Introduction

Easy Lemon Meringue Pie combines a crisp, buttery crust with a tangy lemon filling topped by fluffy, golden meringue. This classic dessert is perfect for brightening any meal and impressing your guests without too much fuss.

A round lemon meringue pie is shown on a white plate, placed on a white marbled surface. The pie has three visible layers: a thin golden brown crust at the bottom, a smooth and slightly thick pale yellow lemon filling in the middle, and a fluffy white meringue topping with a soft peak texture that is toasted to light golden brown in some spots. Around the plate, four whole bright yellow lemons and two lemon slices add color contrast, and there is a silver knife with an ornate handle laying flat on the left side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all purpose flour (156g)
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter (cut into cubes)
3-4 tablespoons cold water
1 1/2 cups sugar (300g)
1/2 cup corn starch (60g)
1 1/2 cups water
4 egg yolks
1/4 cup lemon juice
Zest from 2 lemons
2 tablespoons butter
1/2 cup water
1 tablespoon corn starch (8g)
4 egg whites
1 teaspoon vanilla
Pinch of salt
1/2 cup sugar (100g)

Instructions

Step 1: In a medium bowl, stir together the flour, sugar, and salt. Cut in cold butter using a pastry cutter or fork until pea-sized chunks remain.
Step 2: Gradually add cold water, stirring until the dough can be pressed together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or freeze for 30 minutes.
Step 3: Preheat oven to 425°F. Roll out dough to fit a 9″ pie plate, press into the plate, trim edges, and poke bottom and sides with a fork to prevent puffing.
Step 4: Bake crust for 10-12 minutes until light golden brown. Set aside.
Step 5: For the filling, whisk together sugar, 1 1/2 cups water, corn starch, egg yolks, lemon juice, and lemon zest in a medium saucepan.
Step 6: Cook over medium-high heat, whisking constantly, until thickened and slightly thicker than pudding (10-15 minutes). Remove from heat and stir in butter.
Step 7: Cover and keep filling warm while preparing the meringue.
Step 8: Preheat oven to 375°F. In a small saucepan, whisk water and corn starch; cook over medium heat until thickened and clear. Keep warm.
Step 9: In a clean bowl, beat egg whites with vanilla and salt until soft peaks form. Gradually add sugar, beating to stiff, glossy peaks.
Step 10: Gradually beat in the warm corn starch mixture until fully incorporated and meringue holds stiff peaks.
Step 11: Pour hot lemon filling into pie crust. Immediately spread meringue over filling, sealing it to the edges of the crust.
Step 12: Bake at 375°F until the meringue tops are light golden, watching carefully to avoid overbaking.
Step 13: Let pie rest on a wire rack for 1-2 hours, then refrigerate for 5-6 hours or overnight until chilled.
Step 14: Slice and serve chilled.

Tips & Variations

For extra crisp crust, blind bake with pie weights during the initial baking step.
Use fresh lemon juice and zest for the best bright, natural flavor.
If you prefer a sweeter meringue, add a bit more sugar gradually while beating.
To avoid weeping meringue, ensure the filling is hot when spreading the meringue.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat is not recommended as the meringue texture changes; it’s best enjoyed chilled or at room temperature.

How to Serve

The image shows a lemon meringue pie with two main layers in a clear glass pie dish. The bottom layer is thick, smooth, and bright yellow lemon filling. On top, there is a tall, fluffy white meringue layer swirled in patterns with golden brown toasted peaks on the surface. A slice is cut out, revealing the clean contrast between the bright yellow lemon layer and the white meringue. The pie sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust dough a day ahead and keep it refrigerated, or freeze it for longer storage. Just thaw before rolling out.

Why does my meringue weep or become watery?

Weeping often occurs if the meringue isn’t spread onto hot filling or if it’s underbaked. Make sure to spread it immediately on the hot filling to seal the edges, and bake until just golden.