Lemon Meringue Pie

A Dessert That Just Screams Spring

I don’t know about you, but after months of soups and hearty winter comfort food, I am ready for something fresh and bright. And nothing says spring to me quite like a homemade lemon meringue pie.

This is one of those desserts that looks so impressive sitting on your counter, and people just assume it must be really difficult to make. But I want to let you in on a little secret — it’s really not that hard. The ingredients are simple, and if you just take it one step at a time, you’ll have a gorgeous pie that tastes every bit as good as it looks.

Now, I’ll be honest with you. The filling does take a little patience. You’re cooking it on the stove and stirring it constantly, and it takes its sweet time getting to that low boil. My husband even wandered in during filming and said, “It just takes a long time, honey.” And it does! But that patience pays off when you pour that smooth, lemony custard into your pie crust and know it’s going to set up perfectly.

The other thing I love about this pie is the meringue. Now, if you’ve watched my chocolate pie video, you’ve seen me make meringue before. But this one is a little different. We add the sugar earlier in the process, and we use a full cup instead of the usual quarter cup. I know that sounds like a lot, but here’s why — the lemon filling is tart. Really tart. And that extra sweetness in the meringue is what balances the whole pie out. You get the brightness from the lemons and the sweetness from the meringue, and together they’re just perfect.

The meringue looks different too. It’s glossier and more marshmallowy than a traditional meringue, and it bakes up with a light, even golden brown instead of those dark brown peaks you sometimes see. Trust the process on this one — I know it looks like it’s not going to work at first, but it absolutely will.

One more thing. I use real lemons in this recipe — two whole lemons for the juice and the zest. That fresh lemon flavor is so much better than anything you’ll get from a bottle. When you zest those lemons, your whole kitchen is going to smell like spring. Just remember not to zest too deep — stay on that bright yellow part and don’t get into the white pith, or you’ll get a bitter taste that we don’t want.

This is a 10-inch pie, so it’s generous. Perfect for a family dinner, Easter dessert, a spring potluck, or honestly just because it’s a beautiful day and you want something special.

Lemon Meringue Pie

Prep Time: 30 minutes Cook Time: 30 minutes (filling + meringue baking) Cooling Time: Several hours Servings: 8–10 Pie Size: 10-inch (or deep-dish 9-inch)

Ingredients

Filling:

• ⅓ cup cornstarch
• ⅓ cup all-purpose flour
• Pinch of salt
• 2 cups water
• 1 cup sugar
• 5 egg yolks (reserve whites for meringue)
• ¼ cup fresh lemon juice (about 2 lemons)
• Zest of 2 lemons
• 3 tablespoons butter
• 1 fully baked pie crust

Meringue:

• 5 egg whites
• ¼ teaspoon cream of tartar
• Pinch of salt
• ½ teaspoon vanilla
• 1 cup sugar

Instructions

Prepare the lemons:

1. Zest both lemons before cutting them. Use a zester or microplane and stay on the bright yellow outer peel — don’t go deep enough to hit the white pith, which will give you a bitter taste. Set the zest aside.
2. Roll each lemon under your palm on the counter to help release the juices. Cut them in half and juice them. You want ¼ cup of fresh lemon juice — if your two lemons give you a little more than that, just use the quarter cup. Too much juice can keep the filling from setting up properly.

Make the filling:

3. In a medium saucepan, whisk together the cornstarch, flour, and a pinch of salt until any lumps are broken up.
4. Add the water and sugar to the dry mixture and stir to combine. Place on the stove over medium-low heat, stirring constantly. You want to bring this to a low boil — be patient, it takes a while. You’ll notice it gradually getting thicker as the cornstarch and flour do their work.
5. While the filling heats, lightly beat your 5 egg yolks in a separate bowl and set them nearby.
6. Once the mixture reaches a low boil and has thickened, remove it from the heat. Now we need to temper the egg yolks so they don’t scramble. Slowly pour about a cup of the hot mixture into the beaten egg yolks, whisking constantly as you pour. This brings the eggs up to temperature gradually.
7. Pour the tempered egg mixture back into the saucepan with the rest of the filling. Return to the stove on low heat and cook for exactly 3 minutes, stirring constantly.
8. Remove from heat. Stir in the lemon juice and lemon zest. Then add the butter one tablespoon at a time, stirring until each piece melts before adding the next. The filling should look like a smooth, thick pudding.
9. Pour the filling into your baked pie crust and set aside while you make the meringue.

