Best Ever Lemon Meringue Pie Step-By-Step Recipe
This post may contain affiliate links (disclosure).
There’s something magical about a homemade lemon meringue pie. With its buttery crust, tangy lemon custard, and cloud-like meringue, this pie is a show-stopping dessert that will wow your taste buds and guests alike. Whether you’re a seasoned baker or new to making pies, this recipe simplifies the process so you can create a stunning dessert with ease.
This homemade lemon meringue pie is simply amazing! The flavor of lemon is so fresh, so clean, so smooth, you’ll just keep licking the spoon!
Why You’ll Love This Lemon Meringue Pie
- Bright, Tangy Flavor: The fresh lemon filling brings a burst of sunshine to every bite. It’s perfectly balanced between tart and sweet, making it irresistible.
- Fluffy Meringue Topping: The light and airy meringue is whipped to perfection, creating a stunning contrast to the rich lemon custard. The golden peaks add a touch of elegance to this dessert.
- Buttery Homemade Crust: The tender, flaky crust made from scratch takes this pie to the next level. It melts in your mouth with each bite.
- Step-by-Step Simplicity: Even if you’re new to baking, the easy-to-follow instructions will guide you every step of the way. From the crust to the meringue, it’s a breeze!
- Perfect for Any Occasion: This pie is a show-stopper for celebrations, holidays, or just a sweet treat to brighten your day. Everyone will ask for seconds!
Lemon meringue pie is such a unique creation. It’s unlike any other pie. It has three mouthwatering layers of flavor. The first layer is buttery flaky crust that just melts in your mouth. The second layer is the smooth lemony custard filling with the most cheerful and brightest lemon flavor that swirls around your tongue. The third layer is the light crisp meringue topping that is simply perfect in the combination with the lemon love. Whoever invented the concept of lemon meringue pie is a genius. These flavors are a must-eat.
Ingredients For Lemon Meringue Pie
- Butter – Used to create the flaky, buttery crust that is the foundation of the pie.
- Flour – Key for both the crust and the lemon filling, providing structure and texture.
- Cornstarch – Helps to thicken the lemon filling, ensuring a smooth, silky texture.
- Salt – Enhances all the flavors in the crust, filling, and meringue.
- Sugar – Adds sweetness to both the lemon filling and the meringue topping.
- Egg Yolks – Gives the lemon filling its rich and creamy consistency.
- Lemon Zest and Juice – The star ingredients, providing the pie’s signature tangy flavor.
- Water – Helps dissolve the dry ingredients for a smooth filling.
- Vanilla Extract – Adds a hint of warmth and sweetness to the meringue.
- Egg Whites – Beaten into stiff peaks to create the fluffy meringue topping.
For the exact measurements, see the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Lemon Meringue Pie
- Food Processor: Makes it quick and easy to mix the pie crust ingredients.
- Pie Pan: A 10-inch pan is perfect for shaping and baking the pie crust.
- Mixing Bowls: Various sizes for preparing the crust, filling, and meringue.
- Whisk: Essential for combining ingredients smoothly, especially for the filling.
- Saucepan: Used to cook the lemon filling to the perfect consistency.
- Measuring Cups and Spoons: For precise ingredient measurements, ensuring consistent results.
- Electric Mixer: Whips the egg whites into the fluffy, stiff meringue.
- Rolling Pin: Helps roll out the crust evenly for the pie base.
If a multi-layered pie is outside your baker’s comfort zone, no worries! I’m also a one-bowl-cake kind of baker :) With these easy instructions on how to make lemon meringue pie, I guarantee that you will be successful in making it! It’s all about breaking down the process into simple logical steps and following it like a robot :)
Basically, you are making 3 parts of that lemon meringue pie: (1) crust (2) lemon filling and (3) meringue, and then assembling the pie and baking it. Below are the pictures of various stages to help you visualize the process. Once you have all the ingredients out and the visual steps in mind, you’ll be on a roll!
How To Make Lemon Meringue Pie Step-By-Step
Step 1: Make The Crust
In a food processor, mix the flour, salt, butter and cold water until the mixture turns into dough. Roll the dough into a circle and put into a pie pan. Bake the crust for 15 minutes.
Step 2: Make The Lemon Filling
Over low heat, whisk the mixture of cornstarch, flour, sugar and salt until is starts boiling. Whisk in the egg yolks, lemon juice, lemon zest and butter and cook for another few minutes until smooth and uniform.
Pour the lemon filling into the baked pie crust.
Step 3: Make The Meringue Topping
In a bowl, whisk the egg whites with a mixer, then gradually add sugar and keep mixing until stiff peaks form.
Add the meringue on top of the pie by a heaping tablespoon.
Bake the lemon meringue pie for 25 minutes at 325F. Cool completely and refrigerate. Serve cold.
