Who doesn’t love Classic Lemon Meringue Pie? Its tart, smooth lemon filling is perfectly balanced with a lightly sweetened meringue topping and buttery, flaky pie crust. Plus, it’s easy to make!
There are some desserts that really shout “old-fashioned Southern cooking,” and this Classic Lemon Meringue Pie is definitely one of them. That bright lemon pie filling, with its silky smoothness and pleasantly tart flavor, topped with a cloud of meringue, all nestled inside a buttery pie crust, is the kind of dessert that people tend to remember.
This pie makes a wonderful ending to a traditional Southern meal. I especially like serving it with hearty dishes such as traditional southern fried chicken or skillet braised pork chops and a pot of cowgirl beans. The tart lemon flavor is a nice contrast to a rich meal.
Recipe Snapshot: Classic Lemon Meringue Pie
Cuisine: American
Cooking Method: Oven/Stovetop
Total Time: 40 Minutes
Servings: 8
Primary Ingredient(s): Pie crust, lemon, eggs, sugar, butter
Skill Level: Easy
What Makes This Recipe Special
Classic Lemon Meringue Pie is one of those desserts that never goes out of style. The smooth, tangy lemon filling paired with a light, fluffy meringue creates a perfect balance of sweet and tart in every bite. It’s simple, timeless, and always welcome at the table.
For me, this pie is also tied to a special memory. My Daddy loved anything lemon, so every time I make this pie, I think of him. That is one of the things I love most about recipes like this. They are not just desserts, they are little pieces of family history that keep showing up at the table.
Ingredient Notes
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- Pastry for 9-inch Pie – If you have a great homemade pie crust recipe, that’s perfect! Otherwise, purchase either a frozen or refrigerated crust, such as the Pillsbury brand. You’ll need to cook and cool the crust before starting the pie filling.
- Grated lemon rind (or zest) and fresh lemon juice – Both go into the pie filling to enhance the tart lemon flavor. On average, one lemon contains about two tablespoons of juice, so you’ll need two to three lemons to obtain the five tablespoons of juice needed for the recipe.
- Eggs – Most citrus curd pie fillings use eggs, and so does this one.
- Sugar – Plain white granulated sugar. We tend to use Domino’s in the South.
- Cornstarch – The thickener for the filling.
- Unsalted Butter – Enriches the filling and rounds out the smooth flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Graham Cracker Crust – For a slightly sweeter base, use a graham cracker crust instead of a traditional pastry crust.
- Meyer Lemons – If available, Meyer lemons create a slightly sweeter, more floral flavor.
- Torch Finish – Instead of baking, lightly brown the meringue with a propane kitchen torch.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 296 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Classic Lemon Meringue Pie
STEP 1. Prepare and bake a standard pie shell according to the recipe or package directions.
STEP 2. Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.
STEP 3. Mix the cornstarch, salt, and ½ cup of sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook for 10 minutes, stirring occasionally. Do not remove from heat.
STEP 4. Temper the eggs by stirring a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water, blending thoroughly. Cook 2 minutes longer, stirring constantly. Remove from heat and add the butter, lemon zest, and lemon juice, stirring until butter is completely melted.
STEP 5. Set the mixture aside and allow it to cool to room temperature without stirring again.
STEP 6. Preheat the oven to 325 degrees.
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STEP 7. Pour the filling into the baked pie shell.
STEP 8. Using a hand-held electric mixer or a stand mixer with a whisk attachment, beat the egg whites in a medium bowl until stiff peaks form, but not until dry. Gradually beat in the remaining 4 tablespoons of sugar.
STEP 9. Using a rubber spatula or wooden spoon, spread the meringue over the lemon curd filling, being sure to seal it to the crust.
STEP 10. Bake until the meringue is a delicate golden brown, approximately 15-20 minutes. Cool to room temperature and serve.
STEP 11. Cool to room temperature before serving.
Recipe Tips
- For an extra high meringue, use one additional egg white.
- To keep your pie from becoming watery,
(1) make sure that the filling cooks for the full time given in the recipe,
(2) take care to seal the meringue completely to the crust – spread it all the way to the very edge, and
(3) serve the pie on the same day that you make it – keep it covered until time to serve. - Making a meringue is really easy, just remember: don’t overbeat it! There’s a delicate balance when making a meringue. It should be beaten until stiff peaks form, but not so much that the egg whites are dry. As you get more experience and confidence in the kitchen, meringues will become second nature.
- Always spread the meringue all the way out so that it touches edge of the pie crust. Sealing the meringue to the crust prevents shrinking.
- Use room temperature eggs for the most volume when making a meringue.
Recipe Troubleshooting Tips
- Why is my lemon filling runny? A runny filling probably just didn’t cook quite long enough. The cornstarch has to fully thicken during cooking for the pie to set properly.
- Why did the meringue shrink away from the crust? If the meringue shrank, it wasn’t sealed to the edges of the crust.
- Why did some liquid form under the meringue? That’s called “weeping,” and it sometimes happens when meringue is undercooked or the pie sits too long.
