Lemon Meringue Pie (Classic, Tangy & Fluffy Homemade Recipe)

This homemade lemon meringue pie features a bright, tangy lemon filling topped with a fluffy, golden meringue. With its perfect balance of sweet and tart, this classic pie is ideal for holidays, celebrations, or anytime you crave a refreshing dessert made from scratch.

Why You’ll Love This Recipe

  • Classic homemade pie with fresh lemon flavor and a silky filling.
  • Light, fluffy meringue that bakes to a beautiful golden top.
  • Uses simple pantry and refrigerator staples.
  • Step-by-step instructions for beginners and experienced bakers.
  • Perfect for holidays, gatherings, or Sunday desserts.
  • A show-stopping dessert that slices cleanly when chilled.
  • Balanced sweetness and brightness from fresh lemons.

Ingredients

For the Pie Crust

  • 1 pre-baked 9-inch pie crust

For the Lemon Filling

  • 1 cup (200 g) granulated sugar
  • 2 tbsp all-purpose flour
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 2 lemons, zested and juiced
  • 2 tbsp butter
  • 4 egg yolks, lightly beaten

For the Meringue

  • 4 egg whites
  • 6 tbsp granulated sugar

Directions

1. Make the Lemon Filling

  1. In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
  2. Add the water, lemon juice, and lemon zest, whisking until fully combined.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
  4. Add the butter and stir until melted.
  5. In a separate small bowl, whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them.
  6. Pour the tempered egg yolks back into the saucepan.
  7. Continue cooking for 1–2 minutes until the filling becomes thick and smooth.
  8. Remove from heat and pour the filling into the pre-baked pie crust.

2. Make the Meringue

  1. In a clean, dry bowl, beat the egg whites using a mixer until soft peaks form.
  2. Gradually add the sugar while beating, continuing until stiff, glossy peaks form.
  3. Spread the meringue evenly over the hot lemon filling, making sure to seal the edges against the crust to prevent shrinking during baking.

3. Bake

  1. Bake the pie in a preheated oven at 350°F (175°C) for 10–12 minutes.
  2. Remove once the top is lightly golden.

4. Cool & Serve

  1. Allow the pie to cool completely at room temperature.
  2. Refrigerate for 2–3 hours before slicing to ensure clean, neat cuts.

Tips for Best Results

  • Seal the meringue tightly to the crust to prevent separating or shrinking.
  • Add the meringue while the filling is still hot to help it adhere.
  • Use a clean, grease-free bowl for whipping egg whites.
  • Avoid overbaking the meringue; look for light golden peaks.
  • Fresh lemon juice gives the best flavor—avoid bottled juice.
  • Chill thoroughly for the cleanest slices.

Variations & Substitutions

  • Add an extra lemon for a more intense citrus flavor.
  • Use Meyer lemons for a sweeter, floral twist.
  • Swap the pre-baked crust with a graham cracker crust for a different texture.
  • Add a pinch of cream of tartar to the egg whites to stabilize the meringue.
  • For a deeper color, gently torch the meringue after baking.

Serving Suggestions

  • Serve chilled with extra lemon zest sprinkled on top.
  • Pair with fresh berries or whipped cream.
  • Enjoy with tea or iced coffee for a refreshing treat.
  • Add a drizzle of raspberry sauce for a bright flavor contrast.

Storage & Reheating

  • Refrigerator: Store covered for up to 3 days.
  • Freezer: Not ideal, as the meringue may weep or separate.
  • Make Ahead: Bake the pie and chill it; add meringue and bake the top right before serving if you prefer extra freshness.
  • Reheating: Lemon meringue pie is served cold—no reheating required.

FAQ

Why does my meringue weep or get watery?
This usually happens from undercooking or humidity. Make sure to bake until lightly golden and cool gradually.

Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor and texture. Bottled juice is not recommended.

How do I get stiff, glossy meringue?
Ensure your bowl is grease-free, beat until peaks stand straight, and add sugar gradually.

Why is my lemon filling runny?
The filling may not have cooked long enough. It should bubble while thickening before tempering the eggs.

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