Let me introduce you to the best lemon meringue pie you’ll ever bake! It has a buttery flaky pie crust, a silky smooth and zesty lemon filling, and a fluffy toasted meringue topping. And best of all, my improved recipe has a few updates to make it easier to bake the perfect pie.

slice of lemon meringue pie on a plate

When I was growing up, lemon meringue pie showed up often at holiday celebrations like Thanksgiving and Christmas, but I was never the one to bake it. In fact, in all my years of baking I had never made a lemon meringue pie.

And I thought, let’s remedy that! I looked through my mom’s recipe (which was really just Betty Crocker’s recipe) and didn’t like the method. It seemed clunky and outdated, and I immediately knew there had to be a better way. Many tests later, and I’m happy to report this lemon meringue pie is perfect! Just like the original old-fashioned recipe, but even better.

“We made Annalise’s lemon pie for Thanksgiving and it was a huge hit! The texture was spot on, and it was just the right amount of sweetness. I like a really strong lemon flavor, so I tripled the lemon zest. Overall an easy pie to make, and I will definitely make it again. Thanks Annalise!⭐⭐⭐⭐⭐” —from reader Jace

bite of lemon meringue pie on a fork next to slice

A new and improved recipe

Lemon meringue pie is notoriously high maintenance, but not anymore! I’ve fixed the most common issue, a weepy meringue, and I’ve made other adjustments to make the recipe more straight-forward. Here’s why this is the best lemon meringue pie recipe!

  • It starts with a completely baked pie crust. Because the rest of the pie doesn’t use the oven at all!
  • The filling is easier to make, with no need to temper the eggs. We’ll pass the mixture through a mesh strainer to make sure it’s silky smooth. 
  • Upgrading to Swiss meringue instead of French meringue. Cooking the egg whites and sugar over the stove before whipping it makes for the silkiest marshmallow-like texture. And it’s more stable so it won’t weep.
  • You can serve it right away, or make-ahead. Once you’ve assembled the pie and toasted the meringue, there’s no need for further chilling or baking! You can slice it immediately, or put it back in the refrigerator for later.
ingredients for lemon meringue pie measured out

Ingredients you’ll need

  • A single homemade pie crust: Use your favorite recipe, or you can use mine.
  • Fresh lemons: Bottled lemon juice just won’t do it! Plus you’ll need lemon zest too for the brightest flavor.
  • Large eggs: We’ll need 5 eggs, but we’ll separate them and use the yolks and whites separately. 
  • Butter.
  • Cornstarch.
  • Granulated sugar.
  • Cream of tartar: Acts to stabilize the meringue so it doesn’t collapse as it sits.
  • Salt 
  • Vanilla extract

baking tip:How to separate eggs

While there are a few ways to separate eggs, this is the one that works best for me. Even a little bit of egg yolk can ruin a batch of egg whites meant for whipping as it prevents them from thickening properly. Use this simple method and you’ll never have a problem!

  1. Gather 3 small bowls— one to use as you separate, one for the yolks, and one for the whites.
  2. Crack an egg over bowl #1. Gently slide the yolk into your cupped fingers and let the egg whites fall through into the bowl.
  3. Place the yolk in bowl #2 and the white in bowl #3. If any of the egg yolk fell through into the egg white and you plan to whip the whites, you’ll need to discard it and try again.

Leftover egg yolks and egg whites not used right away can be stored in the fridge and used within a few days.

More Baking Tips »

Lemon meringue pie, step-by-step

blind baked pie crust in white ceramic pie dish
Step 1: “Blind bake” the pie crust. We’ll completely bake it by itself before adding the no-bake filling. See my tips for how to blind bake pie crust here.
whisking egg mixture in saucepan to start the lemon pie filling
Step 2: Cook eggs till thickened, along with with sugar, cornstarch and water.
Making lemon meringue pie filling
Step 3: Finish lemon filling. Stir in butter, pass filling through a strainer, and whisk in fresh lemon zest and juice.
A finished lemon meringue pie in a pie dish
Step 4: Chill. Spread filling into the crust and chill in the fridge at least 4 hours so it’s firm enough to slice nicely.
Mixing the meringue
Step 5: Start meringue. Cook egg whites and sugar in mixer bowl set over a pan of simmering water until it reaches 160°F and sugar is fully dissolved.
Whipping the meringue
Step 6: Whip meringue. Transfer the bowl to your stand mixer and beat to stiff peaks, adding in the vanilla.
Topping the lemon meringue pie with meringue
Step 7: Top pie. Dollop and swirl meringue over the pie, all the way to the edge of the crust.
A beautifully toasted and finished lemon meringue pie
Step 8: Toast meringue. Use a kitchen torch or put the pie under the broiler (keeping a close eye on it so it doesn’t burn). 
slice taken out of lemon meringue pie in dish

Serve right away or make-ahead

Once the meringue is toasted, this pie is good to go! Slice and enjoy right away, if you want. Or you can return it to the fridge to serve later.

Make-ahead tips

  • Pie crust dough will keep in the fridge up to 3 days and in the freezer up to 2 months (thaw in the fridge overnight before using).
  • Baked pie crust (without the filling) will keep in the pie dish covered with plastic wrap at room temperature up to 2 days.
  • The filled pie (without meringue) can be stored in the fridge up to 24 hours, for best results.
  • Fully assembled lemon meringue pie will keep in the fridge for several days, but it’s at its best within 24 hours and I prefer to serve it within 6-8 hours.

