This lemon meringue pie is the one I baked over and over until I got it exactly right; flaky homemade crust, a silky bright lemon filling, and a tall fluffy meringue that actually holds without weeping.
If you love homemade pie, you will also want to try my Easy Buttery Pie Crust, Lemon Curd Tart, and Key Lime Pie with Meringuead Topping.
This article contains affiliate links which support us at no extra cost to you.
Jump To
My dad was a Sicilian immigrant who grew up on cannoli and homemade ricotta, but his all-time favorite pie was American lemon meringue. He would start asking about it every year right after Halloween.
I never got to bake it for him myself before he passed, so I have baked it many times since, this is the version that finally gets everything right.
Ingredients
- Pie Crust: This can be homemade or store-bought and forms the base of the pie.
- Lemons: Both the juice and the zest are used. They provide the pie with its characteristic tangy flavor.
- Egg Yolks: They are used in the filling to give it a smooth, custard-like texture.
- Granulated Sugar: Adds sweetness to the filling and meringue.
- Cornstarch: Acts as a thickening agent in the filling.
- Sea salt: Enhances the flavors of the other ingredients in the filling.
- Unsalted butter: Adds richness and depth to the filling.
- Egg Whites: When beaten, they form the fluffy, light meringue topping.
- Cream of Tartar: Stabilizes the egg whites during beating to help form the meringue
- Vanilla extract: Adds flavor to the meringue.
How to make this foolproof lemon meringue pie?
- Bake the pie crust and allow it to cool down.
- Make the lemon curd filling by cooking together water, cornstarch, lemon juice, sugar, zest until it thickens. Add this a bit at time to the egg yolks so you are tempering them and cook until it's thick and creamy. Then add in the butter and lemon zest.
- Pour filling in crust.
- Prepare meringue topping by whipping together egg whites, cream of tartar and sugar until stiff peaks form.
- Next, spread the meringue on top of the filling and bake until golden brown.
- Let it cool down to room temperature.
- Important final step is letting it chill in the fridge.
How to bake the best lemon meringue pie
I baked quite a lot of pies and these are some suggestions:
- Avoid high humidity days! If you can avoid making it on a rainy and humid day, do it! Any extra moisture will cause a droopy meringue.
- Don't over-bake the meringue- If you over bake the meringue you'll get some moisture beads and also some shrinking of the meringue.
- Make sure sugar has fully dissolved- Don't rush the sugar part, as it will become grainy and also could cause the meringue to weep. .
- Don't let the lemon filling cool down too much- It's key to keep the lemon filling warm. The warms assists in keeping the 2 layers together and prevent shrinking and also separation.
- Spread meringue all the way to edge- Be sure to get the meringue all the way to the edge. This step also helps prevent any shrinkage.
- Make sure there are NO egg yolks-You can not even have a drop of egg yolk in the egg whites or you won't be able to whip up the meringue.
- Mixing bowl and mixer attachments should be clean- Take care to have your mixer and the attachments super clean. If any residue on it, it will cause problems in forming those gorgeous stiff peaks.
Tips for the Best Meringue
Meringue is the part that trips most people up on this pie. These are the tips that make the difference between a meringue that weeps and one that holds. The same principles apply to my Cranberry Meringue Pie and Key Lime Pie with Meringue Topping if you want more meringue practice.
- Avoid humid days. Moisture in the air makes meringue droop. If it is raining or very humid, pick another day if you can.
- Spread the meringue on warm filling. The heat from the filling cooks the bottom of the meringue from the inside, which prevents the wet layer of liquid that forms between filling and meringue when the bottom stays raw.
- No gaps at the crust edge. Seal the meringue all the way to the crust. Any gap is where shrinkage starts.
- Add the sugar slowly. One spoonful at a time, taking about 2 minutes total. Sugar that goes in too fast does not dissolve fully and causes weeping and a grainy texture.
