A bright and creamy homemade lemon pie with fluffy golden meringue and fresh citrus flavor
Lemon meringue pie always felt like sunshine on the table.
It was one of my aunt’s specialties. She had a lemon tree growing in her backyard, and every year it gave her more lemons than she could use herself or to share with her neighbors.
One year, she sent my mother a big box filled with fresh lemons, and tucked inside the box was her handwritten recipe card for Lemon Meringue Pie. My mother had been wanting that recipe for a long time, and she was filled with joy to finally receive that treasured recipe.
The filling is smooth and bright with just the right balance of sweet and tart, while the fluffy meringue bakes up beautifully golden on top. Every slice tastes fresh, comforting, and just a little nostalgic.
It is one of those classic desserts that never goes out of style.
Ingredients:
Pie Crust:
1 pie crust ready-made
Or make your own:
1 1/2 c. flour
2 tsp. sugar (optional)
1/2 tsp. salt
1/2 c. cold butter or shortening,
3 to 6 Tbs. ice cold water
Filling:
1 c. granulated sugar
1/3 c. cornstarch
1/2 tsp. salt
1/2 c. fresh squeezed lemon juice
1 1/4 c. water
1 Tbs. lemon zest
5 egg yolks, save the whites for the meringue
3 Tbs. butter
Meringue:
2/3 c. sugar
3/4 tsp. cream of tartar
1/8 tsp. salt
5 large egg whites
1/2 tsp. vanilla extract
Directions:
Preheat oven to 350°F.
In a bowl, whisk flour, sugar, and salt together.
Cut in cold butter or shortening using a pastry blender or fork until mixture resembles coarse crumbs.
Add cold water, 1 tablespoon at a time, stirring until dough holds together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll dough into an 11-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate, trim and crimp edges. Prick bottom with a fork.
Place the pie crust in the freezer for 10 to 15 minutes.
Bake for 15 minutes, or until lightly golden.
Cool completely.
When the pie crust is cool, it is time to make the filling and then the meringue.
Beat egg yolks lightly and set aside.
In a saucepan, whisk sugar, cornstarch, and salt together.
Slowly whisk in lemon juice, water and lemon zest. Cook over medium-high heat, stirring constantly until boiling. Boil 2 minutes. Remove from heat.
Slowly whisk 1/2 cup hot filling into egg yolks, whisking constantly, so the eggs don't cook. Stirring constantly, return tempered yolks to saucepan. Cook 2 more minutes, whisking constantly. Remove from heat.
Stir in butter until smooth. Pour into cooled crust.
Immediately, prepare the meringue.
Beat egg whites with cream of tartar and salt until foamy.
Gradually add sugar while beating. Continue beating until stiff glossy peaks form. This takes about 5 to 10 minutes.
Beat in vanilla.
Spread meringue over hot filling, sealing edges to crust.
Bake 10–12 minutes until golden brown.
Cool at room temperature 1 hour, then refrigerate until fully chilled before slicing.
Tips for Best Success:
Use fresh lemon juice only
Spread meringue while filling is hot
Seal meringue to crust edges
Avoid overbaking meringue
Chill completely before slicing
Variations & Substitutions:
Use graham cracker crust
Add extra zest for stronger lemon flavor
Use Meyer lemons for sweeter flavor
Add toasted coconut to meringue
Serving Suggestions:
Serve with:
Fresh berries
Hot tea
Coffee
How to Store:
Refrigerate covered up to 3 days
Best eaten within 24–48 hours
Do not freeze
Frequently Asked Questions:
Why does meringue weep?
Usually from undercooking or spreading onto cool filling.
Can I make it ahead?
Yes, 1 day ahead.
Can bottled lemon juice work?
Fresh is strongly recommended, but bottled 100% lemon juice will work.
Why seal meringue to crust?
Prevents shrinking during baking.
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