Homemade Lemon Meringue Pie is a classic dessert that embodies the perfect balance of tart and sweet, offering a delightful culinary experience right in your own kitchen. This recipe demystifies the process, making this iconic treat accessible for bakers of all levels to enjoy.
Key Ingredients for Homemade Lemon Meringue Pie
- For the Crust:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- For the Lemon Filling:
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups cold water
- 4 large egg yolks, lightly beaten
- ½ cup fresh lemon juice (from about 2-3 lemons)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon lemon zest
- For the Meringue Topping:
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
How to Make Homemade Lemon Meringue Pie
This Homemade Lemon Meringue Pie is a surprisingly straightforward yet exquisitely satisfying dessert that will make you forget any store-bought versions. Its vibrant, tangy lemon filling is enveloped in a cloud of sweet, fluffy meringue, all nestled within a crisp, buttery crust. This recipe is perfect for impressing guests or simply treating yourself to a slice of sunshine. The preparation time is approximately 30 minutes, with an additional 30-35 minutes of baking and chilling time.
Step-by-Step Instructions
1. Prepare the Pie Crust:
If you are using a store-bought unbaked pie crust, follow the package instructions for pre-baking (often called “blind baking”). Typically, this involves pricking the bottom of the crust with a fork, lining it with parchment paper or pie weights, and baking at 375°F (190°C) for about 12-15 minutes, or until lightly golden. Remove the parchment paper and weights and bake for another 3-5 minutes. Let it cool completely while you prepare the filling. If you’re making your own crust, prepare and blind bake it according to your preferred recipe.
2. Make the Lemon Filling:
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth, ensuring there are no lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes. Once bubbling, reduce the heat to low and continue to cook and stir for 1 more minute to ensure the cornstarch is fully cooked.
3. Temper the Egg Yolks:
In a separate small bowl, lightly beat the egg yolks. Very slowly, ladle about ½ cup of the hot liquid from the saucepan into the beaten egg yolks, whisking constantly. This process, called tempering, gently heats the yolks without scrambling them. Once the yolks are tempered, pour the tempered yolk mixture back into the saucepan with the remaining hot liquid, whisking continuously.
4. Cook the Lemon Filling:
Continue to cook the lemon filling over medium-low heat, stirring constantly, until it thickens further and is smooth and glossy. This will take another 2-3 minutes. Do not boil the mixture once the egg yolks have been added. Remove the saucepan from the heat. Stir in the fresh lemon juice, lemon zest, and butter until the butter is completely melted and incorporated, creating a glossy, vibrant filling.
5. Assemble the Pie:
Pour the hot lemon filling into the pre-baked and cooled pie crust. Spread the filling evenly.
6. Prepare the Meringue Topping:
While the filling is still hot and in the pie, begin preparing the meringue. In a clean, dry bowl (glass or metal is best), beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the ½ cup of granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until the meringue is stiff, glossy, and the sugar is completely dissolved (rub a little between your fingers; it shouldn’t feel gritty). Stir in the vanilla extract.
7. Top and Bake:
Spoon the meringue over the hot lemon filling, ensuring it touches the edges of the crust all around. This helps prevent the meringue from shrinking. Create decorative swirls and peaks with a spatula or the back of a spoon.
8. Bake the Meringue:
Place the pie in a preheated oven at 350°F (175°C). Bake for 10-15 minutes, or until the meringue is golden brown and beautifully toasted.
9. Chill the Pie:
Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly. For best results, chill in the refrigerator for at least 4 hours or until firm.
Why You’ll Love This Homemade Lemon Meringue Pie
You’ll adore this Homemade Lemon Meringue Pie for its perfectly balanced sweet and tart profile, featuring a bright, zesty lemon curd that sings with fresh citrus flavor, crowned with a cloud-like, airy meringue that melts in your mouth. Making this pie at home saves you money compared to purchasing a slice from a bakery, allowing you to enjoy a restaurant-quality dessert for a fraction of the cost. The homemade touch of fresh lemon zest and real butter elevates every bite, creating an experience far superior to any boxed mix or pre-made pie.
