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Best Lemon Meringue Pie Recipe with Tall Fluffy Peaks Easy and Perfect

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A perfectly balanced lemon meringue pie with tall, fluffy peaks, a flaky crust, and a refreshing lemon filling. This recipe is easy to make and ideal for gatherings or a cozy treat.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/3 cup (75 g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup (240 ml) water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1/2 cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the crust: In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter and cut in until mixture resembles coarse crumbs.
  2. Add ice water slowly, stirring gently until dough just comes together. Avoid overworking.
  3. Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Roll dough into a 12-inch circle on a floured surface. Transfer to pie dish, trim edges, and crimp.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Let cool.
  7. Prepare lemon filling: In saucepan, whisk sugar and cornstarch. Gradually stir in water until smooth.
  8. Cook over medium heat, stirring constantly until thick and boiling (5–7 minutes). Boil 1 minute, remove from heat.
  9. Temper egg yolks by whisking in about 1/2 cup hot mixture slowly, then return yolk mixture to saucepan, whisking constantly.
  10. Cook 2 more minutes over medium heat until very thick. Remove from heat, stir in butter, lemon juice, and zest until smooth.
  11. Pour hot lemon filling into cooled crust.
  12. Make meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla if using.
  13. Spread meringue over lemon filling, sealing edges to crust.
  14. Bake at 350°F (175°C) for 10–12 minutes until meringue is golden brown.
  15. Cool pie at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to stabilize meringue. Seal meringue edges to crust to prevent shrinking. Avoid opening oven during baking. Use fresh lemons for best flavor. For gluten-free crust, substitute almond flour. For dairy-free, use coconut oil and aquafaba for meringue.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue, dessert, flaky crust, lemon filling, easy lemon pie

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