Lemon Meringue Pie
Classic lemon meringue pie recipe with a crisp crust, tangy lemon filling, and soft meringue topping. A timeless American dessert.
Few desserts capture contrast as beautifully as lemon meringue pie. A crisp, buttery pastry base holds a smooth, tangy lemon filling, finished with a light, cloud-like meringue.
This version is designed for reliability at home, giving you a clean slice, a well-set filling, and a stable meringue that holds its shape without collapsing.
For a deeper look into its origins, from early American pastry kitchens to its connection with lemon custards and meringue techniques, read the history here: The History of Lemon Meringue Pie.
Recommended Tools & Tips
A few well-chosen tools will make this pie easier to prepare and help you achieve a stable filling and well-textured meringue.
This 9.5×2.2 inch deep Tart Pan is slightly sloped and works well for lemon meringue pie. It is easy to handle while still giving a clean, defined edge. It ensures even baking and has a proper depth for the filling. A ceramic, glass or metal dish will work well, though glass allows you to monitor browning more easily.
I use this Microplane to extract fine lemon zest without bitterness from the pith, giving the filling a more rounded flavour. It is quick, precise and effortless to use. Beyond zesting limes and lemons for baking, I also use it to finely grate Parmesan over pasta. Compact, durable and easy to clean, it is one of the most versatile small tools in my kitchen.
I use my KitchenAid Stand Mixer to whisk the meringue to the right consistency with less effort and better volume.
An Offset Spatula will help you to spread the meringue smoothly and to seal it against the pie crust, helping it hold its shape during baking.
Baking Weights (or dried beans, rice, or lentils) keep the pastry flat during blind baking and prevent puffing.
Storage & Serving Tips
Best served on the day it is made for the freshest texture. Serve at room temperature or slightly chilled for clean slices and balanced flavour.
Use a clean, dry knife for neat slices. Allow the pie to cool completely before slicing so the filling can set properly.
If storing, refrigerate loosely covered and bring to room temperature before serving. Store in the refrigerator and consume within 2 days.
For best texture, avoid covering the pie tightly while still warm, as condensation can affect the meringue.
If you’d like to explore how this dessert came about, you can read more in The History of Lemon Meringue Pie and see how it differs from The History and Origins of Tarte au Citron.
Lemon Meringue Pie
Ingredients
- FOR THE PASTRY BASE:
- 200g plain flour
- 100g cold unsalted butter, cubed
- 2 tbsp sugar
- 1/4 tsp salt
- 4–5 tbsp cold water
- FOR THE LEMON FILLING:
- 240ml water
- 150g sugar
- 3 tbsp cornflour
- 3 egg yolks
- 80ml fresh lemon juice
- 1 tbsp lemon zest
- 30g unsalted butter
- FOR THE MERINGUE:
- 3 egg whites
- 120g sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- 1
Prepare the workstation.
- 2
Gather all the tools and ingredients.
- 3
MAKE THE CRUST:
- 4
In a bowl, rub the butter into the flour until the mixture resembles coarse crumbs.
- 5
Stir in the sugar and salt.
- 6
Add cold water gradually until the dough comes together.
- 7
Form into a disc, wrap with cling wrap, and chill for 30 minutes.
- 8
Roll out and line a 9-inch pie dish.
- 9
Trim edges and prick the base with a fork.
- 10
Line with baking paper and use baking weights such as dried beans, rice, or lentils.
- 11
Blind bake at 180°C for 15 minutes, then remove weights and bake for another 10–12 minutes until lightly golden and set.
- 12
PREPARE THE LEMON FILLING:
- 13
In a saucepan, whisk together water, sugar, and cornflour until smooth.
- 14
Add lemon juice and zest.
- 15
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- 16
Stir in the butter until melted.
- 17
In a bowl, lightly whisk the egg yolks.
- 18
Gradually whisk half cup of the hot mixture into the yolks.
- 19
Return everything to the saucepan.
- 20
Bring back to a gentle boil and cook for 1 minute until thick and glossy.
- 21
Remove from heat.
- 22
Pour the hot filling into the baked crust.
- 23
MAKE THE MERINGUE:
- 24
Using a stand mixer or electric hand whisk, whisk egg whites, and gradually add sugar while whisking until stiff, glossy peaks form. Whisk in vanilla extract if using.
- 25
ASSEMBLE AND BAKE:
- 26
Spread meringue over the hot filling, ensuring it touches the crust edges to seal. Use a spatula or the back of a spoon to create peaks on the top of the meringue if you like.
- 27
Bake at 175°C for 15–18 minutes until lightly golden, adjusting time slightly depending on your oven.
- 28
COOL AND SERVE:
- 29
Allow the pie to cool completely at room temperature before slicing.
- 30
Serve as is, or with extra lemon zest for brightness.
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