Grandma's Lemon Meringue Pie That Tastes Like a Hug From the Past

You know those recipes that stop you mid-bite and take you straight back to someone's kitchen?

That's exactly what happened the first time I made this lemon meringue pie at home. One forkful of that tart, silky lemon curd under a cloud of toasted meringue, and I was six years old again, sitting at my grandmother's table in Tennessee.

I've made this pie more times than I can count now. John says it's the best thing I bake — and trust me, that's saying something. If you love bright, citrusy desserts, you'll also want to bookmark my Yuzu Lemon Crinkle Cookies for a fun weeknight treat.

Jump to:

• Why You'll Love This Lemon Meringue Pie Recipe
• Ingredients For This Classic Lemon Meringue Pie
• How To Make Lemon Meringue Pie Step By Step
• Storage And Reheating Tips
• Tips And Variations For The Best Lemon Meringue Pie
• Frequently Asked Questions About Lemon Meringue Pie
• Recipes You May Like
• Wrapping Up: A Lemon Meringue Pie Worth Making Again And Again
• Lemon Meringue Pie

---

Why You'll Love This Lemon Meringue Pie Recipe

• Ready in just 40 minutes from start to finish
• The homemade lemon curd filling is tart, smooth, and so much better than anything from a box
• The meringue topping is light, fluffy, and holds up beautifully
• Uses simple ingredients you probably already have at home
• Perfect for holidays, potlucks, or just a Sunday afternoon bake
• Makes a stunning 9-inch pie that serves 8 people

---

Ingredients For This Classic Lemon Meringue Pie

For the Lemon Curd Filling:

• 1 cup granulated sugar
• ¼ cup cornstarch
• ⅛ teaspoon salt
• 1½ cups cold water
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 teaspoons lemon zest
• 1 pre-baked 9-inch pie crust

For the Meringue Topping:

• 3 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• 6 tablespoons granulated sugar

Quick note on lemon juice: Please use fresh lemon juice, not bottled. The zest and natural oils from fresh lemons are what make this filling truly pop. Bottled juice just doesn't get you there.

---

How To Make Lemon Meringue Pie Step By Step

Making The Lemon Curd Filling

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
3. Gradually stir in the cold water until smooth — no lumps.
4. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. This takes about 8-10 minutes.
5. Let it boil for 1 full minute, still stirring.
6. Remove from heat. Slowly whisk in the beaten egg yolks a little at a time so they don't scramble.
7. Return the pan to medium heat and cook for another 2 minutes, stirring constantly.
8. Remove from heat again and stir in the butter, fresh lemon juice, and lemon zest.
9. Pour the hot filling directly into your pre-baked pie crust.

Making The Meringue Topping

1. In a clean mixing bowl, beat the egg whites and cream of tartar together on medium speed until foamy.
2. Gradually add the sugar, one tablespoon at a time, while continuing to beat.
3. Increase speed to high and beat until stiff, glossy peaks form — this usually takes 3-4 minutes.
4. Spread the meringue immediately over the hot lemon curd filling.

This is important: always spread meringue over hot filling, not cold. Hot filling helps the meringue cook from below and prevents meringue weeping later.

5. Make sure the meringue touches and seals the edges of the crust all the way around.
6. Use the back of a spoon to create swoops and peaks — this is the fun part!
7. Bake for 10-12 minutes, until the peaks are golden brown.
8. Remove from the oven and let cool completely on a wire rack — at least 2 hours before slicing.

---

Storage And Reheating Tips

Homemade lemon meringue pie is best enjoyed the same day, but here's how to keep leftovers:

• Store loosely covered in the refrigerator for up to 2 days.
• Do not wrap tightly — this traps moisture and makes the meringue sticky and flat.
• Use a tent of plastic wrap or a pie dome instead.
• Serve cold or at room temperature. This pie doesn't reheat well, so skip the microwave.

---

Tips And Variations For The Best Lemon Meringue Pie

Here's what I've learned after making this pie a dozen times — most of it the hard way.

• Use room-temperature egg whites. Cold whites don't whip as well. I usually set them out about 30 minutes before I start.
• Don't skip the cream of tartar. It stabilizes the meringue and helps it hold its shape.
• Seal those edges. Honestly? This is the tip most people skip. If the meringue doesn't touch the crust edge all around, it will pull away during baking and you'll get gaps.
• Let the pie cool fully before slicing. I know it's hard — Amy was hovering around the counter asking "is it ready yet?" every five minutes — but cutting too soon means runny filling.
• Want it even more tart? Add an extra teaspoon of lemon zest. Bradley loves it that way.
• No fresh lemons? You can technically use bottled lemon juice in a pinch, but the flavor won't be as bright or complex. Fresh is really worth the extra squeeze.

---

Frequently Asked Questions About Lemon Meringue Pie

Can I Make Lemon Meringue Pie Ahead Of Time?

Yes, absolutely! You can make the lemon curd filling and bake the crust a day ahead and refrigerate them separately. When you're ready to serve, make the meringue fresh, spread it over the hot or reheated filling, and bake as directed. This is what I do for holiday dinners — it saves so much stress the day of.

Why Is My Meringue Weeping Or Shrinking?

Weeping meringue happens when moisture forms between the meringue and the filling. The most common reason is spreading meringue over a cold filling. Always use hot filling straight from the stovetop. Shrinking usually happens when the meringue doesn't seal all the way to the edges of the crust — so take a minute to press it in around the rim.

Can I Use Bottled Lemon Juice Instead Of Fresh?

You can, but I'd strongly recommend sticking with fresh lemon juice and zest. The natural oils in lemon zest are what give this filling its bright, punchy flavor. Bottled juice tends to taste flat in comparison, especially in something where lemon is the whole point. Trust me on this one.

How Should I Store Leftover Lemon Meringue Pie?

Store it in the refrigerator, loosely covered, for up to 2 days. Tight wrapping traps steam and makes the meringue weep and get sticky. A loose tent of foil or a large bowl turned upside down over the pie works great. Don't freeze it — the meringue doesn't survive freezing well at all.

---

Recipes You May Like

If this pie hit the spot, you'll love these other recipes from my kitchen:

• Chocolate Molten Lava Cakes — An impressive dessert that's secretly very easy to make
• Strawberry Cheesecake Danishes — Flaky, creamy, and perfect for brunch or dessert
• Salted Caramel Apple Pie Bars — All the cozy pie vibes in easy, sliceable bar form

---

Wrapping Up: A Lemon Meringue Pie Worth Making Again And Again

This pie is one of those recipes that feels a little special every single time I make it.

The bright, tart lemon curd filling, the silky-smooth texture, and that toasted meringue on top — it's just such a good combination. John still sneaks a second slice before I even get to put it in the fridge.

Give this lemon meringue pie recipe a try this week and let me know how it goes in the comments! I love hearing how your bakes turn out.

And save this to Pinterest so you can find it again later — it's one you'll definitely want to make more than once.

Happy baking! 🍋

Print