Fluffy Old Fashioned Lemon Meringue Pie

I didn’t know what real lemon meringue pie was supposed to taste like until I tried my neighbor’s recipe when I was twenty-five. Growing up, we always bought those store-bought pies with the thick, gummy filling that stuck to your teeth.

Turns out, a proper lemon meringue pie should have a bright, tart filling that actually tastes like lemons—not artificial flavoring. The meringue should be light and fluffy, not dense like marshmallow. Once I learned how to make it from scratch, I never went back to the boxed stuff.

What Kind of Lemons Should I Use?

Fresh lemons are absolutely key for this pie, and you’ll want to avoid bottled lemon juice if possible. Meyer lemons are a great choice if you can find them since they’re a bit sweeter and less acidic than regular lemons, but standard grocery store lemons work perfectly fine too. When picking out your lemons, look for ones that feel heavy for their size and have smooth, bright yellow skin – these will give you the most juice. You’ll need about 2 medium lemons to get the juice and zest called for in this recipe, so grab an extra one just in case yours aren’t as juicy as expected.

Options for Substitutions

This classic pie recipe has some room for swaps, but a few ingredients are pretty important to keep:

• Fresh lemons: Fresh lemon juice and zest really make this pie shine, but if you’re in a pinch, you can use ¼ cup bottled lemon juice. Just know the flavor won’t be quite as bright and you’ll miss out on that fresh zest.
• Cornstarch: If you don’t have cornstarch, you can use 6 tablespoons of all-purpose flour instead. Your filling might be slightly less clear but will still thicken nicely.
• Pie crust: A store-bought crust works perfectly fine if you don’t want to make your own. You can also try a graham cracker crust for a different twist, though it won’t be traditional.
• Butter: You can swap the butter for margarine or even coconut oil if needed, though butter gives the best flavor and texture.
• Egg whites and yolks: This is one ingredient you really shouldn’t substitute – the eggs are essential for both the custard filling and the meringue topping. The chemistry just won’t work the same way with alternatives.
• White sugar: Stick with regular white sugar for both the filling and meringue. Other sugars can affect how the meringue sets and the overall texture of your pie.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon meringue pie is adding the hot lemon filling to an unbaked pie crust, which will make your bottom soggy – always prebake your crust until it’s golden brown before adding any filling. Another common error is not tempering your egg yolks properly by slowly whisking in a small amount of the hot lemon mixture first, as dumping cold yolks directly into hot filling will scramble them instantly. Your meringue can weep or shrink if you don’t beat the egg whites to stiff peaks and spread it all the way to the crust edges, creating a seal that prevents moisture from getting underneath. Finally, avoid cutting into the pie while it’s still warm, as the filling needs time to set completely – let it cool for at least 3 hours at room temperature before serving for clean, beautiful slices.

What to Serve With Lemon Meringue Pie?

This classic pie is pretty much perfect on its own, but I love serving it with a dollop of fresh whipped cream or a scoop of vanilla ice cream to balance out that bright, tart lemon flavor. A hot cup of coffee or black tea makes a great pairing too, especially since the bitterness plays nicely against the sweet meringue. If you’re serving this for a dinner party, it goes beautifully after a hearty meal like roast chicken or beef stew – the light, citrusy finish is exactly what you need after something rich. For a summer gathering, try pairing it with fresh berries on the side for an extra pop of color and flavor.

Storage Instructions

Refrigerate: Lemon meringue pie needs to be kept in the fridge since it has a custard filling and egg-based meringue. Cover it loosely with plastic wrap or store it in a pie keeper for up to 3 days. The meringue might weep a little after the first day, but that’s totally normal and it still tastes great.

Avoid Freezing: I don’t recommend freezing this pie because the meringue will break down and become watery when thawed. The texture just won’t be the same fluffy, cloud-like topping you worked so hard to create.

Serve: This pie is best enjoyed chilled straight from the fridge. Let it sit out for about 10-15 minutes before slicing if you want it slightly less cold. Use a sharp knife dipped in warm water between cuts to get clean slices through that beautiful meringue.

Preparation Time	20-30 minutes
Cooking Time	20-25 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 25-30 g
• Fat: 45-55 g
• Carbohydrates: 325-350 g

Ingredients

For the lemon pie filling:

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• Zest and juice from 2 lemons (Meyer lemons offer a sweeter, less tart flavor)
• 1/4 tsp salt
• 4 egg yolks, beaten
• 1.5 cups water
• 3 tbsp cornstarch

For the crust:

• 1 (9 in) pre-baked pie shell (use a deep-dish shell for ample filling)

For the meringue:

• 6 tbsp granulated sugar
• 4 large egg whites (ensure no yolk is present for proper whipping)

Step 1: Prepare Ingredients and Preheat the Oven

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1.5 cups water
• zest and juice from 2 lemons
• 2 tbsp butter
• 4 egg yolks, beaten
• 1 (9 in) pre-baked pie shell
• 4 large egg whites
• 6 tbsp granulated sugar

Gather all the ingredients.

Preheat your oven to 325°F (165°C).

Ensuring your oven is ready helps the pie go in immediately after assembling, which is crucial for the best texture.

Step 2: Cook the Lemon Filling

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1.5 cups water
• zest and juice from 2 lemons
• 2 tbsp butter

Whisk together 1 cup granulated sugar, all-purpose flour, cornstarch, and salt in a medium saucepan.

Stir in the water, lemon juice, and lemon zest.

Cook the mixture over medium-high heat, stirring frequently, until it comes to a boil and thickens slightly.

Add the butter and stir until melted.

Step 3: Temper and Cook the Egg Yolks

• 4 egg yolks, beaten
• lemon mixture from Step 2

Place the beaten egg yolks in a small bowl.

Gradually whisk in about 1/2 cup of the hot sugar mixture from Step 2 to temper the yolks.

Slowly add the egg yolk mixture back into the saucepan with the remaining hot lemon mixture, whisking constantly.

Bring the mixture to a gentle boil and continue to cook, stirring constantly, until it thickens to a pudding-like consistency.

Remove from heat.

I always make sure to stir continuously during this step to prevent the eggs from scrambling.

Step 4: Fill the Pie Shell

• lemon filling from Step 3
• 1 (9 in) pre-baked pie shell

Pour the hot, thickened lemon filling from Step 3 into the pre-baked 9-inch pie shell, spreading it evenly.

Set aside while you prepare the meringue.

Step 5: Make the Meringue Topping

• 4 large egg whites
• 6 tbsp granulated sugar

In a clean glass, metal, or ceramic bowl, beat the egg whites using an electric mixer until they become foamy.

Gradually add the 6 tablespoons of granulated sugar, continuing to beat until stiff peaks form.

For a more stable meringue, I like to make sure the bowl and beaters are completely grease-free before starting.

Step 6: Top and Bake the Pie

• meringue from Step 5
• lemon-filled pie from Step 4

Working quickly, spread the meringue over the hot lemon filling (from Step 4) in the pie shell, making sure to seal the edges to the crust all around to prevent shrinking.

Use the back of a spoon to create decorative peaks on the surface if you’d like.

Place the pie in the preheated oven and bake for 20 to 25 minutes, or until the meringue is golden brown.

Step 7: Cool, Serve, and Enjoy

Remove the pie from the oven and allow it to cool to room temperature before slicing.

This helps the filling set properly for perfect slices.

Serve and enjoy your homemade lemon meringue pie!