Pies & Tarts

Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 30 min
Cook time: 40 min
Total time: 120 min
Yield: 8 servings
Ingredients: 2 1/4 cups (285g) all-purpose flour; 1 tsp (5g) salt; 1 cup (200g) granulated sugar; 1/2 cup (115g) unsalted butter, chilled and cut into small pieces; 1/4 cup (60ml) ice-cold water; 3 large egg yolks; 1/2 cup (120ml) freshly squeezed lemon juice; 1 tsp (5g) grated lemon zest; 3 large egg whites; 1 cup (200g) granulated sugar

By Margaux Delacroix · June 18, 2026 · Pies & Tarts

Prep30 min

Cook40 min

Total120 min

Serves8

I still remember the first time I made a lemon meringue pie. It was a sunny Sunday afternoon, and I was determined to create the perfect dessert for our family gathering. As I carefully mixed the filling and rolled out the crust, I couldn't help but feel a sense of excitement and anticipation. The end result was well worth the effort - a beautiful, golden-brown pie that was both tangy and sweet.

Over the years, I've perfected my lemon meringue pie recipe, and it's become a staple in our household. It's the perfect dessert for any occasion, whether it's a special celebration or just a cozy night in with the family. The combination of the flaky crust, tangy lemon filling, and fluffy meringue topping is absolute perfection.

One of the things I love about this recipe is that it's actually quite accessible. While it may seem intimidating to make a pie from scratch, the process is relatively straightforward. With a few simple ingredients and some basic kitchen tools, you can create a stunning dessert that's sure to impress your friends and family.

In this recipe, I'll walk you through each step of the process, from making the crust to topping the pie with a fluffy meringue. I'll also share some tips and tricks I've learned along the way to help you achieve the perfect lemon meringue pie.

So, if you're ready to give this classic dessert a try, let's get started! With a little practice and patience, you'll be making beautiful lemon meringue pies like a pro.

Why You’ll Love This Recipe

This lemon meringue pie recipe is easy to make and requires minimal special equipment.
The combination of the flaky crust, tangy lemon filling, and fluffy meringue topping is absolute perfection.
This recipe is perfect for any occasion, whether it's a special celebration or just a cozy night in with the family.
The pie can be made ahead of time and refrigerated or frozen for later use.
The recipe is highly customizable, and you can adjust the amount of sugar and lemon juice to your taste.
This pie is a great way to impress your friends and family with your baking skills.

Why This Recipe Works

The key to a great lemon meringue pie is balance. You want a crust that's flaky and tender, a filling that's tangy and smooth, and a meringue topping that's fluffy and golden brown. To achieve this balance, it's essential to control the temperature and texture of each component.

The crust, for example, needs to be chilled to the right temperature to create a flaky texture. This is because cold butter and ice-cold water help to create a dough that's tender and easy to roll out. If the dough becomes too warm, it can become tough and difficult to work with.

The filling, on the other hand, needs to be cooked to the right temperature to create a smooth and creamy texture. This is because the eggs and sugar need to be heated to a certain temperature to create a stable emulsion. If the filling is undercooked, it can be too runny and unstable.

Finally, the meringue topping needs to be cooked to the right temperature to create a fluffy and golden brown texture. This is because the sugar and eggs need to be heated to a certain temperature to create a stable foam. If the meringue is undercooked, it can be too soft and sticky.

Ingredients You’ll Need

To make this lemon meringue pie, you'll need a few simple ingredients, including flour, sugar, eggs, and lemons. The key is to use high-quality ingredients and to measure them accurately to ensure the best results.

When shopping for ingredients, be sure to choose fresh and ripe lemons, as they will have the best flavor and texture. You'll also want to use large eggs, as they will provide the best structure and texture for the meringue topping.

