Lemon meringue pie with a crisp, buttery crust, a silky lemon curd filling that slices cleanly, and a tall Swiss meringue topping that stays glossy and doesn’t weep.
I’ve refined this lemon meringue pie to achieve a bright, balanced lemon flavor without an overly sharp edge and a curd that holds its shape. The recipe uses a homemade butter crust, a curd-style filling thickened for clean slices, and a Swiss meringue for a bakery-quality finish that resists weeping.
Why you’ll love it
- Smooth, tangy lemon filling that’s not overly acidic
- Stable Swiss meringue that stays glossy, fluffy, and dry
- Make-ahead friendly: bake crust and filling ahead, add meringue before serving
Ingredients you need
All measurements are included so you can make the crust, lemon curd, and Swiss meringue for a 10‑inch (25 cm) tart.
- Flour – all-purpose for a crisp, flaky crust
- Powdered sugar – light sweetness in the dough
- Unsalted butter – cold and cubed for the crust
- Salt – a pinch to balance flavors
- Ice water – brings the dough together without overworking
- Fresh lemon juice – best flavor and brightness
- Lemon zest – from unwaxed lemons for aroma
- Granulated sugar – for the curd and meringue
- Cornstarch – thickens the filling so it slices cleanly
- Vanilla extract – a subtle background note
- Egg yolks – for a rich, yellow curd
- Water – to help the curd cook evenly
- Egg whites – room temperature for the Swiss meringue
Tips for this recipe
- Chill the crust before baking to prevent shrinkage and keep neat edges.
- Use fresh lemon juice and zest for the best flavor and aroma.
- Cook the filling until it thickens and gently bubbles so it will set firmly.
- Strain the curd for a silky, lump-free texture before filling the crust.
- Let the curd cool completely before piping or spreading the meringue to avoid sliding or weeping.
How To Make Lemon Meringue Pie
I use a homemade butter pie crust for a flaky base that supports the curd. Mix the flour, powdered sugar, and salt, then rub in cold butter until the mixture looks sandy. Add ice water and stir just until the dough comes together. Shape into a disc, wrap, and chill for 30 minutes.
Roll the chilled dough on a floured surface (or between parchment), line a greased 10‑inch tart pan and press gently into the edges. Freeze the shell for one hour, then bake at 350°F (180°C) for about 30 minutes until lightly golden. Cool completely.
To make the filling, whisk sugar, cornstarch, and a pinch of salt in a saucepan. Add water, lemon juice, and zest. Cook over medium heat, stirring constantly for about 7 minutes until the mixture thickens and starts to bubble. Temper a little of the hot mixture into whisked egg yolks, then return the yolk mixture to the pan and cook another 5–7 minutes until thick and gently simmering.
Remove from heat and stir in butter and vanilla until smooth. Strain through a fine sieve for an extra-silky texture, then pour into the baked tart shell. Cover and chill the filled tart for at least 4 hours or overnight until fully set.
For the topping, make a Swiss meringue: combine egg whites and sugar in a heatproof bowl, warm over a simmering pan while whisking until the sugar dissolves and the mixture feels warm. Whisk (stand mixer or hand mixer) until stiff, glossy peaks form and the bowl is cool. Spread or pipe the meringue over the chilled filling, creating peaks for texture.
Toast the peaks with a kitchen torch or under the broiler for 1–2 minutes until lightly browned—watch carefully to prevent burning. Serve chilled.
Storage and freeze
- Fridge: Store covered in the refrigerator for 3–4 days. The meringue may soften slightly but remains tasty.
- Freezer: Freeze only the baked crust filled with lemon cream (no meringue), wrapped well, for up to one month. Thaw in the fridge and add fresh meringue before serving.
Recipe variations
- Classic lemon tart: Skip the meringue and enjoy the lemon curd on its own.
- Lime version: Substitute lime juice and zest for a tangy twist.
- Orange‑lemon mix: Add orange juice and zest for a sweeter curd.
- Almond crust: Replace some flour with ground almonds for extra flavor and texture.
- Toasted coconut topping: Swap the meringue for toasted coconut for a different finish.
I hope you enjoy this recipe — happy baking!
More Pie Recipes
- Lemon pie with condensed milk
- Key lime pie
- No-bake chocolate pie
- Frozen blueberry pie