Zesty Betty Crocker Lemon Meringue Pie

Finding the perfect dessert that looks impressive but won’t leave you stressed in the kitchen can feel impossible. After all, many fancy desserts require complex techniques or specialty ingredients that most of us don’t have lying around, and things get even trickier when you’re hoping to wow guests at a dinner party or family gathering.

Luckily, this Betty Crocker lemon meringue pie hits all the right notes: it’s beautiful yet manageable, uses ingredients you can find at any grocery store, and delivers that classic sweet-tart flavor combo that never goes out of style.

What Kind of Lemons Should I Use?

Fresh lemons are definitely the way to go for this pie – you’ll get much better flavor than bottled lemon juice. When you’re at the store, look for lemons that feel heavy for their size and have smooth, bright yellow skin without any soft spots. 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. You’ll need about 2-3 medium lemons to get both the ½ cup of juice and 2 teaspoons of grated peel this recipe calls for, so grab a few extra just in case.

Options for Substitutions

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

• Pie crust: You can use store-bought, homemade, or even a graham cracker crust if you want something different. Just make sure to pre-bake whatever crust you choose.
• Fresh lemon juice: Fresh is really best here for that bright, tangy flavor, but bottled lemon juice will work in a pinch. You might need to add a bit more to get the same punch.
• Lemon peel: If you don’t have fresh lemons for zesting, you can use 1 teaspoon of lemon extract instead, but add it gradually and taste as you go.
• Cream of tartar: This helps stabilize the meringue, but if you don’t have it, add 1 teaspoon of white vinegar or lemon juice to the egg whites instead.
• Cornstarch: You can substitute with all-purpose flour, but you’ll need about ½ cup total since flour doesn’t thicken as well as cornstarch.
• Egg separation: The egg yolks and whites serve different purposes here – yolks for the filling and whites for meringue – so don’t skip separating them. This is one step you really can’t substitute around.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon meringue pie is adding the lemon juice too early or at too high a temperature, which can cause the filling to break and become grainy – always remove the cornstarch mixture from heat before whisking in the lemon juice and butter.

Another common problem is weeping meringue, which happens when you don’t beat the egg whites to stiff peaks or when the pie isn’t cooled properly – make sure your bowl and beaters are completely clean and beat until the meringue holds firm peaks that don’t droop.

To prevent a soggy bottom crust, pre-bake it until lightly golden before adding the hot filling, and always spread the meringue all the way to the edges of the crust to create a seal that prevents shrinking.

Finally, avoid cutting into the pie while it’s still warm, as the filling needs time to set completely – let it cool at room temperature for at least 3 hours before refrigerating.

What to Serve With Lemon Meringue Pie?

Lemon meringue pie is pretty much a showstopper on its own, but I love serving it after a hearty dinner like roasted chicken or grilled fish since the bright, tart flavors help cleanse the palate. A simple cup of coffee or black tea pairs beautifully with the sweet meringue and tangy lemon filling – the bitterness balances out all that sweetness perfectly. If you’re hosting a dinner party, this pie works great alongside other classic desserts like chocolate cake or vanilla ice cream for guests who want options. For a summer gathering, try serving small slices with fresh berries on the side – the extra fruit adds a nice pop of color and freshness to each bite.

Storage Instructions

Refrigerate: Lemon meringue pie needs to be kept in the refrigerator 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.

Make Ahead: You can definitely prep parts of this pie ahead of time! Bake your crust and make the lemon filling up to 2 days early, then add the meringue and bake it on the day you plan to serve. This actually helps the flavors develop and makes your day-of prep so much easier.

Serve: This pie is best enjoyed chilled, so pull it straight from the fridge when you’re ready to slice. Use a sharp knife dipped in warm water between cuts to get clean slices through that fluffy meringue. I don’t recommend freezing this one since the meringue doesn’t hold up well to freezing and thawing.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	240-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1900-2100
• Protein: 20-25 g
• Fat: 40-50 g
• Carbohydrates: 400-450 g

Ingredients

For the crust:

• 1 prepared 9-inch pie shell (store-bought or homemade)

For the lemon filling:

• 1 1/2 cups granulated sugar
• 1/3 cup plus 1 tbsp cornstarch (for proper thickening)
• 1 1/2 cups water
• 3 tbsp unsalted butter (I like Kerrygold for this)
• 2 tsp finely grated lemon zest (about 2 large lemons)
• 1/2 cup lemon juice (freshly squeezed for best flavor)
• 3 egg yolks (lightly whisked)

For the meringue:

• 6 tbsp sugar (fine granulated sugar works best)
• 1/4 tsp cream of tartar
• 3 egg whites (room temperature for better volume)
• 1/2 tsp vanilla extract (I use McCormick pure vanilla extract)

Step 1: Blind Bake the Pie Crust

• 1 prepared 9-inch pie shell

Preheat oven to 375°F (190°C).

Place the prepared 9-inch pie shell into a 9-inch pie plate and press it gently into the edges.

Prick the bottom and sides with a fork to prevent bubbling.

Fully bake the crust until golden and crisp according to package or recipe directions, then set aside to cool while you prepare the filling.

If you’d like an extra flaky base, I recommend chilling the crust for 10 minutes before baking.

Step 2: Prepare the Meringue

• 3 egg whites
• 1/4 tsp cream of tartar
• 6 tbsp sugar
• 1/2 tsp vanilla extract

In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy.

Add the sugar gradually, one tablespoon at a time, beating well after each addition.

Continue beating until stiff, glossy peaks form, and the sugar is fully dissolved.

Once meringue is ready, beat in the vanilla extract.

Step 3: Cook the Lemon Filling Base

• 1 1/2 cups granulated sugar
• 1/3 cup plus 1 tbsp cornstarch
• 1 1/2 cups water

In a small (1½ quart) saucepan, combine the granulated sugar and cornstarch.

Gradually whisk in the water until the mixture is smooth.

Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.

Once boiling, continue to boil and stir for one minute to ensure the cornstarch is fully cooked.

Step 4: Temper Egg Yolks and Finish the Filling

• 3 egg yolks, lightly whisked
• 3 tbsp unsalted butter
• 2 tsp finely grated lemon zest
• 1/2 cup lemon juice

In a separate bowl, lightly whisk the egg yolks.

Gradually stir at least half of the hot cornstarch mixture into the yolks, whisking constantly to temper them.

Then, pour the egg yolk mixture back into the saucepan with the remaining filling.

Return to a boil, stirring constantly, and cook for one more minute.

Remove from heat and stir in the butter, lemon zest, and lemon juice until smooth and well blended.

I always make sure to add the zest and juice off the heat to preserve the fresh lemon flavor.

Step 5: Assemble the Pie

• lemon filling from Step 4
• baked pie crust from Step 1
• meringue from Step 2

Pour the hot lemon filling from Step 4 into the baked pie crust from Step 1, spreading it evenly.

While the filling is still hot, spoon the meringue from Step 2 over the filling.

Spread the meringue carefully to cover the filling completely, making sure the meringue seals to the edge of the crust to prevent shrinking or weeping during baking.

I always take a moment here to swirl the top for a pretty finish.

Step 6: Bake the Pie to Brown the Meringue

Place the assembled pie into a preheated 350°F (175°C) oven and bake until the meringue is delicately browned, about 10 minutes.

Keep a close eye on it as the meringue can brown quickly near the end.

Step 7: Cool and Chill the Pie

Remove the pie from the oven and cool it away from drafts to prevent the meringue from shrinking.

Once cooled to room temperature, refrigerate the pie for at least 4 hours to fully set the lemon filling.

I find chilling the pie overnight gives the cleanest slices and the best texture.