Recipe tips & FAQs

  • What does “stiff peaks” mean? Stiff peaks means that when you turn the whisk attachment over, the meringue doesn’t move or flop over. It holds a stiff straight peak.
  • What’s the best way to toast meringue? You do not need to purchase a kitchen torch for this recipe, but it does result in the prettiest toasted topping, as you can control where the flame goes. Toasting under the broiler works just fine, but you want to make sure your meringue isn’t domed towards the center, otherwise it’ll just get the very top.
  • How do I prevent the meringue from weeping? If you whip the meringue to stiff peaks, the meringue should not weep. It should hold firm for 24 hours, if not more. Also, spread the meringue all the way to the edges to “seal” the filling inside, this will also prevent weeping.
  • Have another question? Ask it below in the comments and I will do my best to answer them!

More lemon recipes

slice of lemon meringue pie on a plate
5 from 3 reviews

Lemon Meringue Pie

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 4 hours 30 minutes
Total Time: 5 hours 40 minutes
Let me introduce you to the best lemon meringue pie you’ll ever bake! It has a buttery flaky pie crust, a silky smooth and zesty lemon filling, and a fluffy toasted meringue topping.
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Ingredients
 

Pie:

  • single homemade pie crust
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (28 grams) cornstarch
  • 1 ¼ cup (283 grams) water
  • 5 large egg yolks
  • 3 tablespoons (42 grams) salted butter
  • 1 tablespoon lemon zest
  • ½ cup (112 grams) freshly squeezed lemon juice (2-3 lemons)

Meringue topping:

  • 1 cup (200 grams) granulated sugar
  • 5 large egg whites
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract

Equipment

scalloped pie dish
9-inch pie dish
kitchen torch
Kitchen torch
teal kitchen mixer
Electric mixer

Instructions
 

Prepare pie crust:

  • Roll out crust to a large 13-inch (approximately) circle and transfer to a pie dish. Trim and crimp edges, then dock bottom with a fork. Freeze for 30 minutes. Meanwhile, preheat oven to 425°F.
  • Fill pie with greased foil and pie weights (I use rice and beans) all the way to the top. Bake for 20 minutes. Remove weight and bake for 5-10 minutes more until it looks dried out and edges are lightly browned. If any crust puffs up, press it back down with a spoon while the crust is hot.
  • Set aside while you prepare the filling, or make up to 2 days in advance (store covered with plastic wrap at room temperature).

Prepare lemon filling:

  • Add 1 cup (200 grams) granulated sugar and ¼ cup (28 grams) cornstarch to a saucepan and whisk to combine, then stir in 1 ¼ cup (283 grams) water, and finally whisk in the 5 large egg yolks very well until smooth. Bring to a boil over medium-high heat, stirring constantly.
  • Once it reaches a boil, reduce heat to medium and switch to stirring with a spatula to get all the sides and bottom of pan. Simmer for about 5 minutes, until thickened. Mixture will thicken abruptly and unevenly at first, but will come together as you stir.
  • Remove from heat and stir in 3 tablespoons (42 grams) salted butter till melted. Pour through a mesh strainer into a bowl, using your spatula to push it through and scrape off the bottom of the strainer. Stir in 1 tablespoon lemon zest and ½ cup (112 grams) freshly squeezed lemon juice.
  • Pour immediately into crust and chill in the fridge at least 4 hours (overnight is great) and up to 2 days before serving.

Make meringue topping:

  • (Do this the day you plan to serve the pie for best results.) Add 1 cup (200 grams) granulated sugar, 5 large egg whites, ¼ teaspoon cream of tartar and Pinch of salt to the bowl of a stand mixer and set over a small pot of simmering water.
  • Cook mixture, whisking often, until 160°F and no granules of the sugar can be felt with your fingers (which means they’re fully melted). This may take up to 8-10 minutes.
  • Transfer bowl to stand mixer and beat with whisk attachment on medium high speed. Add the 1 teaspoon vanilla extract while mixer is running. Continue to beat until meringue reaches stiff peaks (meaning it holds its shaped when the whisk attachment is flipped over, the peak doesn't fold on top of itself).
  • Spread meringue on top of the chilled pie, spreading it all the way to the edges and swirling it nicely with a spoon. Toast with kitchen blow torch or under the broiler for 1-3 minutes until toasted. Watch it closely so it doesn’t burn!
  • Serve pie immediately or within 6 hours, chill in the fridge if not serving right away.

Video

Notes

  • Separate eggs carefully while they’re cold from the fridge, as this makes it easier. In order for the meringue to whip up tall, there can’t be a trace of egg yolks in the egg whites. If a yolk breaks, it’s best to discard and try again. See more tips for separating eggs. 
Calories: 198kcal, Carbohydrates: 37g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 89mg, Sodium: 49mg, Potassium: 52mg, Fiber: 0.1g, Sugar: 34g, Vitamin A: 196IU, Vitamin C: 5mg, Calcium: 14mg, Iron: 0.3mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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