Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue!
I feel like the star behind any great pie recipe is a great pie crust! Once you master a homemade crust you’ll never buy a bland, thin store-bought pie crust again! Don’t miss my step-by-step instructions and photos for the easiest, Perfect Pie Crust, and you can browse all my Pie Recipes here!
Whenever my mom made Lemon Meringue Pie, our home turned into a mini hunger games. You literally had to get a piece and hide it or you’d be out of luck. It’s one of my brother’s all time favorite desserts, he he would even request it as his birthday “cake”. The tart, creamy pie filling mixed with a billowing meringue is just irresistible!
If you haven’t noticed by now, I really, really like lemon pies. My other favorites include my Grandma’s Lemon Chiffon Pie, and the BEST Lemon Sour Cream Pie you will ever eat. I’m finally adding this Lemon Meringue to my blog archives for the ultimate lemon pie trifecta! Don’t ask me which one is my favorite. I could never choose between those three.
How to make Lemon Meringue Pie:
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Separate the egg yolks and whites and set aside.
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In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.
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Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.
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In a small bowl, beat the egg yolks. Add a spoonful of the hot sugar mixture into the egg yolk mixture and whisk together. (The idea is to temper the egg mixture by adding a little bit of the hot mixture at a time so that the eggs yolks don’t start to cook).
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Repeat, adding a few more spoonfuls at a time. Whisk the egg yolk mixture back into remaining sugar mixture in the pot.
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Bring to a boil and continue to cook while stirring constantly, until thick. Remove from heat. Pour filling into baked pie shell.
How to make Meringue:
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In a small saucepan, whisk together cornstarch and water.
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Cook over medium heat, stirring constantly as the mixture thickens, until it begins to simmer. Remove from heat and set aside.
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In a small bowl stir together cream of tarter and sugar. In a large bowl beat the egg whites with electric mixers until frothy.
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With the mixtures running, add the sugar, a spoonful at a time, until fully incorporated. Continue beating until soft peaks.
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Add the cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes.
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Pour the meringue onto the hot lemon filling in the pie shell. Spoon the meringue around the edge of the pie first, and then add spoonfuls to the center until the entire surface is covered.
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Make sure the meringue is touching the outer pie crust so that it doesn’t shrink away while baking. Use the back of your spoon to create decorative peaks in the meringue.
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Bake in preheated oven for 10 minutes or until the meringue is lightly browned.
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Transfer to a wire rack and cool to room temperature. This pie is best served the same day.
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Store leftover lemon meringue pie in the refrigerator for 2-3 days, covered with aluminum foil.
Even though Lemon Meringue Pie is one of the most popular pies, it’s also one of the trickiest pies to perfect if you don’t avoid some simple steps to keep your pie from “weeping”. But don’t worry, I’ve got you covered.
Tips for the perfect Lemon Meringue Pie:
1. A HOT Pie
First, and most importantly, the pie filling should be hot when you spoon the meringue on top. The hot filling will help bake the meringue, instead of just stopping at the surface and “weeping”, causing your meringue to just slide ride off when you slice a piece of pie. It also helps to avoid baking on super humid days.
2. Cornstarch + Cream of Tarter does the trick
My last tip for a fool-proof meringue is using a little bit of cornstarch and cream of tarter in the meringue to help solidify it better for baking.
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Recipe
Lemon Meringue Pie
Equipment
Ingredients
- 1 9-inch pre-baked pie crust
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 3 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup lemon juice
- 1 Tablespoon lemon zest (about 1 large lemon)
- 2 Tablespoons unsalted butter
- 4 large egg yolks , beaten
For the Meringue
- 1 Tablespoon cornstarch
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 4 large egg whites , room temperature*
Instructions
For the Lemon Filling:
- Separate egg yolks and whites and set aside.
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.
- Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.
- In a small bowl, beat the egg yolks. Add a spoonful of the hot sugar mixture into the egg yolk mixture and whisk together. (The idea is to temper the egg mixture by adding a little bit of the hot mixture at a time so that the eggs yolks don't start to cook).
- Repeat, adding a few more spoonfuls at a time. Whisk the egg yolk mixture back into remaining sugar mixture in the pot.Â
- Bring to a boil and continue to cook while stirring constantly, until thick. Remove from heat. Pour filling into baked pie shell.
For the Meringue:
- Preheat oven to 350 degrees F.
- In a small saucepan, whisk together cornstarch and water.
- Cook over medium heat, stirring constantly as the mixture thickens, until it begins to simmer. Remove from heat and set aside.
- In a small bowl, stir together cream of tartar and sugar. In a large bowl, beat the egg whites with electric mixers until frothy.Â
- With the mixers running, add the sugar, a spoonful at a time, until fully incorporated. Continue beating until soft peaks.Â
- Add the cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes.
- Pour the meringue onto the hot lemon filling in the pie shell. Spoon the meringue around the edge of the pie first, and then add spoonfuls to the center until the entire surface is covered.
- Make sure the meringue is touching the outer pie crust so that it doesn't shrink away while baking. Use the back of your spoon to create decorative peaks in the meringue.
- Bake in preheated oven for 10 minutes or until the meringue is lightly browned.
- Transfer to a wire rack and cool to room temperature. This pie is best served the same day.
- Store leftover lemon meringue pie in the refrigerator for 2-3 days, covered with aluminum foil.
Notes
Nutrition
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*I originally shared this recipe March 2015. Updated February 2019.
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Beyond exceptional.
I made two Pies very goof I scewed up the topping buy is was my fault Lemon filling the greatest
The pie crust needs to be baked ahead before putting in the filling. Silly me for not knowing better but a bummer to have a pie with great filling and doughy crust.
Oh darn! I hate when that happens. The first ingredient does say pre-baked pie crust. Hope you get to try it again and glad you still enjoyed the filling!
I made this exactly as written and it was great
Hi Lauren,
I love your recipes! I love your lemon sour cream pie!
I have a question!
What if I did the lemon meringue pie without the meringue and let the lemon filling set up and served it with whipped cream? I’m assuming that you don’t need to bake it at all if you don’t put the meringue on top of it, correct?
I actually wonder if it would work with your Lemon Sour Cream pie filling layered on top of the filling for this pie after it has set up (without the meringue).
I think that I’ll try it but I was just wondering what your thoughts would be.
Thank you!
What do you think, will it work?
Yes, you could make the lemon meringue pie recipe and leave the meringue off (no additional baking needed).
I have not tried this meringue yet but look forward to trying it. Your lemon filling is the same as my mother-in-law’s recipe and I have made it many times…it has never turned out badly ever!
This was delicious and very easy!