Classic Lemon Meringue Pie is a timeless dessert that combines a buttery shortcrust pastry with a tangy lemon curd filling, all topped with a golden, fluffy meringue. The contrast between the crisp crust, smooth citrus filling, and light, airy meringue makes this a perfect dessert for any occasion.

Why You’ll Love This Recipe

Perfect Balance of Flavors – The tartness of the lemon curd contrasts beautifully with the sweet meringue.
Flaky, Buttery Crust – A homemade shortcrust pastry that provides the perfect base.
Light and Airy Meringue – Soft, glossy, and slightly toasted for a beautiful finish.
Great for Any Occasion – A crowd-pleaser for holidays, celebrations, or casual gatherings.
Make-Ahead Friendly – Prepare the crust and filling in advance for easy assembly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
2 tablespoons powdered sugar
1 egg yolk
1-2 tablespoons cold water

For the Lemon Filling:

¾ cup granulated sugar
¼ cup cornstarch
1 cup water
½ cup lemon juice
Zest of 1 lemon
3 egg yolks, beaten
2 tablespoons butter

For the Meringue:

3 egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar

Directions

Prepare the Crust:

Preheat the Oven: Preheat to 350°F (175°C).
Make the Dough: In a bowl, mix flour, butter, and powdered sugar until the mixture resembles coarse crumbs.
Form the Dough: Add the egg yolk and cold water, mixing until a dough forms. Wrap in plastic wrap and chill for 20 minutes.
Roll Out and Bake: Roll out the dough on a floured surface and press it into a tart pan. Prick the bottom with a fork and bake for 15 minutes, until lightly golden. Set aside to cool.

Prepare the Lemon Filling:

Cook the Curd: In a saucepan, whisk together the sugar, cornstarch, water, lemon juice, and lemon zest over medium heat until thickened.
Incorporate the Eggs: Slowly add a few spoonfuls of the hot mixture into the beaten egg yolks, stirring constantly. Then, pour the egg mixture back into the saucepan.
Finish the Filling: Stir in the butter and cook for 2 more minutes, then remove from heat. Pour the lemon filling into the baked crust.

Prepare the Meringue:

Whip the Egg Whites: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
Add Sugar: Gradually add sugar, continuing to beat until stiff, glossy peaks form.
Assemble and Bake: Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking. Bake for 10 minutes, or until the meringue is golden brown.

Serve:

Cool Completely: Allow the pie to cool at room temperature before slicing.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 8 slices
Calories per slice: 320 kcal

Variations

Extra Tangy Lemon Filling – Increase the lemon juice to ¾ cup for a stronger citrus flavor.
Coconut Lemon Meringue Pie – Add ¼ cup shredded coconut to the meringue for extra texture.
Graham Cracker Crust – Substitute shortcrust with a graham cracker crust for a no-roll option.
Chocolate Lemon Pie – Drizzle melted white or dark chocolate over the meringue for added indulgence.
Mini Lemon Meringue Tarts – Make individual tartlets using a muffin tin for bite-sized treats.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: The pie is best enjoyed fresh, but you can freeze it without the meringue for up to 2 months. Thaw and add fresh meringue before serving.
Reheating: To refresh the meringue, bake at 300°F (150°C) for 5-7 minutes.

FAQs

Why does my meringue weep or get watery?

Ensure the sugar is fully dissolved in the egg whites and that the meringue is spread while the filling is still warm.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for optimal flavor, but bottled juice can work in a pinch.

How do I prevent my meringue from shrinking?

Spread the meringue so it touches the crust edges, sealing it completely.

Can I make the crust ahead of time?

Yes, the crust can be baked 1-2 days in advance and stored at room temperature.

What if my lemon curd is too runny?

Make sure the cornstarch is fully cooked and thickened before adding the egg yolks.

Can I use a hand whisk instead of an electric mixer for the meringue?

Yes, but it will take longer and require vigorous whisking to achieve stiff peaks.

Is there a way to make this pie dairy-free?

Yes, use plant-based butter in the crust and filling for a dairy-free option.

Can I use a store-bought pie crust?

Yes, a pre-made crust can be used to save time.

What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water and wipe clean between cuts.

How do I make the meringue extra glossy?

Beat the egg whites on medium speed before gradually increasing to high speed for a glossy finish.

Conclusion

Classic Lemon Meringue Pie is a timeless dessert that perfectly balances sweet and tart flavors with a buttery crust and fluffy toasted meringue. Whether for a family gathering or a weekend treat, this pie is sure to impress. Try different variations, store leftovers properly, and enjoy a slice of this delightful citrus dessert!

Classic Lemon Meringue Pie