Classic Lemon Meringue Pie

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

A flaky pastry shell filled with a tart, glossy lemon custard and crowned with a tall, toasted meringue. The meringue is sealed to the crust and the hot filling cooks it from below so it does not weep. Makes 8 slices in about 5 hr 20 min.

Prep 40 min

Cook 40 min

Cooling 4 hr

Total 5 hr 20 min

Yield 8 slices

Ingredients

Adjust yield

slices

Crust

1 ½ cups (190 g)all-purpose flour
½ cup (115 g)unsalted butter, cold, cubed
1 tbsp (12 g)granulated sugar
½ tsp (3 g)salt
3 ½ tbsp (50 ml)ice water

Filling

1 cup (200 g)granulated sugar
⅓ cup (40 g)cornstarch
¼ tsp (2 g)salt
1 ¼ cups (300 ml)water
4 (72 g)egg yolks
6 tbsp (90 ml)lemon juice, fresh
1 ½ tbsp (8 g)lemon zest
2 tbsp (30 g)unsalted butter

Meringue

4 (132 g)egg whites, room temperature
½ cup (100 g)granulated sugar
¼ tsp (1 g)cream of tartar
¾ tsp (4 ml)vanilla extract

Fresh ingredient guides

LemonsHow to pick, season & nutrition · 24 kcal per 84 g

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Instructions

Pulse or rub the flour, sugar, salt and butter to pea-size pieces. Add the ice water until the dough just holds together, flatten into a disc and chill 1 hour.
Roll to a 12-inch circle, fit into a 9-inch pie plate, trim and flute the edge, and freeze 20 minutes. Heat the oven to 400 F (205 C).
Line the shell with foil and pie weights and bake 15 minutes. Remove the weights and bake 8 to 10 minutes more until golden. Lower the oven to 350 F (175 C).
Whisk 200 g sugar, cornstarch and salt in a saucepan. Whisk in the water and cook over medium heat, stirring constantly, until it boils and thickens, then boil 1 minute.
Whisk a ladle of hot mixture into the yolks, then pour back into the pan. Cook 2 minutes more, stirring, until it bubbles. Off the heat, whisk in the lemon juice, zest and butter.
Pour the hot filling into the shell right away. Beat the egg whites and cream of tartar to soft peaks, add 100 g sugar a spoonful at a time and beat to stiff glossy peaks with the vanilla.
Spread the meringue over the hot filling, touching the crust all around to seal it, and swirl into peaks.
Bake 12 to 15 minutes until the peaks are golden. Cool at room temperature 1 hour, then chill at least 3 hours before slicing with a hot, dry knife.

Tips

Spread the meringue on the filling while it is still hot to prevent weeping.
Seal the meringue to the crust all the way around so it does not shrink.
Wipe the knife between slices.
Cook the lemon filling until it boils and thickens. Bake the meringue until golden, then refrigerate the pie and eat within 2 days.

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Recipe FAQ

How long does it take to make classic lemon meringue pie?

Plan on 40 minutes of prep and 40 minutes of cooking, plus 4 hours to chill. The recipe makes 8 slices.

How should I store classic lemon meringue pie?

Refrigerate up to 2 days. The crust softens over time.

Can I make classic lemon meringue pie ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 0.75 tsp vanilla extract (4 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with black tea.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

429 Calories / serving

17.4g Fat

63.2g Carbs

5.9g Protein

39.6g Sugar

Whole recipe (8 servings): ~3432 cal · 139g fat · 506g carbs · 47g protein · 317g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.