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    Home » Recipes » Pies

    Lemon Meringue Pie

    By: Jessica · Posted: Jun 13, 2024 · Updated: Mar 14, 2025 · This post may contain affiliate links. Please read my disclosure policy.

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    5 from 1 vote
    Slice of lemon meringue pie on white plate.

    This classic lemon meringue pie is a vintage recipe that’s perfect for cooler months, is made with simple ingredients, and uses REAL lemon flavor, making it one of the BEST lemon pies out there.

    Side view of a slice of lemon meringue pie,  on a small plate, sitting next to a slice of lemon.

     

    My Top Tip: Remember lemons give the most juice when room temp, not cold, and rolling them on the counter a few times first will also help release more juice. Read on for more!

    I love comfort food – who doesn’t? If you are a looking for a show-stopping dessert that’s also tasty, look no further. This will remind you of your grandma’s baking for sure.

    Lemon desserts like this lemon puppy chow and lemon brownies, are perfect for the warmer months, for a refreshing snack. This lemon bundt cake and lemon poke cake are other lemon desserts that are great for gatherings.

    Ingredients You’ll Need

    Overhead shot of ingredients to make lemon meringue pie.
    • Pie crust – Make your own, or buy one at the store. It isn’t the star of the show here. If you do get the refrigerated pie crust, two usually come in a package. You can use the other pie crust to make this vintage buttermilk pie or make these sugar cinnamon pie crust cookies with the second crust.
    • Lemons – Since you need to grate your own zest here, It is worth it to also squeeze the lemons for fresh juice. This will give you the best taste. I use this same method for these lemon blondies too.
    • Cornstarch – This helps thicken our lemon filling. It is a sort of insurance that you will achieve the right consistency, rather than depending on heat alone.
    • Vanilla – Always use pure vanilla extract in your baking. It complements all flavors really well. Even if you don’t taste vanilla per se, you would miss it if it weren’t there as a finishing touch.

    How to Make Lemon Meringue Pie

    Do you know the term “docking”? This is why so many crackers have little holes in them (think buttery rounds or graham crackers). This process helps steam release and keeps the dough from puffing up. You can dock well or use pie weights (even dried beans you keep for this purpose!) to keep your pie crust from rising up while baking.

    Another fun term you might not be familiar with is “blind baking.” That’s what we are doing here where we pre-bake the crust before filling. If the filling was added to raw crust it wouldn’t cook through and would be soggy and saggy. No one wants a saggy pie slice!

    Step by Step process images showing how to make lemon meringue pie.

    Lemon meringue pie is essentially a custard. Heat carefully and always be stirring. This way you won’t have scrambled eggs in your filling! It will remain nice and smooth if you heat gently and keep stirring.

    Step by step showing how to make lemon pie and the meringue to go on top.

    Whip those whites! The cream of tartar helps stabilize the finished product so you can make pretty swirls and so it lasts in the fridge.

    Overhead shots of before and after baking the lemon meringue pie.

    I prefer to bake my meringue, but if you are skilled with a kitchen torch, by all means, use it! People also pop it under the broiler quickly for deep color, but there’s a chance to get distracted.

    Pro Tip: Each lemon can give 2-3 tablespoons of juice, depending on size. Always zest first, then slice in half to juice. Remember that they give the most juice when room temp, not cold, and rolling them on the counter a few times first will also help release more juice. Pick up 3-4 lemons for this pie just to be safe.

    Straight on shot of a slice of lemon meringue pie on a small white plate, being cut with a fork.

    Recipe Pro Tips

    • Separate eggs carefully. Any fat from the yolk in the whites will keep them from whipping nicely. I recommend separating each egg into a small bowl first so you can inspect it before adding to the other eggs in a large bowl!
    • Special ingredients. Don’t skip out on the cream of tartar – this is what will stabilize your whipped egg whites!

    Storage Instructions

    Store in the fridge, covered. I don’t recommend storing much past 2 days, though. The meringue can start to “weep” or break down, or begin sliding off the filling if the pie has been cut and some is missing.

    Do I have to use store-bought pie crust or can I make my own for lemon meringue?

