The Ultimate Classic Lemon Meringue Pie Recipe: Mile-High Meringue Guaranteed
The very best desserts are the ones that deliver a symphony of contrasting textures and flavors. And nothing, absolutely nothing, does this better than a classic Lemon Meringue Pie. Think about it: the buttery, crisp crust, the intensely tart and vibrant lemon curd filling, and the cloud-like, impossibly light, and sweet meringue topping, torched to a perfect golden brown. It’s a work of art, and it is a pure delight to eat.
For years, I treated Lemon Meringue Pie like a culinary Everest—beautiful, but too challenging to attempt. I worried about a runny filling or weeping meringue. But after countless tests, I’ve perfected a recipe that is truly foolproof. This recipe guarantees a filling that sets up beautifully, a tangy lemon punch that makes your eyes water in the best way, and a meringue that stays pillowy and proud until the last slice is gone. It’s the perfect centerpiece for any gathering, and an absolute must-make for spring and summer.
Why I Love This Recipe
This is more than just a recipe; it’s a moment of pure culinary magic. What I love most is the balance. It’s the perfect foil to a heavy dinner. The high-domed, lightly toasted meringue is airy and sweet, creating a cloud barrier over the sharp, bold lemon custard. The contrast between the intense lemon and the fluffy sweetness of the meringue is what keeps you coming back for another bite.
I also love the feeling of presentation. There’s just something incredibly satisfying about slicing into the perfect lemon pie and watching those crisp meringue peaks hold their shape. It tells a story of care, patience, and delicious payoff. If you are looking for another no-bake dessert option, you should also check out this incredibly decadent This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist.
Ingredients
This recipe is divided into two parts: the tangy Lemon Filling and the lofty Meringue Topping.
For the Lemon Filling
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 large lemons, juiced (about 21 cup)
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9-inch) pie crust, pre-baked
For the Meringue
- 4 egg whites (at room temperature)
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 6 tablespoons white sugar
Swaps and Notes
- The Crust: While a classic buttery shortcrust is best, you can use a graham cracker crust for an easy, no-bake approach. For a true crowd-pleaser that is a little different, you might also like these These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert.
- Lemon Juice: The key to a truly bright pie is using fresh-squeezed lemon juice. Bottled juice just doesn’t deliver the same zing. If you prefer a slightly less tart flavor, reduce the lemon juice to 31 cup and add an extra 2 tablespoons of water.
- Meringue Stability: Cream of tartar is crucial here. It’s an acid that helps stabilize the egg whites, ensuring you get those beautifully stiff peaks that won’t weep or deflate. Don’t skip it!
- Meringue Texture: For the absolute fluffiest meringue, make sure your egg whites are at room temperature. Cold egg whites won’t whip up to their maximum volume.
Directions: Mastering the Mile-High Lemon Meringue Pie
Step 1: Prep the Oven and Crust
Preheat your oven to 350∘F. Ensure your 9-inch pie crust is already baked and cooled completely.
Step 2: Make the Lemon Filling Base
In a medium saucepan, whisk together the 1 cup of sugar, flour, cornstarch, and salt until completely combined. In a separate cup, mix the 121 cups of water and lemon juice. Add the liquid mixture to the dry ingredients in the pan.
Step 3: Cook the Filling
Cook the mixture over medium-high heat, stirring constantly with a whisk. The mixture will start to thicken and come to a boil. Once it reaches a full boil, remove it from the heat and stir in the 2 tablespoons of butter until melted and smooth.
Step 4: Temper the Egg Yolks
This is the most critical step for a smooth, lump-free filling. Place the 4 beaten egg yolks in a small bowl. Slowly and gradually, whisk about 21 cup of the hot sugar mixture into the egg yolks. This gently raises their temperature. Now, whisk the entire egg yolk mixture back into the remaining hot filling in the saucepan.
Step 5: Final Thicken and Pour
Return the saucepan to low heat. Continue to cook, stirring constantly, for about 1 minute until the filling is very thick and coats the back of a spoon. Do not let it boil again at this stage. Remove from heat and pour the warm filling immediately into the baked pie shell. Set aside while you make the meringue.