Compared to a more elaborate dessert like a cheesecake, this Homemade Lemon Meringue Pie offers a light yet incredibly satisfying finish to any meal. Its vibrant, sunny flavor makes it a delightful treat year-round, but it’s especially perfect for spring and summer gatherings. Don’t let the meringue intimidate you; this recipe breaks it down into simple steps, making it achievable for everyone. Give it a try and taste the homemade difference!
Storing and Reheating Tips
Leftover Homemade Lemon Meringue Pie is best stored in the refrigerator. Cover the pie loosely with plastic wrap or place it in a pie carrier to prevent the meringue from weeping or absorbing odors. The pie will stay fresh in the refrigerator for up to 2-3 days.
- Reheating: Lemon meringue pie is generally not reheated as the meringue can become soggy and the filling can liquefy. It is best enjoyed chilled.
- Freezing: Freezing lemon meringue pie is not recommended. The meringue texture changes significantly upon thawing, often becoming watery and losing its loft. The lemon filling can also separate. If you must freeze, it’s best to freeze individual slices, well-wrapped in plastic wrap and then in a freezer-safe container or bag. Thaw overnight in the refrigerator, but be prepared for a textural change in the meringue.
Final Thoughts
This Homemade Lemon Meringue Pie is truly a testament to simple ingredients creating extraordinary flavor. We encourage you to dive into your kitchen and create this bright, delightful dessert; you’ll be rewarded with a taste of pure sunshine!
Homemade Lemon Meringue Pie
Ingredients
Equipment
Method
- If you are using a store-bought unbaked pie crust, follow the package instructions for pre-baking (often called “blind baking”). Typically, this involves pricking the bottom of the crust with a fork, lining it with parchment paper or pie weights, and baking at 375°F (190°C) for about 12-15 minutes, or until lightly golden. Remove the parchment paper and weights and bake for another 3-5 minutes. Let it cool completely while you prepare the filling. If you’re making your own crust, prepare and blind bake it according to your preferred recipe.1 9-inch unbaked pie crust
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth, ensuring there are no lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes. Once bubbling, reduce the heat to low and continue to cook and stir for 1 more minute to ensure the cornstarch is fully cooked.1 ½ cups granulated sugar, ⅓ cup cornstarch, ¼ teaspoon salt, 1 ½ cups cold water
- In a separate small bowl, lightly beat the egg yolks. Very slowly, ladle about ½ cup of the hot liquid from the saucepan into the beaten egg yolks, whisking constantly. This process, called tempering, gently heats the yolks without scrambling them. Once the yolks are tempered, pour the tempered yolk mixture back into the saucepan with the remaining hot liquid, whisking continuously.4 large egg yolks
- Continue to cook the lemon filling over medium-low heat, stirring constantly, until it thickens further and is smooth and glossy. This will take another 2-3 minutes. Do not boil the mixture once the egg yolks have been added. Remove the saucepan from the heat. Stir in the fresh lemon juice, lemon zest, and butter until the butter is completely melted and incorporated, creating a glossy, vibrant filling.½ cup fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons unsalted butter
- Pour the hot lemon filling into the pre-baked and cooled pie crust. Spread the filling evenly.1 9-inch unbaked pie crust
- While the filling is still hot and in the pie, begin preparing the meringue. In a clean, dry bowl (glass or metal is best), beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the ½ cup of granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until the meringue is stiff, glossy, and the sugar is completely dissolved (rub a little between your fingers; it shouldn’t feel gritty). Stir in the vanilla extract.4 large egg whites, ¼ teaspoon cream of tartar, ½ cup granulated sugar, ½ teaspoon vanilla extract
- Spoon the meringue over the hot lemon filling, ensuring it touches the edges of the crust all around. This helps prevent the meringue from shrinking. Create decorative swirls and peaks with a spatula or the back of a spoon.
- Place the pie in a preheated oven at 350°F (175°C). Bake for 10-15 minutes, or until the meringue is golden brown and beautifully toasted.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly. For best results, chill in the refrigerator for at least 4 hours or until firm.