Prepare to bake a timeless classic that’s as beautiful as it is delicious: Homemade Lemon Meringue Pie! This iconic dessert features a vibrant, tangy lemon filling nestled in a perfectly baked pie crust, all crowned with a cloud of light, airy, and beautifully golden meringue. It’s a show-stopping pie that brings a burst of sunshine and pure comfort to any table.
Why I Love This Recipe
Lemon Meringue Pie is a true masterpiece of balance, and this recipe perfectly captures why it’s so beloved! What I love most is the incredible contrast between the bright, zesty, and tangy lemon filling and the sweet, cloud-like meringue. The filling itself is wonderfully smooth and rich, made with fresh lemon juice and zest that truly sings. Then, topping it with that towering, perfectly whipped meringue, lightly toasted to a golden hue, creates an irresistible textural and visual delight. It’s a dessert that feels both elegant and deeply comforting, perfect for a special occasion or simply satisfying a sweet and tart craving. It’s a guaranteed crowd-pleaser that always impresses!
Ingredients
Here’s what you’ll need to create this delicious Homemade Lemon Meringue Pie:
For the Lemon Filling:
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced (about 1/2 cup) and zested (about 2 tablespoons)
- 2 tablespoons butter (unsalted recommended)
- 4 large egg yolks, beaten (reserve whites for meringue)
For the Assembly:
- 1 (9 inch) pie crust, baked and cooled (flaky pastry or graham cracker/Oreo crust)
For the Meringue:
- 4 large egg whites (reserved from filling, at room temperature)
- 6 tablespoons white sugar
Swaps and Notes
- Lemons: Freshly squeezed lemon juice and zest are crucial for the best, brightest, and most authentic lemon flavor. Do not use bottled lemon juice.
- Cornstarch & Flour (Filling): This combination helps thicken the lemon filling to a perfect, firm consistency that slices beautifully.
- Egg Yolks (Filling): Provide richness and color to the lemon custard.
- Butter (Filling): A touch of butter stirred in at the end adds glossiness and a smooth finish to the filling.
- Baked Pie Crust: The recipe assumes a pre-baked 9-inch pie crust. You can use a classic flaky pastry crust (homemade or store-bought), or even an Oreo or graham cracker crust for a different flavor profile. Ensure it’s completely cooled.
- Egg Whites (Meringue): Ensure egg whites are at room temperature before whipping; they will whip to a higher volume. Also, ensure your bowl and beaters are perfectly clean and grease-free.
- Sugar (Meringue): Gradually adding sugar to the egg whites helps create a stable, glossy meringue.
Directions
Let’s get this delicious Homemade Lemon Meringue Pie assembled and baked!
- Preheat Oven (for Meringue): Preheat your oven to 350°F (175°C) for baking the meringue later.
- To Make Lemon Filling:
- In a medium heavy-bottomed saucepan, whisk together the 1 cup white sugar, 2 tablespoons all-purpose flour, 3 tablespoons cornstarch, and 1/4 teaspoon salt until thoroughly combined and no lumps of cornstarch remain.
- Stir in the 1 1/2 cups water, freshly squeezed juice of 2 lemons, and zest of 2 lemons.
- Place the saucepan over medium-high heat. Cook, stirring frequently with a whisk, until the mixture just barely comes to a boil and becomes very thick and translucent, like a thick pudding. This will take about 6 to 8 minutes, but watch it closely.
- Once it starts to bubble and thicken, immediately remove it from the heat.
- In a small bowl, lightly beat the 4 egg yolks. Gradually whisk about 1/2 cup of the hot sugar mixture into the beaten egg yolks (this is called tempering, and it prevents the eggs from scrambling).
- Whisk the tempered egg yolk mixture back into the remaining hot sugar mixture in the saucepan.
- Return the saucepan to medium heat. Bring to a boil again, and continue to cook while stirring constantly (very important!) until the filling is very thick, coating the back of a spoon thickly.
- Remove from heat. Stir in the 2 tablespoons butter until it’s completely melted and incorporated, making the filling glossy.
