Hello, fellow food lovers! Is there any dessert that stops you in your tracks quite like a classic lemon meringue pie? I mean, just look at it. It’s a masterpiece of textures and flavors. You have the crisp, buttery base, that impossibly bright and tangy sunshine-yellow filling, and to top it all off, a cloud-like, billowy meringue toasted to golden-brown perfection. It’s pure, edible art.

For many, this pie is the king of nostalgic desserts, bringing back memories of diners, family gatherings, and grandma’s kitchen. But let’s be honest: many home bakers are a little intimidated by it. We’ve all heard the horror stories: a “weeping” meringue, a runny filling, or the dreaded “soggy bottom.”

Well, fear no more. This is the classic lemon meringue pie recipe that will guide you through every step, demystifying the process and guaranteeing a stunning, delicious result. We’re breaking down the three essential components—crust, filling, and meringue—to ensure each one is perfect. Grab your whisk, and let’s bake something truly special.

What Makes This the Ultimate Lemon Meringue Pie?

This recipe is all about balance. We’re not just making a pie; we’re creating an experience. Here’s what sets this one apart:

• The Flaky Crust: We start with a simple, all-butter pastry that bakes up crisp and provides the perfect savory, sturdy foundation.
• The Tangy Filling: Our lemon filling strikes the perfect balance between sweet and tart. We use fresh lemon juice and zest for a flavor that pops—no artificial taste here. It’s thickened to a luscious, custard-like consistency that slices cleanly every time.
• The Sky-High Meringue: This is where the magic happens. We use a stable Swiss or Italian-style meringue technique (simplified!) that whips up to be incredibly fluffy, stable, and less likely to weep. It’s the crowning glory your pie deserves.

Ingredients You’ll Need

Let’s get our mise en place (everything in its place) ready. This recipe is easiest when you tackle it in three stages.

For the All-Butter Pie Crust (or 1 store-bought 9-inch deep-dish crust)

• 1 ¼ cups (150g) all-purpose flour
• ½ cup (113g) cold unsalted butter, cut into cubes
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 3-5 tablespoons ice-cold water

(Internal Linking Idea: You can also use our detailed Perfect Flaky Pie Crust recipe if you have one!)

For the Tangy Lemon Filling

• 1 ½ cups (300g) granulated sugar
• ⅓ cup (40g) cornstarch
• ¼ teaspoon salt
• 1 ½ cups (360ml) cold water
• 4 large egg yolks (save the whites for the meringue!)
• ½ cup (120ml) fresh lemon juice (from 2-3 large lemons)
• 2 tablespoons lemon zest (don’t skip this!)
• 2 tablespoons unsalted butter

For the Fluffy, No-Weep Meringue

• 4 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions: Your Pie-Making Journey

Take a deep breath. We’ll do this one step at a time, and it will be perfect.

H3: Step 1: Prepare and Blind Bake the Crust

1. Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, quickly work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces.
2. Add Water: Sprinkle 3 tablespoons of ice water over the mixture. Gently toss with a fork until the dough starts to come together. If it’s too dry, add more water, 1 teaspoon at a time. Be careful not to overwork the dough.
3. Chill: Form the dough into a 1-inch thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
4. Roll and Blind Bake: Preheat your oven to 375°F (190°C). Roll the chilled dough out on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch deep-dish pie plate. Trim the edges and crimp them as desired.
5. Weight the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. This “blind baking” prevents the crust from puffing up.
6. Bake: Bake for 20 minutes. Carefully remove the parchment paper and weights. Prick the bottom of the crust with a fork and bake for another 10-15 minutes, or until the crust is a light golden brown. Set it aside to cool slightly while you make the filling.

H3: Step 2: Cook the Luscious Lemon Filling

1. Combine Dry Ingredients: In a medium saucepan (off the heat), whisk together the 1 ½ cups of sugar, the cornstarch, and the salt.
2. Add Water: Gradually whisk in the cold water until the mixture is completely smooth and free of lumps.
3. Cook to Thicken: Place the saucepan over medium heat. Whisk constantly as the mixture heats. Bring it to a boil, and continue whisking while it boils for 1 minute. The mixture will become very thick and translucent. Remove from heat.
4. Temper the Eggs: In a separate small bowl, lightly whisk the 4 egg yolks. Now, for the crucial step: tempering. Very slowly, drizzle about ½ cup of the hot cornstarch mixture into the egg yolks, whisking the yolks vigorously the entire time. This gently warms the yolks so they don’t scramble.
5. Finish the Filling: Pour the tempered egg yolk mixture back into the saucepan. Return the pan to medium heat and cook, whisking constantly, for 2-3 more minutes until the filling is very thick (like pudding).
6. Add Flavor: Remove from the heat for good. Immediately stir in the fresh lemon juice, lemon zest, and the 2 tablespoons of butter until the butter is melted and everything is smooth.
7. Fill the Crust: Pour the hot lemon filling directly into your pre-baked crust. Spread it evenly.

