Name: Lemon Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 9-inch pie crust, homemade or store-bought; 1 1/2 cups granulated sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 1 1/4 cups water; 1/2 cup freshly squeezed lemon juice; Zest of 2 lemons; 4 large egg yolks, lightly beaten; 2 tablespoons unsalted butter; 4 large egg whites, room temperature; 1/2 cup granulated sugar (superfine if available); 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract (optional); Pinch of salt

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lemon and meringue pie recipe is what I reach for when I want dessert that wakes everyone up with bright flavor and a cloud of sweetness. Maybe you had a long day, or maybe you just need a little kitchen project that ends in something beautiful. This is the pie I make for that. It is simple enough for a weeknight and special enough for guests. If you like trying new flavors too, I recently had fun with this savory twist and wrote about it here: Buona Beef Tuna Genovese copycat recipe. But for now, let’s keep it sunny and sweet with a pie that never fails me.

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How to Make Lemon Meringue Pie

This is my go-to method from start to finish. I’ve tested it many times, and it keeps the crust crisp, the lemon filling silky, and the meringue lofty. It is also the heart of my Delicious Lemon and Meringue Pie Recipe to Brighten Your Day, and I promise it is easier than it looks.

What You’ll Need

Crust: 1 9-inch pie crust, homemade or store-bought
Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups water
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
Meringue:
- 4 large egg whites, room temperature
- 1/2 cup granulated sugar (superfine if you have it)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt

Make the Crust

First, preheat your oven to 375°F. If using a raw crust, line it with parchment and fill with pie weights or dried beans. Blind bake for 12 to 15 minutes until just golden at the edges. Remove the weights and bake another 3 to 5 minutes if the bottom looks pale. Set aside to cool while you make the filling.

Cook the Lemon Filling

Whisk together sugar, cornstarch, and salt in a saucepan. Slowly whisk in water until smooth, then add lemon juice and zest. Cook over medium heat, stirring steadily, until it thickens and gently bubbles. This usually takes 5 to 7 minutes. Temper your egg yolks by stirring a spoonful of hot mixture into them, then whisk the yolks back into the pan. Cook for another minute, then take off the heat and stir in butter. The filling should be glossy, thick, and smooth.

Whip the Meringue and Assemble

As soon as the filling is ready, pour it into the warm crust. For meringue, add egg whites, cream of tartar, and a pinch of salt to a clean bowl. Beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until your meringue is thick and shiny with firm peaks. Beat in vanilla if using. Spoon meringue over hot filling, spreading to seal all edges so it does not shrink. Create swoops with a spatula for those toasty tips we all love.

Bake at 350°F for 18 to 20 minutes until tips are golden. Cool at room temperature for at least 2 to 3 hours before slicing. If you cut it while warm, the filling will slide and we want neat slices.

Here’s Why This Recipe Works

I love recipes that are reliable and not fussy. This one checks every box.

First, the cornstarch and sugar mix gives the lemon layer a steady, custard-like thickness. It holds up on the plate but still tastes silky. Second, sealing the meringue to the crust and spreading it over hot filling helps prevent weeping. That means fewer little sticky droplets on top later and less separation between layers. Third, the cream of tartar is there to stabilize the egg whites, so the meringue stays tall and glossy.

I also keep the oven temp moderate. Too hot and the meringue browns before it dries; too low and it can collapse. At 350°F, it bakes through with nice color. It is all these little safeguards that make this the Delicious Lemon and Meringue Pie Recipe to Brighten Your Day when I want a foolproof dessert that looks impressive without drama.

How to Make Lemon Meringue Pie Topping

The topping is such a star. It is billowy, glossy, and lightly sweet. Here is how I keep it sturdy and pretty.

Use a clean, grease-free bowl. Any fat can deflate your whites.
Start slow, then increase speed once the whites are foamy. Add sugar gradually for tight, stable bubbles.
Beat to firm peaks. When you lift the whisk, the peak should stand up with just a gentle curl.
Spread meringue over the hot filling and seal to the crust all the way around.
Bake until the tips get golden, then cool fully at room temp before chilling.

For a bit of flair, use the back of a spoon to create waves and whirls. The edges will brown more, giving that bakery look without any special tools. Do not overbake or the meringue can crack. Keep it gentle and watchful, and you will get that perfect marshmallowy bite. Once you master this, you will see why I call this a Delicious Lemon and Meringue Pie Recipe to Brighten Your Day every time I bring it to the table.

Nutrition Facts (per serving)

These are estimates for one slice if you cut the pie into 8 servings. They can vary with crust type and the size of your lemons, but this is a solid ballpark so you can plan.

Approximate per slice:

Calories: 330 to 360. Carbs: 52 g. Protein: 4 g. Fat: 10 to 12 g. Saturated fat: 5 g. Sugar: 35 g. Sodium: 150 mg. Fiber: 1 g.

If you are watching sugar, consider slightly reducing the sugar in the filling and swapping a portion of the crust for a lighter style. I also like to pair a smaller slice with a cup of unsweetened tea for balance, which still makes this a Delicious Lemon and Meringue Pie Recipe to Brighten Your Day without overdoing it.

You Might Also Like…

If you love citrusy comfort and easy bakes, these are fun next steps.

For a calm evening sip, try this soothing lemon balm tea recipe for weight loss. It is bright but gentle, and the lemon notes make a cozy match with your pie slice. And if you want a bake that is a little more coffee-shop style, this blueberry coffee cake recipe is a winner for brunch.

Common Questions

How do I stop my meringue from weeping?
Spread the meringue over hot filling and make sure it touches the crust around the edge. Bake until the tips brown and let it cool fully at room temp before refrigerating.

Can I make the pie a day ahead?
Yes. Bake and cool completely, then store uncovered in the fridge for a couple of hours. After that, loosely cover. The crust stays crisper if you serve within 24 hours.

My filling is too loose. What happened?
It likely needed more time to thicken on the stove. Cook until it clearly bubbles and thickens before adding butter. Make sure your cornstarch is fresh too.

How do I get neat slices?
Use a sharp serrated knife, wiped clean between cuts. Chill the pie for an hour after cooling if you want extra tidy edges.

Can I use bottled lemon juice?
Fresh is best for flavor and brightness. If you must use bottled, pick a high-quality, pure juice and add plenty of zest to boost the aroma.

There is something about lemon pie that resets the whole day. It is bright, sweet, and fresh, and it invites everyone to sit down for a moment and just enjoy. If you want a quick comparison or more variations, I love reading through Grandma’s Lemon Meringue Pie Recipe, the detailed guide at Classic Lemon Meringue Pie – Sally’s Baking, and this thoughtful take on balance and texture in the ‘Best Lemon Meringue Pie’ recipe is creamy, tart, sweet and buttery. When you are ready, bake this Delicious Lemon and Meringue Pie Recipe to Brighten Your Day and share it with someone who deserves a little sunshine. Your kitchen will smell amazing, your plate will look like a postcard, and you will be proud you made it from scratch.

Delicious Lemon and Meringue Pie Recipe to Brighten Your Day