Get ready to brighten up your dessert table with a slice of pure sunshine! Classic Lemon Meringue Pie is the answer when you crave something creamy, tangy, and topped with fluffy clouds of toasted meringue. With its vibrant citrus flavor and irresistible golden crown, this pie is not just a treat for your taste buds but also a feast for your eyes. Did you know this dessert was a favorite at old-fashioned diners and family gatherings long before it graced Instagram feeds? There’s something magical about slicing into a glossy meringue and uncovering a shimmering lemon filling beneath. If you’ve enjoyed my Easy Chocolate Cream Pie, you’ll fall head over heels for this jewel-toned classic. Follow along, and you’ll soon have a bakery-worthy showstopper sitting pretty in your kitchen. Ready to add a little zing to your next family meal? Let’s bake!
What is Classic Lemon Meringue Pie?
Why is this dessert called “Classic” Lemon Meringue Pie? Isn’t every lemon pie a classic in someone’s family? Perhaps there’s some truth to the saying, “the way to a man’s heart is through his stomach,” because this dessert has been wooing sweet tooths for centuries. The story goes that meringue was paired with zesty lemon custard for a delicious contrast of textures—crisp, creamy, and melt-in-your-mouth all in one forkful. And let’s face it, who can resist that fluffy cloud of toasted meringue perched on top? If the name alone makes you curious (and a bit hungry), it’s time to try this famous pie and taste a little slice of history for yourself!
Why You’ll Love This
The main highlight of this Classic Lemon Meringue Pie is the dazzling trio of textures—tender homemade crust, silky-smooth lemon filling, and airy, caramel-kissed meringue on top. Every bite is a burst of citrusy heaven, balanced beautifully by the delicate sweetness of the topping. Making this pie at home not only saves you a trip (and a chunk of change) compared to pricey bakery slices, but it also fills your kitchen with the irresistible aroma of baking lemons. The fresh zest and real lemon juice make all the difference, setting this pie apart from store-bought versions. Looking for something similar? Try my Key Lime Pie for a different citrus twist! But honestly—once you cut into this pie and watch the golden meringue part to reveal luscious lemon, I bet you’ll want to make this recipe again and again. Ready to make your kitchen smell like a patisserie? Give this recipe a try!
How to Make
Quick Overview
Classic Lemon Meringue Pie is surprisingly simple to create, even for first-timers. This recipe walks you through all the must-know steps for a foolproof dessert: fragrant homemade crust, glossy lemon filling, and fluffy meringue that toasts up beautifully in the oven. With just a little preparation, you can whip up this impressive dessert in under two hours (plus chill time). Whether it’s a weekend indulgence or a special treat for guests, this recipe rewards you with stunning results and flavors that sing.
Ingredients
- Homemade pie crust
- 5 large egg yolks
- 1 and 1/3 cups water
- 1 cup granulated sugar (divide into 200g and additional for meringue)
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, softened
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
Directions
- Prepare your homemade pie crust and chill it in the refrigerator for at least 2 hours before use.
- Preheat the oven to 375°F (190°C). Blind bake the pie crust in a 9-inch pie dish, using parchment paper and weights or beans to prevent puffing. Bake until golden and set.
- Reduce the oven temperature to 350°F (177°C).
- In a medium bowl, whisk the 5 egg yolks and set aside.
- In a medium saucepan over medium heat, combine the water, 200g sugar, cornstarch, 1/4 teaspoon salt, lemon juice, and lemon zest. Whisk constantly until the mixture thickens, about 3 to 5 minutes.
- When the mixture is thick and bubbling, take several spoonfuls of the warm lemon mixture and slowly whisk them into the egg yolks, tempering them so they don’t scramble. Then, pour this combined mixture back into the saucepan.
- Cook for 1 to 2 minutes more, stirring continuously until thickened again. Remove from heat and whisk in the butter until the filling is smooth and glossy.
- Pour the hot lemon filling into the warm, baked pie crust.
- Meanwhile, make the meringue. In a large, clean bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining sugar and 1/8 teaspoon salt, beating until stiff, glossy peaks form.
- Spread the meringue over the warm lemon filling, making sure to seal it all the way to the crust edge to prevent shrinkage. Use a spoon to create decorative swirls.
- Place the pie in the oven and bake at 350°F (177°C) for 20-25 minutes, until the meringue is golden brown. If it browns too quickly, tent loosely with foil.
- Cool pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing and serving.
What to Serve With
Classic Lemon Meringue Pie shines brightly on its own, but a few delicious pairings can make dessert time even more memorable. Serve it after a light spring salad and grilled chicken for a balanced meal. Add a scoop of vanilla ice cream alongside your slice for an extra touch of indulgence, or pair it with a mug of hot tea or a refreshing glass of iced Earl Grey. For a fancy brunch, try it after a simple egg quiche or alongside fresh berries for a burst of color and flavor. No matter the occasion, this pie settles in comfortably amongst friends, laughter, and coffee cups.
