If you crave a sweet-tart dessert that feels like sunshine on a plate, you’re going to fall head over heels for this Classic Lemon Meringue Pie Recipe. With its flaky, buttery crust, velvety lemon filling that packs a tangy punch, and a cloud of billowy, golden-tipped meringue, this pie is pure nostalgia with every bite. Whether you’re baking for a special celebration or simply to brighten an ordinary weeknight, this homemade marvel never fails to impress—and it’s deceptively attainable, even for baking beginners.

Classic Lemon Meringue Pie Recipe - Recipe Image

Ingredients You’ll Need

This Classic Lemon Meringue Pie Recipe calls for a handful of simple, familiar ingredients, but each one plays a starring role in building unique flavors and irresistible textures. Quality and freshness make a big difference, so don’t skip the tips below!

All-purpose flour (1 1/4 cups): Forms the foundation of that tender, flaky crust every good pie needs.
Unsalted butter (1/2 cup, cold and cubed): Using butter straight from the fridge keeps the crust crisp and rich.
Salt (1/4 teaspoon): Just a touch balances both the crust and filling, enhancing flavors across the board.
Ice water (2 to 3 tablespoons): Keeps the dough cool and stops the butter from melting, ensuring flakiness.
Granulated sugar (1 cup + 6 tablespoons): Sweetens both the lemon curd and the meringue, giving balance to the tartness.
All-purpose flour (2 tablespoons): Thickens the lemon filling, working hand-in-hand with cornstarch for perfect consistency.
Cornstarch (3 tablespoons): Delivers that silky smooth texture in the lemon layer.
Salt (1/4 teaspoon, for filling): Counteracts the sweetness for a well-rounded taste.
Water (1 1/2 cups): Creates the base for the luscious lemon layer.
Fresh lemons (2, zested and juiced): Nothing beats the zing of real lemon in bringing the filling to life.
Unsalted butter (2 tablespoons, for filling): Adds body, silkiness, and just a little decadence to the curd.
Egg yolks (4 large, beaten): The secret to that beautiful, custardy lemon filling.
Egg whites (4 large): Whip up to light-as-air meringue for the perfect pie topper.
Cream of tartar (1/4 teaspoon): Stabilizes the egg whites, ensuring glossy, billowy peaks in the meringue.

How to Make Classic Lemon Meringue Pie Recipe

Step 1: Prepare the Buttery Pie Crust

Kick off your Classic Lemon Meringue Pie Recipe by combining the flour and salt in a mixing bowl. Work in the cold, cubed butter with a pastry cutter or your fingertips until the mixture looks like coarse, pea-sized crumbs—this step is key for creating that irresistible flakiness. Gradually add ice water, mixing just until the dough holds together (handle it as little as possible!). Shape the dough into a disk, wrap it, and let it chill for at least 30 minutes in the fridge. Once chilled, roll the dough into a circle big enough for your 9-inch pie dish, gently press it in, and trim the edges. Don’t forget to prick the bottom with a fork to prevent bubbles while baking!

Step 2: Blind Bake the Crust

Preheat your oven to 375°F. Place a piece of parchment inside the crust and fill with pie weights or dried beans. Bake the pie crust for 12 to 15 minutes, until the edges are golden, then carefully remove the weights and bake for another 5 minutes if needed. Set your beautiful crust aside to cool completely—you want it ready to become the perfect vessel for all that lemony goodness.

Step 3: Cook the Zesty Lemon Filling

Next up in your Classic Lemon Meringue Pie Recipe is that sunshine-bright lemon filling. In a saucepan, whisk together sugar, flour, cornstarch, and salt, then gradually stir in water, fresh lemon juice, and fragrant zest from your lemons. Place it over medium heat, stirring often until the mixture thickens and bubbles. Lower the heat, then add the butter for a glossy finish. Now it’s time to temper the egg yolks—whisk a bit of the hot mixture into the yolks to gently heat them, then slowly whisk them into the saucepan. Cook and stir for 2 more minutes so everything is luscious and smooth. Pour the piping-hot lemon filling right into your baked pie crust.

Step 4: Whip Up the Fluffy Meringue

While your filling is still hot, it’s meringue time so it adheres perfectly! In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in granulated sugar and keep beating on high until the meringue is thick, smooth, and holds beautiful stiff peaks. Spoon the meringue over your lemon filling, spreading it all the way to the edges and sealing it to the crust (this prevents weeping and shrinking).

