If you’re searching for a lemon meringue pie that’s truly timeless, you’re in the right place. This classic lemon meringue pie combines a crisp buttery crust, a silky lemon filling, and a tall, cloud-like meringue topping that’s lightly toasted to perfection. It’s the kind of dessert that feels special yet familiar — perfect for holidays, potlucks, or simply when you want a comforting homemade treat.
Unlike overly complicated versions, this homemade lemon meringue pie walks you through each step clearly, making it approachable even if you’ve never made meringue before. If you’ve ever wondered how to make lemon meringue pie from scratch without ending up with a watery filling or weeping meringue, this recipe has you covered.
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Why This Is the Best Lemon Meringue Pie Recipe
There are countless versions online, but this one stays true to the traditional lemon meringue pie people love. The balance of sweet and tart is just right, the filling sets beautifully, and the meringue holds its shape without collapsing.
This recipe is:
- Classic – no shortcuts that sacrifice flavor
- Reliable – tested to avoid common lemon pie problems
- Beginner-friendly – clear steps, simple ingredients
If you’ve ever searched for the best lemon meringue pie recipe, this is the one to save.
Ingredients You’ll Need
This lemon pie recipe homemade uses simple pantry staples.
For the Pie Crust
- 1 baked 9-inch pie crust (homemade or store-bought)
For the Lemon Filling
- Fresh lemon juice (never bottled for best flavor)
- Lemon zest
- Sugar
- Egg yolks
- Cornstarch
- Butter
- Water
For the Meringue
- Egg whites
- Sugar
- Cream of tartar (optional but recommended)
How to Make Lemon Meringue Pie From Scratch
Step 1: Prepare the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat until thick and glossy. Slowly temper the egg yolks, then return everything to the pan. Stir in lemon juice, zest, and butter until smooth.
This is what gives a classic lemon meringue pie its signature bright, tangy flavor.
Step 2: Fill the Pie Crust
Pour the hot lemon filling directly into your pre-baked crust. This helps the meringue adhere properly and prevents separation later.
Step 3: Make the Meringue
Beat egg whites until foamy, then gradually add sugar. Continue beating until stiff, glossy peaks form. This step is key for a homemade lemon meringue pie that looks bakery-worthy.
Step 4: Top and Bake
Spread the meringue over the hot filling, sealing it all the way to the crust edges. Bake until lightly golden.
Tips for Perfect Lemon Filling
- Always cook the filling until thick before adding egg yolks
- Use fresh lemons for a clean, bright taste
- Don’t rush the cornstarch — it needs time to activate
These small details separate an average pie from the best lemon meringue pie recipe.
How to Make Meringue That Won’t Weep
Weeping is one of the most common lemon meringue pie issues. Here’s how to avoid it:
- Spread meringue over hot filling
- Seal meringue to crust edges
- Don’t overbake
- Let pie cool slowly at room temperature
If you’ve ever searched how to keep lemon meringue pie from weeping, these tips make all the difference.
Storage and Make-Ahead Tips
- Store leftovers in the refrigerator for up to 3 days
- Best enjoyed the same day
- Do not freeze — meringue texture will suffer
FAQ – Lemon Meringue Pie
Why is my lemon meringue pie runny?
The filling likely wasn’t cooked long enough. Cornstarch must fully thicken for the pie to set.
Can I make lemon meringue pie ahead of time?
You can prepare the crust and filling ahead, but add meringue the same day for best results.
Is lemon meringue pie served cold or warm?
It should cool completely, then be served chilled or at cool room temperature.
Why does my meringue shrink?
Shrinking happens when meringue isn’t sealed to the crust or is overbaked.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for authentic flavor.
Conclusion
This lemon meringue pie is everything a classic dessert should be — bright, creamy, and topped with fluffy meringue that melts in your mouth. Whether you’re baking for a holiday or just craving something timeless, this classic lemon meringue pie recipe delivers every time.
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Classic Lemon Meringue Pie
Ingredients
- 1 9-inch pie crust baked, homemade or store-bought
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 4 egg yolks beaten
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest finely grated
- 2 tbsp butter unsalted
- 4 egg whites
- 1/2 cup sugar
- 1/4 tsp cream of tartar optional
Method
- Pre-bake the 9-inch pie crust according to package or homemade directions. Let cool.
- In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat until thick and glossy.
- Temper the egg yolks by slowly adding some of the hot mixture while whisking constantly. Then return everything to the pan and cook until thickened.
- Remove from heat and stir in lemon juice, zest, and butter until smooth. Pour filling into the cooled crust while still hot.
- In a mixing bowl, beat egg whites until foamy. Add cream of tartar (if using), then gradually add sugar. Beat until stiff, glossy peaks form.
- Spread meringue over hot lemon filling, making sure to seal it to the crust edges to prevent shrinking.
- Bake in a preheated oven at 350°F (175°C) for 15–20 minutes or until the meringue is lightly golden.
- Cool at room temperature for 2 hours. Then refrigerate before serving.
Nutrition
Notes
Private Notes
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