Classic Lemon Meringue Pie Recipe

Bright, tangy lemon curd piled high with billowy toasted meringue in a crisp pastry shell: lemon meringue pie is a study in contrasts. Tart meets sweet, silky meets airy, and the whole thing looks like a golden cloud. This recipe gives you a filling that slices cleanly (no weeping), a stable meringue that does not shrink or bead, and a crust that stays crisp.

The three components can be made in stages, which makes this seemingly fancy pie very manageable. And the dramatic torched meringue top makes it the undisputed showpiece of any dessert table.

Why This Lemon Meringue Pie Works

Weeping lemon filling comes from undercooked starch. This recipe cooks the cornstarch-based filling to a full boil for a full minute, which properly activates the starch for a filling that sets firmly and slices cleanly. For the meringue, a Swiss meringue (whites and sugar heated together, then whipped) is far more stable than French meringue, resisting weeping and shrinking. Spreading the meringue to touch the crust all around seals the filling and prevents the meringue from pulling away.

Ingredients for Lemon Meringue Pie

For the crust:

• 1 fully baked 9-inch pie crust (see our flaky pie crust recipe)

For the lemon filling:

• 1 1/2 cups (300g) granulated sugar
• 1/3 cup (40g) cornstarch
• 1/4 teaspoon fine salt
• 1 1/2 cups (360ml) water
• 6 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 3/4 cup (180ml) fresh lemon juice
• 2 tablespoons lemon zest

For the Swiss meringue:

• 6 large egg whites, at room temperature
• 1 1/2 cups (300g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

Save those whites. This recipe is designed to use all 12 eggs with zero waste: yolks in the filling, whites in the meringue. Separate carefully when the eggs are cold (easier), then bring whites to room temperature for maximum volume.

How to Make Lemon Meringue Pie

1. Blind bake the crust. Bake your pie crust fully until golden and crisp. Cool slightly. Reduce the oven to 325°F (165°C).
2. Cook the filling base. In a saucepan, whisk the sugar, cornstarch, and salt. Whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture boils. Boil for 1 full minute, stirring, until very thick.
3. Temper the yolks. Gradually whisk about half the hot mixture into the beaten yolks, then pour the yolk mixture back into the pan. Return to a boil, stirring constantly, and boil 1 minute more.
4. Finish the filling. Remove from heat; stir in the butter, lemon juice, and zest until smooth. Pour into the warm pie crust.
5. Make the Swiss meringue. In a heatproof bowl, whisk the egg whites, sugar, and cream of tartar. Set over simmering water and whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C), about 5 minutes. Remove from heat; beat with a mixer on high until stiff, glossy peaks form, 5 to 7 minutes. Beat in the vanilla.
6. Top the pie. While the filling is still hot, mound the meringue over it, spreading to seal completely against the crust edge. Swirl decoratively with the back of a spoon.
7. Brown. Bake at 325°F for 20 to 25 minutes until the meringue is golden. Or use a kitchen torch for precise, dramatic browning.
8. Cool. Cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing. The filling needs time to set fully.

Tips for the Best Lemon Meringue Pie

Spread meringue on hot filling. The heat helps cook the meringue’s bottom layer, preventing the dreaded weepy layer between filling and meringue.

Seal to the crust. Any gap between meringue and crust invites shrinking. Anchor the meringue firmly to the pastry all the way around.

Slice with a wet knife. Meringue sticks to dry blades. Dip a sharp knife in hot water and wipe clean between cuts.

Variations

Swap lemon for lime or orange for different citrus meringue pies. Add a thin layer of raspberry jam under the filling for raspberry-lemon meringue pie. For individual servings, make the components in 6 ramekins (reduce baking time).

Storage

Refrigerate and enjoy within 2 days. Meringue softens over time and does not freeze well, so this pie is best fresh. Store uncovered for the first few hours to protect the meringue, then cover loosely.

This lemon meringue pie is sunshine in dessert form. Tart, sweet, and spectacularly beautiful, it is worth every step.

Lemon Meringue Pie FAQs

Why is my meringue weeping?
Weeping (sugary droplets) comes from undissolved sugar or humidity. Swiss meringue, where the sugar fully dissolves over heat before whipping, resists weeping far better than French meringue. Also avoid making meringue on very humid days.

What is the difference between Swiss and French meringue?
French meringue whips raw whites with sugar; Swiss heats whites and sugar together first, then whips. Swiss is more stable, glossier, and safer (the heating pasteurizes the whites), making it ideal for pie toppings.

How do I get a nicely browned meringue?
Bake at 325°F until golden, about 20 to 25 minutes, or use a kitchen torch for precise control and dramatic peaks. A torch gives the most beautiful, even browning without overbaking the pie.

Can I make lemon meringue pie a day ahead?
It is best enjoyed within 2 days. The meringue gradually softens, so serve as fresh as possible. Store refrigerated, uncovered for the first few hours to protect the meringue, then loosely covered.