This stunning, over-the-top lemon meringue pie not only looks amazing but also tastes incredible! It’s topped with a ridiculous amount of fluffy and creamy meringue, making it the ultimate statement dessert! I make this lemon pie with my All-Butter Pie Crust recipe, my zesty Lemon Curd recipe and top it off with torched meringue! This lemon dessert recipe is perfect for special occasion and holidays!
Watch My Meringue Pie Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making this Lemon Meringue Pie! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Ingredients for Homemade Lemon Meringue Pie
Here are some of the main ingredients you’ll need for this lemon pie!
- Lemons: fresh lemon juice is the best for making the lemon curd!
- Eggs & Egg Yolks: for making the creamy lemon curd.
- Butter: cold, unsalted butter for the pie crust.
- Egg Whites: I recommend having the egg whites at room temperature for making the meringue.
- Sugar: you can use regular or superfine sugar for the meringue. You’ll need regular sugar for the lemon curd.
All-Butter Pie Crust Recipe
My all-time favorite recipe for pie and tart crusts is this buttery All-Butter Pie Crust recipe! It’s made with butter, flour, salt and water. I have a separate video recipe for the crust recipe! Make sure to check it out for in-depth instructions! This simple and easy recipe is perfect for this lemon meringue pie!
- When making this pie, I typically prepare the pie crust the day before, or a few hours before starting since the crust needs to chill and rest. Wrap the dough in plastic wrap so it doesn’t dry out.
- Once the dough is chilled, roll it out on a lightly floured work surface until it’s a few inches larger than your pie or tart tin/pan. You’ll need the extra dough to line the sides of the pie tin. You can save any extra scraps for a different recipe.
- I blind bake the crust with pie weights for 25 to 30 minutes at 425F until the crust is golden brown.
Zesty Lemon Curd Recipe
Lemon meringue pie is all about the lemon and my recipe for lemon curd filling is the perfect choice! This easy, creamy and zesty Lemon Curd Recipe is my go-to anytime I need lemon curd! I have a separate video recipe for the lemon filling, so make sure to check it out for in-depth instructions! You can make the filling the day before or the same day and let it cool slightly before using in the recipe. If you’re making a lemon tart, I recommend preparing 1 ½ portions of the original recipe; or 2 portions of the recipe for a lemon pie.
Once the pie crust is done blind-baking, add the lemon curd and spread it evenly to the edges. Next, return the lemon pie back into the oven and bake it for another 15 minutes at a reduced oven temperature of 375F. Once the pie is done baking, let it cool in the refrigerator for a few hours, or overnight for best results.
- 1 ½ x original recipe: 1 cup lemon juice; 3 eggs plus 6 egg yolks; 1 ½ cups sugar; ¾ cup butter; 1 ½ tsp vanilla
- 2 x original recipe: 1 1/3 cup lemon juice; 4 eggs plus 8 egg yolks; 2 cups sugar; 1 cup butter; 2 tsp vanilla
How to Make the Meringue Topping
Any lemon meringue pie should have plenty of meringue topping!! For this recipe, I prepared an enormous amount of fluffy meringue to make this pie extra special! If you don’t want a ton of meringue on your pie, simply reduce the recipe in half.
This meringue topping is completely safe to eat and has no raw egg whites! It’s made with hot sugar syrup, which instantly cooks the egg whites. Here are a few tips for making the perfect meringue:
- Make sure your mixing bowl is squeaky clean and grease free! I usually wash mine with white vinegar to strip any residual grease.
- Use a candy thermometer for the syrup! The syrup needs to reach 240F; this usually takes about 5 to 7 minutes once the syrup starts boiling. Pour the syrup in slowly into the mixer, avoiding the beaters.
- Whisk the meringue on high speed for 7 to 9 minutes, until glossy peaks form. As the meringue cools, it will become glossier.
How to Make a Homemade Lemon Meringue Pie
Here’s how to put together this delicious lemon pie!
- Prepare the pie crust first. Blind bake the crust until it’s golden.
- Next, prepare the lemon curd. Fill the blind-baked pie crust and bake the lemon pie for about 15 minutes.
- Cool the pie for a couple of hours. This will allow the filling to thicken.
- Once you have the crust and lemon curd baked and chilled, it’s time to finish this lemon meringue pie with the meringue! I usually chill the pie first for a few hours before adding the meringue, since the lemon curd can start to squeeze out the sides if it’s not cooled.
- Add the meringue in a heaping pile on top of the lemon curd and use a kitchen torch to caramelize the meringue.
- For best results, I recommend refrigerating the lemon pie overnight to allow the lemon curd to set even further. Use an extra long knife to slice through the layer of meringue!
Enjoyed this amazing lemon dessert recipe? Check out some of my other recipes you’re sure to enjoy!
- Lemon Meringue Cake – delicate lemon cake layers filled with lemon curd and frosted with meringue! An elegant classic!
- Lemon Meringue Cheesecake – you’ll love this fluffy lemon cheesecake with lemon curd and meringue topping!
- Berry Lemon Pavlova – Pure elegance! A classic pavlova recipe, topped with lemon curd, berries and whipped cream!
- Triple Lemon Mousse Cake – this stunning lemon mousse cake is so light, fluffy and lemony! And it looks so impressive!
- Mixed Berry Pie – you’ll love this fruity pie with raspberries, blueberries and blackberries! Perfect for summer!
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Homemade Lemon Meringue Pie Recipe (video)
For Pie Crust:
- ¾ cup unsalted butter, extra cold
- 1 ¾ cup all-purpose flour
- ¼ tsp salt
- ¼ cup cold water
For Lemon Curd:
- 1 1/3 cup freshly squeezed lemon juice
- 4 eggs
- 8 egg yolks
- 2 cups white granulated sugar
- 1 cup unsalted butter
- 2 tsp vanilla
- 6 large egg whites
- 2 cups white granulated sugar
- ½ cup water
- 1 tsp cream of tartar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Pie Crust:
- Prepare the all-butter pie crust first. Cut the cold butter into small cubes and drop it into a food processor along with the flour and salt. Pulse the butter and flour together for a few minutes, until fine crumbs form. Slowly start adding the water with the food processor running, until a dough ball forms. Remove the dough from the processor and shape it into a disk. Wrap it well with plastic wrap and refrigerate for a minimum of 1 hour or make it the day before and chill overnight.
- Preheat the oven to 425F/218C. Once the dough is chilled, roll it out on a lightly floured work surface until it’s a few inches larger than your pie or tart tin. Gently transfer the dough into the pie tin and press the dough very gently into the bottom and sides, removing the excess dough. Watch my video to see how it’s done. Line the crust with parchment paper, then fill the pie with pie weights or dried beans. Blind bake the crust for about 30 minutes, or until it’s golden brown.
For the Lemon Curd:
- While the pie crust is baking, prepare the lemon curd filling. This can also be done the day before. Place the eggs, egg yolks and sugar into a large mixing bowl. Whisk vigorously for 4 to 5 minutes, until the mixture is thick, pale and ribbons off the whisk. Pour this egg mixture into a medium-sized, stainless-steel saucepan and add the lemon juice. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula for about 5 minutes, until the lemon curd thickens. Remove it from the heat and add the butter and vanilla, whisking until the butter is completely melted. Allow the lemon curd to cool down for at least 20 minutes before using.
- Reduce the oven temperature down to 375F/190C. Pour the prepared lemon curd into the baked pie crust, spreading it evenly to the edges. Bake the pie for another 15 minutes, then remove from the oven and chill it for at least 2 hours in the refrigerator.
For the Meringue:
- For the Meringue Topping: place the egg whites into a mixer bowl and whisk on high speed for a few minutes, until soft peaks form. Into a small saucepan, add the sugar and water and attach a candy thermometer to the side. Cook the sugar over medium heat, without stirring, until it reaches 240F/155C. This usually takes about 5 to 6 minutes from the time it starts to boil. Immediately, pour the hot sugar syrup in a slow and steady stream into the egg whites, with the mixer running on medium speed; avoid the whisk attachment! Watch my video recipe to see how it’s done!
- Once all the sugar syrup has been added, add the cream of tartar, lemon juice and vanilla. Continue whisking the meringue on high speed for 8 to 10 minutes, until it’s cooled to room temperature and glossy peaks form. Using a spatula, add the meringue in large dollops onto the chilled lemon pie. Use a spoon to shape the meringue into a tall mountain. If desired, use a kitchen torch to caramelize/burn the meringue.
- For best results, refrigerate the lemon meringue pie overnight. This will allow the lemon curd and meringue to thicken and it will be easier to serve. Use an extra-long knife for slicing.