Classic Lemon Meringue Pie Recipe – A Timeless Dessert
Few desserts can match the elegance and nostalgia of a classic lemon meringue pie recipe. With its flaky golden crust, tangy lemon filling, and cloud-like meringue topping, this pie strikes the perfect balance of sweet and tart. It’s a dessert that has graced family gatherings, holiday tables, and Sunday dinners for generations.
The beauty of this recipe lies in its layers: a crisp pastry base, a smooth lemon custard, and a fluffy meringue browned to perfection. If you’ve always wanted to make a bakery-quality pie at home, this step-by-step guide will show you how to get it just right.
Ingredients (Serves 8)
For the Pie Crust:
- 1 ¼ cups all-purpose flour (150 g)
- ½ tsp salt
- ½ cup cold unsalted butter (cubed, 115 g)
- 3–4 tbsp ice water
(You may also use a pre-made 9-inch pie crust for convenience.)
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 2 lemons (zest and juice, about ½ cup juice)
- 2 tbsp unsalted butter
- 4 large egg yolks (beaten, save whites for meringue)
For the Meringue:
- 4 large egg whites (room temperature)
- ½ cup granulated sugar
- ½ tsp cream of tartar
- ½ tsp vanilla extract
Step by Step Cooking Guide
- Prepare the crust – In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough forms. Chill for 30 minutes. Roll out and fit into a 9-inch pie dish. Prick bottom with a fork. Bake at 375°F (190°C) for 15 minutes or until lightly golden. Let cool.
- Make the lemon filling – In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Add water, lemon juice, and zest. Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
- Temper the eggs – Slowly whisk ½ cup of the hot lemon mixture into the beaten egg yolks, then return yolk mixture to the saucepan. Cook 2 minutes more, stirring constantly. Remove from heat, whisk in butter, and pour filling into baked crust.
- Prepare the meringue – In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Mix in vanilla.
- Assemble the pie – Spread meringue over hot lemon filling, sealing edges to crust to prevent shrinking.
- Bake – Bake at 350°F (175°C) for 12–15 minutes or until meringue is golden brown.
- Cool & serve – Let pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Cooking Time & Serving Size
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes (plus cooling)
- Serving Size: 8 slices
Tips & Variations
- Prevent soggy crust: Brush baked crust with a thin layer of beaten egg white before adding lemon filling.
- Extra tangy: Add more lemon zest if you prefer a sharper citrus flavor.
- Coconut twist: Fold shredded coconut into the meringue for added texture.
- Shortcut: Use store-bought pie crust for faster preparation.
- Make-ahead: Bake crust and prepare filling a day in advance, then assemble and bake meringue before serving.
Nutrition Info (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 4 g |
| Carbohydrates | 48 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 32 g |
Healthy Alternatives
- Gluten-Free: Use almond flour or a gluten-free pie crust.
- Sugar-Free: Replace sugar with erythritol or monk fruit sweetener.
- Keto-Friendly: Swap crust with almond flour + butter mixture and use sugar substitutes.
- Low-Fat: Use reduced-fat butter in crust and filling, and fewer egg yolks.
- Dairy-Free: Replace butter with coconut oil or vegan margarine.
Serving Suggestions
Serve this classic lemon meringue pie chilled, with a hot cup of coffee or tea. It’s the perfect dessert for spring celebrations, summer picnics, or as a refreshing treat after a hearty meal. The balance of tangy lemon and fluffy meringue ensures every bite is delightful.
Whether you’re making it for family, guests, or just yourself, this pie never fails to impress.
FAQ’s
Q1: Why does my meringue weep or shrink?
This happens if the meringue isn’t sealed to the crust or if it’s overbaked. Make sure to spread it to the edges and avoid overcooking.
Q2: Can I make lemon meringue pie a day ahead?
Yes, but it’s best served fresh. If making ahead, refrigerate uncovered for up to 24 hours.
Q3: How do I store leftovers?
Keep covered in the refrigerator for up to 3 days. Avoid plastic wrap touching the meringue.
Q4: Can I freeze lemon meringue pie?
Freezing isn’t recommended as the meringue becomes watery upon thawing.
Q5: Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best, but bottled can work in a pinch—just note the flavor may be less vibrant.