- No egg yolk in the whites. Even a tiny drop prevents the egg whites from whipping to stiff peaks. Separate eggs carefully, one at a time, over a small bowl.
- Clean bowl and attachments. Any grease or residue on the mixer bowl or whisk will stop the meringue from forming properly. Wipe with a paper towel dampened with white vinegar before you start.
- Do not over-bake. A light golden color is perfect. Over-baking causes the meringue to shrink, bead with moisture, and pull away from the edges.
Some other pie recipes to enjoy
- Key Lime Pie with Meringue Topping
- Apple Pie with Oat Streusel
- Cranberry Apple Pie
- Cranberry Meringue Pie
- Nutella Meringues
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
EASY Lemon Meringue Pie Recipe
Simply the best lemon meringue pie! Sure to impress for any holiday or special occasion! A flaky homemade pie crust filled with a luscious lemon filling and a mile-high fluffy meringue topping.
Servings: 8 slices
Calories: 253kcal
Ingredients
- CRUST
- Homemade or use your favorite pre-made pie crust for 9-in. pie
- FILLING
- 2 to 3 tsp. grated lemon zest from 2 lemons
- ½ cup strained lemon juice from 2 to 3 lemons
- 4 egg yolks
- 1 ¼ cups sugar
- ⅓ cup cornstarch
- ⅕ tsp. salt
- 1 ½ cups filtered water
- 2 tbsp. unsalted butter in small pieces
- MERINGUE
- 4 egg whites
- ¼ tsp. cream of tartar
- ½ cup sugar
- ½ tsp. vanilla extract
Instructions
- CRUST
- Preheat oven to 400 degrees. See notes for pie dough recipe. Place dough in pie plate and crimp edges as desired. Prick dough several times with a fork. Place a piece of aluminum foil (or parchment paper)onto the dough and pour in about a cup of dried beans (this stops the crust from bulging while it bakes); bake for 7 minutes.
- Remove foil and beans and continue baking for 5-10 more minutes. Place crust on wire rack to cool. Reduce oven to 350 degrees.
- FILLING
- Using your smallest pot , combine the cornstarch and water. Stirring briskly, bring to a boil until just translucent. Do not overcook. Scrape paste into a small bowl and cover. Set aside.
- Grate the zest from two lemons to measure 2 to 3 teaspoons. Squeeze lemons to make ½ cup juice. Separate eggs, placing yolks in a small bowl. Place the egg whites in the bowl of a mixer.
- Whisk lemon juice into the egg yolks. Carefully add a spoonful of the hot filling to the yolks, immediately whisking to combine. Repeat with 2 more spoonfuls. Then, whisking constantly, slowly pour the egg yolk mixture back into the filling. Return to medium heat and cook until very thick, stirring constantly. Remove from heat. Stir in butter and lemon zest. Set aside.
- MERINGUE
- BAKE
- Pour filling into the pie shell (homemade or store-bought).
- Spoon dollops of meringue around the edge, making sure there it goes right to the edge of the crust (no gaps).
- Pile the remaining meringue onto the filling. With the back of the spoon, create a few wisps.
- Bake pie for 15 to 20 minutes, or until meringue is light brown. Keep an eye on the pie. You don't want it to get too brown. Let pie cool completely on wire rack. Refrigerate and when ready to slice, dip a sharp knife in hot water.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Spread meringue on the filling while it is still warm - this prevents the liquid layer that forms between filling and meringue when the base is cold.
- Add sugar to the meringue slowly, one spoonful at a time. Rushing causes a grainy, weeping meringue.
- Best served the day it is made. Meringue is freshest within a few hours of baking.
- Store: Covered in the refrigerator up to 2 days. The meringue will soften slightly by day two.
Nutrition
Calories: 253kcal | Carbohydrates: 49g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 81mg | Potassium: 62mg | Fiber: 0.05g | Sugar: 44g | Vitamin A: 222IU | Calcium: 15mg | Iron: 0.3mg
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
This is the BEST lemon meringue pie recipe. I have made it for years! My whole family loves it! Brings back childhood memories of my mom's pie!
