This homemade lemon meringue pie is the real deal: a buttery, flaky all-butter crust filled with a tangy, silky lemon curd and topped with a cloud of toasted meringue. Made entirely from scratch, it delivers bright citrus flavor balanced by sweet, airy peaks—a classic American dessert that looks impressive yet comes together with simple ingredients.
Ingredients
- For the crust:
- 1 ¼ cups (155 g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon (12 g) granulated sugar
- ½ cup (113 g) cold unsalted butter, cut into small cubes
- 3–4 tablespoons (45–60 ml) ice water
- For the lemon filling:
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ¼ teaspoon salt
- 1 ½ cups (355 ml) water
- 4 large egg yolks (reserve whites for meringue)
- ½ cup (120 ml) fresh lemon juice (about 3–4 lemons)
- 1 tablespoon (6 g) lemon zest
- 2 tablespoons (28 g) unsalted butter
- For the meringue:
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ½ cup (100 g) granulated sugar
Instructions
- Make the crust: In a food processor, pulse together flour, salt, and sugar. Add cold butter and pulse until mixture resembles coarse meal with some pea-sized butter bits. Drizzle in ice water 1 tablespoon at a time, pulsing until dough just begins to clump. Turn out onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll and blind-bake: On a floured surface, roll dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie plate, trim overhang to 1 inch (2.5 cm), fold under, and crimp. 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, then remove weights and parchment and bake for 10–12 minutes more, until golden. Set aside to cool slightly.
- Make the lemon filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water. Place over medium heat and cook, stirring constantly, until mixture thickens and bubbles, about 5 minutes. Remove from heat.
- Temper the yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk about 1 cup of the hot mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan. Return to medium heat and cook, stirring constantly, for 2 minutes until thick and bubbling.
- Finish the filling: Remove from heat and stir in lemon juice, zest, and butter until smooth. Pour the filling into the baked pie crust. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool for 20 minutes at room temperature.
- Make the meringue: In a clean bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating on high until stiff, glossy peaks form and sugar is dissolved (about 5–7 minutes).
- Assemble and toast: Spread the meringue over the warm filling, making sure to seal the edges to the crust. Use a spatula to create peaks. Bake at 375°F (190°C) for 8–10 minutes, until meringue is golden brown. (Alternatively, use a kitchen torch.)
- Cool completely: Let pie cool on a wire rack for at least 2 hours before slicing. The filling will set as it cools.
Tips
- Prevent weeping: Make sure the filling is hot when you add the meringue, and spread the meringue all the way to the crust edge to seal it. This helps stop liquid from seeping out.
- Room-temperature egg whites: For maximum volume, let egg whites sit at room temperature for 30 minutes before beating. Make sure no yolk gets in, as fat prevents stiff peaks.
- Lemon juice: Freshly squeezed lemon juice is essential; bottled juice lacks the bright flavor. Roll lemons on the counter before juicing to get more juice.
- Substitutions: For a graham cracker crust, use 1 ½ cups (150 g) graham cracker crumbs mixed with 6 tablespoons (85 g) melted butter and ¼ cup (50 g) sugar; press into pie plate and bake at 375°F (190°C) for 10 minutes.
Serving Suggestions
Serve chilled or at room temperature. A dollop of whipped cream on the side is a lovely contrast, but the pie is delightful on its own. Pair with a cup of Earl Grey tea or a crisp Sauvignon Blanc for a refreshing dessert course.
Variations
- Lime meringue pie: Substitute lime juice and zest for lemon for a tropical twist.
- Orange meringue pie: Use orange juice and zest, and reduce sugar to ¾ cup (150 g) to balance the sweetness.
- Berry swirl: Swirl ¼ cup (60 ml) of raspberry or strawberry puree into the lemon filling before pouring into the crust.
Storage and Reheating
Store leftover pie in the refrigerator, loosely covered, for up to 3 days. The meringue may weep slightly after refrigeration. To serve, let sit at room temperature for 20 minutes. Do not reheat the whole pie; the meringue will deflate. If you have extra meringue, you can toast it under a broiler for a few seconds, but watch carefully.
Frequently Asked Questions
Why did my meringue weep? Weeping occurs when the meringue is undercooked or the filling is too cold. Ensure the filling is hot when you add the meringue, and bake long enough for the meringue to reach 160°F (71°C) (safe minimum for egg dishes) as measured with a food thermometer.
Can I use a store-bought crust? Yes, but the flavor and texture will differ. If using a frozen crust, blind-bake it according to package directions before adding the filling.
How do I know the meringue is done? The meringue should be golden brown on the peaks, and the internal temperature should read 160°F (71°C) to ensure food safety. This usually takes 8–10 minutes.
Can I make the pie a day ahead? You can, but the meringue may weep slightly. For best results, assemble and bake the pie the day you plan to serve it. The filling and crust can be made a day ahead separately.
Why is my filling lumpy? Lumps usually come from under-whisked cornstarch. Whisk the sugar and cornstarch thoroughly before adding liquid, and stir constantly while cooking.
Can I freeze lemon meringue pie? Freezing is not recommended; the meringue will become rubbery and the filling may separate. If you must freeze, freeze the baked crust and filling separately, then add fresh meringue and bake.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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