Classic Lemon Meringue Pie

This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist.

I write this as snow falls outside and winds whip around my house at Classic Lemon Meringue Pie

I write this as snow falls outside and winds whip around my house at 50 mph. Despite the current weather conditions, the calendar says spring and Easter are on the horizon. And as someone who lives and breathes her daily planner, that means it’s time to prepare for the change of seasons. Close up that fireplace, place some tulips in a vase, open those windows… whoa that wind! Let’s keep them closed!

Let’s welcome a fresh new season with a fresh new pie– the pie I’ve been taunting you with for weeks!! The beautiful, the timeless, the Classic Lemon Meringue Pie. ♥

I write this as snow falls outside and winds whip around my house at Classic Lemon Meringue Pie

My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and head were exploding lemons. Whenever we had friends or family stop by, I’d force lemon meringue pie on them. “PLEASE TELL ME YOUR THOUGHTS” I begged while barely blinking.

I write this as snow falls outside and winds whip around my house at Classic Lemon Meringue Pie

How to Make Lemon Meringue Pie

Over the years and especially the past few months, I learned that lemon meringue pie can be a daunting process but it doesn’t have to be. Let me make this recipe easy for you by giving you a tested (and praised!!!) recipe, lots of helpful recipe notes, and a video so you can watch it come to life.

Blind bake pie crust

Prepare lemon meringue pie filling

Whip meringue topping

Spread meringue on top of filling

Bake pie until toasty brown on top

Now that you have a general idea of the process, let’s learn why this lemon meringue pie recipe works and what mistakes to avoid.

I write this as snow falls outside and winds whip around my house at Classic Lemon Meringue Pie

Here’s Why This Recipe Works

There are 3 main roadblocks when making lemon meringue pie: a soggy pie crust, a watery lemon filling, and/or a weeping meringue. Let’s work through each.

Let’s avoid a soggy pie crust: Start by properly blind baking the pie crust. You want to partially blind bake the crust because it will continue to bake when you bake the assembled lemon meringue pie. Watch me blind bake the crust I use for this lemon meringue pie in my separate blind baking blog post. Lots of tips and tricks there.

Let’s avoid a watery lemon filling: This is where I always had the most trouble. Lemon meringue pie filling is basically a thinner version of lemon curd. You’ll temper egg yolks. And before you run away screaming, watch me do this in the video below. Promise it’s not scary. While lemon meringue pie filling should be blissfully creamy, we also want it to be stable enough to slice somewhat neatly. (Think: a slightly firmer version of pudding, but not as firm as jello.) There was a lot of back and forth with the water vs lemon juice vs cornstarch vs sugar amounts. Follow my lemon meringue pie filling below. It’s not too tart, not too sweet, and has the silkiest, yet not-too-watery texture.

Let’s avoid a weeping meringue: There are many different types of meringue topping, but let’s use a French meringue. Beat egg whites into soft peaks, add sugar, then beat into stiff peaks. Unless you want to waste a bunch of egg whites in failed meringue attempts, read these tips: Make sure you begin with just egg whites. Not even a drip of egg yolks. Make sure the bowl you’re using is completely wiped clean. No oil or water residue. Make sure you add cream of tartar. This will stabilize your meringue. Make sure you add the sugar *after* soft peaks are formed. If added before that, the egg whites could stretch too much which prevents a stiff peak altogether. Make sure you spread the meringue topping so it touches the pie crust. This seals the lemon filling underneath and allows the crust to grip onto the meringue so the two do not separate. And, finally, don’t make lemon meringue pie on a humid day.

Lemon meringue pie, I love ya, but you can be very picky.

I write this as snow falls outside and winds whip around my house at Classic Lemon Meringue Pie

How to Make Lemon Meringue Pie Topping

The meringue toasts in the oven. A lot of recipes call for putting the whole pie under the broiler, but I prefer to bake it so that the egg whites have a chance to cook through. Also, see the end of step 6 in the recipe below. Make sure you spread the meringue topping on while the filling is still warm. The warm filling helps seal the two layers together, preventing separation.

Did you know? (1) Room temperature egg whites whip faster than cold egg whites. And (2) room temperature egg whites whip into a greater volume than cold egg whites. So make sure your egg whites are at room temperature before starting the meringue.

Time saving tip: You need 5 egg yolks for the lemon filling and 5 egg whites for the meringue topping. Separate the 5 eggs while they are cold. (Cold eggs separate easier! Remember NO egg yolks in the meringue, not even a smidge.) Leave the egg whites out on the counter. Blind bake the pie crust and prepare the lemon filling. By the time you’re ready to start the meringue, the egg whites will be room temperature.

Meringue can be tricky, but you’re a baker and you can absolutely handle this.

I write this as snow falls outside and winds whip around my house at Classic Lemon Meringue Pie

Want to watch me make the lemon meringue pie filling, topping, and assemble the pie? Here you go!

Craving something smaller? Here is my lemon bars recipe.