Lemon Meringue Pie

Bright and citrusy lemon meringue pie is a classic! With a creamy custard and spongy meringue, it is also a family favorite.

We love lemon desserts like our favorite lemon meringue pie and our most popular Lemon Lasagna. For a frozen alternative, try Lemon Icebox Pie!

A Favorite Pie!

Being in Arizona, we are blessed with delicious citrus. I love to use all of those zesty lemons in my favorite lemon recipes like Lemon Bars and of course this lemon meringue pie – it’s one of my favorite pies!

Lemon is just so bright and refreshing. This recipe does require a few steps, and time, but is so worth the effort!

If you follow these simple steps and use the tips, you will create perfect lemon meringue pies every time. My mouth is already watering!

How to Make Lemon Meringue Pie

CRUST. Preheat the oven to 375°F. Place crust in a shallow 9-inch pie dish and pre-bake according to package directions.

CUSTARD. Place egg yolks in a small bowl and beat them together, or use the whisk attachment in the bowl of a stand mixer. Set aside.

In a medium saucepan, whisk together the sugar, corn starch, and salt. Add the egg yolks and mix until combined. Add the milk, lemon juice, and lemon zest.

Bring the mixture to a boil over medium heat, stirring frequently. Boil for one minute, then remove from heat and stir in the butter and vanilla. Pour into the prepared pie crust.

MERINGUE. Make the meringue by beating the egg whites and cream of tartar in a medium glass or metal bowl, until soft peaks form (3-5 minutes). Slowly add sugar, continuing to beat until glossy, stiff peaks form (about 2 minutes).

ASSEMBLE. While the lemon filling is still warm, spread the meringue around the edge of the pie. Make sure the mixture attaches to the crust with no gaps. Add the remaining meringue to the center and use the back of a spoon to create small peaks all over the pie.

BAKE. Bake at 325°F for about 20 minutes, or until the meringue is golden brown.

Recipe Tips

For the perfect crust and filling, use these simple tips!

Pie pan. I recommend using a 9-inch pie plate that is glass or ceramic. Avoid using metal or aluminum pie pans as the citric acid in the filling can interact with a metal pan altering the taste and color.

Crust. This recipe for lemon meringue pie requires a blind-baked pie crust. Make Homemade Pie Crust or use store-bought. To blind bake:

• Preheat the oven to 350°F.
• Roll the pie crust rolled out and insert it into the pie plate, then use the tines of a fork to poke holes all over the crust.
• Line the crust with aluminum foil or a piece of parchment paper and fill it with dried beans, rice, or pie weights. Bake for 13-15 minutes.
• Remove the pie weights and foil or paper lining. Bake for another 13-15 minutes.

Lemon pie filling is a thinner version of Lemon Curd and thicker than pudding.

Follow the ingredient measurements precisely to produce the best lemon meringue pie texture. 

• Before you begin it is helpful to have all the ingredients measured out and ready to be used in the recipe.  
• Depending on the size of your lemons you will need about 3 to create ½ cup of juice. 
• Use a lemon zester or a small side of a cheese grater to shred the lemon peel for the zest. 
• For a more lemony flavor increase the amount of zest. Increasing the amount of juice can cause the filling to be too runny.

Separating Eggs

The first thing to keep in mind when separating egg whites from the yolks is that cold eggs separate easier than room-temperature eggs.

Next is to find a separating method that works best for you.

• You can purchase different kitchen tools that help, but I like to crack the egg open over a bowl allowing the whites to drip down as I vacillate the yolk from one shell to the other.
• You can also crack the egg open over your fingers or wide-prong fork. The whites will drip through while the yolk is kept in place. 

All About Meringue

If you have never made a meringue crust before it can seem very intimidating. Read through all the tips to help you achieve the fluffiest toasted topping. 

• Use room-temperature egg whites. They whip up more quickly and are fluffier than cold egg whites.
• Separate the yolk and whites completely. Even a speck of yolk can keep the egg whites from whipping up correctly.
• Excess oil and water in the bowl can inhibit the whites from whipping up. Use a glass or metal bowl to ensure it is completely clean of any oils that can sometimes cling to plastic bowls. 
• A humid environment can keep the meringue from whipping up to its fluffiest potential. 
• Add the sugar after reaching the soft peak stage, then whip the meringue until you get stiff peaks.
• Spread the meringue onto a warm pie to make sure the bottom of the crust does not separate from the top of the pie filling. Cover the pie completely so the meringue seals around the entire perimeter of the pie crust. 

Soft and stiff peaks

Many whipped recipes tell you to reach the soft peak or stiff peak stages. If unfamiliar with these terms, you may not know what to look for or how to test for them.

As the egg whites whip they will become bubbly and opaque then take on a creamy fluffy texture and a solid white color. At this point, start testing how stiff the texture is.

When the whisk is lifted, it will form a little mountain peak.

• At the soft peak stage, the tip of the peak will fold over and almost melt back into the mixture.
• A stiff peak will continue to stand straight up and hold its shape. 

Weeping Meringue

One of the most common frustrations about meringue is that it can weep excess moisture causing the filling and crust to become soggy and separated.  

• Undercooked meringue can weep. Spread the meringue on the hot pie so it can begin cooking and create a seal between the filling and the topping. 
• A humid environment can cause the meringue to weep.
• Overbaking can squeeze out moisture and weep.
• Sugar. Be sure that the sugar is dissolved completely. 
• Prolonged refrigeration can cause the meringue to weep. 

Storing Info

SERVING. Once baked, the easy lemon meringue pie can cool and remain at room temperature for 2 hours before it needs to be placed in the refrigerator.

STORE. If refrigerating the pie longer than a few hours, gently cover it with aluminum foil.

• To prevent the meringue from being smashed, insert a few toothpicks to help keep the covering lifted and away from the meringue topping.
• Place the pie on the top shelf and away from other foods so that it will not absorb other flavors.
• The pie can be stored in the fridge for up to 3 days.

FREEZE. For best results, I don’t recommend freezing the lemon meringue pie recipe as it will thaw with a different texture, however, it is safe to do.

Gently cover the meringue with plastic wrap and again with foil. It can be stored in the freezer for up to 3 months.

Thaw in the fridge before slicing and serving.

Recipe FAQ

For More Pies, Try:

• Strawberry Pie
• Cherry Pie
• Peach Pie
• Key Lime Pie
• Banana Cream Pie