Lemon meringue pie with a crisp buttery crust, smooth lemon curd filling, and a tall Swiss meringue topping that doesn’t weep.
I’ve baked this classic lemon meringue pie recipe many times to get the right balance between bright citrus flavor and a softer, less acidic filling.
The base is a homemade pie crust and a curd-style lemon filling that slices cleanly without turning runny.
On top, a stable Swiss meringue gives you that fluffy bakery-style finish people search for when they want a lemon meringue pie that actually holds up.
Why you'll love it
- Smooth lemon filling that’s tangy but not too sharp
- Swiss meringue topping that stays glossy, fluffy, and doesn’t weep
- Perfect make-ahead dessert: bake the crust and filling in advance, add the meringue before serving
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
Tips for this recipe
- Chill the crust before baking to prevent shrinkage and keep clean edges.
- Use fresh lemon juice and zest for a brighter, more balanced flavor.
- Cook the filling until thick and gently bubbling so the pie slices cleanly.
- Strain the lemon filling for a smooth, silky texture.
- Let the filling cool completely before adding the meringue to avoid sliding or weeping.
How To Make Lemon Meringue Pie
I use my homemade butter pie crust for a crisp, flaky base that holds the lemon filling perfectly.
Mix the flour, powdered sugar, and salt, then rub in the cold butter until sandy.
Add the ice water, 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 parchment paper, then line a greased 10-inch (25 cm) tart pan, pressing gently into the edges.
Freeze for 1 hour, then bake at 350°F (180°C) for about 30 minutes until lightly golden.
In a saucepan, whisk the sugar, cornstarch, and a pinch of salt. Add the water, lemon juice, and zest.
Cook over medium heat for about 7 minutes, stirring constantly, until it thickens and starts to bubble.
Whisk a little of the hot mixture into the egg yolks, then stir the yolks back into the pan.
Cook for another 5–7 minutes, stirring, until the filling is thick and gently simmering.
Stir in the butter and vanilla off the heat until smooth. Strain the filling through a fine sieve, then pour it into the baked tart shell.
I finish this tart with my Swiss meringue recipe for a light, glossy topping.
When the filling is fully chilled and set, spread the Swiss meringue on top and create peaks.
Toast with a kitchen torch or broil for 1–2 minutes until lightly browned.
Storage and freeze
- Fridge: Keep the tart covered in the fridge for 3–4 days. The meringue can soften a bit but holds well.
- Freezer: Freeze only the baked crust filled with the lemon cream (no meringue), well wrapped, for up to one month. Thaw in the fridge and add fresh meringue before serving.
Recipe variations
- Classic lemon tart using only the lemon filling and no meringue.
- Lime version by replacing the lemon juice with lime juice and zest.
- Orange lemon mix for a sweeter, less acidic curd.
- Almond crust for extra flavor and texture.
- Toasted coconut topping instead of meringue.
Recipe Questions
Can I bake it the day before?
Yes, keep it chilled and add the meringue the same day you serve it.
Can I use bottled lemon juice?
Fresh lemons give a much better taste and texture.
My filling didn’t set
It needs to cook long enough to thicken before adding it to the crust.
More Pie Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. 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
Emily
This looks absolutely delicious! I’ve been wanting to try a classic lemon meringue pie for ages — your photos totally convinced me. I’m saving this one for the weekend!