Step 6: Whip the Meringue
In a large, clean glass or metal bowl, use an electric mixer (handheld or stand mixer) to whip the 4 room-temperature egg whites until foamy. Add the 21 teaspoon of cream of tartar and 21 teaspoon of vanilla extract and mix. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time, continuing to whip until stiff, glossy peaks form. The meringue should be thick and hold its shape.
Step 7: Top and Bake the Pie
Spoon or pipe the meringue over the lemon filling, making sure to seal the edges of the meringue to the crust all the way around. This is vital to prevent the meringue from shrinking or weeping. Create decorative peaks with the back of a spoon.
Step 8: Brown the Meringue
Bake the pie in a 400∘F preheated oven for 8-10 minutes, or until the meringue peaks are a beautiful golden brown. Alternatively, you can use a kitchen torch to brown the peaks instantly for a more professional finish.
Tips for Success
- Prevent Weeping: The two best ways to prevent your meringue from “weeping” (beading of sugar water) are to seal the meringue firmly to the edge of the crust and to bake it at a high temperature for a short time, which immediately sets the outer layer.
- Clean Equipment is Key: When whipping the egg whites, ensure your bowl and whisk are absolutely grease-free. Even a tiny amount of fat (like a speck of egg yolk) can prevent the whites from whipping up properly.
- Cooling is Crucial: Once baked, let the pie cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 4 hours before slicing. This allows the lemon filling to fully set into a firm, sliceable custard.
Serving Suggestions and Pairings
Lemon Meringue Pie is a spectacular dessert on its own, but the bright, zesty flavor also makes it an excellent finish to many meals.
- Complementary Mains: The acidity of the pie cuts through rich, savory flavors like roast salmon, chicken and rice dishes, or even a simple pasta primavera. It also works beautifully with light, summery fare.
- Beverage Pairings: A tart dessert pairs perfectly with a slightly sweeter drink. I love serving this with a refreshing glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days. For an adult beverage, consider a late-harvest white wine or a crisp, dry Champagne to complement the crust.
- Simple Garnish: A few fresh raspberries or a dusting of powdered sugar on the plate enhances both the look and the taste.
Nutritional Information Per Serving
Based on 8 servings per 9-inch pie.
| Component | Value (Approximate) |
| Calories | 320 kcal |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 70 mg |
| Sodium | 250 mg |
| Total Carbohydrate | 50 g |
| Dietary Fiber | 1 g |
| Total Sugars | 38 g |
| Protein | 5 g |
Export to Sheets
Note: Nutritional information is an estimate and can vary based on crust type and ingredient substitutions.
Storage and Leftover Tips
Lemon Meringue Pie is best served within 24-48 hours of baking.
- Storage: Store the pie loosely covered in the refrigerator. Do not cover it tightly with plastic wrap, as this will trap moisture and cause the meringue to “weep” and become sticky. You can use toothpicks to create a small tent over the meringue before loosely placing plastic wrap on top.
- Longevity: While safe to eat for up to 3 days, the meringue starts to soften and weep after the second day. Enjoy it while the meringue peaks are still beautifully defined!
- Freezing: Freezing is not recommended. The lemon filling will weep and the meringue texture will be ruined upon thawing.
More Recipes You Will Love
If you enjoyed the bright flavors and perfect textures of this classic dessert, you’ll want to try these other fan-favorite pies and treats:
- For an easy, whimsical dessert perfect for a party, try How This Unicorn Poke Cake Became My Favorite Party Trick.
- If you’re a fan of no-bake, ultra-creamy goodness, check out This No-Bake Oreo Cream Pie is My Favorite Quick Dessert Hack.
- Looking for another citrusy drink to keep things light? You’ll love This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
Final Thoughts
There’s a reason this pie is a timeless classic. It’s the kind of dessert that stops conversation and starts a debate about who gets the last piece. With this recipe, you now have the tools to make it perfect every single time. So, go on—embrace the zest, conquer the meringue, and bask in the glory of the perfect slice of Lemon Meringue Pie.
Let me know if you tried this recipe and how your meringue turned out! Tag us in your photos and tell us what you paired it with in the comments below!
Leave a Reply