Here is my favorite old fashioned lemon meringue pie recipe, with a crisp, buttery crust, tangy lemon curd filling, and fluffy meringue topping that’s perfectly golden.

This lemon meringue pie is what I make when I want to impress guests or treat my family to something special. The bright lemon flavor balanced with sweet meringue always gets everyone asking for seconds. There’s just something about that perfect bite with all three layers together!

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Why You’ll Love This Lemon Meringue Pie

Classic homemade dessert – There’s nothing quite like a traditional lemon meringue pie made from scratch – it’s the kind of dessert that brings back sweet memories and impresses everyone at the table.
Perfect balance of flavors – The tart, bright lemon filling paired with the sweet, fluffy meringue creates that ideal sweet-and-sour combination that keeps you coming back for more.
Fresh lemon taste – Using real lemon juice and zest gives this pie an authentic, bright citrus flavor that you just can’t get from artificial ingredients.
Manageable timing – At under an hour from start to finish, this pie comes together quicker than you might expect for such an impressive dessert.
Show-stopping presentation – The tall, golden meringue peaks make this pie look bakery-worthy, perfect for special occasions or when you want to treat your family to something special.

What Kind of Lemons Should I Use?

Fresh lemons are absolutely key for this pie, and you’ll want to avoid bottled lemon juice at all costs. Meyer lemons will give you a sweeter, more floral flavor, while regular Eureka lemons (the ones you typically find at the grocery store) provide that classic tart punch that makes lemon meringue pie so memorable. When picking your lemons, look for ones that feel heavy for their size and have smooth, bright yellow skin – these will be the juiciest. Make sure to zest your lemons before you juice them, and try to avoid the white pith underneath the zest since it can add bitterness to your filling.

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Options for Substitutions

This classic pie has a few spots where you can make swaps if needed:

Fresh lemons: While fresh is always best, you can use ½ cup bottled lemon juice if that’s what you have. Just skip the zest or use 2 teaspoons of dried lemon zest to add back some of that bright flavor.
Cornstarch: If you’re out of cornstarch, you can use 6 tablespoons of all-purpose flour instead (so 8 tablespoons total flour). Your filling might be slightly less clear but will still taste great.
Butter: Margarine works fine as a substitute, or you can skip it entirely if needed – it just adds richness to the filling.
Pre-baked pie crust: Store-bought is perfectly fine, but if you want to make your own, just make sure it’s fully baked before adding the filling. Graham cracker crust works too for a different twist.
Egg whites and yolks: This is one ingredient you really can’t substitute – the eggs are essential for both the custard filling and the meringue topping. Make sure your eggs are at room temperature for the best meringue.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon meringue pie is adding the hot lemon filling to raw egg yolks too quickly, which will scramble them instantly – instead, slowly whisk a small amount of the hot mixture into the beaten yolks first to temper them before adding everything back to the pan. Another common error is not cooking the filling long enough, so make sure it bubbles and thickens properly for at least 2 minutes to activate the cornstarch completely. For the meringue, avoid making it on humid days if possible, and always beat the egg whites until stiff peaks form before gradually adding sugar – underbeaten meringue will weep and create puddles on your pie. Finally, spread the meringue all the way to the crust edges to seal it completely, which prevents shrinking and those disappointing gaps that let the filling peek through.

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What to Serve With Lemon Meringue Pie?

This classic pie is pretty much perfect on its own, but I love serving it with a simple dollop of freshly 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 bitter notes complement the sweet meringue beautifully. If you’re serving this for a dinner party, it works wonderfully as the grand finale after a hearty meal like roast chicken or beef stew. For a more casual approach, try pairing thin slices with fresh berries like strawberries or blueberries for a little extra pop of color and flavor.

Storage Instructions

Refrigerate: Lemon meringue pie needs to be kept in the fridge since it has eggs and dairy. 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.

Serve: This pie is best enjoyed chilled straight from the fridge. Let it sit at room temperature for about 10-15 minutes before slicing if you want it to cut more easily. Use a sharp knife dipped in warm water between cuts to get those clean slices through the meringue.

Make Ahead: You can make the lemon filling and baked pie crust a day ahead, but save the meringue for the day you plan to serve it. Fresh meringue always looks and tastes better, plus it won’t get as weepy if you add it the same day.

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: 1650-1850
Protein: 22-28 g
Fat: 42-52 g
Carbohydrates: 320-350 g

Ingredients

For the pie crust:

1 (9 inch) baked pie shell

For the lemon filling:

1 cup granulated sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1.5 cups water
2 lemons, zested and juiced
2 tbsp butter
4 egg yolks, beaten

For the meringue:

4 egg whites
6 tbsp granulated sugar

Step 1: Prepare and Preheat

Gather all of the ingredients listed and preheat your oven to 325 degrees F (165 degrees C) to ensure the pie is ready to go in once assembled.

Step 2: Make the Lemon Filling

1 cup granulated sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1.5 cups water
2 lemons, zested and juiced
2 tbsp butter

In a medium saucepan, whisk together the granulated sugar, all-purpose flour, cornstarch, and salt.

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

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

Once boiling, stir in the butter until melted and well combined.

Step 3: Temper and Cook the Egg Yolks

4 egg yolks, beaten

Place the beaten egg yolks in a small bowl.

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

Then, whisk the egg yolk mixture back into the saucepan with the remaining sugar mixture.

Bring the mixture to a boil once more and cook, stirring constantly, until it thickens to a custard-like consistency.

Remove from heat.

Step 4: Fill the Pie Shell

lemon filling from Step 3
1 (9 inch) baked pie shell

Pour the hot lemon filling (from Step 3) into the pre-baked pie shell, spreading it evenly.

This step sets the stage for your luscious lemon meringue layers.

I like to let the filling sit for just a minute to slightly cool before topping with the meringue.

Step 5: Make the Meringue

4 egg whites
6 tbsp granulated sugar

Beat the egg whites in a clean glass, metal, or ceramic bowl with an electric mixer until foamy.

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

Make sure there is no trace of yolk to achieve maximum volume—I find using a metal bowl helps the egg whites whip up better.

Step 6: Assemble and Bake the Pie

meringue from Step 5
filled pie shell from Step 4

Working quickly, spread the meringue (from Step 5) over the warm lemon filling (from Step 4), making sure to seal the edges to the crust.

Use the back of a spoon to create decorative peaks on top if desired.

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

Step 7: Cool and Serve

Remove the baked pie from the oven and let it cool completely before slicing and serving.

This helps the filling set and makes for cleaner slices.

For an extra refreshing touch, I sometimes chill the pie for an hour before serving.