The BEST Lemon Meringue Pie Recipe is right here! Pie crust filled with tart, smooth tart lemon filling, and topped with a perfectly fluffy toasted homemade meringue makes this homemade dessert pie recipe hard to resist! This pie is the perfect dessert for any special occasion!
The BEST Lemon Meringue Pie Recipe
My grandmother’s favorite pie was Lemon Meringue pie. I knew anytime we were going to celebrate a holiday with her that we would be a tasty lemon meringue pie on the dessert table. She always loved a good lemon meringue pie and while we got them from bakeries and the store for her I always wished I had taken the time to create my own to bring her. While she is not currently with us to enjoy this recipe with us every time I make it I think about her.
If you have never made a lemon meringue pie but have always wanted to this is the recipe for you! It is super simple, and comes out amazing! You will have a classic lemon meringue pie that you will be happy to bring to any family gathering.
Easy is the name of my game, but I am sure most of you know this already. I want amazing taste with super ease and so I create things that will be easy for all of you. I don’t have the patience to stand in front of a stove making sure the lemon curd pie filling doesn’t burn. So this is just about as no-cook of a lemon meringue pie recipe that you are going to get without losing the perfect combination of flavors you love. The only cooking needed when making this easy lemon meringue pie recipe is the baking you will have to do is at the end when you bake the pie.
Pie Recipes
- Crustless pumpkin pie recipe
- Best Apple Pie recipe
- Boston Cream Pie
- Easy Cherry Pie
- Pumpkin Pie from Scratch
- Puff Pastry Apple Pie
- maple pumpkin pie
- Pumpkin Pie
- Blueberry Pie
- Sweet Potato Pie
Tips for making the perfect Lemon Meringue Pie
Start with cold eggs. Cold eggs are easier to separate than room temperature eggs. With that being said since you need 3 egg whites and 3 egg yokes separate them while they are cold and then put the egg whites in one bowl and the egg yokes in another. Place the egg whites on the counter to bring them to room temperature.
Use Room temperature egg whites. Room-temperature egg white whip easier. You will also end up with more meringue using room temperature egg whites than if you use cold egg whites.
Whisk the egg whites by themselves first for a few minutes. To make meringue you need egg whites, cream of tartar, and sugar. To get the best meringue beat the eggs for a few minutes until the peaks start to form will give you better meringue. Once the peaks start then slowly add in the sugar and cream of tartar and fluff everything completely.
Cold pie crust. To make everything easier I use a prebaked 9-inch pie crust. The pie crust needs to be cold for the best results. Be sure to leave the pie crust in the fridge right until you need to line your pie pan. This helps with making sure you do not get a soggy pie crust.
Spread the meringue. You want to make sure that you spread the meringue topping across the whole top of the pie so that it is covering the lemon filling and touching the pie crust. This will make sure that when you bake the pie it does not separate.
Floured surface. If you are making the pie crust homemade then you will want to make sure you use a lightly floured surface when you are rolling out the pie crust.
Tips for Making the Perfect Meringue Topping
Making a fluffy toasty meringue topping sounds like it is going to be difficult but I promise you it is not. There are a few important things to know when making a meringue that will make it super easy. While you are making the meringue you will beat the egg whites into soft peaks form and then add the sugar and keep beating to form the stiff peaks.
- Only egg whites. The most important thing is to make sure you get no egg yolks into the meringue mixture.
- A dry bowl. You need to make sure there is not even a little bit of water or moisture in the bowl. Make sure you wipe the bowl clean and dry with a dry towel before getting started. ANYTHING in the bowl aside from the meringue ingredients will cause you to have a mess and not meringue.
- Add sugar after soft peaks form. It is important that the soft peaks form with the cream of tartar and the egg whites before adding in the sugar or the stiff peaks will not form at all.
- Avoid humid days. While not always possible to have the best results you do not want to make this pie on a humid day.
How to Avoid a Soggy Pie Crust
One of the worst things ever is having a pie crust that is soft and soggy. A flaky pie crust is a part of what makes the pie delicious. To avoid a soggy crust make sure you are using a chilled pie crust. When you are using a premade prebaked pie crust then place it in the fridge to chill.
If you are using a homemade pie crust or a food processor pie crust then it is best to make the crust the night before and bake it. Then put it in the fridge to cool completely to use the next day. This gives the pie crust time to firm up, and chill and makes the best lemon meringue pie.
What makes a lemon meringue pie watery?
A lemon meringue pie can become watery for several reasons. Here are some possible causes:
- Overbeating the meringue. Overbeating the egg whites when making the meringue can cause the pie to become watery as well. This can happen when the meringue is beaten to stiff peaks and becomes dry and grainy, causing it to separate from the filling.
- Humidity. High humidity can cause the meringue to absorb moisture from the air and become soft, resulting in a watery pie.
To avoid a watery lemon meringue pie, be sure to follow the recipe instructions carefully, make the lemon filling to the right consistency, and avoid overbeating the meringue. Additionally, store the pie in a cool, dry place to help maintain its texture.
Is lemon meringue pie served cold or warm?
Lemon meringue pie is traditionally served cold, after it has been chilled in the refrigerator. Once the pie has been baked and the meringue has been browned, it should be allowed to cool completely to room temperature before it is refrigerated. This will help the filling set and make it easier to slice. Lemon meringue pie can be served immediately after it has been chilled, or it can be kept in the refrigerator until ready to serve.
How to Store Leftover Lemon Meringue Pie
Leftover lemon meringue pie should be stored in the refrigerator to keep it fresh. Here are the steps to properly store it:
- Let the pie cool completely to room temperature before covering it. This will prevent condensation from forming on the surface of the meringue, which can make it watery.
