The Perfect Zesty Lemon Meringue Pie Recipe Anyone Can Master

Lemon meringue pie bursts with vibrant, zingy flavors that dance across your palate like a culinary symphony.

Silky custard layers nestled between buttery crust and cloudlike meringue create a dessert that’s both elegant and comforting.

Sweet-tart citrus notes promise a refreshing experience that tingles taste buds and awakens memories of sunny afternoons.

Delicate peaks of glossy meringue reimagine this classic dessert into a visual masterpiece that beckons from the plate.

Smooth, creamy filling balanced with crisp crust offers a textural contrast that delights even the most discerning dessert enthusiasts.

Mastering this recipe requires patience, precision, and a dash of kitchen confidence that turns ordinary ingredients into extraordinary magic.

Home bakers can elevate their dessert game with this timeless treat that never fails to impress friends and family.

Lemon Meringue Pie with Bold Citrus Lift

• Craft a Foolproof Pie Crust: Learn a simple technique that transforms basic ingredients into a perfectly flaky, buttery pie shell that will impress even seasoned bakers with minimal effort.
• Burst with Vibrant Lemon Flavor: Experience a tangy, bright filling that delivers a punch of citrusy goodness, balancing sweetness and zesty notes in every single bite of this classic dessert.
• Create Cloud-Like Meringue Topping: Master the art of whipping egg whites into a glossy, light-as-air crown that transforms an ordinary pie into an extraordinary dessert with its beautiful golden peaks and silky texture.
• Enjoy a Make-Ahead Dessert Sensation: Prep this pie in advance and chill for hours, making it an ideal stress-free dessert for dinner parties, holidays, or whenever you crave a slice of lemony paradise without last-minute kitchen chaos.

What You’ll Need for Lemon Meringue Pie

• All-Purpose Flour: Classic base for tender and flaky pie crust with subtle wheat flavor.
• Granulated Sugar: Adds subtle sweetness and helps with browning of the crust.
• Salt: Enhances overall flavor and balances sweetness in the crust.
• Unsalted Butter: Provides rich, creamy texture and helps create flaky layers in the crust.
• Cold Water: Helps bind ingredients and create a smooth, workable dough without overworking.

• Granulated Sugar: Sweetens the lemon filling and helps thicken the mixture.
• Water: Helps dissolve sugar and creates smooth consistency in the filling.
• Cornstarch: Essential thickening agent for creating smooth, pudding-like texture.
• Egg Yolks: Adds richness, color, and helps thicken the filling.
• Lemon Juice: Provides bright, tangy citrus flavor and acidity.
• Lemon Zest: Intensifies lemon flavor with natural citrus oils.
• Butter: Adds richness and smooth finish to the filling.

• Water: Used to create stable corn starch mixture for meringue.
• Cornstarch: Stabilizes meringue and prevents weeping.
• Egg Whites: Creates light, fluffy structure of the meringue.
• Vanilla Extract: Adds subtle depth of flavor to the meringue.
• Salt: Balances sweetness and enhances overall flavor.
• Granulated Sugar: Sweetens and helps create glossy, stiff peaks in meringue.

Step-by-Step for That Glossy Meringue Finish

Step 1: Gather Dry Ingredients

Mix flour, sugar, and salt in a medium bowl.

Step 2: Blend Butter

Cut butter into the mixture using a pastry cutter or fork until butter looks like small pea-sized chunks.

Step 3: Add Moisture

Slowly pour cold water into the mixture, stirring until dough holds together.

Step 4: Chill Dough

• Shape dough into a disk
• Wrap in plastic wrap
• Refrigerate for 2 hours or freeze for 30 minutes

Step 5: Prepare Pie Shell

• Preheat oven to 425°F
• Roll out dough to fit 9-inch pie plate
• Press dough into plate and trim edges
• Poke bottom and sides with fork

Step 6: Prebake Crust

Bake for 10-12 minutes until light golden brown. Set aside.

Creating Lemon Filling:

Step 1: Combine Filling Ingredients

• Sugar
• Water
• Corn starch
• Egg yolks
• Lemon juice
• Lemon zest

Step 2: Cook Filling

Cook over medium-high heat, whisking constantly until thickened (about 10-15 minutes).