2 1/4 cups (285g) all-purpose flourThe flour provides the structure and texture for the crust, so it's essential to use a high-quality all-purpose flour that is fresh and has not been sitting on the shelf for too long.
1 tsp (5g) saltThe salt helps to bring out the flavors in the filling and crust, and it also helps to strengthen the gluten in the flour, which provides a better texture.
1 cup (200g) granulated sugarThe sugar provides sweetness and tenderness to the crust and filling, and it also helps to balance out the acidity of the lemons.
1/2 cup (115g) unsalted butter, chilled and cut into small piecesThe butter provides flavor and tenderness to the crust, and it also helps to create a flaky texture when it's chilled and cut into small pieces.
1/4 cup (60ml) ice-cold waterThe ice-cold water helps to create a flaky texture in the crust by keeping the butter cold and preventing it from melting and creating a tough crust.
3 large egg yolksThe egg yolks provide richness and moisture to the filling, and they also help to create a smooth and creamy texture when they're cooked with the sugar and lemon juice.
1/2 cup (120ml) freshly squeezed lemon juiceThe lemon juice provides a bright and tangy flavor to the filling, and it also helps to balance out the sweetness of the sugar.
1 tsp (5g) grated lemon zestThe lemon zest provides a nice aroma and flavor to the filling, and it also helps to bring out the citrus flavors of the lemons.
3 large egg whitesThe egg whites provide structure and texture to the meringue topping, and they also help to create a fluffy and golden brown texture when they're cooked with the sugar.
1 cup (200g) granulated sugarThe sugar provides sweetness and tenderness to the meringue topping, and it also helps to balance out the acidity of the lemons.

Equipment You’ll Need

Large mixing bowlHand mixer or whiskMeasuring cups and spoonsPastry blender or food processorRolling pin9-inch pie dishOven thermometer

How to Make Lemon Meringue Pie

1
Preheat the oven to 375°F (190°C) and position a rack in the lower third of the oven.
2
In a large mixing bowl, whisk together the flour and salt, then add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3
Gradually add the ice-cold water to the bowl, stirring with a fork until the dough comes together in a ball.
4
Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 1/8 inch (3mm).
5
Carefully transfer the dough to a 9-inch pie dish and trim the edges to fit.
6
In a separate bowl, whisk together the egg yolks, lemon juice, and grated lemon zest until well combined.
7
Add the sugar to the bowl and whisk until dissolved, then pour the mixture into the pie crust.
8
Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for an additional 10-12 minutes, or until the filling is set and the crust is golden brown.
9
While the pie is baking, prepare the meringue topping by beating the egg whites and sugar in a large mixing bowl until stiff peaks form.
10
Remove the pie from the oven and spread the meringue topping over the filling, making sure to seal the edges of the meringue to the crust to prevent it from shrinking.
11
Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.
12
Remove the pie from the oven and let it cool to room temperature on a wire rack.
13
Once the pie has cooled, refrigerate it for at least 2 hours to allow the filling to set and the flavors to meld together.

Expert Tips

Make sure to chill the dough for at least 30 minutes before rolling it out to help the gluten relax and the dough to become more pliable.
Use a high-quality all-purpose flour that is fresh and has not been sitting on the shelf for too long to ensure the best texture and flavor.
Don't overmix the dough or the filling, as this can cause the gluten to develop and the filling to become too thick.
Use a pastry blender or your fingers to work the cold butter into the flour, as this will help to create a flaky texture in the crust.
Make sure to spread the meringue topping evenly over the filling and to seal the edges of the meringue to the crust to prevent it from shrinking.
Don't open the oven door during the baking time, as this can cause the meringue to collapse or the filling to become too runny.
Let the pie cool to room temperature on a wire rack to help the filling to set and the crust to become crispy.
Refrigerate the pie for at least 2 hours to allow the filling to set and the flavors to meld together.

Common Mistakes to Avoid

Not chilling the dough long enough, which can cause the crust to become tough and difficult to roll out.
Overmixing the dough or the filling, which can cause the gluten to develop and the filling to become too thick.
Not using a high-quality all-purpose flour, which can affect the texture and flavor of the crust.
Not sealing the edges of the meringue to the crust, which can cause the meringue to shrink and the filling to become too runny.
Opening the oven door during the baking time, which can cause the meringue to collapse or the filling to become too runny.
Not letting the pie cool to room temperature on a wire rack, which can cause the filling to become too runny and the crust to become soggy.

