Lemon Meringue Pie Recipe with Flaky Crust and Tangy Filling

Better Than The Rest: Here’s Why

✅ The filling balances sweet and tart perfectly, with a smooth, custard-like texture that’s rich without being heavy.

✅ The recipe includes a simple, reliable technique to prevent a thin “film” from forming on the filling as it cools, so the meringue adheres evenly for a smooth finish every time.

❌ This version is made the old-fashioned way—no condensed milk—using fresh lemons and basic pantry ingredients for bright, authentic lemon flavor.

Lemon Meringue Pie: What To Know & Recipe Highlights

• Graham Cracker Crust – A homemade graham cracker crust is quick, buttery, and free from additives—far superior to most store-bought options.
• Made from Scratch – Fresh lemon juice, a homemade custard filling, and a meringue made from separated eggs deliver the best flavor and texture.
• Flour Crust Option – If you prefer a traditional flour pie crust, a baked pastry crust will work just as well.
• Hand-Held Juicer – A simple citrus juicer speeds up juicing and helps extract all the lemon flavor.
• Lemon Zest – Zest brightens the filling; it’s optional but recommended for extra citrus aroma.
• Storage – Refrigerate the pie to cool and store leftovers. Use a pie dome or cake carrier to protect the meringue.

🛒 Ingredients You’ll Need

• Graham Crackers – 1 sleeve (about 8 crackers) to yield 1½ cups crushed crumbs for the crust.
• Unsalted Butter – for the crust and to finish the filling.
• Salt – a pinch in the crust to balance sweetness.
• Lemons – fresh-squeezed juice (about ⅓ cup) and 2 tablespoons zest for bright flavor.
• Sugar – for the filling and the meringue.
• Cornstarch – to thicken the custard filling.
• Water – to loosen the custard to the right consistency.
• Eggs – 4 yolks for the filling and 5 whites for the meringue.
• Vanilla Extract – a teaspoon for the meringue’s flavor and color.

Scroll to the recipe card below for exact measurements and full instructions.

Step 1: Preheat the oven to 375°F. Crush graham crackers to fine crumbs using a food processor or a sealed bag and rolling pin.

Step 2: Mix 1½ cups crushed graham crackers, 6 tablespoons melted unsalted butter, 3 tablespoons sugar, and ¼ teaspoon salt until evenly moistened.

Step 3: Press the crumb mixture into a 9-inch pie dish and bake for about 10 minutes, until lightly browned. Cool completely on a wire rack.

Step 4: Separate eggs, reserving 4 yolks for the filling and 5 whites for the meringue.

Step 5: In a medium saucepan, whisk together ⅓ cup cornstarch, 1½ cups sugar, 4 egg yolks, and ⅓ cup fresh lemon juice. Cook over medium-high, whisking constantly for 1 minute.

Step 6: Add 1¼ cups water and whisk until smooth, scraping the pan so nothing sticks. Bring to a boil over medium-high, then reduce heat and cook, stirring, for 1 minute until thickened like custard.

Step 7: Remove from heat and stir in 2 tablespoons butter and the lemon zest until fully melted and incorporated. Pour the filling into the cooled crust.

Step 8: Cover the filling with a round piece of parchment paper while it cools to room temperature—this prevents a film from forming so the meringue bonds smoothly.

Step 9: Make the meringue: beat 5 egg whites until soft peaks form. Gradually add ½ cup sugar while continuing to beat until stiff, glossy peaks form.

Step 10: With the mixer on low, add 1 teaspoon vanilla extract and blend. Set the meringue aside.

Step 11: Remove the parchment. Spoon and spread the meringue over the warm filling, sealing it to the crust all the way around to prevent shrinking and gaps.

Step 12: Bake at 375°F for about 10 minutes, or until the meringue is golden brown. Cool on a wire rack to room temperature.

Step 13: Chill the pie in the refrigerator, covered, for about 4 hours so the filling sets and the meringue stays tall. Slice and serve chilled; store leftovers covered in the fridge.

🙋🏼 Top Questions I Get Asked About This Recipe

Expert Tips

• Add the sugar gradually when whipping the meringue; this produces a fluffier, more stable meringue that holds its shape.
• Spread the meringue over the filling while it’s still warm—this helps set the underside and improves the seal between meringue and filling.
• If you prefer, cut a round of parchment to fit the pie while cooling; that prevents the film without extra effort.

If you try this lemon meringue pie, please share how it turned out in the comments. I love hearing feedback and seeing your photos!