- Why did my meringue fall? You probably overbeat the egg whites. Stop beating once stiff peaks form.
- Why was my meringue grainy? The sugar didn’t dissolve completely. Add it gradually while continuously beating.
How to Serve
A lemon meringue pie is best served at room temperature, not cold from the refrigerator. The filling will be perfectly set, and the meringue will be light and airy. It makes a nice ending for a springtime dinner that starts with strawberry salad and includes marinated pork loin and broccoli salad.
If you enjoy bright citrus flavors, you’ll also like my meyer lemon chicken and rosemary-lemon spatchcocked chicken recipes. They use the same fresh lemon flavor in a savory way.
How to Store
The pie should be stored in the refrigerator and will keep for up to 2 days. Cut slices and let them come to room temperature before serving.
To store a meringue pie, insert a few toothpicks halfway between the outer edge and the center. Then loosely place a length of plastic wrap over the whole thing. The toothpicks should hold the plastic wrap up off of the meringue.
Questions About Classic Lemon Meringue Pie
It can, but it’s best made the same day you plan to serve it. The meringue’s texture is at its best on the day its made.
The meringue should be lightly golden on top and firm when gently touched.
A double boiler helps prevent scorching and produces a smoother filling, which is why it is preferred. You an improvise a double boiler by placing a heatproof glass bowl over a pan of water.
Tempering slowly warms the eggs so they blend smoothly into the hot mixture without scrambling.
I prefer fresh lemon juice. In my opinion, bottled juice tends to taste flat and slightly bitter.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Classic Lemon Meringue Pie
Ingredients
- 1 Pastry for 9-inch pie baked and cooled
- 3 eggs separated
- 1 cup plus 4 tablespoons granulated white sugar (divided use)
- 4 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 tablespoons unsalted butter
- 1 ½ teaspoons grated lemon rind
- 5 tablespoons lemon juice 2-3 lemons – see notes
Instructions
- Bake a standard 9-inch pie shell according to the recipe or package directions. Set aside.1 Pastry for 9-inch pie
- Beat the egg yolks and ½ cup sugar in a small mixing bowl. Set aside.3 egg yolks, 1/2 cup sugar
- Mix the cornstarch, salt, and ½ cup of sugar in the top of a double boiler. Gradually stir in the water. Place over boiling water and cook, stirring constantly until the mixture begins to thicken. Cover and cook for 10 minutes, stirring occasionally. Do not remove from heat.1/2 cup sugar4 tablespoons cornstarch, ¼ teaspoon salt, 1 ½ cups water
- Stir a small amount of the hot mixture into the egg yolk mixture. Immediately pour the egg yolk mixture into the remaining hot mixture over boiling water blending thoroughly. Cook 2 minutes longer, stirring constantly. Remove from heat and add the butter, lemon rind, and lemon juice stirring until butter is completely melted.2 tablespoons unsalted butter, 1 ½ teaspoons grated lemon rind, 5 tablespoons lemon juice
- Set the mixture aside and allow it to cool to room temperature without stirring again.
- Preheat the oven to 325 degrees.
- Pour the filling into the baked pie shell.
- Beat the egg whites until stiff peaks form but not until dry. Gradually beat in the remaining sugar. 3 egg whites, 4 tablespoons sugar
- Spread the meringue over the filling, being sure to seal it to the crust.
- Bake until delicately browned, approximately 15-20 minutes.
- Cool to room temperature and serve.
Notes
- Use fresh lemons for both juice and zest. That bright, clean flavor is what makes this pie stand out. Bottled juice won’t give the same result.
- Spread the meringue over the hot filling and take it all the way to the inside edges of the crust to prevent shrinking or weeping.
- Beat egg whites just to stiff peaks and add sugar gradually for a smooth, stable meringue.
- Let the pie cool completely before slicing so the filling holds its shape and cuts cleanly.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I made a lemon meringue pie from Shirley Corriher’s Bakewise for my mom’s birthday. She’s still talking about it. I swear, it was one of the best tasting and prettiest things I have ever baked. I’ll have to give your recipe a try. Thanks!
Someone at our Church always makes the best lemon pie. I can’t find out who makes it so I can get the recipe. I’m going to try yours, maybe its the one. Sure does look good. Thanks and have a good day.
Yum – I love all things lemon!
Droolworthy, and I loved the way you thought of your Dad. I’ve been thinking a lot about family members and food memories. I just posted about my Grandma and her biscuits and reading about your Dad brought memories of my own and his love for fig preserves on his biscuits and how he used to crumble cornbread into a glass of buttermilk and make a meal of it, with a green onion eaten alongside. Thanks
I so much love the tartness of lemon, as does my youngest son. It is great to have memories of a love one evoked by something special they enjoyed.
Oooo… looks at the filling on that. It’s been a while since I’ve had some pie. Too back replicators haven’t been invented yet. Forget slices. I’ll take the whole pie.
This looks amazing. My hubby loves LOVES Meringue pie….Thank you for sharing such an amazing recipe.
I have to agree with duo dishes. I don’t mind a piece as well :-)
This looks great! Your pics are outstanding. We’ll take two slices please.