This delightful lemon meringue pie combines a buttery, flaky crust with a tangy lemon filling and a light, airy meringue topping. It's a perfect dessert for any occasion, offering a balance of sweetness and tartness that will leave your taste buds craving more.
When preparing this recipe, you might need to visit the supermarket for a few specific ingredients. Cornstarch is essential for thickening the lemon filling, and Cream of tartar helps stabilize the meringue. Fresh Lemon juice and Lemon zest are crucial for that authentic citrus flavor, so make sure to pick up some fresh lemons.

Ingredients For Lemon Meringue Pie Recipe
All-purpose flour: A versatile flour used for the crust and filling thickening.
Unsalted butter: Adds richness and flakiness to the crust.
Ice water: Helps bring the dough together without making it too sticky.
Granulated sugar: Sweetens both the filling and the meringue.
Cornstarch: Thickens the lemon filling for a perfect consistency.
Salt: Enhances the flavors in the crust and filling.
Water: Used in the filling to create the right texture.
Egg yolks: Adds richness and color to the lemon filling.
Lemon juice: Provides the tart, citrusy flavor essential to the filling.
Lemon zest: Adds an extra burst of lemon flavor.
Egg whites: Whipped to create the light and airy meringue topping.
Cream of tartar: Stabilizes the egg whites for a perfect meringue.
Technique Tip for This Recipe
When making the meringue for your lemon meringue pie, ensure that your egg whites are at room temperature before whipping. Room temperature egg whites whip up to a greater volume and achieve stiffer peaks, which is essential for a light and airy meringue. Additionally, make sure your mixing bowl and beaters are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the crust denser.
unsalted butter - Substitute with margarine: Margarine can be used in place of butter for a dairy-free option, though it may alter the flavor slightly.
ice water - Substitute with cold milk: Cold milk can help bind the dough while adding a bit of richness.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.
salt - Substitute with sea salt: Sea salt can be used as it has a more complex flavor profile.
water - Substitute with milk: Milk can add a bit of creaminess to the filling.
egg yolks - Substitute with silken tofu: Silken tofu can be blended to replace egg yolks for a vegan option.
lemon juice - Substitute with lime juice: Lime juice provides a similar tartness and acidity.
lemon zest - Substitute with orange zest: Orange zest can add a different citrus note while still providing zest.
egg whites - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be whipped to replace egg whites for a vegan meringue.
cream of tartar - Substitute with lemon juice: Lemon juice can stabilize egg whites similarly to cream of tartar.
granulated sugar - Substitute with powdered sugar: Powdered sugar can be used in meringue for a finer texture.
Other Alternative Recipes Similar to This Pie
How to Store or Freeze This Pie
- To store your lemon meringue pie, first ensure it has cooled completely on a wire rack. This prevents condensation from forming, which can make the meringue soggy.
- Once cooled, cover the pie loosely with plastic wrap or aluminum foil. Avoid pressing the wrap directly onto the meringue to maintain its fluffy texture.
- Place the covered pie in the refrigerator. It can be stored for up to 3 days, but for the best flavor and texture, consume it within 1-2 days.
- For freezing, start by cooling the pie completely as mentioned earlier. This step is crucial to prevent ice crystals from forming.
- Wrap the pie tightly in plastic wrap, ensuring no part of the pie is exposed to air. Follow this with a layer of aluminum foil for extra protection.
- Label the wrapped pie with the date and contents before placing it in the freezer. This helps you keep track of its freshness.
- When ready to enjoy, thaw the pie in the refrigerator overnight. Avoid thawing at room temperature as this can cause the meringue to weep and become watery.
- For a crispier crust, you can reheat the thawed pie in a preheated oven at 350°F (175°C) for about 10 minutes. Keep a close eye to avoid over-browning the meringue.
- Always serve the pie chilled or at room temperature for the best taste experience.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the lemon meringue pie on a baking sheet and cover it loosely with aluminum foil to prevent the meringue from burning. Heat for about 10-15 minutes or until the filling is warmed through.
If you prefer to use a microwave, place a slice of the pie on a microwave-safe plate. Heat on medium power for 30-second intervals, checking after each interval to ensure the meringue doesn't overcook. This method is quicker but may not yield the best texture for the meringue.
For a more even reheating, consider using a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the pie inside. Heat for about 10 minutes, keeping an eye on the meringue to ensure it doesn't get too browned.
If you have an air fryer, preheat it to 300°F (150°C). Place the pie inside and heat for 5-7 minutes. This method can help maintain the crispness of the crust while gently warming the filling and meringue.
For a stovetop method, use a double boiler. Place the pie in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid and heat for about 10-15 minutes, ensuring the filling is warmed through without overcooking the meringue.
Best Tools for This Recipe
Oven: Used to preheat and bake the pie crust and meringue.
Mixing bowl: Used to combine ingredients for the crust and meringue.
Pastry cutter: Used to cut butter into the flour mixture for the crust.
Plastic wrap: Used to wrap the dough for refrigeration.
Rolling pin: Used to roll out the dough to fit the pie dish.
Pie dish: Used to bake the pie crust and hold the lemon filling and meringue.
Wire rack: Used to cool the baked pie crust and the finished pie.
Saucepan: Used to cook the lemon filling.
Whisk: Used to whisk together ingredients for the lemon filling and to whip egg whites for the meringue.
Small bowl: Used to whisk egg yolks before adding them to the lemon filling.
Spatula: Used to spread the meringue over the lemon filling.
Measuring cups: Used to measure out flour, sugar, water, and lemon juice.
Measuring spoons: Used to measure out cornstarch, salt, and cream of tartar.
Zester: Used to grate lemon zest.
Refrigerator: Used to chill the dough and the finished pie before serving.
How to Save Time on Making This Pie
Prepare the crust ahead: Make the pie crust in advance and store it in the refrigerator for up to two days.
Use a food processor: Quickly combine flour and butter for the crust using a food processor instead of cutting by hand.
Pre-measure ingredients: Measure out all ingredients before starting to streamline the cooking process.
Microwave lemons: Microwave lemons for 10-15 seconds to get more juice out of them.
Ready-made crust: Use a store-bought pie crust if you're short on time.
Room temperature eggs: Use room temperature eggs for easier whipping of the meringue.
Cool filling quickly: Place the pie filling in the fridge to cool faster before adding the meringue.

Lemon Meringue Pie
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter cold, cut into cubes
- 0.25 cup ice water
Filling
- 1 cup granulated sugar
- 2 tablespoon all-purpose flour
- 3 tablespoon cornstarch
- ¼ teaspoon salt
- 1.5 cups water
- 2 tablespoon unsalted butter
- 4 egg yolks beaten
- ¼ cup lemon juice freshly squeezed
- 1 lemon zest grated
Meringue
- 4 egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll out dough on a floured surface to fit a 9-inch pie dish. Transfer dough to pie dish. Trim and flute edges. Bake in preheated oven for 10-12 minutes or until golden brown. Let cool on a wire rack.
- In a saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- In a large glass or metal bowl, whip egg whites and cream of tartar until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for 1 hour before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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