Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Lemon meringue pie is a show-stopping dessert that combines the zesty brightness of fresh lemons with the creamy sweetness of a fluffy meringue topping. Encased in a flaky, buttery crust, this pie is a timeless classic that’s perfect for any occasion- from family gatherings to holiday feasts. Its combination of flavors and textures makes it irresistible: tangy lemon custard, cloud-like meringue, and a crisp crust that ties it all together.
This recipe offers foolproof instructions to help you achieve the perfect Lemon Meringue Pie. Even if you’re new to pie-making, these detailed steps will guide you through each component- crust, filling, and meringue- to create an elegant and delicious dessert.
The Chemistry of Lemon Meringue Pie
Each layer of this pie requires precision to achieve the ideal texture and flavor:
- Lemon Filling: Cornstarch is the primary thickener, creating a smooth, sliceable filling. Tempering the egg yolks prevents curdling while ensuring the custard is rich and creamy. The fresh lemon juice and zest define this dessert as a bold citrus flavor.
- Meringue: Egg whites are whipped to stiff, glossy peaks with the help of cream of tartar, which stabilizes the foam. Properly whipping and baking the meringue prevents it from shrinking or weeping.
- Blind Baking: Pre-baking the crust ensures it stays crisp and doesn’t become a soggy pie crust when filled with warm custard.
What is in a homemade lemon meringue pie?
All-Butter Pie Crust
A flaky crust made from scratch to complement the tart filling. Blind baking ensures it stays crisp.
Egg Yolks
Add richness and structure to the custard. Tempering them prevents scrambling.
Water
It provides the liquid base to dissolve the sugar and cornstarch.
Granulated Sugar
It sweetens the filling and balances the tartness of the lemons. Also sweetens the meringue and creates a glossy texture.
Cornstarch
Thickens the custard for a stable, sliceable filling.
Fine Sea Salt
Enhances the overall flavor and enhances the sweetness and flavor of the meringue.
Lemon Juice and Zest
Deliver bold citrus flavor. Fresh lemons are essential for the best taste.
Unsalted Butter
Adds richness and a glossy finish to the filling.
Egg Whites
Whipped to create a fluffy, airy topping.
Cream of Tartar
Stabilizes the egg whites for consistent stiff peaks.
How do you make homemade lemon meringue pie?
Blind Baking Pie Crust
- Preheat the oven to 350 degrees.
- Roll out your chilled all-butter pie crust and press it into a greased pie dish. Trim the edges and crimp as desired. Prick the bottom with a fork to prevent air pockets.
- Line the crust with aluminum foil and fill it with pie weights or uncooked rice.
- Blind bake the crust for 10 minutes. Remove the weights and foil, and bake for an additional 5 minutes until lightly golden. Let the crust cool while you prepare the filling.
- Note: You can also use a premade pie shell or pre-baked pie crust if you prefer.
Lemon Curd
- In a medium saucepan, combine 1 1/3 cups water, 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon fine sea salt, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon unsalted butter. Cook over medium-high heat, whisking constantly, until the mixture begins to boil.
- In a small bowl, whisk 4 egg yolks. Gradually temper the yolks by whisking in 1/4 cup of hot lemon mixture at a time. Repeat this step twice to warm the yolks without scrambling them.
- Slowly pour the tempered egg yolk mixture back into the saucepan, whisking continuously.
- Return the mixture to a gentle boil, cooking for an additional 2-3 minutes until thickened. Remove from heat and set aside.
French Meringue
- In a bowl of a standing mixer fitted with a whisk attachment, combine 4 egg whites, 1/2 teaspoon cream of tartar, 1/2 cup granulated sugar, and 1/8 teaspoon fine sea salt. You can also use a medium bowl and electric mixer if you do not have a standing mixer.
- Beat on medium-high speed for 2 minutes until frothy, then increase to high speed. Whip for 6-9 minutes until stiff, glossy peaks form.
Assemble & Bake
- Pour the warm lemon filling into the pre-baked crust, smoothing it evenly. Spoon the meringue over the top of the pie, spreading it to the edges of the crust to seal. Use the back of the spoon to create decorative peaks by lifting and swirling the meringue.
- Bake the pie at 350 degrees for 20 minutes or until the meringue is lightly browned. Transfer the pie to a wire rack and cool to room temperature for at least 2 hours. For best results, refrigerate the pie for an additional hour to ensure the filling is fully set before slicing.
Top Tips for Success
- Use Room-Temperature Ingredients: This ensures the crust and meringue come together seamlessly.
- Work Quickly with the Meringue: Spread it over the filling while it’;’s still warm to prevent separation.
- Don’t Over-Whip the Meringue: Stop beating as soon as stiff peaks form to avoid graininess.
- Refrigerate for Clean Slices: Allow the pie to chill thoroughly for neat, clean cuts.
Storage and Freezing
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended due to the delicate nature of the meringue.
