A classic for a reason, this Lemon Meringue Pie is the perfect combination of sweet and tart. A smooth lemon filling is topped with a marshmallow-like meringue in this pie that is the perfect ending for a holiday dinner.
I love any holiday pie, but some of my very favorites (including this Lemon Meringue Pie!) are a Classic Pecan Pie, Coconut Cream Pie or Chocolate Cream Pie.
Sometimes, the holidays are all about the classics.
Don’t get me wrong – I love trying new recipes. But there is something about a holiday – where even if you do decide to do something a little bit different, you need to stick with at least one or two classics.
Luckily, my family loves pie. In fact, when it comes to Thanksgiving, we usually end up with enough pies to feed an army. I seriously think we had enough last year that each person could have had their own pie. And amidst all of those pies and desserts, there are 2 pies that are must haves for me – pumpkin and lemon meringue.
And no one makes a lemon meringue pie like my mama makes a lemon meringue pie.
This is the recipe that she has been making for years. I don’t remember the last time we had Thanksgiving without mom’s lemon meringue pie. And I’m not ready to let that tradition go any time soon!
Lemon Meringue Pie Ingredients
Here is what you’ll need to make mom’s lemon meringue pie:
- Flour – I use all-purpose.
- Cornstarch – this helps the filling to thicken up and set up.
- Salt – to balance the sweet.
- Water – make sure and read the tips below about the amount of water I like to use.
- Lemon Juice – if you’re making something where the lemon flavor needs to shine, please make sure to use freshly squeezed lemon juice!
- Eggs – only the yolks are shown in my picture above, but you’ll need the yolks for the pie and the whites for the meringue.
- Butter – I always use unsalted, but this is such a small amount that you could use salted if that is what you have on hand.
- Lemon Zest – it’s easiest if you zest the lemons before you juice them.
- Pie Crust – your pie crust needs to be fully cooked and cooled. I like to use my Pie Crust Recipe, but you can also use a premade crust, if you feel more comfortable.
How to Make Lemon Meringue Pie
I will first walk you through how to make the filling, then we’ll cover the meringue below.
- Start by combining some of the sugar, the flour, the cornstarch and the salt in a saucepan. Whisk to combine.
- Stir in the water and the lemon juice.
- Cook this mixture until it starts to thicken up. It should be thick enough to coat the back of a spoon.
- In a small bowl, whisk your egg yolks and slowly add some of the hot mixture, whisking the whole time. It’s very important to vigorously whisk while adding the hot mixture to avoid your eggs scrambling.
- Whisk this egg mixture back into the filling that is still in the pan and whisk to combine.
- Continue to cook the filling for another minute. It should be thick like pudding at this point.
- Remove the pan from the heat and add the butter and the zest and whisk until the butter is melted and incorporated.
- Pour the hot filling into the pie crust.
How to Make Meringue
I used to be intimidated by meringue, but it’s actually quite easy!
- Whisk the egg whites until they start to get frothy. You’ll want either a stand mixer or hand mixer for this. I can be done by hand, but will be a lot more difficult and time consuming.
- Start adding in the sugar, about a tablespoon at a time.
- Continue to beat until you have thick, marshmallow-like stiff peaks.
- Carefully spread the meringue on the hot filling. You can create little flips and crevices, if desired. Then bake until the meringue is browned.
Tips and Tricks
- I like a tart lemon pie, and the original version of this is more sweet than tart. If you want to up the tartness, decrease the water to 1 1/2 cups and increase the lemon juice to 1/2 cup.
- You need to make sure the filling is still hot when you add the meringue. I like to start the meringue in the mixer while I am making the filling. If you can’t do that, just be aware that you need to make the meringue quickly enough that you can add it to the pie while the filling is still hot.
- Make sure you spread the meringue all the way to the crust. This will keep the meringue from shrinking and weeping.
- If you still find that your meringue is weeping, you may be cooking it too long. I just leave it in the oven long enough to brown the meringue.
- If the meringue does weep, it’s still totally edible and delicious! You can try blotting it off with a paper towel, or just eat it as is.
- This pie is one that you need to make the day of – not ahead of time. The longer the pie is refrigerated, the stickier the meringue will get. The crust can be made ahead of time, but I would plan on making the pie the same day that you want to serve it.
