Lemon Meringue Pie Recipe

In this post, you’ll learn how to make a classic lemon meringue pie with clear, step-by-step instructions.

From making a buttery, flaky crust to whipping up a silky lemon filling and achieving the perfect meringue peaks, this recipe is designed to guide you through each part of the process.

What sets this recipe apart is the balance of flavors—the tartness of the lemon filling is perfectly offset by the light, sweet meringue.

If you've ever been intimidated by making meringue, this guide will give you the confidence to create a stunning pie every time.

Prepare the Pie Crust

Start by making the pie crust. In a large bowl, whisk together the flour and salt. Add the cold butter cubes, and using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together but isn’t sticky.

Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes. This step helps the butter firm up and ensures a flaky crust.

Roll and Bake the Crust

Once chilled, roll out the dough on a lightly floured surface to about ⅛-inch thickness. Carefully transfer the rolled dough to a 9-inch pie pan, pressing it into the corners. Trim any excess dough and crimp the edges for a decorative look.

Preheat your oven to 375°F (190°C). To prevent the crust from puffing up during baking, line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes, or until the crust is golden brown. Set the crust aside to cool while you prepare the filling.

Make the Lemon Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth, then cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble, about 5-7 minutes.

Remove the saucepan from the heat. In a separate bowl, whisk the egg yolks, then slowly add a few tablespoons of the hot mixture to the egg yolks to temper them (this prevents the yolks from scrambling). Slowly whisk the egg mixture back into the saucepan and return it to the heat. Stir in the lemon juice, lemon zest, and butter, and cook for another 2-3 minutes until the filling is thick and smooth.

Pour the filling into the cooled pie crust and spread it out evenly. Set the pie aside while you make the meringue.

Prepare the Meringue

In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. Beat in the vanilla extract at the end.

Top the Pie with Meringue

Spoon the meringue onto the warm lemon filling, making sure to spread it all the way to the edges of the crust to seal in the filling. Use a spatula or the back of a spoon to create decorative peaks on the meringue.

Bake the Pie

Reduce the oven temperature to 350°F (175°C). Bake the pie for 10-12 minutes, or until the meringue is lightly browned. Keep a close eye on it to avoid over-browning.

Cool and Serve

Let the pie cool completely before slicing. This allows the filling to set properly. Once cooled, your lemon meringue pie is ready to be served and enjoyed!