Ever had a dessert that made you pause mid-bite and go, “Okay, hold up—what sorcery is this?” Yeah, that’s Lemon Meringue Pie for me.

It’s like sunshine got tired of just beaming from the sky and decided to move into a flaky crust topped with clouds. That first forkful—bright, lemony filling with the sweet poof of meringue—is a culinary mic drop.

So, if you’ve ever stood in front of a bakery case debating whether to splurge on a slice or just make your own—this post is your sign.

Because making Lemon Meringue Pie from scratch isn’t just doable—it’s kind of a flex. Let’s break down the magic of tangy meets fluffy, step by step.

Recipe Snapshot

Category	Details
Yield	1 9-inch pie
Serving Size	1 slice (1/8 of pie)
Prep Time	30 minutes
Cook Time	25 minutes
Total Time	3 hours (includes cooling time)
Calories per Serving	~320 kcal
Primary Cooking Method	Baking
Cooling Time	2 hours
Occasion	Holidays, Celebrations, Sunday Dinners
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Lemon Meringue Pie

Recipe by Angela JonesCourse: DessertCuisine: French-AmericanDifficulty: Moderate

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Let’s talk about the showstopper of the dessert table: Lemon Meringue Pie. This pie isn’t just dessert—it’s drama. A buttery, crisp crust cradles a glossy, tart lemon curd that practically zings on your tongue.

And that meringue? Pillowy, toasted perfection that makes you feel like you’re eating a cloud with a caramelized tan.

Ingredients

For the Pie Crust
1 1/4 cups (150g) all-purpose flour
1/2 cup (115g) unsalted butter, chilled and diced
1/4 teaspoon salt
2 to 4 tablespoons ice water
For the Lemon Filling
1 1/4 cups (250g) granulated sugar
1/2 cup (60g) cornstarch
1/4 teaspoon salt
1 1/2 cups (360ml) water
1/2 cup (120ml) freshly squeezed lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
4 large egg yolks (save the whites!)
2 tablespoons (30g) unsalted butter
For the Meringue
4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup (100g) granulated sugar
1/2 teaspoon vanilla extract

Directions

Make the Crust
Start with the base. In a large bowl, combine flour and salt. Cut in the butter using a pastry cutter or fork until the mixture looks like coarse crumbs. Add ice water a tablespoon at a time until the dough holds together.

Form it into a disk, wrap in plastic, and chill for at least 30 minutes. Then, roll it out on a floured surface and fit it into a 9-inch pie plate.

Trim and crimp the edges. Prick the base with a fork, line with parchment, fill with pie weights or beans, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 5-7 minutes until golden. Let cool.
Prepare the Lemon Filling
Zingy goodness incoming. In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in water and cook over medium heat until thickened and bubbly (about 5-8 minutes).

Remove from heat. In a small bowl, beat the egg yolks. Gradually whisk 1 cup of the hot mixture into the yolks, then return everything to the saucepan. Bring to a gentle boil, stirring constantly. Cook for 2 more minutes.

Remove from heat again. Stir in lemon juice, zest, and butter until smooth. Pour filling into the cooled crust while it’s still hot.
Whip Up the Meringue
Time to cloud it up. In a spotless bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar gradually, a tablespoon at a time, and continue beating until glossy stiff peaks form. Beat in vanilla.

Immediately spread meringue over the hot lemon filling, sealing it to the crust’s edge to prevent shrinkage. Use the back of a spoon to create swoops and peaks.
Bake It Beautiful
Pop the pie back in the oven at 350°F (175°C) for 12-15 minutes, or until the meringue peaks are golden brown. Watch it like a hawk.

Let the pie cool at room temperature for about 2 hours. The filling sets as it cools—don’t rush this or you’ll end up with lemon soup.

Extra Tips

Make sure your egg whites are at room temp before whipping—gives you better volume.
Use a stainless steel or glass bowl for the meringue (plastic can hold grease, and grease is the enemy).
Always spread the meringue over hot filling—it helps prevent separation.

