Homemade Lemon Meringue Pie | Lemony Delicious!

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If you are looking for a simple recipe that’s easy to bake and delicious, I’ve got just the thing for you: my homemade Lemon Meringue Pie.

This pie strikes the perfect balance with its fresh lemon flavor – not too sweet but just right. And we make this pie extra special with a mile-high meringue. 

It’s the perfect pie to whip up for your next family get together. I promise – this easy lemon meringue pie recipe is sure to impress!

Reasons to Love this Recipe

  • Crowd-Pleaser – It’s hard to find someone who doesn’t count this among their favorite lemon desserts.
  • Convenient – You can use premade pie crusts or follow our flaky homemade pie crust recipe.
  • Versatile – Perfect to enjoy any time of year, it’s a dessert that’s great for any season.
  • Luscious Filling – Our luscious lemon filling is creamy, tangy, and the perfect complement to the billowy meringue on top of the pie.
lemon meringue pie with piece removed and pie server


The ingredient highlights of our perfect Lemon Meringue Pie recipe:

  • Pie crust: Follow our simple butter pie crust recipe, or buy 9″ pre-made pie crust from the supermarket.
  • Egg yolks: The foundation of our lemon pie filling for that creamy texture and rich flavor.
  • Cornstarch: Key to thickening the filling – so it sets nicely.
  • Butter: For a richer filling. Use unsalted butter. 
  • Fresh Lemon juice: Squeeze from large lemons to make things easier. 
  • Lemon peel: For the lemon zest that infuses our pie with more lemon flavor.
  • Egg whites: Whipped till frothy for that fluffy meringue topping.
  • Vanilla extract: A touch of vanilla always helps with desserts that contain eggs. 

You May Also Need…

A lemon zester is something you will use over and over again, and it makes washing up so much easier, too! I like this one because it’s packaged together with a lemon juicer!

How to Make Lemon Meringue Pie

Follow these simple instructions to make this easy Lemon Meringue Pie. See the recipe card below if you need more help.

  1. Beat egg yolks in a small bowl and set aside – you can use an electric mixer. 
  2. In a medium saucepan, mix sugar and cornstarch, then add water gradually.
  3. On the stove top, cook on medium heat. Stir constantly until the mixture thickens and boils. Boil for 1 minute.
  4. Mix half of this hot mixture into egg yolks, then pour it back into the saucepan.
  5. Boil again for 2 minutes, then remove from heat.
  6. Add butter, lemon peel, and juice. Pour this into the baked pie crust and let it cool.
  7. For the meringue, beat chilled egg whites until foamy peaks form – a stand mixer makes this much easier. 
  8. Add sugar gradually, and continue beating until stiff peaks form.
  9. Add vanilla, then spread meringue over the pie filling, ensuring it touches the crust edges.
  10. Bake for 8-12 minutes at 350°F (180°C) until the meringue turns golden brown.
  11. Cool the pie on a wire rack before serving.
lemon meringue pie with slice removed and pie server with a slice of pie in foreground on blue plate
Lemon Meringue Pie

All Butter Pie Crust

My recipe for a homemade crust is so easy – I show you how to make pie crust in a food processor! We also have a step-by-step video on how to make perfect flaky pie crust using the hand blending method.

If you’re short on time or not ready to tackle homemade pie crust, you can buy a ready-made pie shell from the grocer. Just make sure you bake it first!

Expert Lemon Meringue Pie Tips

Follow these expert tips to help make your creamy Lemon Meringue Pie the perfect dessert:

  • Cool Tools: Chill the bowl, beaters, and whisk attachment in the refrigerator until you are ready to make the meringue – cold tools make things easier. 
  • No Scrambling: Mix a small amount of the hot filling into the beaten eggs first, and stir rapidly. The last thing you want is lemony scrambled eggs, and have to start all over again.
  • Lemon Zest: Always opt for fresh lemons. Juice 3-4 large ones, and don’t forget to save some peel for the lemon zest.
  • Be Prepared: Get all of your equipment and ingredients ready before you start to save a lot of hassle – this lets you concentrate on the baking. 
  • No Multitasking: When stirring at the stove, you have to stay with it. That means no phone surfing!
  • Golden Touch: Give the meringue a quick blast under a hot grill for a gorgeous toasted effect.

How to Serve

Got your classic Lemon Meringue Pie ready? There’s more than one way to dish it out. Let me share a few of my faves:

  • Classic Slice: Just cut a good ol’ wedge, place it on a pie plate, and enjoy. Maybe even pair it with a dollop of whipped cream on the side.
  • Ice Cream: A scoop of vanilla ice cream on the side is a great creamy contrast to the tart lemon filling.
  • Mini Bites: Make or slice your pie into mini sizes for bite-sized treats. Perfect for parties or snack time.
slice of lemon meringue pie on a blue plate with pie and pie server in the background.