Top Tips for Perfecting
- For the best meringue, ensure your mixing bowl and beaters are squeaky clean—any trace of grease can stop those fluffy peaks.
- Don’t skip tempering the eggs! Gradually mixing the hot lemon filling with yolks prevents scrambling and guarantees a smooth custard.
- Seal the meringue to the pie crust edges. This stops the meringue from shrinking away and keeps the layers intact.
- Fresh lemons matter! Bottled juice works in a pinch, but fresh juice and zest make the flavor pop.
- Prevent weeping (watery meringue) by spreading meringue on hot filling and baking right away.
- If you want to save time, a store-bought pie crust can be used, but homemade brings that unbeatable flaky texture.
Storing and Reheating Tips
To keep your Lemon Meringue Pie fresh, cool it completely, then cover loosely with foil or plastic wrap and refrigerate. It stays delicious for up to 2-3 days, though the meringue is always best the day it’s made. Avoid freezing, as the meringue can become rubbery and separate when thawed. For leftovers, serve cold straight from the fridge—no reheating required. If you must, use a very gentle heat (low oven for 5 minutes) to lightly refresh a refrigerated slice, but watch carefully to avoid browning the meringue further.
FAQs
Can I make Lemon Meringue Pie ahead of time?
Absolutely! Prepare the pie a day before serving, storing it in the refrigerator. Add a loose tent of foil to keep moisture away, and slice just before serving for the prettiest presentation.
Why is my meringue watery or weeping?
This usually happens when the meringue isn’t spread over hot filling, or if under- or over-baked. Always apply meringue to hot lemon filling, and bake until it’s beautifully golden.
Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice and zest provide a more vibrant, authentic flavor. Bottled juice will work in a pinch, but the taste won’t be quite as lively.
What should I do if my crust shrinks during baking?
Be sure to chill your pie dough thoroughly and use pie weights while blind baking. This helps prevent the crust from sliding down the pan.
Is it possible to make this recipe gluten-free?
Definitely! Just swap out the regular pie crust for a gluten-free version—store-bought or homemade—and keep the rest of the recipe the same.
Conclusion
Classic Lemon Meringue Pie is more than just an eye-catching dessert—it’s a celebration of bold lemon flavor, pillowy meringue, and homestyle baking you’ll want to share with everyone you love. Whether you’re looking to impress guests or sweeten up a weeknight dinner, this recipe delivers every time. Simple enough for beginners yet impressive enough for special occasions, this pie proves that a bit of zest makes all the difference. Give it a try, and let it become your new family favorite!
Classic Lemon Meringue Pie
Equipment
- Mixing Bowl
- Medium Saucepan
- 9-inch Pie Dish
- Whisk
- Electric Mixer
Ingredients
Pie Crust
- 1 each Homemade pie crust Chilled for at least 2 hours
Lemon Filling
- 5 large Egg yolks
- 1 and 1/3 cups Water
- 1 cup Granulated sugar Divide into 200g for filling and additional for meringue
- 1/3 cup Cornstarch
- 1/4 teaspoon Salt
- 1/2 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter Softened
Meringue
- 5 large Egg whites
- 1/2 teaspoon Cream of tartar
- 1/8 teaspoon Salt
Instructions
- Prepare your homemade pie crust and chill it in the refrigerator for at least 2 hours before use.
- Preheat the oven to 375°F (190°C). Blind bake the pie crust in a 9-inch pie dish, using parchment paper and weights or beans to prevent puffing. Bake until golden and set.
- Reduce the oven temperature to 350°F (177°C).
- In a medium bowl, whisk the 5 egg yolks and set aside.
- In a medium saucepan over medium heat, combine the water, 200g sugar, cornstarch, 1/4 teaspoon salt, lemon juice, and lemon zest. Whisk constantly until the mixture thickens, about 3 to 5 minutes.
- When the mixture is thick and bubbling, take several spoonfuls of the warm lemon mixture and slowly whisk them into the egg yolks, tempering them so they don’t scramble. Then, pour this combined mixture back into the saucepan.
- Cook for 1 to 2 minutes more, stirring continuously until thickened again. Remove from heat and whisk in the butter until the filling is smooth and glossy.
- Pour the hot lemon filling into the warm, baked pie crust.
- Meanwhile, make the meringue. In a large, clean bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining sugar and 1/8 teaspoon salt, beating until stiff, glossy peaks form.
- Spread the meringue over the warm lemon filling, making sure to seal it all the way to the crust edge to prevent shrinkage. Use a spoon to create decorative swirls.
- Place the pie in the oven and bake at 350°F (177°C) for 20-25 minutes, until the meringue is golden brown. If it browns too quickly, tent loosely with foil.
- Cool pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing and serving.