Step 5: Bake and Cool to Perfection

Lower your oven to 350°F. Bake the pie for 15 to 20 minutes or until the meringue is golden on top and mesmerizingly swirled. Allow the pie to cool on the counter until it reaches room temperature. Then pop it in the fridge for at least 3 hours. This final rest helps the filling set and makes slicing a breeze. Patience is tricky here, but your Classic Lemon Meringue Pie Recipe will reward you!

How to Serve Classic Lemon Meringue Pie Recipe

Garnishes

The Classic Lemon Meringue Pie Recipe doesn’t need much, but if you’d like to dress it up, a sprinkle of extra lemon zest, a few thin twists of candied peel, or some edible flowers add a burst of color. A dusting of powdered sugar over the meringue’s peaks is another easy showstopper.

Side Dishes

This pie truly shines as the star of any dessert table, but pairing it is fun! Serve slices alongside ripe berries, a scoop of vanilla ice cream, or a handful of fresh seasonal fruit. For a brunch twist, partner with a bright fruit salad or light macarons.

Creative Ways to Present

Try making individual mini pies using muffin tins for personal servings, or use a square baking dish for unique, bar-style pieces. Layer a few extra meringue swoops for dramatic height, or torch the peaks for a caramelized look right before serving to wow your guests.

Make Ahead and Storage

Storing Leftovers

Store leftover pie tightly covered in the refrigerator for up to 3 days. The meringue may soften a little over time, but the pie will still be delicious for days after baking. Try to avoid stacking anything on top to keep the meringue’s shape.

Freezing

Freezing isn’t ideal for the Classic Lemon Meringue Pie Recipe because the meringue can lose its texture and de-synergize upon thawing. If you must freeze, do so before adding the meringue: freeze the lemon filling and baked crust, then make and add fresh meringue once you’re ready to serve.

Reheating

If you’d like to refresh the pie, a brief stint (just a few minutes) in a 325°F oven can help firm up the meringue before serving. Be careful not to overdo it, as the meringue can brown further or dry out if baked too long.

FAQs

Why does my meringue weep or separate?

Meringue can weep if it’s spread on a cool filling or if it isn’t sealed to the crust. Always apply the meringue to hot lemon filling, and spread it all the way to the crust edge for best results with this Classic Lemon Meringue Pie Recipe.

Can I use bottled lemon juice?

For the boldest flavor and aroma, fresh lemons are truly essential in this Classic Lemon Meringue Pie Recipe. Bottled juice just doesn’t compare to the zing and brightness of real citrus and fresh zest.

How do I know when the meringue is done?

The meringue is ready when it’s a lovely golden brown on top and the swoops hold their shape. Check the pie at the 15-minute mark to avoid over-browning.

Why is my lemon filling runny?

If the filling is runny, it may not have been cooked long enough for the cornstarch and flour to properly thicken the mixture. Be patient—cook until bubbling and continue stirring for a few extra minutes if needed.

Can I make the pie in advance?

You can prepare the crust and filling a day ahead and assemble the pie with meringue right before serving for the freshest look and texture. The Classic Lemon Meringue Pie Recipe tastes best within the first day or two after it’s made.

Final Thoughts

If you’re searching for the ultimate blend of sunshine flavor and classic elegance, you can’t go wrong with this Classic Lemon Meringue Pie Recipe. Invite friends or family to share a slice (or two), and let this sweet-tart showstopper become a cherished tradition in your kitchen!

Classic Lemon Meringue Pie Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the classic and tangy-sweet flavors of this homemade Classic Lemon Meringue Pie. A buttery crust holds a luscious lemon filling topped with fluffy meringue, creating the perfect balance of textures and tastes.

Ingredients

Scale

For the crust:

1 1/4 cups all-purpose flour
1/2 cup unsalted butter (cold and cubed)
1/4 teaspoon salt
2 to 3 tablespoons ice water

For the lemon filling:

1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons (zested and juiced)
2 tablespoons unsalted butter
4 large egg yolks (beaten)

For the meringue:

4 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Make the crust: Mix flour and salt, cut in butter, add ice water, shape into a disk, chill, roll out, press into a pie dish, prick with a fork, bake until golden, and set aside to cool.
Prepare the lemon filling: Whisk together sugar, flour, cornstarch, and salt in a saucepan. Stir in water, lemon juice, and zest. Cook until thickened, reduce heat, stir in butter. Temper egg yolks and cook for 2 more minutes. Pour into the crust.
Make the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Spread meringue over hot filling.
Bake the pie: Bake at 350°F (175°C) for 15–20 minutes or until meringue is golden. Cool, then chill before serving.