Homemade Lemon Meringue Pie – A Bright & Buttery Classic

Nothing says fresh, nostalgic, and utterly delicious quite like a Homemade Lemon Meringue Pie. With its crisp, flaky crust, tangy-sweet lemon filling, and fluffy, toasted meringue topping, this iconic dessert is a showstopper for any occasion.

 Why You’ll Love This Lemon Meringue Pie

• Made from scratch with real lemon juice and zest

• Light, airy meringue balances a rich and vibrant lemon custard

• Impressive presentation with bakery-style results

• Perfect for spring, summer, or anytime you crave citrus

 Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 3–5 tbsp ice water

For the Lemon Filling:

• 1 1/2 cups granulated sugar

• 1/4 cup cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 4 large egg yolks (reserve whites for meringue)

• 1/2 cup fresh lemon juice (about 3–4 lemons)

• 1 tbsp lemon zest

• 2 tbsp unsalted butter

For the Meringue:

• 4 large egg whites

• 1/2 tsp cream of tartar

• 1/2 cup granulated sugar

• 1/2 tsp vanilla extract

 Instructions

1. Make the Pie Crust:

• In a large bowl, mix flour and salt.

• Cut in butter until the mixture resembles coarse crumbs.

• Add ice water, 1 tablespoon at a time, just until dough holds together.

• Form into a disc, wrap in plastic, and chill for 30 minutes.

• Roll out dough and fit into a 9-inch pie pan.

• Prick bottom, line with parchment and baking weights, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 10 minutes until golden. Cool completely.

2. Prepare the Lemon Filling:

• In a saucepan, whisk sugar, cornstarch, and salt. Slowly stir in water and cook over medium heat until thick and bubbly.

• Reduce heat; cook 2 more minutes. Remove from heat.

• In a separate bowl, whisk egg yolks. Slowly add a bit of the hot mixture to temper, then return all to the saucepan.

• Bring to a gentle boil for 2 minutes, then remove from heat.

• Stir in lemon juice, zest, and butter until smooth.

• Pour into the baked pie shell while warm.

3. Make the Meringue:

• Beat egg whites and cream of tartar until soft peaks form.

• Gradually add sugar while beating to stiff, glossy peaks. Beat in vanilla.

• Spread meringue over hot lemon filling, sealing to the edges of the crust.

4. Bake:

• Bake at 350°F (175°C) for 15–18 minutes or until meringue is golden.

• Cool at room temperature for 1 hour, then refrigerate at least 3–4 hours before slicing.

 Tips & Notes

• Fresh lemons only! Bottled juice won’t give the same vibrant flavor.

• Seal the meringue to the edge of the crust to prevent shrinking.

• Don’t cover warm pie: Let cool completely to avoid meringue weeping.

• Store in the fridge uncovered for up to 3 days.

️ What to Serve With Lemon Meringue Pie

• Fresh berries on the side

• Lightly whipped cream (optional)

• Iced tea or sparkling lemonade

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Homemade Lemon Meringue Pie

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• Author: kecha

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Description

A classic dessert made from scratch with a buttery pie crust, zesty lemon filling, and a cloud of golden, fluffy meringue. This pie is a stunning and delicious showstopper that’s perfect for any celebration or sunny day.

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Ingredients

Scale 1x2x3x

Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup cold unsalted butter, cubed

• 3–5 tbsp ice water

Lemon Filling:

• 1 1/2 cups granulated sugar

• 1/4 cup cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 4 large egg yolks (save the whites for meringue)

• 1/2 cup fresh lemon juice

• 1 tbsp lemon zest

• 2 tbsp unsalted butter

Meringue Topping:

• 4 large egg whites

• 1/2 tsp cream of tartar

• 1/2 cup granulated sugar

• 1/2 tsp vanilla extract

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Instructions

• Make the Crust:

  • Mix flour and salt. Cut in butter until crumbly.

  • Add ice water gradually, mixing just until dough holds.

  • Form into a disk, chill 30 mins, then roll out and place in a 9-inch pie pan.

  • Prick bottom, line with parchment and weights.

  • Bake at 375°F (190°C) for 15 mins, remove weights, bake 10 more mins. Cool.

• Prepare Lemon Filling:

  • In a saucepan, whisk sugar, cornstarch, and salt. Stir in water and cook over medium heat until thick.

  • In a small bowl, beat egg yolks. Gradually whisk in some hot mixture, then return to saucepan.

  • Cook 2 mins more. Remove from heat and stir in lemon juice, zest, and butter.

  • Pour into baked crust.

• Make the Meringue:

  • Beat egg whites and cream of tartar until soft peaks form.

  • Gradually add sugar, beat until stiff, glossy peaks form. Mix in vanilla.

  • Spread over hot lemon filling, sealing edges.

• Bake the Pie:

  • Bake at 350°F (175°C) for 15–18 mins until meringue is golden.

  • Cool 1 hour, then refrigerate 3+ hours before slicing.

Notes

• Use fresh lemon juice for best flavor.

• Seal meringue to crust to prevent shrinking.

• Don’t cover the pie while warm, or the meringue may weep.

• Store uncovered in the refrigerator for up to 3 days.

• For clean slices, use a hot knife wiped dry between cuts.