This lemon meringue pie recipe is easy to make and super fun to share with friends and family. Packed with sweet and tart flavors in every slice this is one pie everyone is going to want a piece of.
You’re going to love this lemon meringue pie. Made with a delicious lemon filling and topped with homemade meringue inside a pie crust, this pie is one to bring with you to every dinner party. There’s never a wrong time for lemon meringue and I’ve seen it shared in the spring as well as the winter holidays and it’s always a huge hit when this pie hits the table.
Easy Lemon Meringue
This lemon meringue pie is made almost completely from scratch. We use a store-bought crust to help cut down on prep but the tangy lemony filling is what the pie is all about anyways. Topped with a wonderful homemade meringue and then cooked until golden this pie recipe is one you’ll treasure always.
Ingredients you’ll need for Lemon Meringue Pie:
For the lemon filling, you will need
- Pre-made Pie Crust
- Lemon Juice
- Lemon Zest
- Eggs Yolks
For the Meringue, you will need
- Egg Whites
- Cream of Tartar
For the exact measurements needed, please see the recipe card below.
How to Make Lemon Meringue Pie
Preheat your oven to 300 degrees F.
In a medium-sized saucepan on the stove combine the water, sugar, cornstarch, salt, lemon juice, and lemon zest with a whisk.
Add in the egg yolks and the butter, whisking until well blended.
Pour the mixture into the prepared pie crust.
Make the meringue by beating together the egg white, cream of tartar, and vanilla extract in a bowl with an electric mixer.
Slowly add in the sugar, a little at a time until fully incorporated.
Beat until stiff peaks form.
Spread the meringue on top of the lemon mixture.
It helps to have the meringue touch the pie crust so that it seals the lemon mixture in to prevent it from bubbling out and making a mess.
Bake in the oven for about 20 minutes or until the meringue is browned.
Allow the pie to cool for one hour and then place it into the fridge to chill for a few more hours.
Slice it once cooled and set.
- You are going to want a pre-made crust. This means that you can use any crust, from a regular flour crust to a cookie crust like a graham cracker. If using a flour crust make sure to bake it beforehand. This is called blind baking and is meant to help prevent a soggy pie crust because cooking the lemon filling and meringue will not be enough to cook the crust fully.
- Make sure that the filling is thick. The filling will not thicken much as it bakes in the oven so you are going to want to make sure that the filling is nice and thick in the pot on the stove before moving it to your prepared pie crust.
How long does lemon meringue pie last?
Your pie will last for about 3 days if kept well covered in the fridge. You can keep it at room temperature for about 2 hours before needing to keep it stored in the fridge. This is for food-safety reasons and will help to keep it at its best (both Healthwise and taste-wise).
Can lemon meringue pie be frozen?
You can keep this lemon pie well covered and stored in the freezer for up to 3 months. When ready to eat simply move the pie to the fridge for a few hours to thaw before slicing and serving. For the best flavor and textures, I recommend enjoying this pie sooner rather than later as the older it gets the more flavor is lost.
Can lemon meringue pie be made a day ahead?
Yes, you can make this pie a day ahead of any party. This means that you make it as directed and keep it covered in the fridge. Then slice and serve when ready. After that, it will be able to last about 2-3 days if kept properly stored, so enjoy soon!
If you loved this lemon meringue pie then you are going to love these other lemon pie recipes!
- 1 Pre-made Pie Crust
- 1 ½ Cups Water
- 1 ½ Cups Sugar
- 5 Tbsps Cornstarch
- ½ Cup Lemon Juice
- 1 Tbsp Lemon Zest
- ½ Tsp Salt
- 4 Eggs Yolks
- 3 Tbsp Butter
- 4 Egg Whites
- ½ Tsp Cream of Tartar
- 1 Tsp Vanilla
- ½ Cup Sugar
- Preheat oven to 300°F
- Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan
- Cook, stirring often, until it’s thick and bubbly.
- Add egg yolks and butter. Whisk until well mixed.
- Pour mixture into the pre-prepared pie crust.
- To make the meringue, place egg whites, cream of tartar, and vanilla in the bowl and beat with mixer until soft peaks form
- Gradually add the granulated sugar
- Continue mixing until stiff peaks form
- Spread the meringue on the top of the lemon mixture
- Bake about 20 minutes or until the meringue is brown
- Allow to cool for one hour, then chill for a few hours
- Slice once it has cooled and ENJOY!