Perfect Lemon Meringue Pie: A Foolproof Family Favorite

There’s something magical about the moment you slice into a lemon meringue pie the crisp crust, vibrant lemon filling, and pillowy meringue all working in perfect harmony. This recipe is my go-to for a showstopping dessert that never fails to impress.

The tart lemon curd keeps things fresh, while the soft, marshmallowy topping feels like a little cloud on your plate. Whether you’re baking for Sunday dinner, a birthday, or just because, this pie will bring sunshine to your table and smiles to everyone who tastes it.

Why You’ll Love This Dessert

Lemon meringue pie is the ultimate balance of flavors sweet, tart, and airy. It’s light yet indulgent, making it perfect year-round. Plus, it’s surprisingly doable for home bakers with the right tips and a little patience.

Simple Ingredients

These everyday ingredients create something extraordinary.

• Pie Crust: A buttery base that stays crisp under the silky filling.
• Sugar: Sweetens both the filling and the meringue while balancing the lemon’s tartness.
• Cornstarch: Thickens the lemon filling for a smooth, sliceable texture.
• Salt: Just a pinch enhances the flavors.
• Water: Helps dissolve and cook the filling base.
• Fresh Lemons: The star ingredient for juice and zest, giving vibrant citrus flavor.
• Unsalted Butter: Adds richness to the lemon curd.
• Egg Yolks: Provide color and body to the filling.
• Egg Whites: Whipped into a cloud-like topping.
• Extra Sugar for Meringue: Stabilizes and sweetens the egg whites.

Servings and Cooking Time

Servings: 8
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

What is Needed

• 1 (9-inch) pie crust, baked and cooled
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• Zest from 2 lemons
• 2 tablespoons unsalted butter
• 4 large egg yolks, beaten
• 4 large egg whites
• 1/3 cup sugar (for meringue)

Instructions

Step 1 – Bake your pie crust in a 9-inch pie pan until golden. Let it cool completely before filling.

Step 2 – Whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in water and cook over medium heat until thick and bubbly.

Step 3 – Stir in the lemon juice and zest until well combined.

Step 4 – Whisk a small amount of the hot mixture into beaten egg yolks, then return everything to the saucepan and cook for 2 more minutes.

Step 5 – Stir in butter until melted, then pour filling into cooled crust.

Step 6 – Beat egg whites until soft peaks form, then gradually add sugar until stiff, glossy peaks hold.

Step 7 – Spread meringue over hot filling, sealing to crust edges. Bake at 350°F until peaks are golden, 12–15 minutes.

Top Tips

1. Use fresh lemons for the brightest flavor bottled juice won’t compare.
2. Always seal meringue to crust edges to prevent shrinkage.
3. Add sugar to egg whites slowly for stable peaks.
4. Spread meringue over hot filling so it bonds while baking.
5. Let pie cool completely before slicing for clean cuts.

Troubleshooting Common Issues

Even the best bakers encounter pie emergencies. Fear not! I’ve got solutions for your pie-related conundrums.

• Soggy Bottom: Nobody wants a damp pastry. Ensure your crust is blind-baked and completely cooled before adding any filling.

• Weepy Meringue: To prevent this, seal the meringue to the crust completely and avoid overuse of acidic ingredients during preparation.

• Meringue Collapse: A steady hand and a good whisk will save the day. Avoid over-beating, and ensure sugar is added slowly to beaten egg whites.

Recipe Variations

• Meyer Lemon Meringue Pie: Swap regular lemons for Meyer lemons for a floral, sweeter twist.
• Coconut Meringue Pie: Sprinkle sweetened coconut over the meringue before baking.
• Berry Layer: Add a thin layer of raspberries beneath the lemon filling.
• Ginger Crust: Add ginger to your crust for a spicy surprise.

Recommended Equipment

• 9-inch pie pan
• Mixing bowls
• Saucepan
• Whisk
• Stand or hand mixer
• Measuring cups and spoons
• Rubber spatula

Make Ahead Tips

Bake the crust and prepare the filling up to one day in advance, storing separately. Assemble with fresh meringue just before baking.

How to Store and Reheat

Store covered in the refrigerator for up to 2 days. For best results, enjoy cold or at room temperature; avoid reheating to preserve meringue texture.

What to Serve With This Recipe

Serve with fresh berries, iced tea, or coffee for a refreshing pairing.

What You Need to Know About This Recipe

Lemon meringue pie originated in 19th-century England as a tart and evolved into the pie we know today. Its popularity spread in the United States, becoming a holiday and family gathering staple.

National Lemon Meringue Pie Day: Ideas for Celebrating

Turn your baking endeavor into a celebration! How about hosting a pie bake-off with friends? Or take your creation to a picnic outing. Share slices globally and virtually, thanks to social media.

Ready to throw a pie party? Personalize your festivities with bunting decorations in cheerful yellow and white hues. Happy National Lemon Meringue Pie Day 15th August!

One-Pot Cooking Rocks!