If there’s one dessert I never get tired of making, it’s lemon meringue pie. That crisp crust, the bold lemon curd, and the toasted meringue on top—it's the perfect mix of tangy, sweet, and light. I love it just as much as my lemon meringue cheesecake, but this version is all about the classic.
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There’s something so satisfying about a slice of homemade lemon meringue pie—that combo of crisp crust, silky lemon filling, and toasted meringue is just timeless. If you’ve tried my French lemon tart, this version brings the same bright citrus flavor, but with that fluffy meringue crown we all love.
My recipe uses a buttery, flaky pie crust, a lemon filling that’s smooth and tangy—similar to a classic lemon curd—and a generous topping of Swiss meringue that toasts beautifully in the oven. Each layer has its own texture and flavor, and together they just work.
This is one of those desserts that feels fancy but is surprisingly simple to make. It’s perfect for spring holidays, dinner parties, or anytime you want something fresh, zesty, and a little nostalgic.
Why you'll love this recipe
Ingredients you need
Everything you need for this easy lemon meringue pie is right here:
- Flour – use all-purpose flour for a crisp, flaky pie crust
- Powdered sugar – adds light sweetness to the dough
- Unsalted butter – cold and cubed for the crust
- Salt – just a pinch to balance the flavors
- Ice water – helps the dough come together without overworking it
- Lemon juice – always go with fresh lemons for bold flavor
- Lemon zest – use unwaxed lemons for the best aroma
- Sugar – regular granulated sugar for both curd and meringue
- Cornstarch – thickens the filling to that perfect sliceable texture
- Vanilla extract – adds a smooth background note
- Egg yolks – for a rich, vibrant lemon filling
- Water – helps loosen the curd for an even cook
- Egg whites – room temperature for fluffy, stable meringue
How To Make Lemon Meringue Pie
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
To make the pie crust, mix the flour, powdered sugar, and salt in a large bowl. Add the cold butter and rub it in until the mixture looks sandy.
Pour in the ice water and mix just until the dough comes together. Shape into a disc, wrap, and chill for 30 minutes before rolling out
Roll out the chilled dough on a floured surface or between two sheets of parchment paper. Line a greased 25 cm tart pan (10-inch) with the dough, pressing it gently into the edges.
Freeze the crust for 1 hour (or overnight if possible), then bake in a preheated oven at 180°C (350°F) for about 30 minutes, until lightly golden.
In a saucepan, whisk together the sugar, cornstarch, and a pinch of salt. Add the water, lemon juice, and zest, then cook over medium heat, stirring constantly for about 7 minutes, until thickened and just starting to bubble.
Temper the egg yolks with a bit of the hot mixture, then stir them back into the pan. Cook for another 5–7 minutes, stirring, until the filling is thick and gently simmering.
Off the heat, add the butter and vanilla, stirring until smooth. Strain the filling through a fine sieve to remove the zest and any lumps, then pour it into the baked tart shell.
Once the filling is fully chilled and set, spread the Swiss meringue on top, creating peaks with a spatula or the back of a spoon. Toast with a kitchen torch for a golden finish, or place under the broiler for 1–2 minutes—just until lightly browned.
Tips for this recipe
Storage and freeze
Fridge: Keep the pie covered in the fridge for up to 3–4 days. The meringue may soften slightly but will still taste great.
Freeze: To freeze, skip the meringue, wrap the baked crust and lemon filling tightly, and freeze for up to 1 month. Thaw in the fridge overnight, then add fresh meringue before serving.
Variations & Substitutions
Recipe Questions
Can I make lemon meringue pie in advance?
Yes! You can prepare the crust and filling a day ahead. Add the meringue just before serving or the same day for best texture.
Why is my meringue weeping or separating?
This can happen if the meringue is added to a cold filling or undercooked. Make sure your filling is fully chilled and your meringue is properly whipped and cooked.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch. Add a bit of fresh zest to boost the taste.
