This classic lemon meringue pie features a flaky crust, a bright, silky lemon curd, and a cloudlike meringue topping. It’s perfect for holidays, birthdays, or any time you want a timeless homemade dessert.
I used to dread making this Classic Lemon Meringue Pie, but after preparing it for Mike’s birthday (it’s his favorite), and making it for my dad and father-in-law over the years, I’ve learned a few tricks. Now I can prepare it quickly and consistently—without the drama of stubborn meringue.
My early attempts weren’t pretty: the meringue wouldn’t fluff and I spent more time troubleshooting than baking. With practice I’ve simplified the process so you can get reliable results too. Below you’ll find what you need, step-by-step instructions, and tips for perfect meringue every time.
What you need for the Lemon Meringue Pie
- Pie crust (store-bought or homemade)
- 2 lemons (zest and juice)
- Sugar
- Flour
- Cornstarch
- Butter
- Eggs (yolks and whites separated)
- Salt
Watch the video for this lemon meringue pie below!
How to make this Lemon Meringue Pie from scratch
Using a store-bought crust saves time and is perfectly fine when you’re busy. Bake the crust according to package directions, then prepare the filling while the crust bakes.
For the filling:
In a saucepan, whisk together the sugar, cornstarch, flour, and salt. Stir in the lemon juice, lemon zest, and water. Cook over medium heat, stirring, until the mixture comes to a gentle boil and thickens. Add the butter and stir until melted.
To prevent the eggs from scrambling, temper the egg yolks: beat the yolks in a separate bowl, then slowly add a few tablespoons of the hot lemon mixture to the yolks while whisking. Once warmed, return the yolk mixture to the saucepan and cook a few minutes more until fully thickened. Pour the hot filling into the baked crust and spread evenly.
How to make meringue
Using an electric mixer, whip the egg whites until foamy, then continue whipping until stiff peaks form. Gradually add about 4 tablespoons of sugar, a little at a time, until the meringue is glossy and holds firm peaks. Pile the meringue onto the hot filling, sealing it to the crust around the edges to prevent shrinking. Use a spoon to create swirls and peaks for texture. Bake at 350°F (175°C) for about 8–12 minutes, watching carefully, until the meringue tips are lightly golden.
Some tips for whipping the meringue
- Use an electric mixer for consistent results.
- Make sure the mixing bowl is completely clean and free of grease.
- Ensure no yolk gets into the egg whites — even a small amount prevents proper whipping.
- Be patient; whipping can take several minutes before stiff peaks form.
Can you freeze a lemon meringue pie?
Yes, you can freeze a lemon meringue pie, but the texture may change slightly. If you plan to freeze one, follow a few precautions for best results.
Tips for Freezing a Lemon Meringue Pie
- Bake the pie in an aluminum or freezer-safe pan.
- Allow the pie to cool completely before wrapping and freezing.
- Wrap the pie tightly to prevent freezer burn; use an airtight container or wrap in plastic and foil.
- Thaw the pie in the refrigerator for several hours or overnight before serving.
- For best meringue texture, consider freezing the pie without the meringue and making fresh meringue just before serving.
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Lemon Meringue Pie
Pin Recipe
15 mins
10 mins
Equipment
Method
Video
Ingredients
- 1 pie crust
- 2 lemons (zest & juice)
- 1 cup sugar (+ 4 tbsp for meringue)
- 2 tbsp flour
- 2 tbsp butter
- 2 1/2 tbsp cornstarch
- 1 1/2 cups water
- 1/4 tsp salt
- 4 eggs (yolks & whites separated)
Equipment
- Mixer
Method
- Bake crust at 350°F according to package directions.
- Zest and juice 2 lemons.
- Combine lemon zest, lemon juice, sugar, cornstarch, flour, water, and salt in a saucepan.
- Cook over medium heat until the mixture reaches a slow boil and thickens.
- Stir in the butter until melted.
- In a separate bowl, gently beat the egg yolks. Temper the yolks by whisking in a few tablespoons of the hot mixture, then return the yolks to the saucepan.
- Cook a few more minutes until thickened, then remove from heat.
- Pour the lemon filling into the baked crust.
- In an electric mixer, whip the egg whites until foamy, then continue until stiff peaks form.
- Slowly add 4 tablespoons of sugar to the meringue, a little at a time, until glossy.
- Spread the meringue over the hot filling, sealing around the edge of the crust.
- Use a spoon to create swirls and peaks in the meringue for texture.
- Bake a few minutes at 350°F to brown the meringue tips, watching closely so they don’t overbake.
Video
Let me know how you like this Classic Lemon Meringue Pie and check out some of our favorite desserts like Pumpkin Pecan Pan Parfait or Lemon Freeze Pie.
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**This post was updated with new photos 10/28/21.