    You can absolutely make your own pie crust. Follow your favorite recipe and make sure to bake your crust fully before adding your lemon filling. If you’re short on time, a premade pie crust is there to save the day.  

    Can I make lemon meringue pie ahead of time and freeze it?

    You can make this pie a day ahead and store it in the refrigerator before serving. Use a few toothpicks to create a tent on top of the pie with cling wrap so you don’t disturb your beautiful meringue and nobody will ever know that you didn’t bake it that day. Unfortunately, this isn’t a recipe that will freeze well. 

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    Recipe

    Slice of lemon meringue pie on small plate, with slice of lemon laying beside it.

    Lemon Meringue Pie

    Jessica Burgess
    Lemon Meringue Pie is a classic, diner-inspired pie that everyone should know how to make! It might seem intimidating, but the technique is straightforward to learn.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Chill 2 hours hrs
    Total Time 2 hours hrs 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 402 kcal

    Ingredients

    For the crust:

    • 1 package refrigerated pie crust

    For the lemon filling:

    • 1 ¼ cup water room temperature
    • 1 ¼ cups granulated sugar
    • 1 tablespoon lemon zest about 1 lemon
    • ⅔ cup lemon juice freshly squeezed (about 3 lemons)
    • ¼ cup cornstarch
    • ¼ cup unsalted butter
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 5 egg yolks beaten lightly

    For the meringue:

    • ¼ teaspoon cream of tartar
    • 5 egg whites room temp
    • ⅔ cup granulated sugar
    • Pinch of salt

    Instructions
     

    For the crust:

    • Line a 10 inch (40 ounce) deep dish pie pan with one thawed pie crust, crump the edges, and bake according to package instructions. Make sure to weigh your crust down with parchment paper and beads or sugar.
    • While the pie crust is baking, make your filling.

    For the lemon filling:

    • Preheat your oven to 350°F.
    • In a saucepan over medium heat, whisk the water, sugar, lemon zest and lemon juice, cornstarch, butter, vanilla and salt.
    • Stir continuously until the butter is melted, sugar has dissolved and it’s slightly thick (about 5 minutes).
    • Once thickened, reduce heat to low.
    • In a mixing bowl, add the egg yolks.
    • While stirring, slowly ladle in about ¼ cup of the lemon mixture.
    • Stirring constantly, slowly stream this mixture back into the saucepan.
    • Turn the heat back to medium and heat and stir until smooth and slightly bubbly. Your mixture will be even thicker now, the consistency of pudding.
    • Spread the lemon filling into the pie crust and set aside but keep warm.

    For the meringue:

    • Using a hand or stand mixer with a whisk attachment on low, beat together the cream of tartar and egg whites together just until peaks start to form (about 2-3 minutes)
    • Continue to mix while slowly adding the sugar and salt until stiff smooth peaks form (about 3-4 minutes) and the mixture looks shiny.
    • Spread the meringue over the warm pie filling and use the back of a spoon to form swirls and wisps.
    • Bake on the lowest rack for 20 minutes or until the tips of the meringue swirls start to lightly brown.
    • Cool completely on your counter then allow to set in the refrigerator for at least 2 hours before serving.

    Notes

    • It’s important to bake your pie crust before adding the filling. If you don’t, the crust won’t cook all the way through in the time it takes to bake the filling and it will also become a soggy mess
    • Make sure to work quickly when building your meringue. If you allow the lemon filling to cool too much before adding the meringue on top it won’t  fuse together well and will separate. 
    • This pie is best served chilled. 

    Nutrition

    Calories: 402kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 274mg | Potassium: 105mg | Fiber: 1g | Sugar: 49g | Vitamin A: 341IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keywords diner pie, old-fashioned pie, vintage pie
    Tried this recipe?Let us know how it was!

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    1. Jessica says

      June 14, 2024 at 6:58 am

      5 stars
      Lemon pie is my favorite vintage pie!! This recipe is by far the best one yet. I hope you love it too.

      Reply

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    Jessica Burgess of Fantabulosity, slicing an avocado.

    Hi, I'm Jessica! - Owner and Creator of the blog and brand, Fantabulosity.

    I’m here to teach you how to make quick and easy recipes, using simple ingredients, that your family will love.

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