Irresistible Lemon Meringue Pie Recipe

A classic lemon meringue pie recipe hits that perfect balance of bright citrus, silky filling, and a cloud-like toasted topping. The lemon layer tastes bold and clean, with enough sweetness to keep it dessert-friendly, not sour.

The meringue brings a soft, airy contrast that melts on your tongue, while the crust adds a buttery crunch to hold it all together. This pie works for spring gatherings, holidays, or anytime you want a dessert that looks impressive without needing fancy tools.

Reasons to Try Lemon Meringue Pie

Big lemon flavor without being too sharp

Fresh lemon juice and zest give the filling a punchy citrus taste. Sugar and butter smooth out the edges, so it stays bright but not harsh.

Three textures in one bite

You get crisp crust, creamy lemon curd-like filling, and fluffy meringue in every slice. It feels special because the textures are so different, but they still work together.

A showstopper dessert that’s still doable

The steps are straightforward when you follow the order. You do not need advanced baking skills, just a clean bowl for the meringue and a little patience.

Great make-ahead for events

You can bake the crust and cook the lemon filling ahead. Then you top with meringue and finish it close to serving so it looks its best.

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Ingredients Notes

For the Crust

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter
• Egg yolk
• Ice water

For the Lemon Filling

• Granulated sugar
• Cornstarch
• Salt
• Water
• Egg yolks
• Unsalted butter
• Lemon juice
• Lemon zest
• Vanilla extract

For the Meringue

• Egg whites
• Granulated sugar
• Cream of tartar
• Vanilla extract
• Salt

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How to Make Lemon Meringue Pie

For the Crust

1. Mix flour, sugar, and salt.
2. Cut in butter until it looks like coarse crumbs.
3. Add egg yolk and enough ice water to form a dough.
4. Chill, then roll and fit into a pie dish.
5. Blind bake until the crust looks set and lightly golden.

For the Lemon Filling

1. Whisk sugar, cornstarch, salt, and water in a pot.
2. Cook until thick and glossy.
3. Temper egg yolks with hot mixture, then return to the pot.
4. Cook briefly to fully set the yolks.
5. Stir in butter, lemon juice, lemon zest, and vanilla.
6. Pour hot filling into the baked crust.

For the Meringue

1. Beat egg whites until foamy.
2. Add cream of tartar, then beat to soft peaks.
3. Add sugar gradually and beat to glossy stiff peaks.
4. Spread meringue on hot filling and seal it to the crust edges.
5. Bake just until the peaks turn golden.

What You Must Know Lemon Meringue Pie

• Seal the meringue to the crust. If you leave gaps, the meringue can shrink and pull away. Press it right up to the crust edge.
• Put meringue on hot filling. This helps cook the underside of the meringue and reduces weeping.
• Use a clean, dry bowl. Any grease or yolk in the whites can stop the meringue from whipping correctly.
• Do not overcook the lemon layer after adding yolks. Gentle heat sets it. High heat can make it taste eggy or turn it grainy.
• Expect the best texture the same day. The pie still stores well, but meringue is at its prettiest within the first several hours.

Helpful Tips

• Separate eggs while cold, then let whites sit at room temperature for better volume.
• If you want taller swirls, use the back of a spoon to pull up peaks before baking.
• If your crust browns too fast, shield the edges with foil during baking.

Variations and Substitutions

• Crust swap: Use a graham cracker crust for a sweeter, crunchier base.
• Citrus twist: Replace part of the lemon juice with lime juice for a sharper, tropical edge.
• Less sweet meringue: Keep the same method but reduce sugar slightly. Do not cut too much or the meringue may weep more.
• Cornstarch alternative: Arrowroot can work, but it thickens differently and can loosen after chilling.

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Serving Suggestions for Lemon Meringue Pie

• Serve chilled for clean slices and a firm lemon layer.
• Add thin lemon slices or extra zest on the plate for a fresh look.
• Pair with berries like strawberries or blueberries for color and a mild sweetness.
• Add a small spoon of lightly sweetened whipped cream on the side if you want a softer bite.

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Storage

Cover and refrigerate leftovers. Use a pie container or gently tent with foil so you do not crush the meringue peaks. Keep for up to 3 days. The flavor stays great, but the meringue may soften and release moisture over time.

Nutrition Facts (Per Serving)

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Irresistible Lemon Meringue Pie Recipe With Fluffy Golden Topping

Make a bright, classic lemon meringue pie recipe with a silky lemon filling, crisp crust, and toasted fluffy meringue using simple pantry ingredients.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 380 kcal

Ingredients

  

For the Crust

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter cold and cubed
• 1 large egg yolk
• 3 to 5 tablespoons ice water

For the Lemon Filling

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks
• 3 tablespoons unsalted butter
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Meringue

• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

 

For the Crust

• Whisk flour, sugar, and salt in a bowl.
• Cut in the cold butter until the mixture looks like coarse crumbs.
• Mix in the egg yolk. Add ice water one tablespoon at a time until the dough holds together when pressed.
• Shape into a disk, wrap, and chill for 30 minutes.
• Roll the dough and fit it into a 9-inch pie dish. Crimp the edges.
• Line with parchment, fill with pie weights, and bake at 375°F until the edges look set. Remove weights and bake until lightly golden.

For the Lemon Filling

• Whisk sugar, cornstarch, salt, and water in a saucepan.
• Cook over medium heat, whisking, until thick and bubbling.
• Whisk egg yolks in a bowl. Slowly whisk in a ladle of hot mixture to warm them.
• Pour the yolk mixture back into the saucepan and cook for 1 to 2 minutes until thick.
• Remove from heat and stir in butter, lemon juice, lemon zest, and vanilla.
• Pour the hot filling into the baked crust.

For the Meringue

• Beat egg whites until foamy. Add cream of tartar and salt.
• Beat to soft peaks, then add sugar slowly while beating.
• Beat until glossy stiff peaks form. Beat in vanilla.
• Spread meringue over the hot filling, sealing it to the crust edges. Create peaks with a spoon.
• Bake at 375°F until the top is golden. Cool, then chill before slicing.

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