Easy Lemon Meringue Pie is the perfect dessert to brighten any day. With its golden flaky crust, luscious lemon filling, and pillowy meringue topping, this pie offers a delightful combination of textures and flavors. Whether you’re making it for a holiday, special occasion, or just because, this classic recipe is a showstopper that never goes out of style. Even if you’re new to baking, you’ll find this pie surprisingly simple and incredibly rewarding. Follow this step-by-step guide to create your own Easy Lemon Meringue Pie that looks as good as it tastes.
Why You’ll Love This Lemon Meringue Pie
This Easy Lemon Meringue Pie is loved for its bold citrus flavor, cloud-like topping, and buttery homemade crust. It strikes the perfect balance between tart and sweet, making each bite refreshing and indulgent. It’s a foolproof recipe that yields a bakery-quality pie using simple pantry ingredients. Whether you’re baking for guests or treating yourself, you’ll appreciate how easily this pie comes together and how elegant it looks on the table.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour (156g)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 3-4 tablespoons cold water
For the Lemon Filling:
- 1 1/2 cups sugar (300g)
- 1/2 cup corn starch (60g)
- 1 1/2 cups water
- 4 egg yolks
- 1/4 cup lemon juice
- Zest from 2 lemons
- 2 tablespoons butter
For the Meringue:
- 1/2 cup water
- 1 tablespoon corn starch (8g)
- 4 egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup sugar (100g)
Step-by-Step: How to Make Lemon Meringue Pie
1. Prepare the Pie Crust: In a medium bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter or fork until pea-sized crumbs form. Gradually mix in cold water, stirring until the dough holds together. Shape into a disk, wrap in plastic, and chill for at least 2 hours (or freeze for 30 minutes).
Preheat oven to 425°F. Roll out the dough to fit a 9-inch pie dish. Press it into the plate and trim the edges. Prick the crust with a fork or use pie weights. Bake for 10-12 minutes until lightly golden. Set aside.
2. Make the Lemon Filling: Whisk sugar, corn starch, water, egg yolks, lemon juice, and zest in a saucepan. Cook over medium to medium-high heat, whisking constantly until thick, like warm pudding (about 10-15 minutes). Remove from heat and stir in butter. Cover to keep warm.
3. Prepare the Meringue: Preheat oven to 375°F. In a small pot, cook water and corn starch over medium heat until thick and clear. Set aside and keep warm.
Beat egg whites with vanilla and salt until soft peaks form. Gradually add sugar while continuing to beat until the mixture forms stiff, glossy peaks. Then, slowly incorporate the warm corn starch mixture, beating until fully blended and the meringue is light and fluffy.
4. Assemble the Pie: Pour the hot filling into the baked crust. Spread meringue over the hot filling, sealing all the way to the edges. Bake at 375°F until meringue is lightly golden, about 8-10 minutes.
Cool on a wire rack for 1-2 hours, then chill in the fridge for 5-6 hours or overnight before slicing.
Helpful Tips
- Always use freshly squeezed lemon juice for the brightest flavor.
- Make sure both the filling and meringue are hot when assembling to prevent weeping.
- Seal the meringue all the way to the crust to avoid shrinking.
- To ensure a flakier crust, minimize handling the dough as much as possible.
Substitutions And Variations
- Use a store-bought pie crust for convenience.
- Try Meyer lemons for a slightly sweeter flavor.
- Add a tablespoon of orange zest to the filling for a citrus twist.
- For a dairy-free version, use vegan butter in the crust and filling.
Storage Instructions
Store leftover Lemon Meringue Pie covered in the refrigerator for up to 3 days. Avoid freezing, as meringue does not freeze well and can become rubbery when thawed. If the meringue releases moisture during storage, gently blot with a paper towel before serving.