Make the meringue:

10. Add the 5 egg whites to the bowl of a stand mixer (or use a hand mixer). Add the cream of tartar, pinch of salt, and vanilla.
11. Begin beating on medium speed. Gradually add 1 cup of sugar while the mixer runs. This is more sugar than a typical meringue, but it balances the tartness of the lemon beautifully.
12. Increase speed to high and beat until glossy, stiff peaks form. The meringue will look shinier and more marshmallowy than a standard meringue — that’s exactly what you want. It may look like it’s not coming together at first, but keep going. It will get there.
13. Spoon the meringue over the warm filling, spreading it all the way to the edges of the crust to seal it. Use your spoon or spatula to create peaks and swirls on top.

Bake the meringue:

14. Place the pie in a preheated 350°F oven. Bake for about 20 minutes. The meringue will turn a light, even golden brown — it won’t develop the dark brown peaks you sometimes see with traditional meringue because of the extra sugar.
15. Remove from the oven and let the pie cool completely before slicing — this will take several hours. The filling needs that time to fully set up.

Tips from Mary Katherine

• Don’t skip the zest. The zest gives you so much more lemon flavor than the juice alone. It’s what makes this pie taste truly fresh and bright.
• Temper your eggs. Don’t rush this step. If you dump the yolks straight into the hot mixture, they’ll scramble. Take your time and whisk constantly as you add the hot liquid.
• One cup of sugar in the meringue is the sweet spot. The original recipe calls for 1¼ cups, but we found one cup gives you the perfect balance between sweet meringue and tart filling. Start there, and you can always go up to 1¼ if you prefer sweeter.
• Be patient with cooling. I know this is the hardest part, but if you cut into the pie too early, the filling won’t be set and your slices will be runny. Several hours or even overnight is best.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh lemons? You can, but I really wouldn’t recommend it for this pie. Fresh lemon juice and zest give you a brightness and depth of flavor that bottled juice just can’t match. Since lemon is the star of this dessert, it’s worth using the real thing.

How do I know when the filling is thick enough on the stove? It should look like a smooth pudding consistency before you pour it into the crust. The mixture will start thin and watery, then gradually thicken as the cornstarch and flour activate. Once it reaches a low boil and coats the back of your spoon, you’re on the right track. It will continue to set as it cools.

Why does the meringue look so different from a regular meringue? The extra sugar gives it a glossier, more marshmallowy appearance compared to a standard meringue. It also bakes differently — instead of dark brown tips on the peaks, you get a light, even golden brown all over. This is completely normal for this recipe and it tastes wonderful.

What is cream of tartar and why do I need it? Cream of tartar is an acid that helps stabilize egg whites as you beat them. It helps the meringue hold its shape and stay fluffy. You’ll find it in the spice aisle at your grocery store. You only need a small amount — a quarter teaspoon for this recipe.

Can I make this pie ahead of time? Yes! In fact, this pie is best when it’s had time to fully cool and set, so making it the day before is a great option. Cover it loosely and store it in the refrigerator. The meringue may weep a tiny bit after a day or so, but it will still taste delicious.

Why did my meringue weep or get watery on top? Meringue weeping is common and usually caused by one of two things — undercooking the meringue or humidity. Make sure you bake it long enough to set the egg whites all the way through. Spreading the meringue over warm filling (not cold) also helps reduce weeping.

What does it mean to temper egg yolks? Tempering is the process of slowly raising the temperature of the egg yolks by adding a small amount of the hot mixture to them while whisking. This prevents the eggs from scrambling when you add them to the hot pot. Take your time, pour slowly, and whisk constantly.

Can I make this in a 9-inch pie plate? This recipe is designed for a 10-inch pie. If you only have a 9-inch, use a deep-dish pie plate and it should fit. A standard 9-inch may overflow, so you might want to reduce the recipe slightly or just set the pie on a baking sheet to catch any drips.

How long does lemon meringue pie last in the fridge? It’s best within 2 to 3 days. Cover it loosely with plastic wrap or a pie dome — don’t press the wrap directly onto the meringue or it will stick and pull the topping apart.

Why is my filling runny after baking? The most common reason is not cooking the filling long enough on the stove, or using too much lemon juice. Make sure you cook it for the full 3 minutes after adding the tempered eggs, and measure your lemon juice at exactly ¼ cup. The filling also needs several hours of cooling time to fully set — if you cut in too early, it will seem runny even if it’s properly made.

I hope you’ll give this lemon meringue pie a try this spring. It really is one of the prettiest desserts you can make, and your family is going to love it. And remember — go out today and find somebody who needs a little bit of kindness, and give them some of yours.