Lemon Meringue Pie Recipe

My lemon meringue pie is loud, bright, and a little dramatic — exactly how I like my desserts. Tangy lemon curd set into a tender, flaky crust with clouds of toasted meringue on top. It’s the kind of pie that makes people pause mid-conversation, then dive right in with their faces full of sweet-sour joy. If you want a dessert that looks fancy but is actually wildly forgiving, this is it.

My husband declared it “officially a holiday pie” after the first slice. Now every birthday or dinner party comes with the same expectant grin: will there be meringue? He eats the crispy edges first and leaves me the gooey center — rude, but also a good system. This pie became a staple after a weeknight baking experiment when I had three lemons, six eggs, and zero plan. It felt like therapy: zesting, whisking, torching. Also messy countertops. Worth it.

Kitchen Talk

I learned the hard way that meringue hates humidity — on a rainy day it sulks and weeps. Once I whipped egg whites with a stray speck of yolk and ended up with sad foam. That time I scooped it out, started over, and the second batch was angelic. I also once used a store-bought pie crust when my arms were tired; it was a speed-win and honestly not shameful if you don’t want to fuss. Pro tip: a kitchen torch makes the best toasted peaks, but the oven broiler will do in a pinch — just babysit it like a hawk.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use fine granulated sugar for the curd and superfine (caster) if you can find it for the meringue — it dissolves faster and gives a silkier finish.
– Eggs: Fresh large eggs are key; you’ll need plenty of whites for the meringue and yolks for the curd. Room temperature eggs whip up better.
– Fats & Oils: Butter makes the crust taste homey and golden; don’t substitute all shortening unless you like a different texture.
– Citrus: Choose firm, heavy lemons — they’ll be juicier. Meyer lemons are sweeter and lovely if your pie-loving crowd likes a softer tang.
– Sweeteners: Regular granulated sugar is perfect; avoid liquid sweeteners (honey, maple) in the curd unless you’re ready for a different flavor profile.

Prep Ahead Ideas

– Make the crust a day or two ahead and keep it wrapped in the fridge; blind-bake just before you need it.
– The lemon curd can be made a day ahead and chilled — it firms up nicely and makes assembly faster.
– Whip the meringue just before serving for the best lift; you can separate the eggs earlier and chill the whites for up to 24 hours.
– Store prepped components in airtight containers — pie crust in a pie tin wrapped tightly, curd in a small jar.

✔Time-Saving Tricks

– Use a store-bought pie crust if you’re short on time; press it into the pan and blind-bake the same way.
– Make the curd in a heavy-bottomed saucepan over medium-low heat to avoid scrambling the yolks — slow and steady saves time from redoing it.
– If you don’t have a torch, use the oven broiler on low and keep the door cracked — it’s faster than re-whipping meringue.
– Separate eggs while still cold (easier) but bring whites to room temp before whipping to save time on achieving full volume.

✔Common Mistakes

– Overbeating the meringue until it’s grainy — I did this once and it looked like cottage cheese. If that happens, you can sometimes rescue it by adding a tiny pinch of sugar and beating slowly, but often it’s easier to start fresh.
– Not dissolving sugar fully into the whites — results in gritty meringue. Add sugar gradually and keep whipping until glossy.
– Adding lemon curd to a not-quite-cooked crust — soggy bottom alert. If your crust needs more time, give it a quick extra bake before assembling.
– Meringue weeping after slicing — happens when the curd is too warm under the meringue or the pie wasn’t cooled enough. Cool curd fully before topping.

What to Serve It With

– A light espresso or strong black tea to cut through the sweetness.
– A simple green salad with a sherry vinaigrette for balance.
– Vanilla ice cream or whipped cream if you’re in a very indulgent mood.
– Fresh berries on the side for a colorful, tart contrast.

✔Tips & Mistakes

– Whip egg whites in a glass or metal bowl — plastic can hold grease and ruin the whip.
– Add sugar slowly, one tablespoon at a time, to avoid deflating the meringue.
– If the meringue starts to separate, stop — you might be overworked.
– Let the pie cool completely before cutting or you’ll get runny slices.

✔Storage Tips

Leftovers live best covered in the fridge for 2–3 days. The meringue will soften a bit overnight; still delicious, just less crunchy on top. Cold lemon meringue for breakfast? No judgement here — it’s bright and zingy and very acceptable with coffee. If you need to freeze, freeze only the baked crust or the curd (not the meringue) in airtight containers for up to a month.

✔Variations and Substitutions

– Swap Meyer lemons for regular lemons for a sweeter, floral curd.
– Use a graham cracker crust for a more casual, crunchy base — it’s faster and fun with the citrus.
– If you’re out of sugar, don’t substitute with honey in the meringue; it won’t whip the same. For the curd, small amounts of liquid sweetener change texture — reduce other liquids accordingly.
– For a different vibe, fold a little lemon zest into the crust or top with candied lemon slices.

Frequently Asked Questions

Lemon Meringue Pie Recipe

A tangy lemon meringue pie with a crisp crust and fluffy meringue topping.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 pie pie crust store-bought or homemade
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup water
• ▢ 0.33 cup cornstarch
• ▢ 4 large egg yolks discard whites or save for meringue
• ▢ 0.5 cup lemon juice freshly squeezed
• ▢ 1 tbsp lemon zest
• ▢ 4 large egg whites
• ▢ 0.25 tsp cream of tartar

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a saucepan, combine sugar, water, and cornstarch. Cook over medium heat until thickened.
• In a separate bowl, whisk together egg yolks and lemon juice. Gradually stir into the saucepan mixture.
• Pour lemon filling into the pre-baked pie crust.
• Beat egg whites and cream of tartar until stiff peaks form. Spread over the lemon filling.
• Bake for 10 minutes or until meringue is golden brown.

Notes

Let the pie cool completely before serving for best texture.