There's a reason Lemon Meringue Pie has been on American tables for generations. That bright, tangy lemon curd filling sitting in a buttery flaky crust, topped with a cloud of perfectly toasted meringue it hits every note at once. Sweet, tart, soft, and crisp all in the same bite.
I made my first lemon meringue pie on a hot July afternoon when I needed something that felt refreshing but still felt like dessert. One slice in, and I was completely hooked. The best part? The ingredients are simple, the steps are very manageable, and the result looks like something from a fancy bakery counter. You don't need a pastry degree — just a little patience and some fresh lemons.
If you love bright, citrusy desserts, you'll also enjoy this Mango Curd Tart with Coconut Crust for a tropical twist, or keep the cookie vibes going with these Twix Cookies – The Homemade Candy Bar Cookie You'll Make on Repeat. And if you're building a full dessert spread, these Vegan Chocolate Chip Cookie Dough Cups, our S'mores Cookies Recipe, and this dreamy Strawberry Cheesecake Banana Pudding Recipe all pair beautifully.
Why You'll Love This Lemon Meringue Pie
- The lemon curd filling is thick, tangy, and impossibly smooth
- Swiss meringue is more stable than regular meringue — it holds up beautifully
- The flaky crust gives great texture contrast to the soft filling
- It looks stunning on a table and tastes even better than it looks
- Great for summer gatherings, holidays, or honestly any Tuesday
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Ingredients for Lemon Meringue Pie
Here's everything you'll need, broken down by section.
Pie Crust
Pie crust (½ recipe, homemade or store-bought): This is the foundation of the whole pie. A homemade flaky pie crust gives the best flavor and texture, but a good store-bought crust works fine if you're short on time.
Lemon Filling
Granulated sugar (1 cup): Sweetens the lemon curd and balances the tartness of the fresh lemon juice beautifully.
Cornstarch (⅓ cup): This is what thickens the filling into that silky, sliceable lemon curd consistency. Don't skip it.
Water (¾ cup): Helps the filling come together and gives it the right body.
Egg yolks (4 large): Adds richness and gives the lemon curd its gorgeous golden color.
Lemon juice (1 cup, fresh recommended): The heart of the whole pie. Fresh lemon juice gives a much brighter, more vibrant flavor than bottled.
Lemon zest (1 tablespoon, optional): Adds an extra punch of lemon flavor and makes the filling smell absolutely incredible while it cooks.
Kosher salt (¼ teaspoon): Balances all the sweetness and makes the lemon flavor pop.
Unsalted butter (2 tablespoons): Whisked in at the end for a smooth, glossy finish and a little extra richness.
Swiss Meringue
Egg whites (4 large): The base of the meringue. Room temperature egg whites whip up much better than cold ones.
Granulated sugar (1 cup): Dissolves into the egg whites over heat, creating a stable, glossy meringue that doesn't weep or deflate.
Cream of tartar (¼ teaspoon): Helps stabilize the egg whites so your meringue holds its shape.
Vanilla extract (½ teaspoon, optional): Adds a soft, warm note that plays nicely against the tangy lemon underneath.
See recipe card for quantities.
How to Make Lemon Meringue Pie
Pie Crust
Chill the dough: Prepare half of your favorite pie crust recipe, form it into a disk, and refrigerate for at least 30 minutes. Cold dough is easier to roll and produces a flakier crust.
Roll and fit: On a lightly floured surface, roll the dough to about ¼ inch thick and 2 inches wider than your pie pan. Lay it gently into the pan, poke the bottom all over with a fork, trim the edges, and crimp or shape the rim however you like.
Freeze before baking: Pop the crust into the freezer for 30 minutes. Meanwhile, preheat your oven to 425°F. A frozen crust holds its shape much better during blind baking.
Blind bake: Line the crust with parchment paper and fill with pie weights or uncooked rice. Bake for 15 minutes, then carefully remove the weights and parchment. Bake another 5 minutes until the bottom just starts to turn golden. Set aside to cool slightly.
Lemon Filling
Set up your double boiler: Reduce oven temperature to 350°F. Add 1 to 2 inches of water to a small saucepan and bring it to a gentle simmer. Set a heatproof bowl on top, making sure it doesn't touch the water.
Cook the filling: Add the sugar, cornstarch, water, egg yolks, lemon juice, lemon zest, and salt to the bowl. Whisk constantly over the simmering water for 10 to 15 minutes. The mixture will go from thin and yellow to pale, thick, and glossy, similar to hollandaise sauce.
Finish with butter: Pull the bowl off the heat and whisk in the butter until it melts in completely and the filling is smooth and silky.
Bake the filled crust: Pour the warm lemon filling into the cooled pie crust and bake at 350°F for 10 to 15 minutes, until the center is just barely set with a slight jiggle.
Chill completely: Let the pie cool to room temperature, then refrigerate for at least 3 hours. Overnight is even better. The filling needs to be fully cold before the meringue goes on.
