Our homemade Lemon Meringue Pie recipe is made with a buttery crust, a thick, citrusy lemon curd filling, and a mile-high lemon meringue topping that makes it look almost too pretty to eat! Sweet and refreshing, it’s a bright, spring-inspired dessert that’s perfect for Easter, Mother’s Day, baby showers, and any time you want to impress your friends and family. We’re obsessed!
Table of Contents
Why You’ll Love This Lemon Meringue Pie Recipe
- Make-Ahead Friendly – The pie needs time to chill and set before serving, making it ideal to prep in advance for stress-free entertaining.
- Surprisingly Easy – The recipe looks impressive and admittedly has quite a few steps, but we promise they’re all simple!
- Great for Sharing – One pie makes plenty for 10-12 servings, making it perfect for holidays, parties, and gatherings.
- Taste & Texture – The combination of the buttery crust, silky-smooth citrusy lemon curd, and airy toasted, sweet meringue creates the perfect balance of flavor and textures that keep you coming back for more.
RELATED: Lemon Chess Pie
Ingredients
This lemon meringue pie looks fancy, but the ingredients are simple and easy to find! Here’s what you’ll need:
Crust
- Pie Crust – We use our homemade easy pie crust, but store-bought is totally fine!
Lemon Curd
- Sugar – This adds sweetness, balancing some of the tart, acidic flavor from the lemon.
- Cornstarch – This helps thicken the curd so it sets nicely and holds its shape once the pie is sliced.
- Lemon – We use both lemon juice and lemon zest for a bold, citrusy flavor. Just be careful to avoid the white pith when zesting! It can taste a little bitter.
- Egg Yolks – These enhance the flavor and give the curd filling a silky consistency.
- Salt
- Unsalted Butter
Meringue
- Egg Whites – These form the base of the meringue, creating the light, airy consistency we want.
- Vanilla
- Sugar – Granulated sugar sweetens the meringue and gives it structure, helping it hold its shape.
- Cream of Tartar – This gives the meringue structure, helping it form stable peaks.
How to Make Lemon Meringue Pie
This recipe needs to be completed in steps. So, be sure to read through the recipe and plan accordingly! Before you begin, gather pie weights or dried beans, a medium pot, a whisk, a fine mesh sieve, a large heatproof bowl, an electric mixer, a medium pot, and a blowtorch. Here’s how to make a Lemon Meringue Pie Recipe:
- Prepare the crust – Press a large piece of crumbled parchment paper into a prepared pie crust, and fill it with pie weights or dried beans. Bake briefly. Then, remove the weights or beans, and continue to bake until the crust is golden brown and fully cooked. Set aside to cool completely.
- Make the lemon curd – Whisk the sugar and cornstarch in a medium pot. Then, whisk in the lemon zest, lemon juice, egg yolks, and salt, and warm the mixture over medium-low heat, whisking frequently until it begins to bubble. Reduce the heat to low, and continue to whisk until the lemon curd is thick and gel-like. Then, turn off the heat, whisk in the butter, and strain the curd through a fine mesh sieve over the cooled crust.
- Cool – Smooth the curd out in an even layer, and let it cool at room temperature. Then, transfer the pie to the fridge to chill and set.
- Combine the meringue – Whisk the egg whites and sugar in a large heatproof bowl. Then, bring water to a boil in a medium pot, and set the egg mixture on top of the pot. Reduce the heat, and dissolve the sugar, whisking frequently. Set the bowl aside to cool, and whisk in the vanilla and cream of tartar.
- Beat the meringue – Whip the meringue mixture until stiff peaks form.
- Layer – Spread the topping over the chilled pie, piling it high. Then, brown the outsides of the meringue with a blowtorch.
- Chill – Transfer the pie to the fridge to chill and set, and enjoy!
Tip: Be sure to read the directions that come with your blowtorch carefully before using it!
Tips
- Prep ahead. Make sure to separate your egg yolks and whites and zest and juice your lemons before you begin.
- Chill homemade crust. If using a homemade pie crust, be sure to roll and press it into your pan, then chill it for at least 30 minutes before baking.
- Whisk constantly while cooking the curd. Continuous whisking prevents lumps and ensures a smooth, silky texture.
- Strain the curd for an extra smooth filling. Pour the curd through a fine-mesh sieve before filling the crust to remove any cooked egg bits or zest pieces that can make it lumpy.
- Cool the crust completely. Adding the curd to a hot crust can create steam and affect the filling’s texture.
- Spread meringue all the way to the pie’s edges. Make sure the meringue touches the crust all the way around to prevent shrinking or weeping.
- Skip the blowtorch. If you don’t have a blowtorch on hand, broil the pie in the oven instead. Just keep a super close eye on it to avoid burning!
- Add the meringue the day of serving. This keeps the topping fluffy and prevents it from deflating or becoming watery.
