There is something truly special about a homemade lemon meringue pie. With its buttery, flaky crust, bright and tangy lemon filling, and soft, fluffy meringue topping, this classic dessert has been a family favorite for generations. Every bite brings together the perfect balance of sweet and tart flavors, making it an irresistible treat for Sunday dinners, holidays, potlucks, and special family gatherings.
If you remember your mother or grandmother making lemon meringue pie from scratch, this recipe will bring back those wonderful memories. And if you’ve never made one yourself, don’t worry! This step-by-step guide will help you create a beautiful homemade pie with a smooth lemon filling and a light, golden meringue topping.
Ingredients for Homemade Lemon Meringue Pie
For the Pie Crust
- 1 unbaked 9-inch pie crust
- 1 tablespoon butter, if needed for extra richness
You can use your favorite homemade pie crust or a store-bought crust to save time.
For the Lemon Filling
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- ½ cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Step 1: Prepare the Pie Crust
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Trim any excess dough and crimp the edges if desired.
Prick the bottom of the crust with a fork to help prevent large air bubbles from forming.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for approximately 15 minutes, then carefully remove the weights and parchment paper.
Continue baking for another 5–10 minutes, or until the crust is lightly golden and cooked through.
Remove the crust from the oven and let it cool slightly while you prepare the lemon filling.
Step 2: Make the Tangy Lemon Filling
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