Dessert

Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1 unbaked 9-inch pie crust (store-bought or homemade); 1 cup sugar; 3 tablespoons cornstarch; 0.25 teaspoon salt; 1.5 cups water; 3 large egg yolks; 3 tablespoons butter; 0.5 cup fresh lemon juice; 1 tablespoon lemon zest; 3 large egg whites, room temperature; 0.25 teaspoon cream of tartar; 6 tablespoons sugar (for meringue)

A showstopping dessert with a flaky pie crust, silky lemon custard filling tart and bright, and a towering toasted meringue. The contrast of crisp meringue peaks, smooth custard, and buttery crust is classic comfort.

325calper serving 4gprotein 50gcarbs 13gfat 30min prep 50min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Lemon Meringue Pie — common questions

How do I prevent the meringue from shrinking or weeping?

Spread the meringue directly onto the hot filling so it cooks through completely—this sets the base and prevents shrinking. Make sure it touches the crust edge all around. Cool completely at room temperature before refrigerating.

Can I make this ahead?

Yes, bake the pie up to 24 hours ahead and store it covered in the refrigerator. The meringue will soften slightly but remains delicious; slice with a hot, wet knife for cleaner cuts.

What's the biggest mistake people make?

Using meringue on a warm or room-temperature filling instead of hot, which results in underbaked meringue that weeps or shrinks. Also, not letting the pie cool completely before refrigerating can trap steam.

Can I use bottled lemon juice?

Fresh lemon juice is worth the small effort and gives better flavor. If you must use bottled, use the same amount, but the filling will be less bright.

How do I get a crispy crust and keep it that way?

Brush the cooled crust with egg white or a thin layer of melted white chocolate before adding the custard—this seals it. Serve the same day you make it for maximum crispness.

How do I store leftovers?

Cover the cooled pie loosely with foil and refrigerate for up to 2 days. Do not freeze—the meringue becomes tough. Slice with a hot, wet knife for clean cuts.