A Homemade Lemon Meringue Pie is a true classic—bright, tangy lemon custard topped with a fluffy, golden meringue, all resting in a buttery, flaky crust. It’s the perfect balance of tart and sweet, creamy and airy, making it one of the most beloved pies for spring and summer gatherings. While it may look impressive, this pie is surprisingly straightforward to make at home with a little patience and attention to detail.
Why You’ll Love This Recipe
Fresh & Zesty: The lemon filling bursts with citrus flavor that isn’t overly sweet.
Light & Fluffy: The meringue topping is pillowy soft with a beautiful golden finish.
Showstopper Dessert: Perfect for holidays, family dinners, or when you want to impress guests.
Made from Scratch: No store-bought shortcuts—just pure, homemade goodness.
Ingredients
For the Pie Crust (or use pre-baked store-bought):
1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
3–4 tablespoons ice water
For the Lemon Filling:
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons (juice and zest)
2 tablespoons unsalted butter
4 large egg yolks, lightly beaten
For the Meringue:
4 large egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
Step-by-Step Instructions
- Make the Crust
- In a large bowl, whisk flour and salt together. Cut in butter until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until dough holds together.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and fit into a 9-inch pie dish. Trim edges and crimp if desired.
- Line with parchment and pie weights (or dried beans), then blind bake at 400°F (200°C) for 15 minutes. Remove weights and bake for another 10 minutes until lightly golden. Cool completely.
- Prepare the Lemon Filling
- In a saucepan, whisk together sugar, flour, cornstarch, and salt.
- Slowly whisk in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring constantly, until mixture thickens and bubbles.
- Reduce heat and stir in butter.
- In a small bowl, temper the egg yolks by whisking in a few spoonfuls of hot mixture, then gradually whisk yolks back into the saucepan.
- Cook for 2 more minutes, stirring constantly, until smooth and glossy.
- Pour the lemon filling into the cooled pie crust.
- Make the Meringue
- In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff glossy peaks form.
- Beat in vanilla extract.
- Assemble & Bake
- Spread meringue over the hot lemon filling, making sure to seal the edges against the crust (this prevents shrinking).
- Use the back of a spoon to create swirls or peaks for a decorative touch.
- Bake at 350°F (175°C) for 12–15 minutes, or until meringue is golden brown.
- Allow pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Tips for Success
Seal the edges of the meringue: This prevents it from weeping or separating from the filling.
Use fresh lemons: Bottled juice won’t give the same bright, fresh flavor.
Serve chilled: The pie tastes best after it has rested in the fridge.
Slice with a hot knife: Run the knife under hot water and wipe clean for clean slices.
Serving Suggestions
Top with extra lemon zest for garnish.
Serve with fresh berries on the side.
Pair with hot tea or iced coffee for the ultimate treat.
Storage
Store covered in the refrigerator for up to 3 days.
Not ideal for freezing, as meringue tends to separate when thawed.
Final Thoughts
Homemade Lemon Meringue Pie is a timeless dessert that brings sunshine to any table. With its buttery crust, tangy filling, and cloud-like topping, it strikes the perfect balance of flavors and textures. Once you make it from scratch, you’ll never go back to store-bought!
