Large Lemon Meringue Pie Recipe

This large lemon meringue pie is the ultimate showstopper dessert: a buttery, flaky crust filled with a tangy, silky lemon curd and topped with a towering, cloud-like meringue that is torched to golden perfection. It serves a crowd (12 generous slices) and is designed for reliability—the filling is thickened on the stovetop so it sets cleanly, and the meringue is stabilized with cornstarch so it doesn’t weep or shrink. Whether for a holiday table or a summer party, this pie delivers bright, balanced flavor with every slice.

Ingredients

For the crust:
1 ¼ cups (160 g) all-purpose flour
½ teaspoon salt
½ cup (115 g) cold unsalted butter, cut into small cubes
3–4 tablespoons (45–60 ml) ice water
For the lemon filling:
1 ½ cups (300 g) granulated sugar
½ cup (60 g) cornstarch
¼ teaspoon salt
2 cups (480 ml) cold water
6 large egg yolks (reserve whites for meringue)
¾ cup (180 ml) fresh lemon juice (about 4–5 lemons)
2 tablespoons (30 g) unsalted butter
1 tablespoon (15 ml) lemon zest (from 2 lemons)
For the meringue:
6 large egg whites (room temperature)
¾ cup (150 g) granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
1 teaspoon cornstarch (optional, for stability)

Instructions

Make the crust: In a food processor, pulse flour and salt. Add cold butter cubes and pulse until mixture resembles coarse meal (about 10–12 pulses). Drizzle in 3 tablespoons ice water and pulse until dough just comes together when pinched. If too dry, add remaining water. Turn dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll and blind-bake: On a floured surface, roll dough into a 13-inch (33 cm) circle. Transfer to a 9-inch (23 cm) pie plate, trim overhang to 1 inch (2.5 cm), fold under, and crimp edges. Prick bottom with a fork. Freeze for 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake 8–10 more minutes until golden. Set aside to cool completely.
Make the lemon filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in cold water until smooth. Place over medium heat and cook, stirring constantly, until mixture thickens and bubbles (about 5–7 minutes). Reduce heat to low and cook for 1 minute more.
Temper the egg yolks: In a separate bowl, whisk the 6 egg yolks. Slowly ladle about 1 cup of the hot sugar mixture into the yolks, whisking constantly to temper. Pour the yolk mixture back into the saucepan, whisking to combine.
Finish the filling: Return saucepan to medium heat and cook, stirring constantly, for 2–3 minutes until the mixture is very thick and just begins to bubble. Remove from heat. Stir in lemon juice, butter, and lemon zest until butter is melted and mixture is smooth. Pour filling into the cooled pie crust. Cover with plastic wrap directly on the surface to prevent a skin, and let cool for 15 minutes.
Preheat oven to 350°F (175°C).
Make the meringue: In a clean, dry bowl of a stand mixer fitted with whisk attachment, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Add vanilla and cornstarch (if using). Increase speed to high and beat until stiff, glossy peaks form (about 5–7 minutes). Do not overbeat—meringue should be smooth, not dry.
Assemble and bake: Spoon meringue over hot filling, making sure to seal the edges to the crust to prevent shrinking. Use a spatula to create decorative peaks. Place pie on a baking sheet and bake for 12–15 minutes, until meringue is golden brown. Cool completely on a wire rack for at least 2 hours before slicing.

Tips

Use fresh lemon juice: Bottled juice can taste flat and may affect the set. Freshly squeezed lemons give the best flavor and acidity.
Make sure the filling is hot when you add the meringue: This helps cook the bottom of the meringue and prevents weeping. If the filling has cooled, reheat it gently (stirring) before topping.
Seal the meringue to the crust: Spread meringue all the way to the edges, touching the crust, so it doesn’t shrink and pull away during baking.
Cornstarch in the meringue: Adding 1 teaspoon cornstarch to the sugar helps stabilize the meringue and reduces weeping, especially in humid weather.

Serving Suggestions

Serve this pie at room temperature for the best texture—the filling should be firm but not rubbery, and the meringue soft and fluffy. A dollop of lightly sweetened whipped cream on the side is a lovely contrast, though not necessary. Pair with a cup of hot tea or coffee for a classic afternoon dessert.

Variations

Lime Meringue Pie: Substitute lime juice and zest for lemon (use about ⅔ cup lime juice and ⅓ cup lemon juice to keep acidity balanced).
Graham Cracker Crust: For a quicker version, use a store-bought or homemade graham cracker crust (1 ½ cups crumbs + ⅓ cup melted butter + ¼ cup sugar). No blind-baking needed—just pre-bake for 8 minutes at 350°F (175°C).
Toasted Meringue: Instead of baking the meringue, use a kitchen torch to toast it after assembly. This gives a more dramatic, campfire-like finish.
Add a layer of fruit: Spread a thin layer of raspberry jam or fresh berries on the bottom of the crust before adding the lemon filling for a fruity twist.

Storage and Reheating

Store leftover pie in the refrigerator, loosely covered, for up to 3 days. The meringue will soften and may weep slightly, but it will still taste delicious. To keep meringue as crisp as possible, place a few paper towels under the cover to absorb moisture. Do not freeze this pie—the meringue will become watery and the filling may separate. To serve leftovers, let sit at room temperature for 20–30 minutes before slicing. If you prefer warm pie, reheat individual slices in a 300°F (150°C) oven for 5–8 minutes; note that the meringue will lose its fluffiness.

Frequently Asked Questions

Why is my lemon filling runny? The filling needs to be cooked until it thickly coats the back of a spoon and just begins to bubble. If you undercook it, the cornstarch won’t activate fully. Also, make sure to measure cornstarch correctly—too little will result in a loose filling.

Can I use a pre-made pie crust? Yes, a store-bought refrigerated pie crust works fine. Blind-bake it as directed, but check it a few minutes earlier since store-bought crusts can brown faster.

Why does my meringue weep (beads of moisture form on top)? Weeping is usually caused by undercooked meringue or a cold filling. Always add meringue to hot filling and bake until the meringue reaches at least 160°F (71°C) in the center—this is the USDA FSIS safe minimum temperature for egg dishes. You can check with an instant-read thermometer.

Can I make this pie a day ahead? Yes, but the meringue will soften and may weep slightly. If you need to make ahead, bake the crust and make the filling a day before, then assemble and bake the meringue on the day you plan to serve.

What can I do with the leftover egg yolks if I only have egg whites? This recipe uses both yolks and whites, so you won’t have leftovers. But if you’re making a different recipe that only uses whites, you can freeze yolks for up to 3 months—just whisk in a pinch of salt or sugar to prevent them from becoming gelatinous.

Why did my meringue shrink from the edges? This happens when the meringue isn’t sealed to the crust or if the filling is too cold. Always spread meringue to the very edge, touching the crust, and make sure the filling is hot when you add it.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).