How do I get a stable meringue that doesn’t collapse?
Use Swiss meringue (as in this recipe!) and toast it well—either with a kitchen torch or briefly under the broiler. It’s more stable than French meringue.
You will also love
I hope you love these lemon meringue pie. If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy baking!
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Lemon Meringue Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
Description
This classic lemon meringue pie is the perfect mix of tangy, sweet, and airy. Made with a buttery homemade crust, smooth lemon curd filling, and fluffy Swiss meringue topping, it's a show-stopping dessert that’s surprisingly simple to make. Yield: one 25 cm (10-inch) tart – about 8 slices
Ingredients
Pie crust
- 250 g (2 cups) all-purpose flour
- 25 g (3 tbsp) powdered sugar
- 150 g (10.5 tbsp) cold unsalted butter – cut into cubes
- 60 g (4 tbsp) ice-cold water
- 1 pinch of salt
Lemon filling
- 6 large egg yolks
- 220 g (1 cup + 2 tbsp) granulated sugar
- 50 g (⅓ cup + 1 tbsp) cornstarch
- ¼ tsp salt
- 145 ml (about 3–4 lemons / ½ cup + 1 tbsp) fresh lemon juice
- Zest of 2 organic lemons
- 380 ml (1 ½ cups + 1 tbsp) filtered water
- 60 g (4 tbsp) unsalted butter – cut into pieces
- 1 tsp vanilla extract
Swiss meringue Topping
- 6 large egg whites
- 200 g (1 cup) granulated sugar
Instructions
Make the pie crust
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In a large bowl, mix the flour, powdered sugar, and salt.
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Add the cold butter and rub it in with your fingertips until the mixture looks sandy.
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Pour in the cold water and mix just until the dough comes together.
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Shape into a flat disc, wrap in plastic, and chill for 30 minutes.
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Roll out the dough on a floured surface or between parchment paper.
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Grease a 25 cm (10-inch) tart pan and line it with the dough. Prick the bottom with a fork to prevent puffing during baking.
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Freeze the crust for 1 hour (or overnight).
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Preheat the oven to 180°C (350°F) and bake for about 30 minutes, until lightly golden. Let cool.
Make the lemon filling
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In a saucepan, whisk together the sugar, cornstarch, and salt.
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Add the water, lemon juice, and zest. Cook over medium heat, stirring constantly for about 7 minutes, until thickened and starting to bubble.
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In a separate bowl, whisk the egg yolks.
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Gradually stir a bit of the hot mixture into the yolks to temper them, then pour everything back into the pan.
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Cook for another 5–7 minutes, stirring, until thick and gently simmering.
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Remove from heat. Add the butter and vanilla, and stir until smooth.
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Strain the filling through a sieve, then pour into the baked crust.
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Cover and refrigerate for at least 4 hours or overnight.
Make the Swiss meringue
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In a heatproof bowl, combine the egg whites and sugar.
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Place over a pan of simmering water (double boiler) and whisk constantly until the sugar is dissolved and the mixture is warm to the touch.
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Transfer to a stand mixer and whisk on high speed until stiff, glossy peaks form and the bowl is no longer warm.
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Spread the meringue over the chilled pie, creating swirls and peaks.
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Toast with a kitchen torch, or place under the broiler for 1–2 minutes until lightly golden.
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Serve chilled and enjoy!
Notes
Storage: Store the pie in the fridge, covered, for up to 3–4 days. The meringue may soften slightly but stays delicious. Not recommended for freezing with meringue on top.
Tips:
- Always measure ingredients in grams for best accuracy.
- Freeze the crust before baking to avoid shrinkage.
- Use fresh lemon juice and zest for bold flavor.
- Cook the filling until it fully thickens and simmers.
- Let the filling cool completely before adding the meringue.
- Torch the meringue or broil briefly—watch it closely!
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: tart,pie
- Cuisine: American
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