There’s something about a Lemon Meringue Pie that feels like a tiny burst of sunshine on a cloudy afternoon. I’ve made this pie more times than I can count, and each time, it still makes the kitchen smell like sweet summer. The pie filling is silky, smooth, and tart in just the right way—it’s one of those pie filling recipes that always wins hearts. When I first learned this pie meringue recipe, I had no clue how to get that fluffy top right. A few collapsed meringues later, I discovered that patience (and a clean mixing bowl) is everything. If you’ve ever tried the jello lemon meringue pie recipe or even a lemon meringue cheesecake recipe, you’ll find this one sits somewhere perfectly in between. The balance of citrus tang and creamy texture makes it feel homemade in the best way possible. Whether you love the classic lemon meringue recipe or you’ve got a soft spot for a coconut meringue pie recipe, this one’s a keeper. I like to think it’s the best lemon pie recipe for people who don’t mind getting their hands a little messy but want that sweet reward when the first slice lands on the plate.

1) Key Takeaways
2) Easy Lemon Meringue Pie Recipe
3) Ingredients for Lemon Meringue Pie
4) How to Make Lemon Meringue Pie
5) Tips for Making Lemon Meringue Pie
6) Making Lemon Meringue Pie Ahead of Time
7) Storing Leftover Lemon Meringue Pie
8) Try these desserts next!
9) Lemon Meringue Pie
10) Nutrition

1) Key Takeaways

This Lemon Meringue Pie combines sweet, tart, and airy textures in one dessert.
The filling is creamy and balanced with the bright citrus flavor of fresh lemons.
The meringue topping is soft, lightly golden, and easy to whip up.
This pie is part of my favorite pie filling recipes collection from Simply Cooked Recipes.

2) Easy Lemon Meringue Pie Recipe

If you’ve ever felt like baking something that makes you smile at the first bite, this Lemon Meringue Pie might be that dessert. I’ve baked it countless times, and every single time, I’m still amazed by how something so simple turns into something that tastes like a cloud of sunshine. The filling is silky, smooth, and zesty, and it’s one of those pie filling recipes that keeps your guests guessing what makes it so good. It’s the kind of dessert that makes you proud to say, “Yes, I made that!”

The crust brings that satisfying crunch, the lemon filling adds that bright tang, and the meringue? Oh, it’s the crown jewel. When it bakes to a perfect golden puff, it feels like a tiny victory. I still remember the first time I got the meringue right — I danced in the kitchen. It’s funny how a pie can do that.

It’s light yet rich, sweet yet tangy, and every forkful feels like a tiny celebration. Whether you’re baking it for a holiday, a Sunday treat, or just a “because I can” day, this pie always hits home.

3) Ingredients for Lemon Meringue Pie

1 cup sugar: Gives the pie its sweetness and helps balance the tang of the lemons.

2 tablespoons all-purpose flour: Helps thicken the lemon filling, giving it that lovely, creamy texture.

3 tablespoons cornstarch: Works with the flour to make the filling smooth and stable.

1/4 teaspoon salt: Just a pinch makes the lemon flavor pop even more.

1 1/2 cups water: The base of the filling, helping all the ingredients blend together.

2 lemons, juiced and zested: Fresh juice adds tang; the zest adds depth and aroma.

2 tablespoons butter: Adds richness and a hint of creaminess to the filling.

4 egg yolks, beaten: Give the filling a smooth, custard-like texture.

1 (9-inch) pie crust, baked: The foundation that holds all that lemony goodness.

4 egg whites: The heart of your meringue, fluffy and light as air.

6 tablespoons white sugar: Sweetens and stabilizes your meringue, giving it that shiny, golden top.

4) How to Make Lemon Meringue Pie

Step 1. Preheat your oven to 350°F. That smell of something baking already gets me excited. Trust me, it’s worth the wait.

Step 2. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. The aroma that rises here? It’ll remind you of fresh lemonade on a summer day.

Step 3. Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Add the butter and stir it in like you mean it.

Step 4. Beat your egg yolks in a small bowl and slowly whisk in a bit of that hot lemon mixture. Pour that back into the saucepan, whisk, and let it thicken again. Then pour it into your baked crust. Smooth the top — it’s almost art.

Step 5. Now for the meringue: whip the egg whites until foamy. Add sugar slowly until you get stiff peaks. Pile it on the pie, sealing the edges well, and admire your mountain of fluff.

Step 6. Bake for about 10 minutes until golden. The moment you see it turn that perfect color, you’ll know it’s ready. Let it cool and set before serving — if you can wait.

5) Tips for Making Lemon Meringue Pie

Keep your meringue stable by making sure the bowl and whisk are spotless before you start. Even a hint of oil can ruin that lovely foam. I learned that the hard way after one sad, sunken pie.

Use room-temperature eggs — they whip up better and give your meringue that silky structure. Don’t rush the mixing; slow and steady really wins here. When you spread the meringue, press it firmly against the crust edge to keep it from shrinking.

And don’t be afraid of lemon zest. The aroma and color it gives make the pie look and taste like it came straight out of a bakery window. For anyone exploring pie filling recipes, this one’s the perfect starting point to learn how flavor and texture play together.

6) Making Lemon Meringue Pie Ahead of Time

Yes, you can make it ahead. Bake the crust and prepare the lemon filling the night before. Let it chill in the fridge covered with wrap. When it’s time to serve, make the meringue fresh and bake it right before eating. The smell alone will make people gather around the kitchen.

I like making the filling a bit thicker when preparing ahead. It holds up well, and the flavor deepens overnight. The lemon becomes more mellow, which some people actually prefer. It’s part of what makes this one of my top pie filling recipes to return to again and again.

Making ahead doesn’t take away from the freshness — it actually gives you time to relax and enjoy the compliments when the pie hits the table.

7) Storing Leftover Lemon Meringue Pie

If you have leftovers (which, let’s be real, doesn’t happen often), cover the pie loosely with foil or plastic wrap. Keep it in the fridge — it’ll stay good for two to three days. Avoid sealing it too tight; the meringue needs a little breathing room to stay fluffy.

I’ve noticed that the filling firms up a bit in the fridge, which actually makes slicing easier the next day. It’s one of those desserts that still tastes just as fresh, maybe even better, after sitting overnight. The crust holds up well, too, especially if it’s been baked until crisp.

Cold or at room temperature, every slice still gives you that tangy-sweet punch that made you love it in the first place.

8) Try these desserts next!

9) Lemon Meringue Pie