Bright, tangy, and topped with a cloud of golden meringue, Lemon Meringue Pie is one of the most iconic desserts in American baking. With its flaky crust, tart lemon custard, and fluffy sweet topping, it’s a pie that balances flavors beautifully — both refreshing and indulgent.

This pie became especially popular in the late 19th century, often served at church suppers, holiday dinners, and family gatherings. Its sunny lemon filling makes it perfect for spring and summer, while the airy meringue topping gives it an elegant, bakery-worthy finish. Though it looks impressive, lemon meringue pie is simple to make at home with just a few pantry staples.

Serve it chilled with fresh lemon slices for garnish, and you’ll have a dessert that’s as nostalgic as it is eye-catching.

About the Crust

Lemon Meringue Pie needs a sturdy base that can hold tart lemon custard and fluffy meringue. A homemade crust gives the best texture and flavor.

For a tried-and-true option, I recommend my Buttery Flaky Pie Crust Recipe. It’s crisp, golden, and bakes perfectly with citrus pies.

Variations

Orange Meringue Pie: Swap lemon juice with orange juice + zest.
Mini Pies: Make in muffin tins for individual servings.
Double Lemon Pie: Add extra zest for a stronger lemon punch.

Substitutions

Flour & Cornstarch: Use all cornstarch if you prefer a clearer filling.
Sugar: Can reduce slightly for a tarter pie.
Butter: Margarine can be used, but butter gives richer flavor.

Why You’ll Love This Recipe

It’s tangy, sweet, and stunning — a pie that looks like it came from a bakery but tastes like home.

Lemon Meringue Pie Traditions

A staple in American kitchens since the 1800s, this pie remains one of the most beloved farmhouse desserts.

Best Ways to Serve

Serve chilled, garnished with lemon slices or mint sprigs for a fresh presentation.

FAQs

Q: Why does my meringue weep (get watery)?
A: Be sure to spread it over hot filling and bake until golden — this seals it.

Q: Can I use bottled lemon juice?
A: Fresh lemons are best, but bottled juice works in a pinch. Add zest for brightness.

Q: Can I make it ahead?
A: Yes, but it’s best enjoyed the same day. Make in the morning for evening serving.

Q: Can I freeze lemon meringue pie?
A: Not recommended — the meringue doesn’t thaw well.

Jana Rae

Lemon Meringue Pie

Classic Lemon Meringue Pie with a flaky crust, tangy lemon filling, and golden meringue topping. A nostalgic farmhouse dessert for any occasion.

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Prep Time 25

Cook Time 25

Chill time 2

Total Time 2 50

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Method Notes

Ingredients

For the crust:

1 9-inch pre-baked pie crust

For the lemon filling:

1 cup sugar
2 tbsp flour
3 tbsp cornstarch
¼ tsp salt
1 ½ cups water
2 lemons juiced and zested
2 tbsp butter
4 egg yolks beaten

For the meringue:

4 egg whites
½ cup sugar

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Method

Set oven to 350°F (175°C).
In a saucepan, whisk sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and zest.
Cook over medium heat until thick and bubbly. Stir in butter.
Slowly whisk hot mixture into egg yolks, then return to saucepan. Cook 2 minutes more. Pour into pre-baked crust.
Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot lemon filling, sealing edges.
Bake 10–12 minutes, until meringue is golden.
Cool at room temperature, then chill at least 2 hours before serving.

Notes

Recipe Notes

Always spread meringue over hot filling to prevent separation.
Use a glass pie pan for even baking and presentation.
Best eaten the day it’s made, but leftovers keep 1–2 days in the fridge.

Pro Tip

Pie Crust: Use 1 (9-inch) pre-baked crust. For best results, try my Buttery Flaky Pie Crust Recipe — sturdy, flaky, and perfect for citrus custards.