This classic lemon meringue pie has three layers that are blended perfectly for incredible taste and texture. We start with a refrigerated crust that will come up flaky, fill it with smooth, tangy yet sweet lemon custard-like filling, then top it all off with a cloud-like, fluffy meringue. Every bite delivers the perfect balance of bright citrus flavor and light sweetness. The golden peaks of toasted meringue make this timeless dessert just as beautiful to serve as it is delicious to eat after any family meal or holiday gathering.
For maximum flavor and texture of this lemon meringue pie filling recipe, don’t rush the four hours of refrigeration after it cools. No matter how tempted you are to cut into that pie, don’t do it before it has been refrigerated for at least four hours. Refrigeration allows the filling to properly set. This will make cutting the pie a breeze! If you’re serving this pie for dinner, it should be made earlier in the day to allow sufficient time for it to cool and fully set.
Making lemon meringue pie with a refrigerated crust is easy because the crust being premade eliminates the most time‑consuming part of the process. You simply unroll the dough, press it into your pie dish, and blind‑bake it until lightly golden—no mixing, chilling, or rolling required. While the crust cools, you whisk together the lemon filling on the stovetop: egg yolks, sugar, cornstarch, water, butter, and plenty of fresh lemon juice and zest. The mixture thickens quickly into a glossy, tart custard that pours smoothly into the baked shell, giving you a bright, citrusy base with very little effort.
The meringue for this pie comes together just as easily. Egg whites whip into stiff, glossy peaks with sugar and a pinch of cream of tartar, creating a billowy topping that spreads beautifully over the warm lemon filling. A quick bake browns the meringue and sets the layers, leaving you with a pie that looks impressive but requires only simple steps. With the refrigerated crust doing the heavy lifting and the filling and meringue relying on basic whisking, the whole dessert comes together quickly, cleanly, and with reliably delicious results.
Classic lemon meringue pie is extremely popular because it delivers one of the most satisfying contrasts in dessert: a bright, tangy lemon filling topped with a cloud of sweet, toasted meringue. The lemon layer has that perfect balance of sharp citrus and smooth custard, giving each bite a refreshing lift that keeps the pie from ever feeling heavy. Paired with the buttery crust underneath, it hits all the right notes—creamy, crisp, tart, and sweet—making it a dessert that appeals to just about everyone.
Lemon meringue pie often brings excitement to the table. The tall, glossy meringue peaks look impressive without being difficult to make, and the pie has been a staple of American baking for generations, often tied to family gatherings, holidays, and diner‑counter comfort. It feels both old‑fashioned and timeless, the kind of dessert that sparks memories while still tasting fresh and vibrant.
What You’ll Need To Make This Pie
Utensils & Equipment
- Wire cooling rack
- 9-inch deep dish pie plate
- Electric mixer
- Small, medium, and large bowls
- Medium saucepan
- Spatula or spoon
Key Ingredients
- Refrigerated pie crust
- Eggs (separated)
- Granulated sugar
- Water
- Cornstarch
- Butter
- Lemon juice
- Cream of tartar
- Vanilla extract
Classic Lemon Meringue Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 electric mixer
- 1 large bowl
- 1 medium bowl
- 1 small bowl
- 1 wire whisk
- 1 medium saucepan
- 1 spatula or spoon
Ingredients List
- 1 refrigerated pie crust
For The Filling
- 3 egg yolks
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1/3 cup cornstarch
- 3 Tbsp butter
- 1/2 cup lemon juice
For The Meringue
- 6 Tbsp sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 3 egg whites room temperature
Instructions
Prepare The Crust
- Refrigerated crusts should sit at room temperature for 15-20 minutes or as directed on the package.
- Place the crust in the pie plate and crimp or flute the edge.
Preheat Oven
- Preheat oven to 350℉.
- In small bowl, beat the 3 egg yolks with a fork.
- In medium saucepan mix 1 1/2 cups sugar and the cornstarch. Gradually stir in 1 1/2 cups water.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue boiling for 1 minute while stirring.
- Using a whisk mix half of the hot mixture into the bowl of egg yolks then pour the mixture back into the saucepan.
- Once the mixture starts to boil, stir constantly for another 2 minutes then remove from heat.
- Using a whisk, stir in the butter and lemon juice. Cover and keep warm.
Prepare The Meringue Topping
- In medium bowl, using an electric mixer beat the egg whites and cream of tartar until foamy.
- Beat in sugar, one tablespoon at a time. Be sure to scrape the side of the bowl then continue beating until stiff, glossy peaks form and the sugar is completely dissolved. Finally, beat in the vanilla extract.
- Pour the hot filling into the baked pie shell.
- Scoop the meringue onto the hot lemon filling.
- Carefully spread the meringue completely over the top of the filling. Spread the meringue to the very edge of the crust to prevent the meringue from shrinking.
Bake
- Bake at 350℉ for 20 to 25 minutes or until the meringue starts to brown.
Cool
- Allow to sit at room temperature on wire cooling rack for 1 hour.
- Refrigerate until the filling is set. This normally takes about 5 hours.