Nutritional Information
Per serving (1 slice):
- Calories: 467
- Carbohydrates: 74g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 135mg
- Sodium: 306mg
- Potassium: 63mg
- Sugar: 50g
- Vitamin A: 570IU
- Vitamin C: 3mg
- Calcium: 19mg
- Iron: 1.2mg
Serving Suggestions
Serve chilled with a twist of lemon on top or a sprig of mint for garnish. This pie pairs beautifully with a cup of Earl Grey tea or a glass of sparkling water. For a special occasion, add a dollop of whipped cream or a drizzle of raspberry sauce on the side.
Frequently Asked Questions About Lemon Meringue Pie
Why does my meringue shrink after baking? Shrinking usually occurs if the meringue isn’t spread to the edge of the crust. Always ensure it touches the crust completely to seal.
How do I keep the meringue from weeping? Use a hot filling when topping with meringue and bake immediately. The hot filling helps cook the underside of the meringue, reducing moisture separation.
Can I make lemon meringue pie in advance? Yes, but it’s best enjoyed within a day of making. Prepare it the day before and store in the fridge. Avoid making it too far ahead to preserve texture.
Is it possible to make this pie gluten-free? Yes. Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend for the crust. Check that your cornstarch is gluten-free as well.
Final Thoughts
Thank you for joining me in making this Easy Lemon Meringue Pie. It’s a timeless dessert that’s as fun to create as it is to share. With its bright lemony flavor and fluffy meringue topping, this pie is sure to become a favorite in your kitchen. Whether you’re serving it for a celebration or just enjoying a slice on a quiet evening, I hope it brings a little extra sunshine to your day. Happy baking, and thank you for being part of our food-loving community!
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Easy Lemon Meringue Pie
- Total Time: 6 hours 55 minutes (includes chilling)
- Yield: 8 slices 1x
Description
Easy Lemon Meringue Pie is a bright, classic dessert with a buttery homemade crust, tangy lemon filling, and fluffy meringue topping. This approachable recipe delivers bakery-level results in your own kitchen.
Ingredients
For the Pie Crust:
1 1/4 cups all-purpose flour (156g)
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cut into cubes
3–4 tablespoons cold water
For the Lemon Filling:
1 1/2 cups sugar (300g)
1/2 cup corn starch (60g)
1 1/2 cups water
4 egg yolks
1/4 cup lemon juice
Zest from 2 lemons
2 tablespoons butter
For the Meringue:
1/2 cup water
1 tablespoon corn starch (8g)
4 egg whites
1 teaspoon vanilla extract
Pinch of salt
1/2 cup sugar (100g)
Instructions
1. Prepare the Pie Crust: In a medium bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter or fork until pea-sized crumbs form. Gradually mix in cold water, stirring until the dough holds together. Shape into a disk, wrap in plastic, and chill for at least 2 hours (or freeze for 30 minutes).
Preheat oven to 425°F. Roll out the dough to fit a 9-inch pie dish. Press it into the plate and trim the edges. Prick the crust with a fork or use pie weights. Bake for 10-12 minutes until lightly golden. Set aside.
2. Make the Lemon Filling: Whisk sugar, corn starch, water, egg yolks, lemon juice, and zest in a saucepan. Cook over medium to medium-high heat, whisking constantly until thick, like warm pudding (about 10-15 minutes). Remove from heat and stir in butter. Cover to keep warm.
3. Prepare the Meringue: Preheat oven to 375°F. In a small pot, cook water and corn starch over medium heat until thick and clear. Set aside and keep warm.
Beat egg whites with vanilla and salt until soft peaks form. Gradually add sugar while continuing to beat until the mixture forms stiff, glossy peaks. Then, slowly incorporate the warm corn starch mixture, beating until fully blended and the meringue is light and fluffy.
4. Assemble the Pie: Pour the hot filling into the baked crust. Spread meringue over the hot filling, sealing all the way to the edges. Bake at 375°F until meringue is lightly golden, about 8-10 minutes.
Cool on a wire rack for 1-2 hours, then chill in the fridge for 5-6 hours or overnight before slicing.
Notes
Use fresh lemon juice and zest for the best flavor. Spread meringue while filling is hot to avoid separation. Chill fully before slicing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 467
- Sugar: 50g
- Carbohydrates: 74g
- Protein: 5g