Variations and Substitutions

Add a teaspoon of grated orange zest to the filling for a unique flavor combination.
Use a flavored extract, such as almond or coconut, to add a different twist to the filling.
Add a handful of chopped nuts or chocolate chips to the filling for added texture and flavor.
Use a different type of citrus, such as lime or grapefruit, to create a unique flavor profile.
Add a sprinkle of powdered sugar to the top of the pie before serving for a decorative touch.
Use a different type of sugar, such as brown sugar or turbinado sugar, to create a unique flavor and texture.

What to Serve With Lemon Meringue Pie

This lemon meringue pie is perfect for serving at any occasion, whether it's a special celebration or just a cozy night in with the family. It's a great dessert to serve at a dinner party or potluck, and it's also a wonderful treat to enjoy on its own with a cup of coffee or tea.

The pie can be served warm or at room temperature, depending on your preference. If you're serving it warm, you can top it with a scoop of vanilla ice cream or whipped cream for a decadent treat. If you're serving it at room temperature, you can top it with a sprinkle of powdered sugar or a few fresh berries for a decorative touch.

Vanilla ice creamWhipped creamFresh berriesPowdered sugarChocolate shavingsCaramel sauce

Make-Ahead, Storage, Freezing and Reheating

This lemon meringue pie can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store the pie in the refrigerator, simply wrap it tightly in plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F (4°C) or below.

To freeze the pie, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When you're ready to serve the pie, simply thaw it overnight in the refrigerator or at room temperature for a few hours.

It's also possible to make the pie ahead of time and refrigerate or freeze it until you're ready to serve it. Simply bake the pie as directed, then let it cool to room temperature on a wire rack. Once the pie has cooled, you can refrigerate or freeze it until you're ready to serve it.

When you're ready to serve the pie, simply remove it from the refrigerator or freezer and let it come to room temperature. You can also warm the pie in the oven at a low temperature, such as 200°F (90°C), for a few minutes to give it a warm and fluffy texture.

Frequently Asked Questions

What type of flour is best for making a lemon meringue pie?

A high-quality all-purpose flour is best for making a lemon meringue pie. This type of flour has a neutral flavor and a light texture, which makes it perfect for creating a flaky and tender crust.

How do I prevent the meringue from shrinking or becoming too runny?

To prevent the meringue from shrinking or becoming too runny, make sure to seal the edges of the meringue to the crust and avoid opening the oven door during the baking time. You can also use a higher oven temperature, such as 375°F (190°C), to help the meringue cook more quickly and evenly.

Can I make the lemon meringue pie ahead of time?

Yes, you can make the lemon meringue pie ahead of time. Simply bake the pie as directed, then let it cool to room temperature on a wire rack. Once the pie has cooled, you can refrigerate or freeze it until you're ready to serve it.

How do I store the lemon meringue pie?

The lemon meringue pie can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store the pie in the refrigerator, simply wrap it tightly in plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F (4°C) or below.

Can I use a different type of citrus, such as lime or grapefruit?

Yes, you can use a different type of citrus, such as lime or grapefruit, to create a unique flavor profile. Simply substitute the lemon juice and zest with the juice and zest of your preferred citrus fruit.

How do I prevent the crust from becoming too tough or soggy?

To prevent the crust from becoming too tough or soggy, make sure to chill the dough for at least 30 minutes before rolling it out. You can also use a pastry blender or your fingers to work the cold butter into the flour, which will help to create a flaky texture in the crust.

Can I use a store-bought crust or meringue topping?

While it's possible to use a store-bought crust or meringue topping, it's generally recommended to make your own from scratch. This will allow you to control the ingredients and the texture of the crust and meringue, and it will also give you a more homemade and personalized touch.

How do I serve the lemon meringue pie?

The lemon meringue pie can be served warm or at room temperature, depending on your preference. You can top it with a scoop of vanilla ice cream or whipped cream for a decadent treat, or you can top it with a sprinkle of powdered sugar or a few fresh berries for a decorative touch.

The Full Recipe

Recipe Card