie pan and gently press into corners. Trim excess dough, leaving a 1-inch overhang. Fold edge under for a neat finish and refrigerate while preparing the filling.
Step 3: Preheat oven to 425°F (220°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 12–15 minutes, remove weights, and bake an additional 5 minutes until lightly golden. Set aside.
Step 4: In a saucepan, whisk sugar, cornstarch, and salt. Gradually stir in water until smooth and cook over medium heat, stirring constantly until thick and bubbling.
Step 5: In a small bowl, whisk beaten egg yolks. Slowly drizzle about ½ cup of the hot mixture into yolks while whisking vigorously to temper. Return yolk mixture to saucepan and cook 2–3 minutes until thick and glossy.
Step 6: Remove from heat and stir in lemon juice, butter, and zest. Pour hot lemon curd into the baked crust, spreading evenly.
Step 7: In a clean, grease-free bowl, beat egg whites and cream-of-tartar on medium speed until soft peaks form. Increase speed to high, adding sifted sugar one tablespoon at a time, allowing dissolution before next addition. Beat until glossy, stiff peaks form. Mix in vanilla extract.
Step 8: Spread meringue over hot lemon filling, sealing edges by touching meringue to crust all around to prevent cracking.
Step 9: Bake pie at 350°F (175°C) for 12–15 minutes until meringue is golden and set. Remove from oven and cool on a wire rack for at least 2 hours to allow filling and meringue to stabilize.
Step 10: Refrigerate for an additional hour before slicing. Serve with whipped cream if desired and enjoy the perfect balance of tart lemon, buttery crust, and sweet meringue.

Tips & Variations

Use superfine sugar for the meringue to ensure it dissolves completely and creates a smooth, glossy finish.
Chill the crust dough well before rolling to maintain flakiness and prevent shrinking.
Seal the meringue edges to the crust firmly to avoid weeping and cracking during baking.
For a twist, add a teaspoon of lemon extract to the filling to boost citrus flavor.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To maintain meringue texture, cover loosely with plastic wrap or place in a pie dome. Reheat slices gently in a low-temperature oven if desired, but typically the pie is best served chilled.

How to Serve

A slice of lemon meringue pie sits on a white plate, showing three clear layers: a golden-brown, slightly crumbly crust base; a smooth, thick, pale yellow lemon filling in the middle; and a fluffy white meringue topping with golden brown toasted peaks and swirls that add texture and height. In the background, there is another slice of the pie on a white plate and a white bowl filled with thick yellow lemon curd, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust dough and blind-bake it a day in advance. Keep it tightly wrapped in the refrigerator until ready to fill.

Why does meringue sometimes weep?

Weeping is usually caused by undercooked meringue or trapped moisture. Sealing the meringue edges to the crust and baking until golden helps prevent weeping.