What the heck is this?
This is the pie that turns heads at potlucks, picnics, and Sunday dinners — Lemon Meringue Pie. It’s got a buttery, flaky crust that cradles a vibrant lemon curd filling that’s tangy, sweet, and totally sunshine in a slice. But the real showstopper? That mile-high meringue topping — glossy, fluffy, and torched to golden perfection. This pie isn’t just dessert. It’s drama. The kind you slice into with a little gasp and a lot of pride.
Why You’ll Love This Recipe
– That filling: lemony, luscious, and perfectly tart.
– A crust that stays crisp and doesn’t sog out.
– The meringue actually holds its shape (no weeping here).
– It tastes like a slice of summer, even in the middle of February.
– Just sweet enough, not cloying.
– Feels fancy but is totally doable.
The Good Stuff You’ll Need
For the Crust:
– 1 9-inch pie crust, blind-baked (store-bought or homemade — your call)
For the Lemon Filling:
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 tsp salt
– 1 1/2 cups water
– 4 large egg yolks (save the whites for the meringue)
– 1/2 cup fresh lemon juice (about 2–3 lemons)
– 1 tbsp lemon zest
– 2 tbsp unsalted butter
For the Meringue:
– 4 large egg whites (room temp)
– 1/2 tsp cream of tartar
– 1/2 cup granulated sugar
– 1/2 tsp vanilla extract
Let’s Do This
Step 1: Blind Bake the Crust
If you haven’t already, par-bake your crust until golden and fully cooked. Let it cool completely. You don’t want a soggy bottom.
Step 2: Make That Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the water until smooth. Cook over medium heat, whisking constantly, until it starts to bubble and thicken — about 5–7 minutes.
Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk in a ladleful of the hot mixture to temper them (don’t scramble!). Then pour the egg mixture back into the pan and cook for 2 more minutes, whisking constantly.
Remove from heat. Stir in lemon juice, zest, and butter until smooth and silky. Pour that glorious filling into your cooled crust.
Step 3: Meringue Time
Preheat your oven to 350°F (175°C).
In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
Spoon or pipe the meringue over the hot filling, spreading it all the way to the edges to seal it (super important to prevent shrinkage). Pile it high and go wild with the swirls.
Step 4: Bake and Set
Bake for 18–20 minutes or until the meringue is golden and lightly toasted. Let the pie cool at room temp for 1 hour, then chill in the fridge for at least 4 hours before slicing. Clean knife = clean slice.
Serving Suggestions
– Serve cold with a hot cup of tea or coffee.
– Add some fresh berries on the side if you’re feeling extra.
– Want that bakery finish? Use a kitchen torch to brown the tips of the meringue even more.
Switch It Up
– Lime Meringue Pie? Swap lemon juice for lime and zest.
– Add a splash of Limoncello to the filling for a boozy kick.
– Use a graham cracker crust if you prefer a more dessert-y vibe.
Make-Ahead Tips
– The crust can be baked a day ahead.
– Don’t make the meringue too far in advance — it’s best freshly whipped and baked.
– Store leftovers in the fridge, loosely covered. Best within 2 days.
Questions People Actually Ask
Q: Why does my meringue weep or slide off?
A: Seal the meringue to the crust edges and spread it while the filling is hot — that helps it set as one cohesive layer.
Q: Can I use bottled lemon juice?
A: You could… but fresh really makes it pop. Zest is key too!
Q: What if I don’t have cream of tartar?
A: Use 1 tsp lemon juice or white vinegar instead.
Q: Can I freeze this pie?
A: Not recommended. Meringue gets sad and spongy after thawing.
Lemon Meringue Pie: Bright, Buttery, and Sky-High Fluff
- Total Time: 50 minutes
- Yield: 8 slices
Description
This is the pie that turns heads at potlucks, picnics, and Sunday dinners — Lemon Meringue Pie. It’s got a buttery, flaky crust that cradles a vibrant lemon curd filling that’s tangy, sweet, and totally sunshine in a slice. But the real showstopper? That mile-high meringue topping — glossy, fluffy, and torched to golden perfection. This pie isn’t just dessert. It’s drama. The kind you slice into with a little gasp and a lot of pride.
Ingredients
For the Crust:
– 1 9-inch pie crust, blind-baked (store-bought or homemade — your call)
For the Lemon Filling:
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 tsp salt
– 1 1/2 cups water
– 4 large egg yolks (save the whites for the meringue)
– 1/2 cup fresh lemon juice (about 2–3 lemons)
– 1 tbsp lemon zest
– 2 tbsp unsalted butter
For the Meringue:
– 4 large egg whites (room temp)
– 1/2 tsp cream of tartar
– 1/2 cup granulated sugar
– 1/2 tsp vanilla extract
Instructions
Step 1: Blind Bake the Crust
If you haven’t already, par-bake your crust until golden and fully cooked. Let it cool completely. You don’t want a soggy bottom.
Step 2: Make That Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the water until smooth. Cook over medium heat, whisking constantly, until it starts to bubble and thicken — about 5–7 minutes.
Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk in a ladleful of the hot mixture to temper them (don’t scramble!). Then pour the egg mixture back into the pan and cook for 2 more minutes, whisking constantly.
Remove from heat. Stir in lemon juice, zest, and butter until smooth and silky. Pour that glorious filling into your cooled crust.
Step 3: Meringue Time
Preheat your oven to 350°F (175°C).
In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
Spoon or pipe the meringue over the hot filling, spreading it all the way to the edges to seal it (super important to prevent shrinkage). Pile it high and go wild with the swirls.
Step 4: Bake and Set
Bake for 18–20 minutes or until the meringue is golden and lightly toasted. Let the pie cool at room temp for 1 hour, then chill in the fridge for at least 4 hours before slicing. Clean knife = clean slice.
Notes
– Serve cold with a hot cup of tea or coffee.
– Add some fresh berries on the side if you’re feeling extra.
– Want that bakery finish? Use a kitchen torch to brown the tips of the meringue even more.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~310 kcal per serving
- Fat: ~12g
- Carbohydrates: ~46g
- Protein: ~4g