Swiss Meringue
Heat the egg mixture: Combine egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water. Whisk constantly for 3 to 4 minutes until the sugar fully dissolves and the mixture reaches 160°F.
Whip to stiff peaks: Transfer to a stand mixer with the whisk attachment. Beat on medium-low for 2 to 3 minutes, then gradually increase speed. Once the bowl feels cool to the touch, increase to high speed and beat until stiff, glossy peaks form. Mix in vanilla extract if using.
Assembly
Top the pie: Spread the Swiss meringue generously over the chilled lemon filling, making sure it reaches all the way to the crust edges to seal everything in.
Toast it: Use a culinary torch to toast the meringue until golden in spots. If you don't have a torch, slide the pie under the broiler for 30 to 60 seconds, watching it very closely so it doesn't burn.
Serve: Slice and serve right away for the best texture. The contrast of the cool lemon filling and the toasted, fluffy meringue is something really special.
Substitutions
Store-bought crust? Totally fine. Pre-bake it according to package directions and proceed from there.
No fresh lemons? Bottled lemon juice works in a pinch, though fresh gives a noticeably brighter flavor.
No stand mixer? A hand mixer works fine for the Swiss meringue — it just takes a little longer.
No pie weights? Fill the lined crust with uncooked rice or dried beans. They do the same job.
Equipment for Lemon Meringue Pie
Culinary torch or oven broiler
9-inch pie pan
Pie weights, uncooked rice, or dried beans
Parchment paper or heavy-duty foil
Double boiler or heatproof bowl set over a saucepan
Stand mixer with whisk attachment (or hand mixer)
Storage Tips
Lemon meringue pie is best eaten the day it's made or the next day. Store it loosely covered in the fridge for up to 3 days. The meringue may soften slightly over time, but the flavor stays delicious. Avoid covering with plastic wrap directly on the meringue — it will stick and flatten.
Expert Tips for the Best Lemon Meringue Pie
Seal the meringue to the crust edges. This helps prevent shrinkage and keeps moisture from pooling underneath.
Chill time is non-negotiable. The lemon filling must be fully cold before you add the meringue. If it's warm, the meringue will slide and weep.
Use fresh lemon juice. The difference between fresh and bottled is very noticeable in a recipe where lemon is the whole point.
Swiss meringue is worth the extra step. It's much more stable than a classic French meringue, which means less risk of weeping or collapsing.
Whisk constantly when cooking the filling. If you stop for too long, the egg yolks can scramble on the bottom of the bowl.
FAQ
What is lemon meringue pie made of?
Lemon meringue pie is made of three parts: a flaky pie crust, a tangy lemon curd filling made from lemon juice, egg yolks, sugar, and cornstarch, and a sweet meringue topping made from whipped egg whites and sugar. The combination is what makes lemon meringue pie so iconic.
What was Bill Clinton's favorite pie?
Bill Clinton is famously known for his love of food, and lemon meringue pie has been cited as one of his favorites. It's easy to see why — the balance of tart and sweet is hard to resist for anyone with a serious sweet tooth.
Is there a difference between lemon pie and lemon meringue pie?
Yes. A basic lemon pie typically has a lemon curd or custard filling with no topping, or sometimes a whipped cream topping. Lemon meringue pie specifically includes a meringue topping that gets toasted, which adds texture, visual drama, and a soft marshmallowy sweetness that plain lemon pie doesn't have.
Is lemon meringue pie British or American?
Lemon meringue pie as we know it today is considered a classic American dessert, with roots going back to the 19th century. However, variations of lemon curd tarts and meringue-topped pies also have a long history in British baking. Both food cultures have a genuine claim, but the towering toasted meringue version is most closely associated with American home baking.
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Ingredients
Equipment
Method
- Form half of your preferred pie dough into a disk and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the dough to about ¼ inch thickness, making it 2 inches wider than your pan.
- Transfer the crust to the pie pan, prick the bottom with a fork, trim excess, and shape the edges as desired.
- Freeze the crust for 30 minutes, then preheat oven to 425°F.
- Line the crust with parchment and fill with pie weights, then bake for 15 minutes.
- Remove weights and paper, return to oven, and bake 5 more minutes until the bottom is lightly golden.
- Lower oven temperature to 350°F.
- Set up a double boiler with simmering water.
- Combine sugar, cornstarch, water, egg yolks, lemon juice, zest, and salt in a heatproof bowl.
- Whisk continuously over the double boiler for 10–15 minutes until thick and pale, similar to hollandaise.
- Remove from heat and blend in cubed butter until smooth.
- Pour lemon filling into the slightly cooled crust and bake for 10–15 minutes until set but gently jiggly.
- Allow pie to cool at room temperature, then chill in the fridge for at least 3 hours, ideally overnight.
- Whisk egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until sugar dissolves and mixture reaches 160°F.
- Transfer to stand mixer and beat on medium-low until soft peaks form, then increase to high speed until stiff peaks appear.
- Spread meringue over the chilled lemon pie.
- Toast meringue using a blow torch or under the broiler for 30–60 seconds until golden.
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