Lemon Meringue Pie

Lemon Meringue Pie topped with billows of fluffy meringue is universal in appeal.  The homemade lemon curd filling pairs perfectly with the egg white meringue, for the ultimate finish to any meal.

What Variety of Lemons is Best for Lemon Meringue Pie?

The most common lemon varieties we find in our local grocery stores are Lisbon or Eureka lemons. They’re large, highly acidic with thick brightly colored skins. Meyer lemons are more round and the skin is smoother and thinner than regular lemons. The flavor is a cross between a lemon and a sweet orange like a mandarin orange. For this pie I recommend using the regular lemon varieties found in the produce department for the classic flavor profile.

Ingredients to Make Lemon Meringue Pie Recipe

I’m certain it will come as no surprise that I love the history of food. While I have deep Southern roots and reside in the South, I’ve been blessed to travel the world over and have lived abroad as well. It never ceases to amaze me how some dishes transcend language and border boundaries and this lemon meringue pie is one such example. Whether it’s called a lemon tart or lemon pie, there’s never any doubt that it will be well received. Topping pies with meringues has been traced back to the early 1700’s. Food historians believe that lemon meringue pie originated in the early 1800’s in Philadelphia. It’s thought to have been invented by a pastry chef, who paired a sweet meringue with lemon curd to form this pie we all love. How to make simple Southern style Lemon Meringue Pie: (Scroll down for full printable recipe card.)

• Pie Shell – One 9-inch deep dish pie crust baked and cooled.
• Lemon Juice – Fresh lemon juice and lemon zest gives the pie its citrus flavor.
• Sugar – Granulated sugar for sweetness.
• Liquid – Water combines with lemon juice for the filling.
• Thickener – Cornstarch thickens the texture of the filling so it will set once cooled.
• Salt – Salt balances the sweet.
• Large Eggs – Five large egg yolks for the filling use the egg whites for the meringue.
• Butter – Unsalted butter adds richness.
• Meringue – Reserved eggs whites, cream of tarter, clear vanilla extract and granulated sugar.

How to Make the Best Lemon Meringue Pie Recipe

• Pie Crust – Prick the bottom of a frozen pie crust with the tines of a fork. Cover with a piece of parchment paper. Fill with pie weights or beans. Bake in a preheated 375°F oven for 10 minutes then remove the parchment paper. Continue to bake for another 10 minutes or until golden brown. Set aside to cool.
• Cook Sugar – In a medium saucepan whisk together sugar, cornstarch and salt. Add water and lemon juice.
• Cook Until Thickened – Cook the hot sugar mixture whisking gently over medium-high heat until thickened.
• Temper Eggs – In a small bowl whisk egg yolks. Temper egg yolks by drizzling 1/4 cup warm sugar mixture liquid into beaten yolks while constantly whisking.
• Combine – Lower to medium heat. Whisking constantly gradually add tempered egg yolks to saucepan.
• Cook to Thicken – Bring to a simmer and cook for 2-3 minutes while stirring with a spatula. The mixture should be thick. Remove from heat adding butter and zest. Mix until completely melted and fully blended.
• Pour into Crust – Pour filling evenly into the crust. Cover with plastic wrap while you prepare the meringue.
• Make Meringue – Using an electric mixer fitted with the whisk attachment, beat egg whites with cream of tarter, vanilla extract and sugar on medium-high speed. Beat until stiff peaks.
• Add Meringue to Pie – Uncover and spoon and spread the meringue on top of the lemon filling.
• Oven – Bake per the recipe until golden brown, then chill.

Tips for Making Lemon Meringue Pie

• Kitchen Tools You’ll Need:  A deep dish pie pan or pie plate, stand mixer or hand mixer, large bowl, medium bowl, measuring cups and spoons, lemon zester, juicer or food processor and a heavy bottomed medium saucepan and wire rack.
• Homemade Pie Crust: You can use a frozen or my flaky homemade pie crust for this lemon pie. When doing so, you will need to fill it with weights and blind bake the crust prior to filling.
• Cook the Lemon Pie Filling Until Thickened: Be patient and take the time to gently cook the filling until it’s thickened, don’t skimp. This will help ensure that it will set-up for slicing.
• You Can Make the Meringue Before the Filling: To expedite assembly, you may choose to make the meringue first, so that it’s ready to go once you’ve cooked the lemon filling. It’s not wrong to make it either way, but you can, if preferred. While I find it doesn’t deflate while you make the lemon filling, it’s completely fine to prepare it first, or make it after the filling is poured into the crust, as I do in the recipe.
• The Warm Filling Will Seal the Bottom of the Meringue: It’s best to spread the meringue on the filling while it’s still hot. This helps to steam the meringue from the bottom and seal it to the lemon pie filling.
• To Help Slow Weeping Don’t Leave Gaps: When spreading the meringue onto the pie, take it all the way to the crust, not leaving any of the filling exposed.
• Baking the Meringue Gives it that Golden Color: When broiling the meringue, don’t walk away. Placing onto a pan helps when turning to get even browning.

Recipe Variations

• Crust: I use a frozen pie crust for this recipe. There’s no need to thaw it prior to baking. You could use a refrigerated crust or a homemade pie crust. Regardless, it needs to be fully baked prior to filling.
• Butter: You can use salted butter for the lemon filling. When doing so, decrease the salt to 1/8 teaspoon.
• Vanilla Extract: Clear vanilla extract will maintain the white color of the meringue. You can use classic vanilla, instead.

Storage and Leftovers

• Make it Fresh: When I plan on serving lemon meringue pie, I typically make it in the morning for dessert later the same day.
• Leftovers: Store leftover Lemon Meringue Pie in an airtight container or covered with plastic wrap and aluminum foil chilled in the refrigerator for up to 4 days.
• Freezer: You can freeze Lemon Meringue Pie for up to 2 months. You can expect the meringue to deflate when it’s thawed, it’s just part of the process. Thaw it in the fridge overnight and enjoy.
• Alternate Freezing Option Without the Meringue: You can make the pie and cool it completely prior to wrapping it in plastic wrap and aluminum foil. Freeze the pie, then thaw it in the refrigerator and make the meringue fresh before serving.

More Lemon Dessert Recipes to Make

• Outrageous Lemon Lovers Trifle is always a fan favorite.
• Classic Lemon Bars.
• Soft pillowy Glazed Lemon Cookies.
• Lemon Burst Poke Cake is a single layer cake packed with citrus flavor.
• Lemon Poppy Seed Bread is the perfect snack any time of day.
• Lemon Curd Tart is sheer decadence.
• Lemon Muffins via The View From Great Island.

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Helpful Kitchen Items

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls