Name: Lemon Meringue
Prep time: 25 min
Cook time: 20 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1 pre-baked pie crust (store-bought or homemade); 4 large egg yolks; 1 cup granulated sugar (for filling); 1/4 cup cornstarch; 1 1/2 cups water; 1/2 cup fresh lemon juice; 1 tablespoon lemon zest; 2 tablespoons unsalted butter; 4 large egg whites; 1/2 cup granulated sugar (for meringue); 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract (optional)

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This Lemon Meringue is a beautifully balanced dessert I love making when I want something both sweet and tart, creamy and airy. It features a bright lemon curd filling layered in a flaky pie crust, topped with billowy meringue that’s toasted to golden perfection. Every bite melts in my mouth with a refreshing citrus punch followed by the light, cloud-like sweetness of meringue.

Lemon Meringue

Why You’ll Love This Recipe

I love this recipe because it’s a showstopper that’s actually simple to make. The filling is silky and lemony, the crust is crisp and buttery, and the meringue adds just the right amount of sweetness to balance the tang. It’s perfect for spring, summer, holidays, or any time I’m craving something light yet indulgent. Plus, it looks stunning on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Pre-baked pie crust (store-bought or homemade)

For the lemon filling:

Egg yolks
Granulated sugar
Cornstarch
Water
Fresh lemon juice
Lemon zest
Unsalted butter

For the meringue:

Egg whites
Granulated sugar
Cream of tartar
Vanilla extract (optional)

Directions

Prepare the crust:
I start by baking the pie crust until golden and fully cooked. I let it cool completely before adding the filling.
Make the lemon filling:
In a saucepan, I whisk sugar, cornstarch, and water over medium heat until thickened and bubbling. I temper the egg yolks by adding a bit of the hot mixture into them, then whisk the yolks back into the saucepan. I cook for a few more minutes, then stir in lemon juice, zest, and butter until smooth.
I pour the hot lemon filling into the cooled pie crust and smooth the top.
Make the meringue:
I whip the egg whites with cream of tartar until soft peaks form, then gradually add sugar while beating to stiff, glossy peaks. I optionally add a splash of vanilla.
I spread the meringue over the hot lemon filling, making sure to seal the edges to the crust so the meringue doesn’t shrink.
I bake the pie at 350°F for 15–20 minutes, or until the meringue is lightly browned on top.
I cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.

Servings and timing

This recipe makes about 8 servings.
Prep time: 25 minutes
Cook time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 45 minutes

Variations

When I want a stronger lemon flavor, I add more zest or use Meyer lemons for a slightly sweeter taste. I’ve also made mini lemon meringue tarts using muffin tins and tart shells. For a twist, I occasionally infuse the filling with a touch of lavender or basil.

storage/reheating

I store leftovers loosely covered in the fridge for up to 2 days. I don’t recommend freezing, as the meringue can become rubbery and the filling can weep. I serve it chilled straight from the fridge — no reheating needed.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch. I always add fresh zest for brightness.

Why does my meringue weep?

To avoid weeping, I spread the meringue over hot filling, make sure it’s sealed to the crust, and bake it long enough to cook the egg whites thoroughly.

Can I use a store-bought crust?

Yes, I often use a pre-baked store-bought crust for convenience. It works perfectly and saves time.

How do I know when meringue is done?

I look for golden peaks and a dry, slightly firm texture on top. It should no longer look foamy.

Can I make this ahead of time?

Yes, but I make it no more than a day in advance to keep the meringue fresh and the filling stable.

Conclusion

Lemon Meringue is a timeless dessert that brings elegance, brightness, and flavor to the table. With its silky lemon filling, crisp crust, and fluffy toasted topping, it’s one of those recipes I reach for when I want something both impressive and irresistible. Whether I’m celebrating or just in the mood for something special, this pie always delivers.