Back when I had my first apartment, and therefore first kitchen of my own!, I went after having company over right away. My parents would drive across town regularly for a visit (and vice versa). What I’d give for that today! I remember asking my dad what he’d like me to make for one of those after-dinner visits. “Lemon meringue pie” rolled off his lips as though he’d been thinking of it all day long. I had no idea that he loved this pie!

Mom didn’t make it, but growing up in a Lebanese household, lemons were always a staple ingredient in our kitchen. From lemony salads and comforting bowls of avgolemono soup to bright dishes like white asparagus with pistachio oil and lemon and lemon chicken, its fresh, vibrant flavor found its way into countless family favorites. So naturally, lemon desserts (ohhh the lemon bars, the lemon tart, the lemon cake!) have always held a special place in my heart, too. And clearly my father’s!

How right he was. Few desserts showcase lemon better than a classic lemon meringue pie. A study in contrast, lemon meringue pie offers a filling that is bright and tart, barely set, and trembling when you cut it. Then, the meringue is sweet and airy, browned at its peaks, and pillowy where it meets the curd. And the crust, a flaky homemade pie crust made with nothing but butter, is the thing that holds all of it together, literally and figuratively.

A classic lemon meringue pie deserves to be made properly, and I’ll walk you through exactly how now that I have been baking them since that first one for my father, sharing all my top tips and tricks along the way.

Ingredients for Lemon Meringue pie on a marble countertop

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredients list and instructions!

Pie Crust: This recipe calls for a 9-inch parbaked pie crust, sometimes called a baked pie shell or pre-baked pie crust. My all butter pie crust is an ideal choice, because the flaky texture and buttery crust stand up beautifully to the bright filling. However, if you prefer, a coconut oil-based crust or my mom’s oil pie crust works as well. Either way, make sure to blind bake your crust first. It should be golden brown before adding the filling, or your pie will become soggy. Alternatively, use a graham cracker crust as a shortcut. It gives the pie a slightly different but equally delicious taste and texture.
Egg Yolks: Six egg yolks enrich the filling and give it a deep yellow color and silky texture. Save your egg whites! You’ll need them for the meringue.
Granulated Sugar: This is used in both the filling and the meringue. In the filling, it balances the tartness of the lemon. In the meringue, it’s added gradually to create a stable, glossy foam that holds its shape.
Cornstarch: A thickener for the lemon pie filling, this creates a smooth, sliceable curd without the graininess that flour would introduce. Don’t substitute.
Salt: Just ⅛ teaspoon in the filling is all we use, but it does real work, brightening the lemon flavor and rounding out the sweetness.
Cold Water: This forms the base of the lemon mixture.
Lemon Zest and Lemon Juice: The heart of the pie. Use fresh lemons. You’ll need the lemon zest from one lemon and the lemon juice from two to three, depending on their size and your preference for tartness. Meyer lemons, when in season, produce a slightly sweeter, more floral filling that is exceptional here. Bottled juice will give you a flat, one-dimensional result. Avoid it at all costs!
Unsalted Butter: Stirred into the lemon curd filling, this is key to creating a silky consistency rather than a stiff filling.
Egg Whites: Let your egg whites come to room temperature to make them easier to whip for the meringue topping.
Cream of Tartar: A small amount stabilizes the egg whites and helps the meringue hold its shape and resist weeping.
Vanilla Extract: Added to the meringue once the whites are frothy, this deepens the flavor and enhances the sweetness.

How to Make Lemon Meringue Pie

Prepare. Arrange an oven rack in the lowest position and preheat the oven to 325°F. Have your pre-baked pie crust ready in its pie dish. It should be fully golden and cooled!
Make the meringue. In the mixer bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites and cream of tartar until frothy and beginning to hold soft peaks. Add the vanilla extract, then add the sugar one tablespoon at a time at medium-high speed, beating until the sugar mixture is fully incorporated and the meringue forms glossy stiff peaks. Note: Making the meringue first is important. You’ll spread it over the hot filling immediately, which helps it adhere and prevents weeping.
Make the egg base. In a medium bowl, whisk the egg yolks and sugar until thick and pale yellow. Add the cornstarch and salt and whisk to combine until the mixture is smooth and ribbony, with no dry pockets.
Cook the lemon filling. In a medium saucepan over medium heat, bring the cold water, lemon zest, and lemon juice just to a boil. To prevent the egg yolk mixture from scrambling, temper it: ladle about ¼ cup of the hot filling liquid into the egg bowl and whisk immediately to combine. Pour the warmed egg mixture back into the saucepan with the remaining lemon mixture and whisk constantly over medium heat, or reduce to low heat if needed, until the filling thickens and large bubbles begin to surface. A runny filling means it’s not done; keep whisking. Remove from the heat and stir in the butter. The finished curd should be thick, glossy, and deeply yellow.
Fill the crust. Immediately scrape the lemon curd filling into the baked pie shell, and spread it out evenly with a spatula. Work quickly! The filling needs to be hot when the meringue goes on.
Top with meringue. Spoon the meringue over the hot filling, spreading it all the way to the edges of the crust and pressing it gently to seal. This contact between meringue and crust is what prevents the little meringue shrinkage that can leave a gap. Use the back of a spoon to pull the meringue into decorative peaks.
Bake. Transfer the pie to the oven, and bake until it’s golden brown.
Cool and serve. Transfer the pie to a wire rack and cool at room temperature for 1 hour. Then refrigerate for at least 4 hours until completely cold before slicing.

Lemon pie filling with a dollop of meringue on top and a spoon on the side

Lemon pie with meringue on top before baking

My Top Tips & Tricks

Temper the eggs carefully. Adding hot filling liquid to cold egg yolks gradually, rather than pouring the eggs directly into the hot saucepan, is what prevents scrambled lemon eggs. Take your time with this step. Add the hot liquid slowly, whisk immediately, and your egg mixture will be silky rather than lumpy.
Keep the heat moderate and whisk constantly. The filling goes from loose to thick quickly once it approaches a boil. Don’t walk away. Whisk continuously and reduce to low heat if the mixture seems to be moving too fast. We don’t want the mixture at the bottom of the pot to scorch.
Make sure there are no egg yolks in the whites. The fat in even a single drop of egg yolk will prevent your egg whites from whipping to stiff peaks. Separate eggs while they are cold to make this easier, then allow the whites to come to room temp.
Avoid overbaking. The meringue should be golden at its peaks and just barely set when you pull it from the oven. Overbaking dries it out and encourages weeping.
Lemon meringue pie is a same-day pie. Time passes, and meringue does not improve with it. The filling sets beautifully, and the flavors meld overnight. However, beyond the next day the meringue will begin to weep, and the crust will soften. Make it the morning of, refrigerate it until serving, and slice it cold for the best results.
Use a hot, clean knife. For clean slices, run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts.
Mile-high lemon meringue pie: To make a taller meringue layer that peaks in the center, use 6 egg whites and increase the sugar by two tablespoons.