Lemon Meringue Pie: A Slice of Sunshine in Every Bite

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Lemon meringue pie is the kind of classic dessert that draws a crowd.

The blend of tangy lemon curd, buttery crust and fluffy toasted meringue creates a treat that stands out on any table.

Whether you're after a showstopper for a party or simply want the comfort of an old favorite, this pie always delivers bright flavor and beautiful presentation.

This post covers everything you need: a step-by-step lemon meringue pie recipe, the serving size and full nutritional info.

You’ll also get helpful baking tips to get that meringue just right and a quick look at the dessert’s fascinating history.

By the end, you’ll know why lemon meringue pie is still a favorite after so many years.

How to Make Lemon Meringue Pie

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Ingredients for the Perfect Lemon Meringue Pie

When it comes to lemon meringue pie, every ingredient plays a unique role.

Get each part right and you’ll enjoy a dessert that’s crisp, zesty, and luxuriously light.

Let’s break down exactly what you’ll need, why it matters, and how much each ingredient brings to your pie.

Pie Crust: The Foundation

The base of every good lemon meringue pie is a tender, flaky pie crust. This is what holds the shape of the pie and gives every bite a satisfying crunch.

For one 9-inch pie shell, you’ll need:

• 1 1/4 cups all-purpose flour (gives structure)

• 1/2 teaspoon salt (boosts flavor)

• 1/2 cup cold unsalted butter (for flakiness)

• 2–3 tablespoons ice water (binds dough)

Using cold butter is key here, so you get buttery layers instead of a tough bottom.

Lemon Curd Filling: The Heart of the Pie

The lemon curd is what makes lemon meringue pie so addictive. Creamy, tart, and just sweet enough, this filling is packed with flavor.

For a standard 9-inch pie, gather the following:

• 1 cup granulated sugar

• 1/4 cup cornstarch (thickens the filling)

• 1/4 teaspoon salt

• 1 1/2 cups water

• 4 large egg yolks (save the whites for meringue)

• 2 teaspoons lemon zest

• 1/2 cup fresh lemon juice (about 2–3 lemons)

• 2 tablespoons unsalted butter

Use fresh lemons if you can. Bottled juice works in a pinch, but nothing compares to the bright punch of fresh lemon. A little zest goes a long way in amplifying that citrus note.

Meringue: The Showstopper Topping

Meringue takes this pie from simple to stunning. Fluffy and toasted, it balances the tart filling with sweet softness.

Here’s what you’ll need:

• 4 large egg whites (room temperature for best volume)

• 1/2 cup granulated sugar

• 1/4 teaspoon cream of tartar (helps stabilize)

Whip the whites until soft peaks form, then add sugar gradually.

Keep mixing until glossy, stiff peaks appear. Cream of tartar keeps things stable and helps your meringue hold its iconic shape.

Optional Ingredients for Extra Depth

If you want to make your lemon meringue pie stand out, these add-ins can boost the flavor:

• 1 teaspoon vanilla extract (stir into meringue for a hint of warmth)

• Pinch of salt in the crust and filling (brings out the lemon and butter flavors)

Step-by-Step Instructions: How to Make Lemon Meringue Pie

Ready to bring lemon meringue pie to life? Follow these easy steps for a pie that’s just as stunning as it is delicious.

Each layer is manageable when broken down, and you’ll want to take your time to get every part just right.

Here’s how to go from basic ingredients to a finished pie that serves 8 and fits comfortably into most nutritional plans.

Prepare the Pie Crust

Start by preparing the base that holds the whole pie together.

A homemade crust gives the best texture and flavor.

1. Mix Dry Ingredients: In a large bowl, stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt.

2. Cut in Cold Butter: Add 1/2 cup cold unsalted butter, cut into small pieces. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.

3. Add Ice Water: Sprinkle in 2–3 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together.

4. Shape and Chill: Press dough into a disk, wrap in plastic, and chill for 30 minutes.

5. Roll Out: On a floured surface, roll the chilled dough into a 12-inch circle. Ease it into a 9-inch pie plate, trim the edges, and crimp.