How to Store

Okay, so you’ve got some pie leftovers (lucky you!). Here’s how to make sure it stays fresh and tasty:

  • Fridge: Allow the pie to cool to room temperature. Then, cover it with plastic wrap or aluminum foil and pop it in the fridge. It should keep for up to 3-4 days.
  • Avoid Freezing: Meringue doesn’t freeze well. It can become grainy or separate once thawed.
  • Reheat: If you like it warm, gently reheat a slice in the microwave for 10-20 seconds. But be careful not to overdo it, or the meringue might go a little bit wonky!


Here are some of the questions people have asked me:

How do you make easy lemon meringue pie?

Lemon meringue pie really is easy to make, you just need to take your time, and follow the steps – especially when mixing the eggs into the hot pie filling mixture. 

That’s why I recommend you mix a small amount of hot filling first – you don’t want scrambled eggs!

How do you make the best meringue for a pie?

The secret to great meringue is to chill the bowl and beaters from your electric mixer. I put them in the freezer for about 15 minutes to make sure they are really cold. 

Then when you start beating the egg whites, add the sugar a little at a time, while the peaks are building. Some people add cream of tartar as a stiffener, but I don’t – It’s just my preference.

Where did I get my inspiration for this recipe?

When I was growing up, we knew that every Easter, there would be Lemon Meringue Pie. That’s usually the only time it ever appeared at my Mom’s or Grandma’s. It was a special treat, and that first mouthful of tangy lemon curd filling and sweet crunchy meringue was heavenly.

Now I must confess that until a few months ago, I always used pre-made lemon pie filling mixes, thinking that I couldn’t possibly find the time, or have the patience to make the filling from scratch.

Boy was I wrong! Making homemade lemon pie filling is really like making any other type of custard – you just need to pay attention to the details.

Once I got past my initial bias, I found I could whip up a lemon pie any old time at all. So that’s what I want for you.

And the difference in flavor is amazing! It’s such an easy dessert – you’re sure to become the next pie baking rock star!

two slices of lemon meringue pie on blue plates with silver forks two cups and saucers

You might also like…

Craving more recipes like this? Our Key Lime Pie Recipe is just as sweet, so if you’re making a lemon pie, why not lime?

There are lots of other great recipes out there too. I like the one from Canadian Living Magazine. I’ve also got a roundup of the 21 Perfect Pies from the Best Bloggers!

For more simple desserts, check out these:

And if you’re really getting into baking, you’ll love this guide: How to Set Up Your Baker’s Pantry.

Final Thoughts

Could this be the best Lemon Meringue Pie recipe? Tall, sweet meringue on top of a creamy lemon pie filling with an all butter pie crust. Surely, a lemon meringue pie worthy of the best diners!

Your family and friends will know that this lemon pie means something very special is about to happen. Be sure to print out the recipe below, cause they’re going to ask you for it!

THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.

If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.

See you soon!



If you’ve made this delicious Lemon Meringue Pie, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!


slice of lemon pie on blue plate with clear glass pie plate, pie server and lemon meringue pie with slice removed in background.

Homemade Lemon Meringue Pie | Lemony Delicious!

4.75 from 4 votes

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine North American
Servings 6
Calories 660 kcal


  • 1 9 ” pie shell - One prepared and baked shortcrust pastry


  • 3 egg yolks
  • 1 ½ cup sugar
  • 1/3 cup cornstarch - plus 1 tbsp.
  • 1 ½ cup water
  • 3 tbsp. butter
  • 2 tsp. lemon peel - grated
  • 1 cup lemon juice - freshly squeezed,about 3 – 4 large lemons


  • 3 egg whites
  • 6 tbsp. sugar
  • 1/2 tsp. pure vanilla extract


  • In small bowl, beat egg yolks with whisk. Set aside
  • *Tip: chill bowl and beaters in the refrigerator until you are ready to make the meringue.
  • In 2-quart saucepan, mix sugar and cornstarch;
  • gradually stir in water.
  • Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Immediately stir at least half of hot mixture into egg yolks;
  • stir back into hot mixture in saucepan.
  • Boil and stir 2 minutes; remove from heat.
  • Stir in butter, lemon peel, lemon juice.
  • Pour into pie crust.
  • Set the pie aside on the counter to cool.
  • In medium bowl, beat egg whites with electric mixer on high speed until foamy.
  • Beat in sugar, a little at a time; continue beating until stiff and glossy.
  • Peaks will form when ready.
  • Beat in vanilla.
  • Spoon onto pie filling.
  • Spread over filling, carefully sealing meringue to edge of crust.
  • Bake 8 to 12 minutes at 350F/180C or until meringue is light brown.
  • Cool, then serve or cover in a pie box and put in the refrigerator


Serving: 1g | Calories: 660kcal | Carbohydrates: 110g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 86mg | Sodium: 387mg | Fiber: 4g | Sugar: 72g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes
two slices of lemon meringue pie on blue plates

This Lemon Meringue Pie is perfect in my opinion!  Tall, sweet meringue on top of a creamy lemon pie filling with an all butter pie crust.  A lemon meringue pie worthy of the best Diners!

Have some more pie!

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.