Looking for a good Lemon Meringue Pie recipe? Lemon meringue pie has a bit of a reputation for going wrong. There are a few different ways, including weepy meringue, runny slices, or a soggy crust. Most of that comes down to one missing step which is cooking a quick sugar and cornstarch syrup and folding it into the egg whites instead of whipping them with plain sugar. That syrup is what turns a decent meringue into a tall, glossy, stable one that actually holds its shape. My mom has been using this Betty Crocker recipe for ages, and for good reason.
The filling for this easy lemon meringue pie is a stovetop lemon curd, thickened low and slow with egg yolks and finished with butter and fresh zest for the brightest lemon flavour possible. It goes into the crust hot and the meringue gets spread over top while everything is still warm so the two set together instead of separating into layers. It takes a little more attention than your average pie, but nothing here is super difficult. It just takes a few extra minutes of stirring for a filling that holds its shape when you cut into it. And its worth every single bite. Want more lemon treats? Try my Blueberry Lemon Muffins or Lemon Poppy Seed Muffins.
😍 Why You’ll Love This Lemon Meringue Pie Recipe
No weeping, no shrinking: the cooked meringue syrup stabilizes the egg whites so the topping slices clean instead of pooling on the plate.
Real lemon flavour: fresh lemon juice and zest give the filling a sharp citrus punch instead of a flat, one-note sweetness.
Tall, glossy meringue: the syrup helps the egg whites whip into stiff, marshmallow-like peaks that toast nicely in the oven.
A bakery-style technique: this is the trick professional bakers use to keep meringue pies from weeping in the display case.
🍋 Ingredients You’ll Need To Make This Lemon Meringue Pie Recipe
For the Lemon Filling
Egg yolks: these set the custard-like texture of the filling and give it that classic rich, golden colour.
Granulated sugar: sweetens the filling and balances out all that tartness.
Water: thins the sugar and cornstarch into a smooth base that thickens.
Freshly squeezed lemon juice: this is what gives the filling its sharp, bright flavour.
Cornstarch: thickens the filling into a sliceable, custardy texture once it’s cooked and cooled.
Butter: stirred in off the heat for a glossy finish and richness.
Lemon zest: adds concentrated lemon taste and fragrance.
For the Meringue
Egg whites: these form the airy, cloud-like topping for the pie.
Granulated sugar: cooked into a syrup with the cornstarch and water so it dissolves completely into the egg whites.
Cold water: combines with the sugar and cornstarch to form the syrup base for the meringue.
Cornstarch: thickens the sugar-water mixture into the syrup that stabilizes the whipped egg whites and keeps them from weeping.
Salt: sharpens the flavour of the meringue so it isn’t one note.
✔ How To Make Lemon Meringue Pie
Pie Crust
- Begin by preparing your favourite nine-inch pie crust, or use a store-bought crust. If using a pre-made crust, prick the bottom generously with a fork to prevent it from puffing during baking.
- Preheat the oven to 350°F (175°C). Bake the crust until golden brown and fully cooked, approximately 15–20 minutes, depending on your crust. Set aside to cool.
Meringue Syrup
- In a small saucepan, whisk together the sugar and cornstarch. Gradually stir in the water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue boiling and stirring for 1 minute.
- Remove from the heat and allow the mixture to cool completely. To speed up the process, place the saucepan in the freezer for approximately 10 minutes, stirring occasionally, until completely cooled.
Lemon Pie Filling
- While the meringue syrup is cooling, separate the eggs and place the yolks in a small bowl. Beat the egg yolks lightly with a fork and set aside.
- In a two-quart saucepan, whisk together the sugar and cornstarch. Gradually stir in the water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue boiling and stirring for 1 minute.
- Immediately whisk at least half of the hot mixture into the egg yolks to temper them. Return the egg-yolk mixture to the saucepan, stirring constantly.
- Bring the mixture back to a boil and continue cooking and stirring for 1 minute.
- Remove from the heat and stir in the butter, lemon zest, lemon juice, and, if desired, a small amount of yellow food colouring.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Finish the Meringue
- Once the sugar mixture has cooled completely, place the egg whites and salt in the bowl of an electric mixer.
- Beat on high speed until soft peaks begin to form. Gradually add the cooled sugar mixture, continuing to beat until the meringue forms stiff, glossy peaks.
Assemble the Pie
- Pour the hot lemon filling into the prepared pie crust.
- Immediately spoon the meringue over the hot filling, spreading it gently all the way to the edges of the crust. Be sure to seal the meringue completely to the crust—this helps prevent shrinking and weeping.
- Bake at 350°F (175°C) for approximately 15 minutes, or until the meringue is lightly golden brown.
- Remove from the oven and allow the pie to cool completely.
- Once cooled, cover and refrigerate until ready to serve.This is best served straight from the fridge.Store any remaining pie covered in the refrigerator.
🗒 Variations
Lime meringue pie: swap the lemon juice and zest for fresh lime for a sharper, more tropical version.
Toasted meringue: run the finished pie under the broiler for 30–60 seconds instead of baking it, watching closely.