[…] lemon meringue pie […]
I love the redesign! It's so clean and pretty. 🙂
And your father would be so proud of you and your pie! Very nice post. 🙂 (and love the picture!)
Thank you for sharing your beautiful memories, Lora! You are so very talented! I LOVE your new blog look! Have a wonderful weekend!
My dad's eyes light up when I bake for him too! Just about any time my mom stops by he will ask her "did you bring me anything?" when she gets home. Lemon Meringue Pie though, is her favorite. But like you, I haven't really made it for her. You've inspired me for Mother's Day!
A beautiful posts, Lora. I know your Dad would have loved the pie.
Hello sweet friend. Thank you for sharing these memories of your sweet dad. I know that these memories are bittersweet. This pie is heavenly, and I know he would love it. My mom's favorite pie is lemon meringue, and now I'm inspired to make this for mother's day. Thank you for sharing.
You have been blessed in life, Lora! To have known such a wonderful man and called him your Dad...I say that's GRACE! These are the days when we are reminded how precious life is...and how fragile! My heart goes out to Boston! If only life can be as "easy" as pie! <3
I'm so glad you decided not to hang up your apron strings! I love your new blog design-so fresh and pretty...kinda of like your lemon meringue pie 😉 Lemon meringue pie was my mother's favorite pie and she made them all the time, so I have some good memories connected to this pie as well...and what a good pie this is-I think my mom used the Joy of Cooking recipe too! I need to visit Sicily just for the artichokes-which I love;-)
I LOVE the new site! I am also so glad you are going to continuing blogging after you Dad has passed, I am sure he would want you to! Great pie to remember your dad, even if you didn't get to make it for him!
Happy birthday to your dad!
I don't eating another lemon meringue pie! It looks so tempting!
I used to love my Mum's lemon meringue pie growing up, yet it's never a dessert I'd ever order at a restaurant - I think because it never tasted as good as hers did! She doesn't make it any more, so I really should start to make it myself. Thanks for the recipe.
I have always loved Lemon Meringue Pie and have made lemon tarts of all kinds but never this clasic. Which I love. I'm glad you finally made one and now I will follow in your footsteps. I know exactly how you feel about your dad and wished I could have had the chance to bake more for my brother. Or with him. But I know your dad loved everything you ever baked for him. I love that photo of the two of you. And I love the blog redesign but, but I miss your golden sparkly crown!
I'm so glad you decided to keep blogging! The love you put into your food shines through each photo - it's something that needs to be shared. I have no doubt that your dad is just thrilled with every lemon meringue pie that comes out of the oven! xo
The artichoke photos are dreamy! Being surrounded by so many at once would make me feel like a kid in a candy store. 😀
Your new site is Beautiful!! Congratulations on making the switch. Fresh starts are always healing.
Lora, this is such a lovely post. Your dad would have been proud of this beautiful pie. I love the new look of your site!
Lemon meringue pie has been a favorite of my father and brothers forever, mostly because his mother made it all the time. It´s still a favorite in this country, but I only made it a few times. It´s decadent Lora and creamy! It´s nice to remember our loved ones with food, it´s such a great connection. Though I can´t believe you thought about not blogging anymore. But when life hits us and everything changes, sometimes we want to change too. Your new look is so gorgeous!
Such a wonderfully honest post, Lora. I imagine that it was hard to continue to feel passionate about something when your father passed away... but he will always be with you, cheering you on, wanting you to continue baking up delicious things to feed your family.
And, yes, I do love this pie... and the site. It will continue to be a place for me to come if I am ever in need of something to make me smile.
What a beautiful post and thoughts about your Dad! I am sure he is smiling upon you each and everyday. This pie looks divine. BTW - Love the look of your new site - it looks great!!!