Pulling a Lemon Meringue Pie from the oven always feels like a win. The buttery crust wraps around a tart lemon filling that slices clean, topped with meringue that puffs into golden swirls with a soft, marshmallow-like bite. A quick trick helps it chill into neat layers that hold together beautifully, and once you try it, you’ll see what I mean.
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Lemon Meringue Pie fits into just about every season, from Easter and Mother’s Day to birthdays and summer picnics, and even the Thanksgiving dessert spread. I like to make it a day ahead so it’s fully chilled and ready when everyone’s gathered. It’s the kind of make-ahead dessert that always makes things feel a little simpler.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lemon Meringue Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple instructions, you’ll find that making this Lemon Meringue Pie recipe from scratch is easier than it seems, and definitely worth the effort.
Prepare the Pastry Dough
Preheat your oven to 350°F (180°C). I place an oven thermometer on the middle rack so I know it’s at the right temperature before baking.
In a mixing bowl, rub the flour and chilled butter together with your fingertips or a fork so the mixture resembles breadcrumbs, forming a dry, crumbly texture with no large lumps of butter remaining. I like using this stainless steel mixing bowl here because it stays cool and keeps the butter firm.
Stir in the powdered sugar, beaten egg, and cold water until a soft dough forms. I find that a flexible silicone spatula makes this step easier, as it brings the mixture together quickly without overworking the dough.
Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes to allow the gluten to relax, which stops the pastry from shrinking in the oven. Plastic wrap is perfect for this, as it clings well.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Blind Bake the Pie Crust
Roll the dough out on a floured surface for about ⅛-inch thick, rotating it as you go for an even shape. I place this silicone baking mat to keep the dough from sticking. Then I roll the dough with a rolling pin to achieve the right thickness, so the crust bakes evenly.
Gently lift the dough and ease it into a 9-inch tart tin, pressing it into the base and sides without stretching it. I use a non-stick tart pan with a removable bottom, as it makes the pie easy to lift out once baked.
On the edge of the pan, trim off any overhanging with a knife, or roll the top over with your rolling pin. I keep my paring knife nearby, but a good pair of kitchen scissors also works well for trimming clean edges. Prick the pie shell all over with a fork to stop it from puffing up.
Line it with a square of parchment paper and fill it with baking beans. I always reach for 8×8 pre-cut parchment sheets since they fit neatly in pans and save time.
Bake for 15 minutes, remove the beans and paper, then bake for another 5 minutes. A container of ceramic pie weights ensures a perfect crust every time. Turn the oven down to 340°F (170°C).
Cook the Pie Filling
In a small bowl, combine the lemon zest and juice with the cornstarch and mix until smooth. I use this batter bowl with a spout and handle, which is just the right size for these quick mixes.
I love using a zester to get fragrant zest without any bitter pith, and my citrus squeezer to make juicing mess-free.
Bring the water to a boil in a medium saucepan, then pour in the lemon mixture, mixing as it thickens. I grab a heavy-bottomed saucepan for this part, as it distributes heat nicely and prevents the mixture from sticking to the bottom. Remove from heat.
In another bowl, whisk the egg yolks and sugar until silky, then incorporate them into the lemon base, stirring constantly to stop curdling. I like using my deep ceramic bowl to keep everything organized and avoid cross-contamination. This balloon whisk works for this as it’s gentle on the bowl.
Return the saucepan to medium heat and stir continuously. The filling will become thick after a few minutes. Let it cool slightly, then transfer it into the pre-baked pastry shell.
Make the Meringue Topping
Using an electric mixer, beat the egg whites on medium speed until soft peaks form. A stand mixer makes this part a breeze and saves time. For small batches, I use my reliable electric hand mixer, which works just as well for whipping egg whites to stiff peaks.
Slowly add the sugar, one spoonful at a time, increasing to high speed as the mixture turns glossy. Throw in the cornstarch and mix briefly on low just to bring everything together.
Spoon the meringue over the filling, spreading it to the edges to seal it in. Use the back of a spoon to create swirls and peaks for texture, so the pie browns beautifully in the oven or under a torch, giving it its signature look.
Use a kitchen torch to achieve a golden brown meringue, or bake it in the oven at 400°F (200°C) for 8 to 10 minutes until golden. I always grab this kitchen torch here because it gives you more control and an even finish.
A rimmed baking sheet is what I use to move the pie in and out of the oven safely. I always wear heat-resistant oven gloves when handling hot pans like this, especially with a delicate pie you don’t want to jostle or spill.
Serve the Pie
Once the meringue is golden and the pie has cooled slightly, slice with a sharp knife for neat pieces. I use this sharp chef’s knife for clean, smooth cuts through the topping and filling, a stainless steel pie server and cutter works as well to perfectly lift each slice.
For the best texture, let it cool fully before serving so the filling sets properly. I always place it on this wire rack to help the pie set without trapping moisture underneath.
Now, enjoy Lemon Meringue Pie!
If you’re taking this pie to a gathering, it’s worth using a hard-sided pie carrier to protect it in transit. For longer trips or warm days, I tuck that inside my round insulated pie carrier to let the meringue stay firm and the filling perfectly cool.
Lemon Meringue Pie
Add Preferred SourceEquipment
Ingredients
Pastry Base:
- 1 cup all-purpose flour
- 6 ounces unsalted butter chilled and cubed
- ¼ cup powdered sugar
- 1 large egg beaten
- 1 tablespoon cold water
Lemon Filling:
- 6 lemons Zest and juice
- ¼ cup cornstarch
- 1 cup sugar
- 6 egg yolks
- 1 ¾ cups water
Meringue Topping:
- 4 egg whites
- 1 cup powdered sugar
- 2 teaspoons cornstarch
Instructions
Make the Pastry Base:
- Preheat oven to 350°F (180°C).