Step 3: Finish Filling

Remove from heat and stir in butter.

Step 4: Fill Pie Crust

Pour hot filling into prepared pie crust.

Making Meringue Topping:

Step 1: Prepare Corn Starch Mixture

• Whisk water and corn starch in a small saucepan
• Cook over medium heat until thickened and clear
• Keep warm

Step 2: Whip Egg Whites

• Beat egg whites, vanilla, and salt until soft peaks form

Step 3: Add Sugar

Gradually add sugar, beating until stiff glossy peaks form.

Step 4: Incorporate Corn Starch

Slowly add warm corn starch mixture, beating constantly.

Step 5: Top Pie

• Spread meringue over hot filling
• Ensure meringue touches crust edges

Step 6: Bake Meringue

Bake at 375°F until meringue is light golden brown.

Cooling and Serving:

Step 1: Cool Pie

Let pie rest at room temperature for 1-2 hours.

Step 2: Chill

Refrigerate for 5-6 hours or overnight.

Step 3: Serve

Slice and enjoy your delicious lemon meringue pie!

Tips for Preventing a Weepy Meringue

• Chill the Pie Crust Thoroughly: Refrigerating the dough helps prevent shrinkage and creates a flakier texture during baking.
• Whisk Filling Constantly: Continuous whisking prevents lumps and ensures a smooth, creamy lemon filling with perfect consistency.
• Touch Meringue to Crust Edges: Seal the meringue completely to the pie crust to prevent weeping and create a beautiful, professional finish.
• Use Room Temperature Egg Whites: Warmer egg whites whip up faster and create more volume for a light, airy meringue topping.
• Allow Proper Cooling Time: Letting the pie rest at room temperature and then chilling helps set the filling and stabilizes the meringue for clean, perfect slices.

How to Store and Reheat This Zesty Pie

• Storage
• Refrigerate leftover lemon meringue pie in an airtight container for up to 3 days. Cover the pie loosely with plastic wrap to prevent the meringue from sticking. Keep the pie in the coldest part of the refrigerator to maintain its texture and flavor.
• Reheating
• Warm individual slices gently in the microwave for 10-15 seconds on low power. Avoid overheating, which can cause the meringue to become weepy or separate. For best results, enjoy the pie slightly chilled or at room temperature to preserve its delicate texture and bright lemon flavor.
• Freezing
• Freeze whole or sliced pie for up to 2 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to maintain the pie's original quality.

Pairing Suggestions for Lemon Meringue Pie

• Pair with Citrus-Infused Sparkling Wine: The bright, tangy lemon flavor of the pie perfectly complements a crisp, effervescent sparkling wine with citrus notes. The bubbles and acidity will cut through the sweet meringue and enhance the pie's zesty character.
• Complement with Earl Grey Tea: The bergamot hints in Earl Grey tea create a delightful harmony with the lemon's citrusy profile. The tea's subtle floral undertones and smooth warmth balance the pie's sweet and tart elements.
• Match with Vanilla Bean Ice Cream: A scoop of creamy, rich vanilla bean ice cream provides a cool, smooth contrast to the pie's crisp meringue and intense lemon filling. The vanilla's sweetness softens the pie's sharp citrus notes, creating a balanced and luxurious dessert experience.
• Serve with Fresh Mint Garnish: A few fresh mint leaves sprinkled on top add a refreshing herbal note that complements the pie's bright lemon flavor. The mint's coolness cuts through the sweetness and provides a light, palate-cleansing finish.

Ideas to Remix This Classic Lemon Dessert

• Tropical Citrus Fusion: Replace lemon juice with a blend of lime, orange, and passion fruit for a vibrant, exotic flavor profile that brings tropical sunshine to your pie.
• Berry Meringue Masterpiece: Swirl fresh raspberry or strawberry puree into the lemon filling before adding meringue, creating beautiful marbled color and tangy-sweet layers.
• Nutty Crunch Edition: Mix finely ground almonds or toasted coconut into the pie crust for added texture and rich, complementary undertones that elevate the classic dessert.
• Lavender Lemon Dream: Infuse the filling with dried culinary lavender and add a subtle floral note that transforms the traditional lemon meringue into an elegant, sophisticated treat.

