Lemon Meringue Pie
Bright lemon custard in flaky crust with toasted Swiss meringue peaks.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 4 hr.
- Serves 8 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Lemon Meringue Pie recipe takes 4 hours including cooling and serves 8. Sharp lemon custard under a cloud of toasted meringue is a welcome bright dessert after rich holiday meals.
Helpful guides
Instructions
Blind-bake the crust at 425°F with pie weights 15 minutes, remove weights, and bake 8 more minutes until pale golden. Cool 10 minutes so steam escapes before filling.
Whisk 1 cup sugar, cornstarch, water, lemon juice, and yolks in a saucepan and cook over medium heat, stirring constantly, until very thick and bubbling, about 6 minutes. Custard must boil briefly to set.
Off the heat, stir in butter and zest until glossy, then pour immediately into the warm crust and smooth the top so no skin forms.
Whisk whites, remaining 1/4 cup sugar, and cream of tartar over simmering water until hot to the touch and sugar dissolves, about 4 minutes. Beat to stiff glossy peaks.
Pile meringue over hot filling, spreading to seal every edge of crust, then swoop tall peaks with the back of a spoon.
Bake at 350°F for 12 to 15 minutes until peaks turn golden. Cool 2 hours at room temperature, then chill at least 1 hour before slicing with a hot dry knife.
Troubleshooting — fixes, not repeats
- If meringue weeps sugary drops, sugar never fully dissolved; whisk over heat until completely smooth.
- If custard will not slice, it never reached a full boil; cook until it bubbles thickly.
- If crust is soggy, the filling sat in a hot raw shell; always blind-bake first.
- If peaks brown too fast, move the pie lower and watch the last 3 minutes closely.
Make it your way
- For key lime meringue pie, swap lemon juice and zest for key lime.
- For individual servings, bake in 4-inch tart shells and reduce bake times by half.
- For a make-ahead crust, blind-bake the shell a day early and keep crisp at room temperature.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze; meringue turns spongy after thawing.
FAQ
Why did my meringue shrink?
It was not sealed to the crust edge, so it pulled back while baking. Spread meringue to touch pastry all around. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I use bottled lemon juice?
Fresh juice gives brighter flavor and better set. Bottled works in a pinch but tastes flatter. Start with the suggested amount, then adjust to suit your taste and equipment.
Is Swiss meringue safe?
Yes, heating whites with sugar to 160°F makes them food-safe without a torch finish. Use a thermometer for certainty. Start with the suggested amount, then adjust to suit your taste and equipment.