- In a bowl, rub the flour and butter together with your fingertips (or a fork) until the mixture looks like fine breadcrumbs. Stir in powdered sugar, beaten egg, and water. Mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.1 cup all-purpose flour, 6 ounces unsalted butter, ¼ cup powdered sugar, 1 large egg, 1 tablespoon cold water
- On a lightly floured surface, roll dough to about ⅛-inch (3mm) thick. Line a 9-inch tart pan with the pastry, pressing gently into the edges. Trim excess.
- Line with parchment paper, fill with baking beans, and bake for 15 minutes. Remove beans and bake for 5 more minutes, until lightly golden.
- Reduce oven temperature to 340°F (170°C).
Make the Lemon Filling:
- In a small bowl, mix lemon zest, juice, and cornstarch into a smooth paste. Bring the water to a boil in a saucepan. Whisk in the lemon-cornstarch mixture and stir until thickened. Remove from heat.6 lemons Zest and juice, ¼ cup cornstarch, 1 ¾ cups water
- In a separate bowl, whisk egg yolks and sugar until smooth.1 cup sugar, 6 egg yolks
- Gradually whisk the yolk mixture into the lemon base. Return to medium heat and cook, stirring constantly, until thick and glossy.
- Let cool slightly, then pour into the baked pastry shell.
Make the Meringue:
- With an electric mixer, beat egg whites until soft peaks form.4 egg whites
- Gradually add sugar, whisking until stiff, glossy peaks form. Add cornstarch and whisk briefly to combine.1 cup powdered sugar, 2 teaspoons cornstarch
- Spoon meringue over the lemon filling, spreading to the edges to seal. Create decorative swirls on top.
- Use a kitchen torch to lightly toast the meringue (or bake at 400°F / 200°C for 8–10 minutes until golden).
Notes
- Cold Butter Is Key: Keep your butter chilled when mixing the pastry to ensure a flaky crust that doesn’t shrink during baking.
- Don’t Skip Chilling the Dough: Resting the dough in the fridge relaxes the gluten, preventing it from shrinking in the oven.
- Use Room Temp Eggs: Egg whites whip up better and faster when they’re at room temperature.
- Whip the Egg Whites Right: Start with a clean, dry bowl; any fat or moisture can stop them from whipping into stiff peaks.
- Seal That Meringue: Spread the meringue to the edges of the pastry to prevent it from separating during baking.
- Cornstarch Helps Stabilize: That little bit of cornstarch in the meringue makes it hold its shape and prevents weeping.
- Cool the Filling Slightly: Pouring hot filling into the crust is fine, but give it a few minutes to cool so it doesn’t make the crust soggy.
- Torch for Control: If you have a kitchen torch, it gives you more control over browning than the oven does.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Expert Tips
I’ve learned a few things along the way that make all the difference when you’re making Lemon Meringue Pie at home. Here’s what I suggest:
- Cold Butter Is Key: Keep your butter chilled when mixing the pastry to ensure a flaky crust that doesn’t shrink during baking.
- Don’t Skip Chilling the Dough: Resting the dough in the fridge relaxes the gluten, preventing it from shrinking in the oven.
- Use Room Temp Eggs: Egg whites whip up better and faster when they’re at room temperature.
- Whip the Egg Whites Right: Start with a clean, dry bowl; any fat or moisture can stop them from whipping into stiff peaks.
- Seal That Meringue: Spread the meringue to the edges of the pastry to prevent it from separating during baking.
- Cornstarch Helps Stabilize: That little bit of cornstarch in the meringue makes it hold its shape and prevents weeping.
- Cool the Filling Slightly: Pouring hot filling into the crust is fine, but give it a few minutes to cool so it doesn’t make the crust soggy.
- Torch for Control: If you have a kitchen torch, it gives you more control over browning than the oven does.
How to Store Leftovers
Lemon Meringue Pie is best enjoyed the day it’s made, while the meringue is still fluffy and the crust crisp. If you have leftovers, store them in the refrigerator for up to 2 days.
Loosely cover the pie with plastic wrap or place it in an airtight container, making sure the wrap or lid doesn’t press down on the meringue. I use airtight glass storage containers to keep the crust crisp and the filling fresh.
You can freeze Lemon Meringue Pie, but the topping may become rubbery or start to release moisture once thawed. For better results, freeze only the baked crust and lemon filling.
Let the pie cool completely, then wrap the dish tightly with plastic wrap, followed by a layer of foil to prevent freezer burn. I like using this heavy-duty aluminum foil to seal the pie in.
When you’re ready to serve, thaw it overnight in the fridge, then make and add the fresh meringue just before serving. After thawing in the fridge overnight, whip up a fresh meringue before serving to keep everything light and appealing.
What to Serve With Lemon Meringue Pie
Serve a slice of Lemon Meringue Pie with a cup of tea or coffee to balance the tart filling and sweet meringue. It also pairs nicely with fresh berries or a scoop of vanilla ice cream if you want something extra. For something refreshing, try a cold glass of lemonade or sparkling water with mint.
More Easy Pie Recipes for You to Try at Home
I’ve got plenty more pie dessert ideas to keep you busy in the kitchen.