Graham cracker crust: swap the traditional pastry crust for a graham cracker crust for a slightly sweeter, crunchier base.
🗒 Substitutions
Butter: unsalted or salted both work. If using salted, you can skip the pinch of salt in the filling.
Food colouring: completely optional. It only affects colour, not flavour, so feel free to leave it out.
Pie crust: a homemade all-butter crust works nicely, but a store-bought crust will save you time without sacrificing much.
🍴 Leftovers? Lucky you.
Store the pie covered in the refrigerator for up to 2–3 days. Meringue is best the day it’s made, so keep in mind the topping may weep slightly the longer it sits. Serve straight from the fridge. This pie isn’t meant to be reheated.
🤔 FAQ’s
Why did my meringue weep or shrink?
A couple possibilities. The sugar wasn’t fully dissolved into the egg whites, or the meringue wasn’t sealed all the way to the crust edge before baking. The cooked syrup in this recipe solves the first problem, and spreading it right to the edge solves the second.
Can I make this pie ahead of time?
You can bake the crust and cook the lemon filling up to a day ahead. Just keep the filling covered with plastic wrap pressed against the surface in the fridge. The meringue is best made and baked the same day you plan to serve the pie.
Can I use bottled lemon juice instead of fresh?
You can in a pinch, but fresh lemon juice makes a real difference. It has a brighter, more rounded flavour than bottled juice.
Why is my filling runny instead of sliceable?
This usually means the mixture didn’t reach a full rolling boil, or wasn’t boiled for the full minute called for. Cornstarch needs that sustained heat to fully thicken, so don’t rush this step.
Can I freeze lemon meringue pie?
It’s not recommended. Meringue doesn’t hold up well in the freezer and the lemon filling can separate slightly too. This pie is best enjoyed fresh within a couple of days.
👩🍳 Hungry For More?
If you loved this Lemon Meringue Pie Recipe, then make sure to check out a few of my other recipes you may also love:
- Blueberry Lemon Muffins
- Lemon Poppy Seed Muffins
- Raspberry Lemon Loaf with Cream Cheese Frosting
- Strawberry Shortcake
- Strawberries & Marshmallow Whipped Cream Breakfast Casserole
- Easy Apple Cake
- Pistachio Cheesecake
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Lemon Meringue Pie Recipe (or any recipe of mine) don’t forget to leave a review.
Lemon Meringue Pie Recipe
Equipment
- 1 stand mixer or hand mixer
Ingredients
- 1 9 inch pie crust, store-bought
Lemon Filing
- 4 large egg yolks, reserve egg whites for meringue
- 1¼ cups granulated sugar
- 1⅓ cups water
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup + 1 tbsp cornstarch
- 2 tbsp butter
- 2 tsp lemon zest
Meringue
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/2 cup cold water
- 4 tsp cornstarch
- 1/8 tsp salt
Instructions
Pie Crust
- Begin by preparing your favourite 9 inch pie crust, or use a store-bought crust. If using a pre-made crust, prick the bottom generously with a fork to prevent it from puffing during baking.
- Preheat the oven to 350°F (175°C). Bake the crust until golden brown and fully cooked, approximately 15–20 minutes, depending on your crust. Set aside to cool.
Meringue
- In a small saucepan, whisk together the sugar and cornstarch. Gradually stir in the water until smooth. Don't yet turn on the heat.
- Once whisked together, turn on the heat, and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue boiling and stirring for 1 minute.
- Remove from the heat and allow the mixture to cool completely. To speed up the process, place the saucepan in the freezer for approximately 10 minutes, stirring occasionally, until completely cooled.
Lemon Pie Filling
- While the meringue syrup is cooling, separate the eggs and place the yolks in a small bowl. Beat the egg yolks lightly with a fork and set aside.
- In a two-quart saucepan, whisk together the sugar and cornstarch. Gradually stir in the water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue boiling and stirring for at least 1 minutes.
- Immediately whisk at least half of the hot mixture into the egg yolks to temper them. Return the egg-yolk mixture to the saucepan, stirring constantly, and mixing everything together.
- Bring the mixture back to a boil and continue cooking and stirring for 2 minutes.
- Remove from the heat and stir in the butter, lemon zest, lemon juice, and, if desired, a small amount of yellow food colouring.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Finish the Meringue
- Once the sugar mixture has cooled completely, place the egg whites and salt in the bowl of an electric mixer.
- Beat on high speed until soft peaks begin to form. Gradually add the cooled sugar mixture, continuing to beat until the meringue forms stiff, glossy peaks.
Assemble the Pie
- Pour the lemon filling into the prepared pie crust.
- Immediately spoon the meringue over the hot filling, spreading it gently all the way to the edges of the crust. Be sure to seal the meringue completely to the crust—this helps prevent shrinking and weeping.
- Bake at 350°F (175°C) for approximately 15 minutes, or until the meringue is lightly golden brown.
- Remove from the oven and allow the pie to cool completely.
- Once cooled, cover and refrigerate for at least 6 hours.This is best served straight from the fridge.Store any remaining pie covered in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