This lemon meringue pie is amazing, you are going to love it! For more delicious lemon baked goodies, check out my lemon loaf recipe and lemon crack cookies – yum!
Serving Suggestions
- Slice the pie with a sharp knife for clean cuts, and serve it chilled for the best flavor.
- Pair a slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Garnish with a twist of lemon zest or a thin lemon slice for a decorative and flavorful touch.
- Enjoy with a hot cup of tea or coffee to complement the tangy and sweet flavors of the pie.
- Serve it as a centerpiece dessert for holiday dinners, spring gatherings, or special occasions—it’s always a crowd-pleaser!
Tips For Success
Creating a perfect lemon meringue pie is easier than it seems with these helpful tips:
- Keep the Butter Cold: For a flaky crust, make sure the butter is chilled. If it softens, refrigerate it briefly before blending. Cold butter creates steam pockets as it bakes, leading to that desirable flakiness.
- Whisk Constantly: When cooking the lemon filling, continuous whisking ensures a smooth texture and prevents lumps. A silicone whisk works great for this step to avoid scratching your saucepan.
- Seal the Meringue Edges: Ensure the meringue touches the crust all the way around. This prevents it from shrinking and helps it adhere to the filling properly.
- Use Room-Temperature Egg Whites: For the meringue, room-temperature egg whites whip up faster and achieve better volume. Take them out of the fridge about 30 minutes before you start.
- Create Decorative Peaks: Use the back of a spoon to lift and swirl the meringue into peaks before baking. This not only looks beautiful but also helps it brown evenly.
- Bake Low and Slow: Baking the pie at 325°F ensures the meringue sets properly without burning. Keep an eye on it during the last few minutes to achieve the perfect golden hue.
- Cool Completely Before Serving: Allow the pie to cool fully before refrigerating to prevent the meringue from weeping. Refrigerate it for at least two hours for the flavors to meld and the layers to set.
Variations and Substitutions
- Gluten-Free Crust: Swap the all-purpose flour for a gluten-free flour blend to make this pie suitable for those avoiding gluten. Ensure your blend includes xanthan gum or a similar binder for best results.
- Dairy-Free Option: Replace the butter with a plant-based alternative like coconut oil or vegan margarine. This substitution works well for both the crust and the filling.
- Sugar Alternatives: For a lower-sugar version, use a sugar substitute like erythritol or stevia in the filling and meringue. Adjust quantities as needed based on the sweetness level.
- Add Berries: Mix fresh blueberries, raspberries, or blackberries into the lemon filling for a fruity twist. The vibrant colors and flavors make the pie even more unique.
- Orange Meringue Pie: Substitute orange zest and juice for the lemons for a milder citrus flavor. This variation offers a sweet, mellow profile while still being tangy and refreshing.
- Mini Pies: Instead of one large pie, divide the crust, filling, and meringue into muffin tins to create individual servings. Perfect for parties or portion control.
- Coconut Meringue: Fold in shredded coconut into the meringue before topping the pie for a tropical spin. The coconut adds texture and pairs beautifully with the lemon flavor.
- Make It Vegan: Use aquafaba (the liquid from canned chickpeas) as a meringue substitute and a plant-based custard thickener for the filling. This transforms the pie into a completely vegan dessert.
Storage and Reheating
- Storing Leftovers: Cover the pie loosely with plastic wrap or aluminum foil to keep it fresh. Store it in the refrigerator for up to 3 days to maintain the best taste and texture.
- Avoid Freezing: Freezing is not recommended for lemon meringue pie as the meringue can become watery and lose its structure upon thawing.
- Reheating Slices: If you prefer a warm pie, heat individual slices in the oven at 300°F for about 10 minutes. Be cautious not to overheat, as this can cause the meringue to weep.
- Serving Straight from the Fridge: Lemon meringue pie is best served cold, as it allows the layers to hold their shape and flavors to shine.
Frequently Asked Questions
Why does my meringue weep?
Meringue weeping, or the formation of liquid between the meringue and filling, often happens due to insufficient sealing of the meringue to the crust or undercooking. To prevent this, ensure the meringue completely touches the edges of the crust and bake it thoroughly at the recommended temperature.
How do I know if my meringue is stiff enough?
When the meringue holds its shape and creates firm peaks that don’t collapse when the whisk is lifted, it’s ready. This usually takes about 10 minutes of beating with a mixer at medium-high speed.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is highly recommended for its vibrant flavor and aroma. Bottled juice can work in a pinch, but it may alter the taste and brightness of the pie.
How do I prevent my crust from getting soggy?
Pre-baking the crust (also known as blind baking) is essential. Ensure it’s fully baked and cooled before adding the lemon filling to prevent sogginess.
Can I make the pie ahead of time?