- Cover the pie with plastic wrap or aluminum foil, making sure the wrap is in contact with the surface of the meringue to prevent air from getting in.
- Place the covered pie in the refrigerator and store it for up to 3-4 days.
Note that the longer the pie is stored, the softer the meringue may become, and the crust may also become soggy. For best results, consume the leftover pie within a day or two of making it.
Does lemon meringue pie need to go in the fridge?
Yes, lemon meringue pie should be refrigerated to keep it fresh and safe to eat. The lemon filling and meringue contain dairy products and egg whites respectively, which are perishable and can spoil quickly at room temperature.
How long is lemon Meringue pie good for?
Lemon meringue pie can be stored in the refrigerator for up to 3-4 days, if it is properly covered and stored.
Can You Freeze a Lemon Meringue Pie?
While it is possible to freeze lemon meringue pie, I do not recommend it. The high moisture content of the lemon filling and the meringue can cause the texture to change and become watery when thawed. Additionally, the meringue topping may become soft or collapse during the freezing and thawing process.
Lemon Meringue Pie Filling Ingredients
- 1 store bought pie crust (or a homemade pie crust) already baked and chilled
- 1 (14-ounce) can of sweetened condensed milk
- 1/2 cup lemon juice
- 1 teaspoon grated lemon zest
- 3 egg yolks
Meringue Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
How to Make Lemon Meringue Pie
First, you will need to make a homemade pie crust. Place the pie crust into a 9-inch pie dish, press the pie crust into the dish, and bake pie crust according to the recipe directions. Allow the pie crust to come to room temperature and then place it in the fridge for at least 2 hours to chill after baking. You can take a shortcut and use a premade pie crust and bake it if you want to, I do prefer homemade pie crust when making pies.
Once the baked pie crust is fully chilled, preheat the oven to 325 degrees.
Make the Lemon Filling
Using a small bowl crack the eggs to separate the egg whites from the egg yolks. Put only the egg whites into the bowl, and set the egg whites aside.
In a medium mixing bowl add the sweetened condensed milk, lemon juice, lemon zest, and egg yolks, stir until well combined, and set aside.
Make the Meringue topping
Set up the stand mixer with the whisk attachment. If you do not have a stand mixer you can use a large mixing bowl and an electric mixer to make the meringue topping.
In the bowl of a stand mixer place the egg whites and cream of tartar and whisk until soft peaks form on low speed for 1 minute and then up the speed to medium-high speed for the peaks to form.
Once the soft peaks have formed slowly incorporate your sugar while the mixture whips. Mix until you have stiff peaks and then turn off the mixer once you have reached stiff peaks.
Assemble and Bake the pie
Pour the lemon meringue pie mixture into the bottom of the pie crust and spread it evenly on the bottom of the crust. If you are using a homemade crust make sure the pie crust is cooled completely.
Scoop the meringue on top of the lemon custard and spread it around on top of the whole pie to form small peaks using a rubber spatula. You can also use the back of a spoon to form the peaks of the meringue.
Place the pie in the middle of oven on the lowest rack for 12-15 minutes or until the meringue topping is a light golden brown.
Lemon Recipes
- Lemon buttercream frosting
- Homemade Lemonade
- Pink Lemonade Cupcakes
- Lemon Raspberry Cupcakes
- Strawberry Lemonade
Pie Baking Supplies
Want to whip up some delicious pies? Check out these helpful supplies and amazing pie plates!
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Lemon Meringue Pie Recipe
Ingredients
Lemon Meringue Pie Filling Ingredients
- 1 pre-baked pie crust or a homemade pie crust
- 14 ounces canned sweetened condensed milk
- 1/2 cup lemon juice
- 1 teaspoon grated lemon zest
- 3 egg yolks
Meringue Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Instructions
Bake the pie crust
- First, you will need to make a homemade pie crust. Place the pie crust into a 9-inch pie dish, press the pie crust into the dish, and bake pie crust according to the recipe directions. Allow the pie crust to come to room temperature and then place it in the fridge for at least 2 hours to chill after baking. You can take a shortcut and use a premade pie crust and bake it if you want to, I do prefer homemade pie crust when making pies.
- Once the baked pie crust is fully chilled, preheat the oven to 325 degrees.
Make the Lemon Filling
- Using a small bowl crack the eggs to separate the egg whites from the egg yolks. Put only the egg whites into the bowl, and set the egg whites aside.
- In a medium mixing bowl add the sweetened condensed milk, lemon juice, lemon zest, and egg yolks, stir until well combined, and set aside.
Make the Meringue topping
- Set up the stand mixer with the whisk attachment. If you do not have a stand mixer you can use a large mixing bowl and an electric mixer to make the meringue topping.
- In the bowl of a stand mixer place the egg whites and cream of tartar and whisk until soft peaks form on low speed for 1 minute and then up the speed to medium-high speed for the peaks to form.
- Once the soft peaks have formed slowly incorporate your sugar while the mixture whips. Mix until you have stiff peaks and then turn off the mixer once you have reached stiff peaks.
Assemble and bake the pie
- Pour the lemon meringue pie mixture into the bottom of the pie crust and spread it evenly on the bottom of the crust. If you are using a homemade crust make sure the pie crust is cooled completely.
- Scoop the meringue on top of the lemon custard and spread it around on top of the whole pie to form small peaks using a rubber spatula. You can also use the back of a spoon to form the peaks of the meringue.
- Place the pie in the middle of oven on the lowest rack for 12-15 minutes or until the meringue topping is a light golden brown.
13 Weight Watchers SmartPoints per serving on the Freestyle Program.
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