Classic Lemon Meringue Pie: Bright, Fluffy, Irresistible Dessert

A bright, tangy finish that elevates any celebration with its airy, sun-kissed topping.

By Medha deb

Created on Sep 21, 2025

A bright, tangy finish that elevates any celebration with its airy, sun-kissed topping.

Classic Lemon Meringue Pie Recipe

Lemon meringue pie is a timeless favorite, combining a buttery, flaky crust with a vibrant lemon filling and a cloud-like meringue topping. This guide covers every detail, from making the perfect crust to achieving glossy meringue peaks, ensuring exquisite results whether for a holiday table or a sunny afternoon treat.

Ingredients

For the Crust:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter
- 2 tablespoons chilled vegetable shortening
- 4 to 6 tablespoons iced water
For the Lemon Filling:
- 3 tablespoons cornstarch
- 1 1/4 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (from about 2 to 3 lemons)
- 2 teaspoons finely grated lemon zest
- 4 large egg yolks
- 3 tablespoons unsalted butter
For the Meringue:
- 4 large egg whites, room temperature
- 5 tablespoons granulated sugar

Step-by-Step Directions

Step 1: Make the Pie Crust

In a large bowl, combine flour, sugar, and salt.
Cut cold butter and shortening into the flour mixture using a pastry blender, two knives, or fingertips, until the mixture resembles coarse meal.
Gradually sprinkle iced water over the mixture, stirring just until the dough comes together and holds when pressed.
Gather dough into a ball, flatten into a disc, wrap in plastic, and chill for at least 1 hour (or up to overnight). Dough can be frozen up to 3 months.
Heat oven to 425°F (218°C). Roll out dough to 1/8-inch thick and fit into a 9-inch pie plate. Trim excess, leaving 1/2-inch overhang; fold edges under and crimp.
Prick bottom with fork, line with parchment, and fill with pie weights or dried beans.
Bake for 15 minutes. Remove weights and parchment; bake for another 15 minutes until golden. Cool on rack.

Step 2: Prepare the Lemon Filling

In a medium saucepan, whisk together cornstarch, sugar, and water until blended.
Add lemon juice, zest, and egg yolks. Stir continually over medium heat until the mixture thickens and bubbles (about 10 minutes).
Remove from heat and whisk in butter.
Strain the filling into the prepared pie crust for a silky texture.

Step 3: Make the Meringue

Reduce oven temperature to 350°F (177°C).
In a large bowl, beat egg whites on medium speed until soft peaks form.
Gradually add sugar, a tablespoon at a time, beating until the whites are glossy and stiff peaks form.
Spread meringue over hot lemon filling, ensuring it touches pie edges to prevent shrinking.
Swirl decoratively for peaks.
Bake for 15 minutes until lightly golden. Cool on rack before serving.

Expert Tips for the Best Lemon Meringue Pie

Chill the Crust for flakiness, and handle dough minimally.
Layer meringue onto hot filling—this prevents weeping and shrinks.
Use fresh lemon juice and zest for maximum flavor.
Beat meringue until glossy and stiff—not grainy or dry.
Seal meringue to crust edges to avoid separation during baking.

Serving Suggestions

Lemon meringue pie is ideal for picnics, spring celebrations, or as a bright finish to any meal. Serve slices at room temperature or chilled. Pair with whipped cream for richer flavor or with fresh berries for added color and freshness.

Storage and Make-Ahead Options

Pie is best served same day for optimal meringue texture.
Store leftovers loosely covered in the refrigerator for up to 2 days.
Avoid plastic wrap touching meringue to maintain peaks.
Crust can be prepared and chilled/frozen ahead.

Troubleshooting Lemon Meringue Pie

Problem	Cause	Solution
Meringue Weeping (Liquid between meringue and filling)	Spread meringue over cool filling, or under-baked meringue	Spread meringue over hot filling and bake until set
Shrinking Meringue	Meringue not sealed to pie crust edges	Spread meringue to crust edge and press to seal
Soupy Filling	Undercooked or under-thickened starch	Cook filling until thick and bubbling
Beading (small drops on meringue)	Over-baked meringue	Bake until just golden; avoid overbaking

Variations

Meyer Lemon Meringue Pie: Substitute Meyer lemon juice and zest for sweeter, floral flavor.
Graham Cracker Crust: Use graham cracker crumbs for added texture and a quick alternative.
Marshmallow Meringue: Add marshmallow creme to meringue for extra volume and sweetness.

FAQs: Lemon Meringue Pie

How do I keep my meringue from shrinking?

Always spread meringue so it fully covers the filling and touches the crust. Press it to seal the edges before baking.

Can I make lemon meringue pie ahead of time?

Yes. Prepare and bake the pie, let it cool, and store in the refrigerator up to 2 days. For best texture, serve within 24 hours.

Why does my meringue get watery?

That’s called weeping, usually due to placing meringue on cool filling or undercooking the meringue. Spread meringue on hot filling and bake until set.

Is it possible to freeze lemon meringue pie?

Not recommended—the meringue can become rubbery and the filling may lose texture. Instead, freeze unfilled pie crust or lemon filling alone.

Can I use bottled lemon juice?

Fresh lemon juice yields the best flavor and brightness. Bottled juice is acceptable in a pinch but may lack vibrancy.

Nutrition Information (Per Serving, Approximate)

Nutrient	Amount
Calories	320
Total Fat	14g
Saturated Fat	8g
Cholesterol	80mg
Sodium	120mg
Total Carbohydrates	44g
Sugars	32g
Protein	4g

Tips for Success

Read through the entire recipe before starting.
Mise en place: Prepare all ingredients before you begin.
Use room temperature eggs for best meringue texture.
Handle the crust dough gently to keep it flaky.
For decorative meringue peaks, use the back of a spoon to swirl.
Use a clean, dry bowl and beaters for egg whites—any fat will prevent peaks.

Celebration Ideas and Serving Occasions

Mother’s Day: Feature lemon meringue pie as a sunny, elegant centerpiece.
Spring Brunch: Its citrus tang and lightweight texture brighten the table.
Picnics: Chill and pack individual slices for outdoor gatherings.
Special Holidays: A refreshing alternative to rich chocolate or nut pies.

History of Lemon Meringue Pie

The origins of lemon meringue pie date to the early 19th century, when pastry makers paired the tang of lemon curd with fluffy baked meringue. Its bright color and harmonious balance of flavors quickly elevated it as a classic American dessert, especially popular for celebrations and gatherings.

Frequently Asked Questions

Q: Can I make a gluten-free lemon meringue pie?

A: Yes. Substitute all-purpose flour in the crust with a gluten-free blend. Use gluten-free cornstarch for the filling.

Q: How do I achieve stiff meringue peaks?

A: Beat egg whites in a clean, fat-free bowl. Gradually add sugar. Continue to whip until glossy peaks hold their shape.

Q: My pie filling is too soft. What went wrong?

A: The filling must cook until very thick and bubbling before pouring it in the crust. This ensures proper set after cooling.

Q: How long does lemon meringue pie keep?

A: Store the pie in the refrigerator for up to 2 days. The meringue may soften, but the flavors remain delicious.

Q: What alternatives can I use for the meringue topping?

A: Whipped cream, marshmallow fluff, or coconut meringue are all tasty alternatives.

Conclusion

With a crisp crust, tart lemon filling, and ethereal meringue, lemon meringue pie is the ultimate expression of springtime baking. Master this recipe, and you’ll always have a slice of sunshine ready for any occasion.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb