The Ultimate Homemade Lemon Meringue Pie: A Classic Tangy Sweet Recipe

There’s something undeniably magical about a perfectly crafted lemon meringue pie. It’s a symphony of textures and flavors – a crisp, buttery crust giving way to a velvety, intensely tart lemon custard, all crowned with a cloud of impossibly light, sugar-kissed meringue. For many, this luscious dessert stands firmly atop the ‘favorite pie list,’ a nostalgic treat that evokes warmth and joy. This recipe isn’t just about baking a pie; it’s about creating a masterpiece from scratch, designed to satisfy even the most fervent lemon lovers in your family with its smooth, silky, and brilliantly zesty filling, topped with a soft, billowy meringue that melts in your mouth. Get ready to banish every lemon pie craving with this truly spectacular rendition of a beloved classic. (Jump straight to the detailed recipe.)

What Am I?

I boast:

A buttery, flaky crust that shatters with satisfying crispness at the touch of your fork.

A velvety, sunshine-yellow filling, vibrant and wobbling, bursting with loud and luscious lemon flavor.

Pillows of fluffy, cloud-like meringue, delicately sugar-kissed, melting gracefully on your tongue.

Okay, in case the mouth-watering picture didn’t give it away – I am a magnificent LEMON MERINGUE PIE!

(And I happen to be the undisputed favorite flavor for countless pie enthusiasts, myself included.)

As I’ve shared previously, growing up, pies weren’t a staple in my household. My German mother, with her culinary flair, was more inclined towards baking delectable cakes, intricate strudels, and elegant tortes. It wasn’t until I met my husband that I truly “got into” pies. His childhood meals were famously defined by the kind of pie that concluded them. I had never before encountered such a glorious, astonishing selection of pies as those my mother-in-law meticulously baked each and every week throughout her children’s formative years at home. It was a tradition deeply ingrained, shaping their understanding of comfort food and celebration.

Naturally, my own children inherited this profound love for pie. It was in their genetics, undoubtedly, but their beloved granny expertly fostered that pie-loving gene. Every visit to the farm over the years meant being treated to an astonishing array of freshly baked pies. There was pie for dessert, pie for afternoon snacks, and even pie for breakfast! And almost without fail, a comforting pie would be packed for us to take home, extending the warmth of their hospitality.

Each child developed their personal favorite pie (or two), often influenced by the bounty of the seasons. The selection was vast and tempting: classic apple pie, sweet cherry pie, unique Saskatoon pie, mixed-berry bumbleberry pie, and juicy peach pie. My personal favorite was plum pie, alongside wild blueberry pie, raspberry pie, and the delightful strawberry-rhubarb pie. The traditionalists enjoyed raisin pie, rich mincemeat pie, and festive pumpkin pie, not to mention the whimsical flapper pie, creamy banana cream pie, comforting custard pie, and nutty pecan pie. She also masterfully created lemon coconut pie, decadent German chocolate pie, tropical coconut raspberry pie, indulgent chocolate cream pie, and even the surprisingly delicious turnip pie. Yet, amidst this incredible variety, a glorious lemon meringue pie was *always* part of the mix – a testament to its enduring appeal (and my other cherished favorite). It was, without question, also the firm favorite of many among her expansive brood of children, grandchildren, and great-grandchildren.

And it was Grandpa’s favorite pie.

Our beloved Grandpa Marvin passed away in January of this year, leaving a profound void in our lives. It was a challenging time for all of us. After a valiant 16-month battle with complications following a stroke, he quietly slipped away, concluding 96 years of a life lived with unwavering fullness and purpose. This truly amazing man was still actively driving his truck until he was almost 95 years old, playing cards with a keen mind, and sharing his dry, witty jokes until his final weeks. He witnessed an extraordinary amount of change throughout his lifetime. Born in 1920 into a homesteading farm family in northern Alberta, life was undeniably hard. Travel was primarily by horseback, and physical labor was the sole means to secure a roof over one’s head and food on the table. Schooltime in the one-room country schoolhouse was often seen as a brief holiday from the relentless work awaiting them at home. Joining the army as a young man to fight for our freedom in World War II was a deeply felt call he could not deny. And returning home after the war to provide steadfastly for his family and raise his children on the farm with his devoted wife, Mabel, was his greatest source of pride and accomplishment. They truly were an extraordinary team.

Marvin was a humble man, gentle and kind, yet he raised his children with a firm hand, ensuring they never strayed from his strong core values and unwavering principles of honesty, integrity, and hard work. He was perpetually grateful for everything he possessed and would often shake his head in bemusement, marveling at how lucky he was to have lived the life he did and that all his children were thriving. I believe his challenging childhood and the formative experiences he endured during the war profoundly shaped that deep sense of gratitude. He loved the land, found joy in hunting and fishing, relished playing ball, and was an avid curler. He possessed a quick and wonderfully witty sense of humor. Our boys still laugh out loud, fondly recalling all his crazy old farm sayings (most of which are, admittedly, too off-color to mention here!). And he had this truly special way of lighting up with genuine warmth whenever you came to see him, greeting you with a heartfelt ‘Well HELLO there!’ accompanied by a wide, welcoming smile upon your arrival.

After his passing, I asked my mother-in-law what Marvin’s absolute favorite pie had been. When she lovingly confirmed ‘lemon meringue pie,’ I became utterly obsessed with the mission of creating a lemon meringue pie that would truly honor his memory. Mabel, always resourceful, had typically used a packaged mix for her lemon meringue pie, but she meticulously doctored it up with real lemon juice and other clever additions. (That was the *only* pie she ever used a box for, and even then, she infused it with her own special tricks. Fresh lemons were a scarcity and often prohibitively expensive in country stores years ago, making scratch baking a luxurious endeavor.)

So, after crafting approximately eight different lemon meringue pies, making subtle adjustments and tweaks with each attempt (I experimented with various flours for thickening, but to no avail), I finally perfected the recipe. I thoughtfully incorporated Mabel’s ingenious method of cooking the lemon zest in water. This simple yet brilliant technique adds an unparalleled layer of deep, authentic lemon flavor to the filling, truly elevating it beyond expectations. The result is a pie that is wonderfully tangy, vibrantly bright, and generously substantial. Each slice is a burst of lemony sunshine on a plate, and every time I savor it, I am filled with fond memories of my cherished father-in-law, Marvin.

This, truly, is Lemon Pie Love embodied in every bite.

* * * * *

Kitchen Frau Notes: This recipe yields a generous, deep-dish pie, so if your pie shell is a standard 9-inch size, you might have a bit of extra filling. Don’t let it go to waste! Simply pour the additional filling into a small, oven-proof dish and top it with a spoonful of the meringue to create a delightful individual lemon meringue pudding. It’s a wonderful bonus treat!

Whenever a recipe calls for lemon zest, I strongly recommend using organic lemons. The peel, which you’ll be grating and incorporating into the filling, is where most chemical sprays and pesticides tend to accumulate. Opting for organic ensures a cleaner, purer flavor profile for your pie.

For optimal enjoyment, lemon meringue pie is truly best savored within a day or so of baking. If kept much longer, the meringue can sometimes ‘weep’ or release moisture, which can affect its texture. However, the addition of cornstarch in this particular recipe significantly helps to prevent this from happening too quickly, preserving the meringue’s beautiful fluffiness. A critical step in preventing shrinkage and weeping is to ensure you spread the meringue so that it creates a complete seal all the way around the crust. This prevents it from pulling away as the pie cools.

You can store the pie uncovered at room temperature for up to 24 hours, or in the refrigerator. However, in most households, this glorious dessert rarely lasts that long – it’s often too tempting! And let’s be honest, it makes for a pretty delicious breakfast. After all, it contains eggs and fruit, right?

Big Beautiful Lemon Meringue Pie Recipe

• 1 unbaked 9″ (23cm) deep-dish pie crust or 10″ (25cm) pie crust. Choose your preference: gluten-free, traditional regular, or a graham cracker crust.
• 2 cups (480ml) water
• Grated zest of 2 organic lemons (ensuring deep lemon flavor without unwanted chemicals)
• ⅔ cup (160ml) freshly squeezed, strained lemon juice (typically from 4 – 5 large, juicy lemons)
• 1 cup (210gms) granulated sugar
• ½ cup (65gms) cornstarch (the secret to a perfectly thickened, silky filling)
• ¼ teaspoon salt (to balance and enhance flavors)
• ⅓ cup (80ml) water
• Pinch of turmeric (less than ⅛ teaspoon, for a beautiful natural yellow hue)
• 4 large egg yolks
• 2 tablespoons unsalted butter

For the Meringue:

• 4 large egg whites (ensure they are at room temperature for best whipping results)
• Pinch of salt
• 6 tablespoons (85gms) granulated sugar
• 2 tablespoons cornstarch (helps stabilize the meringue and prevent weeping)
• ¼ teaspoon vanilla extract

Instructions:

Begin by rolling out your chosen pie crust to perfectly fit your deep-dish pie pan. If you’re opting for the gluten-free crust, a helpful tip is to roll it out between two sheets of parchment paper for easier handling – you can find helpful photos demonstrating this technique at the bottom of this post. Carefully trim and crimp the edges of the crust to create a beautiful finish. Prick the bottom and sides all over with a fork; this prevents bubbling during baking. Place the prepared pie crust in the freezer for a crucial 30 minutes to firm up.

Preheat your oven to 425°F (220°C).

Bake the chilled pie crust for 10 to 12 minutes, or until its edges achieve a lovely golden hue. Allow the baked crust to cool completely to room temperature before adding the filling.

Prepare the Lemon Filling: In a medium-sized saucepan, combine the 2 cups of water with the fragrant lemon zest. Bring this mixture to a rolling boil, then reduce the heat slightly and allow it to cook at a low boil for 3 minutes. Strain the liquid through a fine-meshed strainer into a 2-cup measuring cup, making sure to press down on the lemon zest solids with the back of a spoon to extract every last drop of flavorful liquid. Top up this vibrant lemon liquid with additional water until it reaches exactly 2 cups (480ml).

Rinse out the saucepan thoroughly to remove any clinging bits of lemon peel, then return the infused lemon water to it. Add the freshly squeezed lemon juice to this mixture.

In a separate small bowl, meticulously stir together the sugar and cornstarch, ensuring they are evenly combined. This prevents lumps. Add the salt, the additional ⅓ cup of water, and the tiny pinch of turmeric (for that appealing golden color). Whisk until the mixture is completely smooth. Only then should you add the egg yolks, whisking again until perfectly smooth. (Adding the egg yolks first can sometimes cause them to “cook” slightly with the sugar, leading to undesirable small lumps.)

Gradually whisk the egg yolk mixture into the lemon water in the saucepan. Place the saucepan over medium-high heat, stirring constantly and diligently, until the mixture comes to a full, vigorous rolling boil. Continue to cook for an additional 15 seconds while stirring to ensure it thickens properly.

Remove the luscious filling from the heat and stir in the butter until it’s completely melted and incorporated. Allow the filling to cool for 5 minutes, stirring it gently twice during this time to prevent a skin from forming.

* * *

While the lemon filling is cooling slightly, preheat your oven to 350°F (180°C) and prepare the glorious meringue.

In a clean, dry bowl, whip the egg whites with a pinch of salt until soft peaks begin to form. In a separate small bowl, mix the cornstarch with the sugar. Gradually sprinkle this sugar-cornstarch mixture over the egg whites, then continue beating until the meringue is glossy, firm, and holds stiff peaks. Be careful not to over-beat, as this can make the meringue tough and difficult to spread. Finally, add the vanilla extract and beat for just a few seconds more to incorporate it evenly.

Pour the slightly cooled lemon filling into your pre-baked pie shell. Using a spoon, dollop generous tablespoons of the fluffy meringue evenly on top of the filling. With a butter knife or a small offset spatula, gently spread the meringue, filling the spaces between the dollops, and meticulously spread it all the way to the edges of the crust. It’s crucial to ensure the meringue is completely sealed to the crust all around the edge of the pie; this vital step helps prevent the meringue from shrinking or weeping as it cools. Use your knife or spatula to create beautiful swirls and peaks over the top of the meringue for an attractive finish.

Bake the pie in the preheated oven for 15 minutes, or until the meringue swirls achieve a magnificent golden brown color.

Allow the pie to cool completely – this will take at least 4 hours – before attempting to slice it. This cooling time is essential for the filling to set properly and for the pie to hold its shape. Store the lemon meringue pie at room temperature, uncovered, for up to 24 hours for best results.

This recipe proudly makes 8 generous slices of truly unforgettable pie.

Guten Appetit!

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Can She Bake a Cherry Pie, Billy Boy? (A classic cherry pie recipe)

Strawberry Meringue Pie (Another fruity, fluffy meringue delight)

It’s Pumpkin Pie Time (Including a delicious dairy & egg-free variation)

Ginger Pear Tart (A sophisticated and flavorful dessert)