- Remove the pie from the fridge when you begin to make the meringue topping. This helps the meringue spread smoothly and adhere properly.
- Create clean slices. For smooth cuts, use a sharp knife, run it under hot water, and wipe it clean after each cut. This prevents crumbs from getting into the meringue and lemon curd.
You’ll Also Love: Lemon Bar Cookies
Variations
Use Lime. Swap the lemon juice and zest for fresh lime juice and zest to create a slightly sweeter, tropical citrus flavor.
Swap the Crust. Replace the traditional pie crust with a graham cracker crust or vanilla wafer cookie crust for a sweeter base.
Include a Toasted Coconut Topping. Sprinkle toasted coconut over the torched meringue for extra texture and a fun tropical twist.
Make a Berry Lemon Pie. Add a thin layer of fresh raspberries or blueberries over the chilled curd before topping with meringue.
Create Mini Lemon Meringue Pies. Prepare the recipe in mini tart pans or muffin tins for individual servings that are perfect for parties or showers.
How to Store
Once set, loosely cover the pie with plastic wrap, being careful not to touch the meringue. Or, transfer individual slices to an airtight container. Leftovers will stay fresh in the fridge for up to 1 day. Any longer than that, and the texture of the meringue begins to change.
We don’t recommend freezing lemon meringue pie, because the lemon curd tends to separate and the meringue becomes soggy once thawed! In this case, fresh is really best.
More Delicious Pie Recipes
- Coconut Custard Pie
- Blueberry Crumble Pie
- Chocolate Chess Pie
- Turtle Pie Recipe
- Banana Cream Pie
- Easy Pumpkin Pie
Did you make this recipe? Rate it below and sign up for our email list to get the BEST dessert and drink recipes delivered straight to your inbox!
Lemon Meringue Pie
Equipment
- Pie Weights
- 1 Medium Pot
- 1 Fine Mesh Sieve
- 1 Large Bowl
- 1 Medium Pot
- 1 Electric Mixer
- 1 Blowtorch
Ingredients
For the Crust
- 1 9- inch pie crust homemade or storebought*
For the Lemon Curd
- 1 1/4 cups granulated sugar
- 1/4 cup corn starch
- 1 Tablespoon lemon zest zest of about 2 lemons
- 2/3 cup lemon juice about 4-5 lemons
- 8 large egg yolks
- 1/4 teaspoon fine sea salt
- 6 Tablespoons unsalted butter cut into small pieces
For the Meringue
- 6 large egg whites
- 2 teaspoons vanilla extract
- 2/3 cup granulated sugar
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 375°F.
- Crumble a large piece of parchment paper and press it into the pie crust. Fill the parchment paper with pie weights or dried beans.
- Bake for 12 minutes, then remove the pie weights/beans and parchment paper. Set the pie crust back into the oven for another 12-15 minutes until golden and fully cooked through.
- Remove from the oven and let cool completely before filling.
- For the lemon curd: In a medium pot, whisk the sugar and cornstarch. Whisk in the lemon zest, lemon juice, egg yolks and salt until well combined. Set over the stovetop on medium-low heat and whisk frequently, until it begins to bubble, about 5 minutes. Once bubbling, reduce the heat to low and whisk until thickened and gel-like, about 2-3 more minutes.
- Turn off the heat and whisk in the butter.
- Pour the lemon curd through a fine mesh sieve (to catch any clumps or overcooked bits) positioned right over the cooled crust.
- Smooth the curd into an even layer.
- Let cool at room temperature, then transfer to the fridge to chill for at least 4 hours. Remove the pie from the fridge when you begin to make the meringue topping.
- To make the meringue topping, in a large heatproof bowl (or metal bowl of an electric stand mixer), whisk the egg whites and sugar until well combined.
- Fill a medium pot with about 1 inch of water and bring to a boil over medium-high heat.
- Set the egg-sugar bowl on top of the pot and reduce the heat to medium-low.
- Whisk the egg-sugar mixture often, until the sugar has dissolved, about 3-5 minutes.
- Remove the egg-sugar bowl from the pot and let cool for 5 minutes.
- Whisk in vanilla and cream of tartar.
- Using an electric mixer with the whisk attachment, or handheld beaters, whip the egg-sugar mixture on medium-high speed until stiff peaks form.
- Spread the meringue on top of the chilled pie and pile it high.
- Use a blow torch to brown the outside of the meringue (be sure to read the directions carefully that come with the blow torch).
- Chill for 1-2 hours before serving.
Notes
- Be sure to separate your egg whites from the egg yolks (as mentioned in the ingredient lists) and zest and juice your lemons before starting.
- If using a homemade pie crust, be sure to roll & press it into your pan, then chill for at least 30 minutes before baking.
- Add the meringue the day of serving. Otherwise, it can deflate/get watery.
Leave a Reply