Homemade Lemon Meringue Pie

Mastering the Art of Homemade Lemon Meringue Pie

Indulge in the tangy sweetness of a classic dessert with our Homemade Lemon Meringue Pie recipe. With its buttery crust, zesty lemon filling, and fluffy meringue topping, this pie is a delightful balance of flavors and textures. Whether you’re celebrating a special occasion or simply craving a taste of nostalgia, this recipe is sure to impress. So, roll up your sleeves, gather your ingredients, and let’s embark on a culinary journey to pie perfection.


  • 250 g of flour
  • 125g soft butter
  • 325 g of sugar
  • 4 eggs
  • 1 pinch of salt
  • 150 ml of lemon juice or 3 or 4 lemons
  • 1 tablespoon cornstarch
  • 75 g of butter
  • 2 egg whites


  1. Preparing the Crust:
    • In a mixing bowl, combine the flour, softened butter, 25 g of sugar, 1 egg, and a pinch of salt.
    • Mix until a dough forms, then press it into a greased pie dish, covering the bottom and sides evenly.
    • Prick the bottom of the crust with a fork and bake in a preheated oven at 180°C (350°F) for 15-20 minutes or until lightly golden. Set aside to cool.
  2. Making the Lemon Filling:
    • In a saucepan, whisk together the remaining sugar, lemon juice, cornstarch, 75 g of butter, and 3 egg yolks.
    • Cook over medium heat, stirring constantly until the mixture thickens.
    • Once thickened, pour the lemon filling into the pre-baked pie crust and spread it out evenly. Set aside.
  3. Creating the Meringue Topping:
    • In a clean mixing bowl, beat the 2 egg whites until stiff peaks form.
    • Gradually add in 25 g of sugar, continuing to beat until the mixture is glossy and forms stiff peaks.
    • Carefully spread the meringue over the lemon filling, making sure to completely cover the surface and seal the edges.
  4. Baking the Pie:
    • Place the pie back into the oven and bake at 180°C (350°F) for 10-15 minutes or until the meringue is lightly golden brown.
  5. Finishing Touches:
    • Once baked, remove the pie from the oven and let it cool completely before slicing.
    • Optionally, garnish with chopped parsley for a pop of color and freshness.

Cook Notes and Variations

  • For added flavor, consider incorporating lemon zest into the pie crust or meringue.
  • If you prefer a smoother lemon filling, you can strain it before pouring it into the pie crust.
  • Experiment with different types of citrus fruits, such as lime or orange, to create unique flavor variations.
  • To achieve a taller meringue, use a piping bag fitted with a star tip to pipe the meringue onto the pie.

Frequently Asked Questions (FAQs)

Q: Can I make the pie crust ahead of time? A: Yes, you can prepare the pie crust in advance and store it in the refrigerator for up to 2 days before baking.

Q: How do I prevent the meringue from weeping? A: To prevent the meringue from weeping or becoming watery, make sure to spread it over the hot lemon filling and seal the edges well.

Q: Can I freeze the pie? A: While the pie can be frozen, the texture of the meringue may change slightly upon thawing. It’s best to freeze the pie without the meringue topping and add it fresh before serving.

Keto and Low-Carb Versions

For those following a keto or low-carb diet, here are some modifications you can make:

  • Use almond flour or a combination of almond and coconut flour for the pie crust to reduce the carb content.
  • Replace sugar with a keto-friendly sweetener such as erythritol or stevia in both the crust and filling.
  • Use full-fat coconut milk instead of milk in the lemon filling for a dairy-free and lower-carb option.
  • Replace the cornstarch with xanthan gum or glucomannan powder as a thickening agent.

In conclusion, our Homemade Lemon Meringue Pie is a delightful dessert that combines the bright flavors of lemon with the airy sweetness of meringue. With its flaky crust and luscious filling, this pie is a true showstopper that will impress friends and family alike. Whether enjoyed on a special occasion or as a sweet treat any day of the week, this recipe is sure to become a favorite in your repertoire. So, embrace your inner pastry chef and treat yourself to a slice of homemade bliss

Additional Tips and Serving Suggestions

  • For a decorative touch, use a kitchen torch to lightly toast the meringue before serving. This will add a beautiful caramelized flavor and give the pie a professional finish.
  • Serve slices of lemon meringue pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • To ensure the meringue stays fluffy and doesn’t deflate, avoid overmixing the egg whites and sugar. Beat them just until stiff peaks form, then immediately spread over the filling.
  • If you’re short on time, you can use a store-bought pie crust instead of making your own. Just blind bake it according to the package instructions before adding the lemon filling and meringue.
  • Don’t forget to chill the pie in the refrigerator for a few hours before serving. This allows the filling to set and makes slicing easier.

Frequently Asked Questions (FAQs) Continued

Q: Can I use bottled lemon juice instead of fresh lemons? A: While fresh lemon juice is preferred for its bright flavor, you can use bottled lemon juice as a substitute if necessary. Just make sure it’s 100% pure lemon juice without any added sugars or preservatives.

Q: How long will the pie keep in the refrigerator? A: Lemon meringue pie can be stored in the refrigerator for up to 3 days. However, for the best taste and texture, it’s recommended to enjoy it within 1-2 days of baking.

Q: Can I make mini lemon meringue pies instead of one large pie? A: Absolutely! You can use small tart pans or individual pie dishes to make mini pies. Simply divide the crust, filling, and meringue evenly among the pans and adjust the baking time accordingly.

Keto and Low-Carb Versions Continued

  • To make a keto-friendly lemon meringue pie, you can use a combination of almond flour and coconut flour for the crust, along with a low-carb sweetener like erythritol or monk fruit sweetener.
  • Instead of sugar-laden cream of chicken soup, you can make a homemade keto-friendly version using chicken broth, heavy cream, and a thickening agent like xanthan gum or almond flour.
  • Replace the cornstarch in the lemon filling with a low-carb thickener such as xanthan gum or glucomannan powder to reduce the carb content.

In summary, our Homemade Lemon Meringue Pie is a timeless dessert that never fails to delight. With its crisp crust, tangy lemon filling, and fluffy meringue topping, it’s a true crowd-pleaser for any occasion. Whether you’re celebrating a special milestone or simply craving a taste of sunshine, this pie is sure to satisfy. So, gather your ingredients, preheat your oven, and prepare to impress your friends and family with this classic dessert. From its flaky crust to its billowy meringue, every bite is a symphony of flavor that will leave you craving more.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe: Slow Cooker Hashbrown Casserole

Slow Cooker Ravioli Lasagna Recipe