H3: Step 3: Whip and Bake the Meringue

1. Start Beating: Preheat your oven to 350°F (175°C). In a spotlessly clean, dry bowl (glass or metal is best), beat the 4 egg whites and the cream of tartar with an electric mixer on medium speed until they become foamy and hold soft peaks.
2. Add Sugar Slowly: With the mixer still running, begin adding the 1 cup of sugar, one tablespoon at a time, very slowly. This is the secret to a strong, stable meringue.
3. Whip to Stiff Peaks: Once all the sugar is added, increase the speed to high. Beat until the meringue is thick, glossy, and holds stiff, pointy peaks when you lift the beaters. Beat in the vanilla extract.
4. Top the Pie: Spoon the glorious meringue onto the hot lemon filling. This is our big secret to prevent weeping! The heat from the filling helps to cook the bottom of the meringue.
5. Seal the Edges: Spread the meringue carefully, making sure it touches the pie crust all the way around. This “seals” the meringue and prevents it from shrinking away from the crust.
6. Make Swirls: Use the back of a spoon to create beautiful swirls and peaks.
7. Bake to Golden: Bake for 12-18 minutes, or until the meringue peaks are a beautiful golden brown.

Tips for a Flawless Classic Lemon Meringue Pie Recipe

• No Weeping! The two most important tricks are: 1) Pour hot filling into the crust, and 2) Spread the meringue on top while the filling is still hot.
• Clean Bowl: Any trace of grease (or egg yolk) in your meringue bowl will prevent your whites from whipping up properly.
• Fresh Lemon is Best: Please, do not use bottled lemon juice. The fresh zest and juice are the heart of this classic lemon meringue pie recipe‘s flavor.
• Room Temp Whites: Egg whites whip up to a much greater volume when they are at room temperature.
• Patience with Sugar: Adding the sugar to the meringue slowly is key. It allows the sugar to dissolve fully, creating a strong, glossy, and stable foam.

Serving and Storing Your Masterpiece

Once your pie is out of the oven, let it cool on a wire rack for 1-2 hours. Then, transfer it to the refrigerator to chill for at least 4 hours, or ideally 6. This chilling time is essential for the filling to set up completely, allowing for clean, beautiful slices.

How to Store: This pie is a diva; it demands to be eaten fresh! It is at its absolute best on the day it’s made. Leftovers can be stored in the refrigerator. Do not cover it with plastic wrap! The plastic will trap humidity and make your meringue weep. Just store it uncovered in the fridge for up to 2 days.

Nutritional Information (Approximate)

Per slice (1/8th of pie)

• Calories: 410
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 65g
• Sugar: 48g
• Protein: 5g
• Sodium: 310mg

(Disclaimer: This is an estimate and can vary based on exact ingredients used.)

External Linking Suggestion

For a deep dive into the food science behind different types of meringues (French, Swiss, and Italian), check out this fantastic guide from King Arthur Baking.

Conclusion: Your New Go-To Dessert

And there you have it! A show-stopping, jaw-dropping, absolutely delicious classic lemon meringue pie recipe that is worth every single step. That first bite—where you get the crisp crust, the zesty, bright filling, and the light, marshmallowy meringue all at once—is pure dessert euphoria.

You’ve conquered the crust, mastered the filling, and whipped up a perfect meringue. You are officially a pie champion!

We would be thrilled to see your creations. Did you try this recipe? How did it turn out? Leave a comment below, or tag us in your photos on social media!

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Image Generation Prompts

1. Image 1 (The Hero Shot): A single, perfectly clean slice of classic lemon meringue pie on a white dessert plate. The slice should show all three distinct layers: a golden-brown bottom crust, a vibrant yellow lemon filling, and a tall, billowy meringue with deeply toasted golden-brown peaks. The background should be bright and airy, perhaps with a lemon and a whisk nearby.
2. Image 2 (The Action Shot): An overhead shot of the finished pie just before slicing. The focus is on the beautiful, swirled texture of the toasted meringue. The entire pie sits on a rustic wooden table, with a few scattered lemon slices and a vintage pie server resting beside it, ready to cut.