6. Blind Bake: Line the crust with parchment, fill with pie weights or dried beans, and bake at 375°F for 15 minutes. Remove weights and bake for 10-12 minutes more, until the crust is golden and baked through.

7. Cool: Let the crust cool completely before adding the filling.

Make the Lemon Curd Filling

The filling should be bright, smooth, and packed with lemon flavor.

1. Combine Base: In a saucepan, stir together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Whisk in 1 1/2 cups water until smooth.

2. Cook: Bring to a simmer over medium heat, whisking, until the mixture thickens and turns translucent (about 4-5 minutes).

3. Temper Egg Yolks: In a bowl, lightly beat 4 large egg yolks. Slowly whisk in about 1/2 cup of the hot mixture to warm the yolks, then pour this back into the pan.

4. Add Lemon: Stir in 2 teaspoons lemon zest and 1/2 cup fresh lemon juice. Cook for another minute, stirring constantly. Remove from heat.

5. Finish: Stir in 2 tablespoons unsalted butter until melted and smooth.

Pour the lemon filling into the cooled pie crust.

Whip up the Meringue

The key to perfect meringue is getting it light, glossy, and stable.

1. Beat Egg Whites: With a clean mixer, beat 4 large egg whites and 1/4 teaspoon cream of tartar at medium speed until soft peaks form.

2. Add Sugar Gradually: With the mixer running, add 1/2 cup sugar one tablespoon at a time. Keep beating until stiff, shiny peaks form.

3. Spread Over Pie: Spoon the meringue onto the hot lemon filling, spreading all the way to the crust edges to seal. Swirl the top with the back of a spoon for that classic look.

Make the Lemon Curd Filling

The filling should be bright, smooth, and packed with lemon flavor.

1. Combine Base: In a saucepan, stir together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Whisk in 1 1/2 cups water until smooth.

2. Cook: Bring to a simmer over medium heat, whisking, until the mixture thickens and turns translucent (about 4-5 minutes).

3. Temper Egg Yolks: In a bowl, lightly beat 4 large egg yolks. Slowly whisk in about 1/2 cup of the hot mixture to warm the yolks, then pour this back into the pan.

4. Add Lemon: Stir in 2 teaspoons lemon zest and 1/2 cup fresh lemon juice. Cook for another minute, stirring constantly. Remove from heat.

5. Finish: Stir in 2 tablespoons unsalted butter until melted and smooth.

Pour the lemon filling into the cooled pie crust.

Bake and Cool

Popping the pie back in the oven to toast the meringue gives it the finishing touch.

1. Bake: Bake in a preheated 350°F oven for 15-18 minutes, or until the meringue is golden with lightly browned peaks.

2. Cool Completely: Let the pie cool to room temperature, then chill in the fridge for at least 2 hours before slicing. This step helps set the filling and keeps slices clean and neat.

Essential Tips for Success with Lemon Meringue Pie

Getting a lemon meringue pie just right is as rewarding as that first forkful.

From the snap of the crust to the fluffy clouds of meringue, a few smart moves in the kitchen make all the difference.

If you want a pie that slices beautifully, holds together, and tastes like a dream, use these tips as your guide.

Preventing a Soggy Crust

Nobody wants a soggy crust hiding under a perfect lemon meringue pie.

Luckily, you can keep that base firm and flaky with a few easy steps:

• Blind bake the crust: Always pre-bake your pie shell before adding the filling. Use parchment and pie weights to hold its shape, then bake until golden and crisp.

• Cool the crust safely: Let the crust cool completely before pouring in the lemon curd. Warm filling on a hot crust can steam up and trap moisture.

• Seal with egg wash: For extra insurance, brush the baked crust with a thin layer of whisked egg white and pop it back in the oven for a couple of minutes. This forms a natural barrier against sogginess.

• Smooth, hot filling: Pour the hot lemon filling into the cooled baked crust, then top it immediately with meringue. This seals the edges and prevents moisture from seeping into the crust.

