Classic Lemon Meringue Pie

There was a Sunday afternoon when I pulled this pie from the oven and watched the meringue peaks turn golden under the broiler, each tip browning just right. My daughter stood on a stool beside me, eyes wide at the glossy waves we'd made together. The kitchen smelled like butter and bright citrus, and for a moment everything felt perfectly still. That pie didn't last through dinner. It's been my go-to ever since whenever I want to impress without pretending I'm someone I'm not.

I made this for my neighbor's birthday once, back when I was still nervous about baking anything with meringue. She took one bite and closed her eyes, said it tasted like her grandmother's kitchen in Florida. I didn't tell her I'd panicked twice while tempering the eggs. Sometimes a dish becomes more than what you intended, it becomes a bridge to someone else's memory, and that's when you know you've made something worth keeping.

Ingredients

• All-purpose flour: The backbone of your crust, and using cold butter with it creates those flaky layers that shatter under your fork.
• Cold unsalted butter: Keep it truly cold, the colder it is, the better your crust will puff and crisp in the oven.
• Ice water: Add it slowly, just enough to bring the dough together without making it sticky or tough.
• Granulated sugar (for filling): Balances the sharp lemon juice and gives the filling body when it thickens.
• Cornstarch: This is what transforms liquid into that smooth, sliceable filling, don't skip the constant stirring or it will clump.
• Egg yolks: They enrich the filling and give it that sunny yellow color, make sure to temper them so they don't scramble.
• Lemon zest: The oils in the zest add a floral brightness you just can't get from juice alone.
• Freshly squeezed lemon juice: Bottled juice won't give you the same punch, use real lemons and taste the difference.
• Egg whites: Room temperature whites whip up faster and higher, creating that towering meringue you want.
• Cream of tartar: Stabilizes the meringue so it holds its shape and doesn't weep after baking.
• Pure vanilla extract: A small addition that rounds out the sweetness and makes the meringue taste complete.

Instructions

Mix and Chill the Dough:

Whisk your dry ingredients together, then work in the cold butter until the mixture looks like wet sand with a few pea-sized bits. Add ice water one tablespoon at a time, mixing gently until the dough just holds together, then wrap it up and let it rest in the fridge for at least an hour.

Roll and Blind Bake:

Roll the chilled dough on a floured surface until it's wide enough to drape over your pie dish, press it in, trim the edges, and prick the bottom with a fork. Line it with parchment, fill with pie weights, and bake at 400°F until the edges start to brown, then remove the weights and bake until the whole crust is golden.

Cook the Lemon Filling:

Whisk sugar, cornstarch, and salt in a saucepan, then slowly add water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, then temper your egg yolks by whisking in a bit of the hot mixture before adding them back to the pan.

Finish the Filling:

Cook for two more minutes, stirring to keep it smooth, then remove from heat and stir in lemon zest, juice, and butter until glossy. Pour it into your cooled crust and set it aside while you make the meringue.

Whip the Meringue:

Beat your room temperature egg whites with cream of tartar until soft peaks form, then gradually add sugar and keep beating until the peaks are stiff and glossy. Fold in vanilla and spread the meringue over the warm filling, making sure to seal the edges so it doesn't shrink.

Bake Until Golden:

Bake at 350°F for 15 to 18 minutes, watching closely as the meringue tips turn golden brown. Let the pie cool to room temperature, then chill it for at least two hours before slicing so the filling sets cleanly.

Save to Pinterest

One evening I served this pie after a long dinner with friends, and we sat outside with the porch light buzzing and moths circling overhead. Someone said it tasted like summer, even though it was October. We scraped the pan clean and didn't talk much after that, just sat there with our forks and the night air. That's when I realized food doesn't need to be complicated to matter, it just needs to be made with attention and shared without fuss.

Getting the Crust Right

The crust is where most people get nervous, but it's really just about keeping everything cold and not overworking the dough. I learned to cube my butter and freeze it for ten minutes before mixing, and that one change made my crusts flakier than they'd ever been. If your dough feels too crumbly, add water a teaspoon at a time. If it's sticky, don't panic, just flour your hands and the counter lightly and work quickly. Blind baking with weights keeps the bottom from puffing up, and that final bake without the weights crisps it so the filling doesn't make it soggy.

Mastering the Meringue

Meringue can feel tricky, but once you understand the science, it's forgiving. Room temperature egg whites whip up with more volume, and cream of tartar keeps them stable so they don't collapse. I used to add sugar too fast and end up with a grainy texture, now I add it slowly while the mixer runs and the result is silky and glossy every time. Spread it while the filling is still warm so the heat helps the meringue stick and cook through. If you see beads of moisture on top after baking, that's weeping, and it usually means the meringue wasn't sealed to the crust or the oven was too hot.

Serving and Storing

This pie is best served cold, straight from the fridge, with each slice holding its shape and the meringue standing tall. I like to dip my knife in hot water and wipe it clean between cuts for the neatest slices. Leftovers keep in the fridge for up to three days, though the meringue will soften slightly over time. You can also freeze the baked crust and make the filling and meringue fresh when you're ready to serve.

• Use a hot, clean knife for slicing to avoid dragging the meringue.
• Store covered loosely in the fridge, not airtight, so the meringue doesn't get soggy.
• For a twist, try adding a handful of fresh berries on top just before serving.

Save to Pinterest

This pie has become my answer to any occasion that needs a little extra something. It's bright, it's beautiful, and it reminds everyone at the table that dessert should feel like a gift.

Recipe FAQs

→ How do I prevent the meringue from weeping?

Spread the meringue over the warm filling while it's still hot, making sure to seal the edges completely to the crust. This prevents moisture from forming between layers and causing weeping.

→ Can I make the pie crust ahead of time?

Yes, you can prepare and bake the crust up to 2 days in advance. Store it covered at room temperature until ready to fill. You can also freeze unbaked dough for up to 3 months.

→ Why is my lemon filling runny?

The filling needs to cook long enough for the cornstarch to fully activate and thicken. Make sure to bring it to a full bubble and cook for the full time specified. Also, allow proper chilling time to set completely.

→ How long does lemon meringue pie last?

The pie is best enjoyed within 2-3 days when stored covered in the refrigerator. The meringue may begin to weep or soften after the first day, but it will still taste delicious.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor and bright, tangy taste. Bottled juice often contains preservatives that can affect the flavor and may not provide the same fresh citrus notes.

→ What's the secret to stiff meringue peaks?

Use room temperature egg whites in a completely clean, grease-free bowl. Add cream of tartar for stability and gradually incorporate the sugar while beating on high speed until the meringue forms stiff, glossy peaks that hold their shape.