A buttery homemade pie crust is filled with sweet-tart lemon curd, and all topped off with a fluffy toasted meringue. It takes a little time, but this pie is a masterpiece and relatively easy to make!
Ingredients for Lemon Meringue Pie
Crust: This pastry uses cold butter for great flavor and a flaky pie crust. Of course, pre-made or frozen pie crusts or graham-cracker crusts can be used if time is short! Sugar: Sweetens each layer of the pie, from the crust to the meringue topping. Butter: Adds a smooth finish to the lemon filling. Cornstarch: Thickens the lemon filling and helps keep the meringue from weeping. Eggs: Separated into yolks for the filling and whites for the meringue, they add richness and structure. Lemon juice and zest: Provide a bright, tangy flavor to the filling, making the pie zesty and refreshing. Vanilla extract: Adds a hint of sweetness and depth to the meringue.
How to Make Lemon Meringue Pie
For the Crust
For the Filling
For the Meringue Topping
Bake the Pie
Tips for Perfect Lemon Meringue Pie
Handle the pie crust as little as possible to prevent the heat from your hands from melting the butter and chill the dough before rolling it out. Poke the bottom of the crust with a fork to keep it from bubbling up. When blind baking the crust, add a piece of parchment paper and fill it with dry beans or pie weights. Use clean (oil-free) and dry beaters and a bowl when making meringue. Any amount of oil or egg yolk will keep the egg whites from getting fluffy. Superfine sugar will dissolve faster in both the lemon filling and meringue. Ensure the meringue touches the edges of the crust all of the way around or it may pull away from the crust. If using pre-made lemon pie filling, heat it in the microwave before pouring it into the pie shell. The filling must be hot when the meringue is spread over the top.
Storing Lemon Meringue Pie
Keep leftover lemon meringue pie in the refrigerator for up to 2 days covered lightly in plastic wrap. Zest – The key to zesting is to remove only the yellow part of the lemon skin, as the white pith underneath can be bitter. Use a zester, a microplane grater, or the finest side of a box grater. Typically, you’ll get about 1 tablespoon of zest from each lemon. Juice – To get the most juice from your lemons, ensure they are at room temperature. If your lemon has been refrigerated, simply microwave it for about 15 seconds before juicing. Place the lemon on the counter and, using the heel of your hand, roll it while applying pressure. Cut the lemon in half and use a reamer or a fork to squeeze and twist, releasing the juice. The pie crust can be baked up to a day early so it’s cooled enough for the filling. Double up on this pie crust recipe and keep it in the freezer for up to 3 months. Lemon meringue pie can be frozen (technically, ANY pie can be frozen), but due to the corn starch in the filling and the nature of the meringue, it will not thaw well so it’s not recommended.
Blueberry Lemon Bread No Bake Lemon Cheesecake
Did your family love this Lemon Meringue Pie recipe? Leave us a comment and a rating below! If you’re a lemon lover like myself, you might want to check out this blueberry lemon bread or this no-bake lemon cheesecake, too! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