More Lemon Desserts
Shortbread Lemon Tart
Lemon Cheesecake
Lemon Ricotta Cookies with Lemon Glaze
Lemon Cream Pie
Glazed Lemon Cakes
Lemon Bars
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Lemon Meringue Pie
Ingredients
- 1 cup plus 6 tablespoons granulated sugar divided
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups water
- 1/4 cup fresh lemon juice
- 3 eggs whites and yolks separated
- 1 tablespoon unsalted butter
- 1 tablespoon lemon zest
- 1 9-inch pie crust, cooked and cooled
Instructions
- Preheat the oven to 400ºF.
- FILLING: In a saucepan, combine 1 cup of the sugar, the flour, the cornstarch and the salt. Whisk to combine. Stir in the water and the lemon juice. Cook over medium heat, whisking or stirring constantly, until the mixture is thickened. It should be thick enough to coat the back of a spoon.
- Place the egg yolks in a small bowl and beat slightly. While whisking, stir in a bit of the hot mixture, whisking constantly to prevent scrambling the eggs. Pour this egg mixture back into the saucepan and continue to cook, whisking constantly, for 1 minute.
- Remove the mixture from the heat and add in the butter and lemon zest. Stir to combine, then pour into the prepared pie crust.
- MERINGUE: To make the meringue, beat the egg whites in a large bowl until they are frothy. (This is definitely easiest done in a stand mixer or with a hand mixer.) Start adding in the remaining 6 tablespoons of sugar, about 1 tablespoon at at time. Continue to mix until stiff, marshmallow-like peaks form.
- Carefully spread the meringue over the hot filling, making sure to go all the way to the edges of the pie to touch the crust.
- BAKE: Bake in the preheated oven for about 5 minutes, or until the peaks are browned.
- REFRIGERATE: Let the pie cool at room temperature until completely cool. If not serving right away, refrigerate for 3-6 hours before serving.
Diana A says
I have never baked a pie before, and when I tried this, it turned out great! if you add a little bit of cream of tartar to the meringue, it makes it extra fluffy! will do again
Deborah says
I’m so glad you enjoyed it!
Chloe says
I am a beginner baker. I have made some stuff before but this is my first ever pie. Overall the flavor is great and the meringue is very fluffy. The only issue I had was I took my time to make my meringue and my lemon filling cooled down. As a result there was a small amount of liquid pooling at the top of my crust. After reading up on it, it turns out that you have to add the meringue to hot filling straight away because otherwise it creates a pocket of steam when it’s baking in the oven. It was okay after absorbing the liquid with a few napkins, but next time I’ll be sure to whip up my meringue beforehand.
Corinne says
If you add 1/8 teaspoon cream of Tartar to your meringue when beating you will double the volume and have fluffy meringue to cover your pie.
Melanie says
This is a must have for me for Thanksgiving as well. Do you have a preferred pie crust?
Deborah says
I just posted my go-to pie crust recipe. You can find it here – http://www.tasteandtellblog.com/basic-pie-crust/
BitsyBet says
I will be trying your recipe this Thanksgiving. My family loves pie, too. We always have pumpkin, apple, and cherry crumb. Since I won’t be going home for Thanksgiving this year, they’re going to miss my traditional cherry crumb pie.
Deborah says
Oooh, I think a cherry crumb pie sounds amazing!
Sheri says
Mmmm…..maybe you can help me with a problem. 1 out 10 times, my meriingue will dissolve and make a mess. Would you happen to know why?
Deborah says
Sheri – I have never had that happen, and it’s hard to troubleshoot without seeing it, but I wonder if the egg whites aren’t beaten long enough? My only other guess is that the sugar wasn’t completely dissolved, which will cause for there to be more moisture in the meringue. Hopefully that will help some! Good luck!
Krista says
I am extremely disappointed. This did not turn out. The lemon middle part is completely liquid and never set. Se we put it in the fridge and left it over night and it never set. So we tried baking it again and that didnt work either. We followed toe directions exactly. Wondering what is wrong. Has anyone else had this problem?
Deborah says
@Krista, the only thing that I can think of is if the filling wasn’t initially cooked enough. It should be mostly thickened before you even put it into the pie crust. I’m so sorry it didn’t work out for you!
kristy says
We’ve never had a lemon meringue pie at Thanksgiving. I know I would be all for it though!
Betty says
This is what my middle son always asked for instead of cake for his birthday. He would be ecstatic if I made this for him for Thanksgiving, but it would be awkward carrying it on the plane. He’ll just have to move closer. 🙂
Jen @ Savory Simple says
One of my favorite desserts!
Megan {Country Cleaver} says
Mmmmm, pie. Lemon meringue is the perfect treat for all that Thanksgiving heaviness! Perfection m’dear, perfection!