Equipment List

9-inch pie plate
Mixing bowls (various sizes)
Rolling pin
Pastry cutter or fork
Saucepan
Whisk
Electric mixer (hand or stand)
Rubber spatula
Parchment paper & pie weights (or dried beans)
Zester or microplane
Cooling rack

Make-Ahead Tips

Bake the pie crust a day in advance and keep it wrapped at room temperature.
Prepare the lemon filling a few hours ahead, but reheat it gently before adding meringue.
Make the meringue fresh and bake immediately for best texture and structure.

Keeping It Fresh

Once your pie has cooled and stunned everyone with its good looks, let’s talk storage—because not everyone can (or should) eat a whole pie in one sitting.

Refrigeration Advice: Pop it in the fridge, but loosely. A pie dome or a foil tent works best. Skip the plastic wrap touching the meringue unless you enjoy a clingy, sticky situation.

Shelf Life: It’s at its peak for about 3 days. After that, the meringue gets moody and starts weeping. Keep your leftovers chill, literally and emotionally.

Re-Serving Tips: Take it out about 10–15 minutes before you dig in again. Room temp brings that lemon zing back to life and softens the curd to just the right texture.

How to Serve Like a Pro

First things first—make sure that beauty has completely cooled. The meringue needs time to set and the lemon curd needs to firm up. Once it’s ready, you’ll want to treat it like royalty.

Cool It Down: Never rush to slice a warm lemon meringue pie. Let it rest until it’s completely set. This ensures clean slices that show off the distinct layers.

Hot Knife Hack: Dip your knife in hot water and wipe it clean before each cut. It glides through the meringue like butter and keeps the layers from smudging.

Dress It Up: Add a little extra flair with a dollop of whipped cream or a few fresh raspberries or blueberries. They add color and a burst of freshness.

Perfect Pairings: This pie is a drama queen, so pair it with something light and elegant—sparkling water, herbal tea, or even a glass of chilled Prosecco if you’re feeling fancy.

Nutritional Information

Each slice of this Lemon Meringue Pie clocks in at roughly 320 calories. This includes the buttery crust, tart lemon curd, and that fluffy meringue on top. It’s a dessert, so yeah—it’s indulgent.

Here’s a rough idea per slice (1/8 of the pie):

Calories: ~320
Fat: 13g
Carbs: 46g
Protein: 4g
Sugar: 32g

Keep in mind, actual values may vary based on your exact ingredients and portion sizes.

FAQ Section

Do you have nutrition info?

Not exact, since it varies by brand and swaps. Use tools like MyFitnessPal if needed.

Can I use gluten-free flour?

You can try a 1:1 blend—some say it works, but we haven’t tested it.

Can I cut the sugar?

Sure, but it’ll affect texture. Sugar does more than sweeten—it moistens and binds.

Why is my meringue weeping?

Likely undercooked or not spread over hot filling. Always seal it to the crust.

My cake turned out dense. Why?

Probably too much flour or overmixing. Spoon-and-level, don’t scoop.

Cookies spreading too much?

Chill your dough. Too soft butter or warm dough are usual suspects.

Cookies didn’t spread?

Might be too much flour. Spoon to measure and warm the dough slightly.

Can I use a different cake pan?

Yes—use a cake pan conversion chart to adjust.

What oven setting?

Standard oven works. If using convection, reduce temp by 25°F.

How long can frosted desserts sit out?

1 day at room temp. After that, refrigerate.

Why is pie crust tough?

Use cold ingredients. Don’t overmix. Chill before rolling.

Do I really need to sift flour?

Only if the recipe says so. Watch where “sifted” appears in the line!

Final Thoughts

If this pie had a dating profile, it would say: bold, sweet, and knows how to make an entrance. Lemon Meringue Pie is the kind of dessert that gets people talking and plates wiped clean. It’s got personality, pizzazz, and that perfect balance between tart and sweet.

Whether you’re impressing guests or just treating yourself, this pie brings sunshine to the table every single time.

So grab your lemons, fluff up that meringue, and go full domestic goddess (or god) mode. You’ve got this.

Zesty, Fluffy, and Just a Bit Dramatic: Lemon Meringue Pie

Recipe Snapshot