- Pour the hot lemon filling into your already baked and cooled 9-inch pie crust. If there’s any extra filling, spoon it into small dishes.
- To Make Meringue:
- In a large, clean, and dry glass or metal bowl (or the bowl of a stand mixer), whip the 4 egg whites (at room temperature) on high speed until they become foamy.
- Gradually add the 6 tablespoons white sugar, one tablespoon at a time, continuing to whip on high speed. Continue whipping until stiff, glossy peaks form (when you lift the whisk, the meringue should hold its shape firmly).
- Assemble & Bake Pie: Spread the meringue evenly over the hot lemon filling in the pie crust. Make sure the meringue touches the edges of the pie crust all around; this “seals” the meringue to the crust and helps prevent shrinking during baking. You can create decorative swirls with the back of a spoon. Bake the pie in the preheated 350°F (175°C) oven for 10 minutes, or until the meringue is beautifully golden brown on top. Watch it closely to prevent burning.
- Cool & Serve: Remove the pie from the oven. Allow it to cool completely at room temperature for at least 2-3 hours, then refrigerate for at least 4 hours (or overnight) until thoroughly chilled and set before slicing. Serve with whipped cream, if desired.
Tips for Success
- Fresh Lemons are Key: Use fresh lemon juice and zest for the most vibrant and authentic lemon flavor.
- Whisk Constantly: When cooking the lemon filling, constant whisking is crucial to prevent lumps and scorching, especially when the egg yolks are added back in.
- Temper Egg Yolks: Don’t skip tempering the egg yolks! This prevents them from scrambling when added to the hot mixture.
- Clean Bowl for Meringue: Any grease or egg yolk in the bowl will prevent egg whites from whipping up properly.Ensure the bowl and beaters are perfectly clean and dry.
- Meringue “Seal”: Spreading the meringue all the way to the crust and sealing it helps prevent the meringue from shrinking away from the crust during baking.
- Watch the Broiler (or Bake Closely): Meringue browns very quickly. Stay by the oven and pull the pie out as soon as it’s golden.
- Chill Thoroughly: Allow ample chilling time for the filling to set completely, ensuring clean slices.
Serving Suggestions and Pairings
Homemade Lemon Meringue Pie is a complete and decadent dessert on its own, perfect for:
- Dessert After Dinner: A refreshing and satisfying end to any meal.
- Holidays & Celebrations: Its impressive appearance makes it a stunning centerpiece.
- Spring & Summer Gatherings: Its bright, tangy flavor is perfect for warmer weather.
- Coffee or Tea: A lovely accompaniment for an afternoon treat.
- For other delightful lemon-flavored treats, consider our Lemon Cookies with Zesty Lemon Icing.
Storage and Leftover Tips
Lemon Meringue Pie is best enjoyed fresh, but leftovers can be stored.
- Refrigeration: Store cooled leftover pie, loosely covered (to prevent condensation on the meringue), in the refrigerator for up to 2-3 days. The meringue may start to “weep” (release moisture) over time.
- Freezing: Freezing is generally not recommended for lemon meringue pie, as both the lemon filling and the meringue can change texture significantly upon thawing.
More Recipes You Will Love
If you loved the sweet, tangy, and comforting nature of this pie, you’ll definitely want to explore some of our other fantastic, fuss-free dessert recipes:
- For another incredibly indulgent sweet treat, try our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a brownie aficionado, you can’t go wrong with The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot).
- For a delightful no-bake fall dessert, our This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat is a winner.
- And for a classic, crowd-pleasing dessert that feeds many, check out This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd.
Final Thoughts
This Homemade Lemon Meringue Pie recipe is a brilliant way to bring a truly classic, flavorful, and incredibly satisfying dessert to your table with ease. It’s perfect for any occasion that calls for a touch of bright, tangy sweetness and a show-stopping finish.
Give this recipe a try and let this delightful pie become a new family favorite! What’s your favorite classic pie to bake? Share your ideas and feedback in the comments below!
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