Easy Lemon Meringue Pie Recipe

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4.6 from 34 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Lemon meringue pie delivers a perfect balance of tangy citrus and sweet, cloudlike meringue. Creamy lemon filling nestled in a buttery crust promises pure dessert bliss that will delight your taste buds with classic Southern charm.

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Ingredients

Scale 1x2x3x

Main Ingredients (Pie Crust):

• 1 ¼ cups (156 grams) all-purpose flour
• ½ cup cold butter, cut into cubes
• 3–4 tablespoons cold water
• 1 teaspoon sugar
• ½ teaspoon salt

Filling Ingredients:

• 1 ½ cups (300 grams) sugar
• ½ cup (60 grams) corn starch
• 4 egg yolks
• 1 ½ cups water
• ¼ cup lemon juice
• 2 tablespoons butter
• Zest from 2 lemons

Meringue Ingredients:

• 4 egg whites
• ½ cup (100 grams) sugar
• ½ cup water
• 1 tablespoon (8 grams) corn starch
• 1 teaspoon vanilla
• Pinch of salt

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Instructions

1. Craft the pie crust by combining flour, sugar, and salt in a medium mixing bowl.
2. Incorporate cold butter into the dry ingredients using a pastry cutter or fork until butter forms pea-sized crumbles.
3. Gradually introduce cold water, mixing until the dough can be pressed together cohesively.
4. Shape the dough into a compact disk, encase in plastic wrap, and chill in the refrigerator for 2 hours or freeze for 30 minutes.
5. Heat the oven to 425°F (220°C) and prepare a 9-inch (23-centimeter) pie plate.
6. Roll out the chilled dough to fit the pie plate, pressing it into the bottom and sides. Trim excess dough and create a decorative edge.
7. Puncture the crust bottom and sides with a fork to prevent puffing during baking.
8. Bake the pie crust for 10-12 minutes until it develops a light golden color, then set aside.
9. Prepare the lemon filling by whisking together sugar, water, cornstarch, egg yolks, lemon juice, and lemon zest in a medium saucepan.
10. Cook the mixture over medium to medium-high heat, stirring constantly until it thickens to a pudding-like consistency (10-15 minutes).
11. Remove from heat and blend in butter until smooth.
12. Pour the hot filling into the pre-baked pie crust.
13. Lower the oven temperature to 375°F (190°C) for the meringue.
14. Create a cornstarch slurry by whisking water and cornstarch in a small saucepan, cooking until thickened and translucent. Keep warm.
15. In a clean bowl with spotless beaters, whip egg whites, vanilla, and salt until soft peaks form.
16. Gradually incorporate sugar, continuing to beat until the meringue becomes glossy and forms stiff peaks.
17. Slowly add the warm cornstarch mixture while beating continuously to ensure a smooth, stable meringue.
18. Spread the meringue over the hot lemon filling, ensuring it touches the crust edges completely.
19. Bake for a brief period until the meringue peaks turn light golden brown, being careful not to overcook.
20. Allow the pie to cool at room temperature on a wire rack for 1-2 hours.
21. Refrigerate for 5-6 hours or overnight to set completely.
22. Slice and serve the chilled lemon meringue pie.

Notes

• Make the pie crust ahead of time to ensure it’s perfectly chilled, which helps prevent shrinking and creates a flakier texture.
• Use fresh, high-quality lemons for the brightest and most vibrant citrus flavor in the filling.
• Create a foolproof meringue by ensuring your bowl and beaters are completely clean and free from any oil or grease.
• The corn starch mixture for the meringue helps stabilize the egg whites, preventing weeping and creating a glossy, stable topping.
• Spread the meringue immediately onto the hot filling and seal it completely to the pie crust edges to prevent separation during baking.
• Patience is key – allow the pie to cool completely at room temperature before refrigerating to maintain the perfect texture and prevent weeping.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 326 kcal
• Sugar: 34 g
• Sodium: 210 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 43 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 95 mg