Serve chilled or at room temperature for best texture and flavor.
Serving Suggestions
- Classic Finish: Garnish with lemon zest or thin slices of fresh lemon for a vibrant touch.
- Pie with Beverages: Serve with hot tea or a refreshing lemonade to complement the citrus flavor.
- Add a Twist: Drizzle with a raspberry or strawberry sauce for an extra layer of flavor.
Recommended Products
Why make homemade lemon meringue pie?
- Balanced Flavors: The tart lemon filling is perfectly complemented by the sweet, billowy meringue.
- Beautiful Presentation: Toasted meringue peaks atop a vibrant yellow filling, making this pie a visual delight.
- Flaky Homemade Crust: The all-butter crust adds richness and texture to this classic dessert.
- Approachable for Beginners: With clear instructions, even a beginner baker can confidently make a lemon meringue pie to impress.
- Versatile Dessert: This pie is suitable for any occasion, whether served at a hot summer day barbecue, Easter brunch, or after a holiday meal.
This lemon meringue pie recipe offers the perfect balance of tangy and sweet, with a smooth lemon filling and fluff toasted meringue. Whether you’re baking it for a special occasion or a casual dessert, this pie is sure to impress. Follow the detailed instructions for a foolproof experience and enjoy every bite of this timeless classic.
FAQs
How do I prevent the meringue from shrinking?
To keep the meringue from shrinking, ensure it touches the edges of the crust to form a seal. This prevents it from pulling away as it bakes. Also, spread the meringue over the filling while still warm to help it adhere.
What causes my filling to be runny?
Runny filling can occur if the cornstarch isn’t fully activated. Ensure the lemon mixture boils for at least 3 minutes to let the cornstarch thicken properly. Stirring constantly while it boils ensures an even texture.
Can I make the pie ahead of time?
Yes, but lemon meringue pie is best served the day it’s made to keep the meringue fresh and fluffy. If you need to prepare it in advance, refrigerate the pie and cover it loosely with plastic wrap.
What’s the best way to toast the meringue?
If your oven doesn’t brown the meringue evenly, use a kitchen torch for precise toasting. This creates beautiful, caramelized peaks without over-baking the filling.
Recipes You May Love
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Fresh Lemon Meringue Pie with All-Butter Crust
Ingredients
Lemon Filling
- 4 egg yolks **save whites for meringue
- 1 1/3 cup water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp fine sea salt
- 1/2 cup lemon juice fresh
- 1 tbsp lemon zest
- 1 tbsp unsalted butter
Meringue
- 4 egg whites
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/8 tsp fine sea salt
Instructions
- Prepare the all-butter pie crust according to the instructions and let rest in the fridge as instructed.
- Preheat the oven to 350 degrees
- Roll out 1 disc of all-butter pie crust and place in a pie dish that has been sprayed with non-stick spray.
- Poke all over the crust with a fork. Cover lightly with foil and place pie weights on top. You can also use uncooked rice if you do not have pie weights.
- Bake for 10 minutes.
Lemon Filling
- In a saucepan, add all but the egg yolks in the lemon filling: 1 1/3 cup water, 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp fine sea salt, 1/2 cup fresh lemon juice, 1 tbsp lemon zest and 2 tbsp unsalted butter. Turn the heat on medium-high and allow the mixture to reach a boil.
- While the mixture heats up, in a small bowl, add the four egg yolks, reserving the egg whites for the meringue. Whisk the yolks together in the small bowl.
- Once the mixture reaches a boil, stir periodically and allow it to boil for 3 minutes. Turn off the heat.
- Now, it's time to temper the egg yolks in. Using a small 1/4 measuring cup, carefully scoop out the boiling liquid. With your other hand, whisk the egg yolks as you allow a slight drizzle of hot liquid to drip into the egg yolks. Go slow and whisk fast so you don't cook the eggs.
- Once the 1/4 cup of liquid is added, repeat with a second 1/4 cup of boiling mixture.
- After the 1/2 cup has been added to the egg yolks, but your whisk in the saucepan and slowly pour the egg yolk mixture into the hot lemon mixture while whisking.
- Turn the heat back on and whisk while the lemon mixture reaches a boil again. Whisk until it feels thicker, then remove from the heat. This should only take a few minutes. Set aside while you prepare the meringue.
Meringue
- In the bowl of a standing mixer add the 4 egg whites, 1/2 tsp of cream of tartar, 1/2 cup of granulated sugar and 1/8 tsp fine sea salt. With the whisk attachment, beat on high speed until stiff peak. This takes 6-9 minutes.
Assemble
- Pour the warm lemon filling into the partially baked pie crust from earlier.
- Spoon the meringue on top of the lemon filling.
- Place in the preheated oven and bake for 20 minutes.
- Remove and allow the pie to cool to room temperature before serving. You can also place in the fridge for a few hours before serving as well.
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
