Here’s a complete, classic Lemon Meringue Pie recipe, followed by a helpful Q&A section to answer common baking questions. This is the timeless version—bright lemon filling, crisp crust, and fluffy toasted meringue 🍋🥧
🍋 Lemon Meringue Pie – A Classic Dessert Worth Every Bite
⏱ Time
Prep: 30 minutes
Cook: 25–30 minutes
Cooling: 2–3 hours
Serves: 8
🥧 Ingredients
Pie Crust (or use 1 store-bought 9-inch crust)
1 ¼ cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
3–4 tbsp ice water
Lemon Filling
1 cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1 ½ cups water
4 large egg yolks (reserve whites for meringue)
2 tbsp unsalted butter
½ cup fresh lemon juice (about 2–3 lemons)
1 tbsp lemon zest
Meringue
4 large egg whites, room temperature
½ tsp cream of tartar
½ cup granulated sugar
½ tsp vanilla extract
👩🍳 Instructions
1. Prepare the Crust
Mix flour and salt. Cut in butter until crumbly.
Add ice water gradually until dough forms.
Roll out dough, fit into pie pan, trim edges.
Blind bake at 375°F (190°C) for 12–15 minutes until lightly golden. Let cool.
2. Make the Lemon Filling
In a saucepan, whisk sugar, cornstarch, salt, and water.
Cook over medium heat, stirring constantly, until thick and bubbling.
Whisk egg yolks in a bowl. Slowly temper with hot mixture.
Return everything to the saucepan; cook 2 more minutes.
Remove from heat. Stir in butter, lemon juice, and zest.
Pour filling into baked crust while hot.
3. Make the Meringue
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff, glossy peaks.
Beat in vanilla.
4. Assemble & Bake
Spread meringue over hot lemon filling, sealing to the crust edges.
Create peaks with a spoon.
Bake at 350°F (175°C) for 10–12 minutes, until lightly golden.
Cool completely before slicing.
❓ Q & A – Lemon Meringue Pie
Q: Why does my meringue weep (leak liquid)?
A:
Spread meringue on hot filling
Seal it all the way to the crust
Avoid overbaking
Q: Can I make this pie ahead of time?
A:
Yes, but it’s best within 24 hours. Refrigerate uncovered for best texture.
Q: Can I use bottled lemon juice?
A:
Fresh lemon juice is highly recommended. Bottled juice lacks brightness and aroma.
Q: Why is my lemon filling runny?
A:
Filling wasn’t cooked long enough
Incorrect cornstarch measurement
Pie wasn’t cooled fully before slicing
Q: Can I toast the meringue without baking?
A:
Yes! Use a kitchen torch for precise browning.
Q: Can I freeze Lemon Meringue Pie?
A:
Not recommended. Freezing ruins the meringue texture.
Q: How do I get clean slices?
A:
Use a sharp knife dipped in hot water and wiped clean between cuts.
⭐ Pro Tips
Room-temperature egg whites whip better
Don’t overbeat meringue—it should look glossy
Let the pie cool fully for perfect slices
If you’d like, I can also provide:
A no-bake version
A mini tart version
A low-sugar or gluten-free option.