A crisp crust makes every slice stand tall, holding up both the lemon filling and the generous meringue on top.

Getting Firm, Glossy Meringue

The meringue is the showpiece of any lemon meringue pie. You want tall, glossy peaks that stay put and don’t wilt or weep.

Here’s how to get it just right:

• Use room-temperature egg whites: These whip up with more volume. Separate eggs when cold, then let the whites sit out for 15–30 minutes.

• Add sugar slowly: Sprinkle in the sugar one spoonful at a time while mixing. This creates that signature glossy shine and sturdy peaks.

• Incorporate cream of tartar: Just a pinch helps stabilize the foam and keep the meringue from collapsing.

• Spread to the edges: Always spread the meringue so it touches the crust all around. This seals in the filling and keeps the meringue from shrinking.

• Bake until golden: Bake just long enough for the meringue to turn golden brown. Overbaking or underbaking can cause weeping or beading.

Meringue that stands tall and slices neatly is a treat you can count on every time.

How to Cut and Store Lemon Meringue Pie

A clean slice and fresh leftovers make all the difference when serving lemon meringue pie.

For the best results, follow these simple steps:

• Cool the pie fully: Chill the baked pie for at least 2 hours, preferably longer. This allows the filling to firm up and gives you cleaner slices.

• Use a hot knife: Dip a sharp knife in hot water, wipe dry, then cut your slice. Rinse and dry the knife between each cut for the cleanest edges.

• Lift with a pie server: A thin, angled pie server helps lift slices without crushing the crust or meringue.

• Store properly: Cover leftover pie loosely with plastic wrap or foil. Store it in the refrigerator to keep the meringue from melting or getting sticky.

• Eat within 1–2 days: While lemon meringue pie is best eaten fresh, leftovers hold well in the fridge for up to two days. The meringue may start to soften after that, but the flavor stays bright.

A well-stored pie tastes just as good on day two, making it a sweet treat beyond the first serving.

Serving Suggestions and Variations on Lemon Meringue Pie

Lemon meringue pie has a bright, citrusy personality that shines on its own, but there are plenty of creative ways to serve and tweak this classic.

Whether you want to keep it traditional or offer a fun twist for your next gathering, there are easy changes you can make to suit every taste and occasion.

Best Ways to Serve Lemon Meringue Pie

The right presentation makes lemon meringue pie shine, both for holidays and weekday desserts.

Here are a few simple ideas:

• Chilled for Clean Slices: Serve the pie cold from the refrigerator. This helps the filling hold its shape, giving you picture-perfect slices.

• With Fresh Garnishes: Top each slice with a thin lemon wheel, a few fresh berries, or a sprig of mint. These touches brighten the plate and add a fresh pop of flavor.

• Individual Servings: For parties, try baking mini lemon meringue pies in muffin tins. They’re easy to grab, look adorable, and guests don’t have to share.

• With Coffee or Tea: Pair a cool slice of lemon meringue pie with a strong cup of coffee or a pot of black tea. The bitterness balances the sweet tartness of the pie.

Each of these serving styles work well for groups, family dinners, or even a solo treat after a long day.

Making Lemon Meringue Pie Your Own

Lemon meringue pie is like a blank canvas: you can stick to classic style or splash in your favorite flavors, shapes, and garnishes.

Just remember, serving temperature and freshness make all the difference in each slice.

With a little imagination, you’ll keep everyone guessing what’s next at dessert time.

Conclusion

Lemon meringue pie blends tart citrus with a sweet cloud of meringue for a dessert that leaves a real impression. From its buttery crust to the zesty filling and billowy topping, each part brings something special.

With just a few basic ingredients, you can create a pie that serves 8 and keeps each slice under 350 calories.

Nothing beats sharing a homemade lemon meringue pie at the table. Give it a try and see how easy and rewarding this classic can be. Have questions or want to share your baking results?

Drop a comment below—I love seeing your versions and hearing your tips.

Thanks for reading and happy baking!