Yes! Lemon meringue pie can be made a day in advance. Prepare and refrigerate it, but keep it covered to maintain freshness. Add a decorative garnish just before serving for the best presentation.
Why didn’t my meringue brown evenly?
Uneven browning may occur if the oven temperature is too low or the meringue isn’t evenly spread. Make sure the peaks and swirls on your meringue are uniform in size for consistent browning.
What should I do with leftover egg yolks or whites?
Leftover egg yolks can be used for custards or rich sauces, while whites can be frozen or used for omelets, pavlova, or even another batch of meringue-based desserts.
Is it okay to use a store-bought crust?
Yes, if you’re short on time, a pre-made crust works well as a substitute. However, homemade crust enhances the flavor and texture, making it worth the effort if you can spare the time.
Other Easy Lemon Recipes
Duncan Hines Lemon Bundt Cake Recipe: A moist and zesty lemon cake made effortlessly with Duncan Hines mix, perfect for any occasion.
Crispy Air Fryer Sole With Lemon: Tender sole fillets with a crispy golden crust and a burst of fresh lemon flavor, ready in minutes.
Air Fryer Lemon Pepper Wings: Juicy chicken wings coated in a tangy lemon pepper seasoning and cooked to perfection in the air fryer.
Instant Pot Fresh Peach Lemonade: A refreshing blend of juicy peaches and zesty lemons made quick and easy in the Instant Pot.
Authentic Greek Style Lemon Roasted Potatoes: Golden potatoes roasted to perfection with olive oil, garlic, and bright lemon flavors for a true Greek classic.
Easy Homemade Candied Lemon Rounds: Sweet, glossy lemon slices that make the perfect edible garnish or snack.
Cucumber Dill Salad With Lemon Yogurt Sauce: A crisp and creamy salad with refreshing cucumber, fresh dill, and tangy lemon yogurt dressing.
Best Ever Lemon Meringue Pie Recipe
Ingredients
Pie Crust
- 1/2 cup 1 stick butter, cold
- 1 1/4 cup flour
- 1/4 tsp salt
- 2 tbsp cold water
Lemon Filling
- 1/3 cup flour
- 1/3 cup corn starch
- 1/8 tsp salt
- 1 1/4 cup sugar
- 5 egg yolks whisked with fork
- Zest of 2 lemons
- Juice of 2 lemons
- 2 cups water
- 3 tbsp butter
Meringue topping
- 5 egg whites
- 1 cup sugar
- 1/8 tsp salt
- 1 tsp vanilla
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Pie pan
- Mixing bowls
- Saucepan
Instructions
Make the crust
- Preheat the oven to 400F. Spray the non-stick 10-inch pie pan with a non-stick cooking spray.
- Cut butter into pieces. Add butter, flour and salt to the food processor fitted with a steel blade. Process for 1 minute.
- Pour cold water into the food processor and process for 1 minute, or until the dough ball forms.
- Take the dough ball out of the food processor and flatten into a disk shape.
- Roll the dough on a slightly floured surface into a 12-inch circle.
- Put the dough on the bottom of the pie pan and press onto the sides so the pie crust lines the bottom and sides of the pan.
- Poke several holes in the bottom of the pie crust with a fork.
- Put the pie pan in the oven and bake for 15 minutes.
- Let the crust cool before adding the filling.
- Reduce the oven temperature to 325F for the next step.
Make the lemon filling
- Put flour, cornstarch, sugar, salt and water in a saucepan. Put on medium heat and stir constantly with a whisk or a fork until the mixture comes to low boil.
- Reduce heat to low. While whisking constantly, add the egg yolks to the saucepan.
- Cook, whisking constantly, for 2 minutes.
- Add the lemon juice, lemon zest and butter. Cook, whisking constantly, for 2 minutes.
- Pour the lemon filling into the pie shell. Let stand while making the meringue.
Make the meringue topping
- Put the egg whites, vanilla and salt in a large bowl. Mix with a mixer until the whites form soft peaks.
- Gradually add the sugar to the egg whites while mixing. Whip until the egg whites hold stiff peaks (about 10 minutes).
- Take a heaping tablespoon of meringue and put on top of the pie. Repeat until the top of the pie is covered with meringue. On the sides, let the meringue overlap the edge of the pan to prevent the meringue from shrinking.
- Put the pie in the oven and bake at 325F for 25 minutes.
- Let lemon meringue pie cool, then refrigerate for at least 2 hours before serving. Keep refrigerated.
More Pie Recipes
- Southern Chocolate Chess Pie Recipe
- Instant Pot Pumpkin Spice Pie
- Homemade Apple Pie Recipe – Classic And Simple
Such a delicious pie! The instructions were clear, and it came out beautifully. Will make it again!
The lemon filling was perfectly tangy, and the meringue was light and fluffy. A new favorite!