Classic Lemon Meringue Pie Recipe with Video Tutorial

Learn how to make a classic lemon meringue pie with a flaky crust, bright tart filling, and cloud-like meringue. This tried-and-true family recipe delivers the perfect balance of tangy lemon and sweet meringue—follow the clear steps below for reliable results.

My mom’s lemon meringue pie was a staple for gatherings and cozy sick-day visits. The combination of a tender, flaky crust, silky lemon curd, and toasted meringue is irresistible. Make the pie from scratch or use your favorite pre-baked crust for a delicious homemade dessert.

The meringue is always the kids’ favorite—light, pillowy, and slightly toasted. If you’re baking with children, they’ll love watching the egg whites transform into glossy peaks. The finished pie has a bright lemon flavor balanced by sweet meringue and a tender crust.

For the best results, start with a pre-baked pie shell. A homemade all-butter crust works beautifully, but a prepared crust will also produce great results. The lemon filling is cooked twice and thickened properly to avoid weeping, and the meringue is sealed to the crust to prevent shrinkage.

Ingredients

Below are the components separated by filling and meringue. Exact measurements appear in the recipe card and ingredients section.

For the Filling

• Sugar
• Cornstarch (or a cooked gelling mix)
• Salt
• Water (hot)
• Lemon zest
• Lemon juice
• Egg yolks
• Unsalted butter

For the Meringue

• Large egg whites, room temperature
• Salt
• Cream of tartar
• Sugar

Measurements and serving information are listed in the recipe details below.

Tips Before You Start

Pro tip: Separate eggs while cold (yolks separate more cleanly). Then bring the whites to room temperature before whipping—warmer whites whip more quickly and reach greater volume.

How to Make Lemon Meringue Pie

Have a pre-baked pie crust ready. Follow these steps for the filling, then whip and assemble the meringue. The filling is cooked to thicken and then tempered with egg yolks for a smooth custard.

Filling

1. Combine cornstarch (or EZ Gel), salt, and sugar in a large saucepan. Stir in hot water until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
3. Remove from heat and stir in lemon juice and zest. Return to heat and cook for 2 minutes.
4. Temper the egg yolks: whisk a small amount of the hot liquid into the yolks, then add the yolks back to the saucepan. Cook 2 more minutes, stirring constantly, until very thick.
5. Remove from heat and stir in butter. Pour the hot filling into the baked pie shell immediately.

Meringue and Assembly

1. Whip room-temperature egg whites with a pinch of salt and cream of tartar on high until soft peaks form.
2. Gradually add sugar while continuing to beat until stiff, glossy peaks form.
3. Immediately pour the hot lemon filling into the baked pie shell.
4. Spread the meringue over the hot filling, pressing the meringue all the way to the crust to seal the edge. Start by creating a ring around the outer edge, then pile remaining meringue into the center.
5. Use the back of a spoon or spatula to form peaks in the meringue.
6. Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is golden in the valleys. Serve at room temperature or chilled.

Prevent a Soggy Crust

Blind-bake the crust well, use pie weights, and seal the base with a quick egg wash to keep the bottom crisp.

1. Use a glass or ceramic pie plate for even heat transfer.
2. Chill the formed crust in the pie plate before baking.
3. Dock the crust with a fork to release steam.
4. Line with parchment or foil and add pie weights or dried beans to hold the crust shape while baking.
5. Consider preheating a cookie sheet and baking the crust on it to help crisp the bottom.
6. Start baking at a high temperature (around 425°F) and reduce if it browns too quickly.
7. After removing weights, brush the crust base with an egg wash (egg white + water or egg yolk + a little cream) and return to the oven briefly to set—this helps seal the crust against sogginess.

Troubleshooting: Watery Filling or Weeping

1. If the pie becomes watery, the filling may not have been cooked or rested properly. Properly cook the cornstarch with the sugar and liquid, then add the yolks and cook again until the filling is very thick. Over-stirring or undercooking can cause separation.
2. Add the meringue while the filling is piping hot. The steam from the hot filling helps cook the underside of the meringue and prevents a watery gap between filling and meringue.

Why Meringue Shrinks

1. High humidity makes it difficult to achieve stiff peaks and can cause weeping—avoid humid days for meringue-making when possible.
2. Seal the meringue to the crust by pressing it against the edge to prevent shrinkage as it cools.
3. Ensure no trace of yolk is in the whites—even a small amount prevents proper whipping.
4. Use a clean, dry bowl with no oil or water contamination for best results.

Make-Ahead and Storage

You can prepare components ahead, but for best appearance and texture, assemble the pie the day you plan to serve it. The finished pie can be refrigerated for up to three days, though the meringue may begin to weep after a day or two.

Make-Ahead Options

1. Bake and cool the pie crust ahead of time and keep it wrapped on the counter.
2. If you must prepare the filling in advance, refrigerate it and reheat gently until piping hot before filling the crust and topping with freshly whipped meringue.

Storage

Store lemon meringue pie in the refrigerator for up to 3 days. For best texture and presentation, serve within 24 hours.

This classic lemon meringue pie is a crowd-pleaser—bright, tangy lemon filling, tender crust, and a marshmallow-like meringue that toasts to golden perfection. Make it for holidays, special occasions, or whenever you want a classic homemade dessert.

Recipe Details

If you try this recipe, enjoy sharing the results—family and friends will thank you for a timeless, delicious lemon meringue pie.