Best-Ever Lemon Meringue Pie

There's no sweet relief like a slice of cool, creamy lemon meringue pie. We love this pie for its silky, sharp, curd-like lemon filling, perfectly complemented by a light, fluffy meringue topping.

The lemon filling, thickened with cornstarch, is so good on its own, you'll want to lick it right off the spoon (go right ahead—we won't tell). You can use a pre-made, grocery-store pie crust or feel free to bake your own.

Be sure to pile a generous amount of the pillowy whipped topping on top of the pie, using your spatula to create those signature swoops. When baked, the mile-high meringue develops a beautiful golden-brown exterior, replicating the visual effect of a Baked Alaska or torched marshmallow.

While you can serve lemon meringue pie straight out of the oven, we prefer giving it some time to chill in the fridge to ensure you get a perfectly cool, refreshing slice.

What Makes This Lemon Meringue Pie the Best Ever?

After years of testing, this lemon meringue pie was so named because of the deliciousness of the perfectly balanced filling, and the billowing, sweet mile-high meringue that adorns it. We think it's the perfect blend of tart, sweet, creamy, and light, all pulled together by a crisp, flaky crust.

Try it—we know you'll agree.

Ingredients for Lemon Meringue Pie

Made mainly with pantry staples, including sugar, eggs, lemon, milk, butter, and cornstarch, the ingredient list for lemon meringue pie is short and sweet. Here's what you'll need:

For the lemon filling:

• Granulated sugar: To sweeten the filling.
• Cornstarch: Thickens the curd.
• Salt: Balances the sweetness.
• Large egg yolks: Helps set and bind the curd.
• Whole milk: Adds creaminess that cuts the tanginess of the lemon juice.
• Lemon juice: For a bright, fresh lemon flavor.
• Butter: Enriches the curd for a creamy, sliceable texture after baking.
• Lemon zest: For a double dose of tart, lemony flavor.

For the mile-high meringue:

• Large egg whites: The base of the meringue, egg whites whip up for an airy topping.
• Cream of tartar: Helps stabilize the meringue so it holds its height.
• Granulated sugar: Sweetens the meringue for a glossy finish.
• Vanilla extract: For additional flavor.

You'll also need one baked 9-inch piecrust to ensure your pie has a crisp, flaky base.

How To Make Best-Ever Lemon Meringue Pie

If you're new to making lemon meringue pie, this recipe is the perfect place to start. Full instructions are below, but here's a brief recap:

• Step 1. Preheat oven to 325°F. Whisk together first 3 ingredients in a medium saucepan.
• Step 2. Whisk together egg yolks and next 2 ingredients; add to sugar mixture over medium heat, whisking constantly until thickened. Boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest. Spoon into piecrust.
• Step 3. Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Beat in vanilla.
• Step 4. Spread meringue over hot filling, sealing edges.
• Step 5. Bake for 20 to 22 minutes until lightly browned. Cool completely and store in refrigerator.

Tips for the Best Lemon Meringue Pie

For the best-ever lemon meringue pie, keep these tips in mind:

• Bake the crust: Bake your pie crust before filling to avoid a soggy bottom.
• Whisk constantly: Whisk your curd constantly while cooking to keep it from curdling (see what we did there?).
• Cook until thick: The curd should have a pudding-like consistency before pouring into the pie crust for a set texture once baked.
• Stabilize the meringue: Use cream of tartar to help stabilize your meringue for a topping that won't break down.
• Glossy texture: Add sugar slowly to the meringue, but with enough time to absorb into the egg white mixture for a glossy, smooth texture.
• Spread to the edges: Spread the meringue all the way to the edge of the pie crust so it won't pull away from the crust while baking.
• Bake until browned: Bake until the meringue is lightly browned—the meringue will be dry if overbaked and runny if underbaked. Both will cause weeping.
• Chill: Refrigerate before serving for clean slices.

Can I Make Lemon Meringue Pie Ahead?

While the crust of this pie can be made ahead, the meringue will break down over time, meaning the entire pie shouldn't be assembled more than a day before serving.

You can, however, prepare and bake the pie crust up to three days in advance, and refrigerate until ready to use.

How To Store Leftover Lemon Meringue Pie

Lemon meringue pie should be served fresh, but if you do have leftovers, they can still be enjoyed later on. Refrigerate leftover slices, covered or in an airtight container, for up to two days. Any longer and the meringue will start to weep and break down.

More Meringue Pie Recipes You'll Love

If you love meringue pie, chocolate, orange, or even grapefruit varieties may be in your future:

• Orange Meringue Pie
• Lemon-Lime Meringue Pie
• Lemon Meringue Ice Cream Pie
• Grapefruit Meringue Pie
• Over-the-Moon Chocolate Pie
• Peach Chiffon Pie
• Pineapple Juice Pie
• Ginger-Maple Amber Pie
• Pumpkin Cheesecake Tart with Honey Swiss Meringue

Editorial contributions by Katie Rosenhouse.