Why did my meringue shrink away from the crust?

Meringue shrinks when it's not sealed to the crust properly. Make sure to spread your meringue all the way to the edges so it touches the crust, creating a seal. Adding the meringue while the filling is still warm also helps create a better bond.

How do I prevent my meringue from weeping?

Weeping happens when moisture seeps out of the meringue during or after baking. Make sure your sugar is completely dissolved in the meringue before spreading it on the filling. Adding the meringue to a warm (not hot) filling and avoiding overbeating the egg whites can also help prevent weeping.

Why is my filling runny?

A runny filling usually means it wasn't cooked long enough or the cornstarch wasn't fully activated. Make sure the filling comes to a full bubble for at least a minute before removing from heat, and that you properly temper the egg yolks. Also, allow the pie to cool completely before slicing.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice makes a world of difference in this recipe. Bottled juice often has a slightly bitter aftertaste and lacks the bright, fresh flavor that makes lemon meringue pie so special. If you absolutely must use bottled, look for a high-quality, cold-pressed option.

Classic Lemon Meringue Pie Recipe

This Classic Lemon Meringue Pie is truly the perfect balance of sweet and tart, topped with a cloud of billowy meringue that makes every bite absolutely heavenly. The buttery crust, tangy lemon filling, and fluffy meringue work together to create a dessert that’s simultaneously refreshing and indulgent – perfect for special occasions or whenever you’re craving a slice of sunshine!

Why You’ll Love This Recipe

Perfect Balance: The bright, zesty lemon filling perfectly counterbalances the sweet, fluffy meringue, creating a flavor profile that’s neither too sweet nor too tart.
Impressive Results: Despite requiring a few steps, this recipe produces a stunning dessert that looks like it came from a professional bakery – those beautiful meringue peaks will have everyone reaching for their phones to take pictures!
Timeless Classic: There’s a reason lemon meringue pie has stood the test of time – it’s simply delicious. This recipe stays true to the traditional flavors while ensuring foolproof results.
Customizable: Whether you prefer a more tart filling or a higher meringue-to-filling ratio, this recipe can be tweaked to match your personal preferences.

Ingredients You’ll Need

Pie Crust: The foundation of your pie – a buttery, flaky crust provides the perfect base for the filling. You can make homemade for the best flavor or use store-bought in a pinch.
Egg Yolks: These give the filling its rich, custard-like texture and beautiful yellow color. Save those whites for the meringue!
Water: Forms the base of your filling, allowing all the flavors to blend seamlessly.
Granulated Sugar: Sweetens both the filling and meringue. The sugar in the meringue also creates that glossy, stable texture.
Cornstarch: The thickening agent that gives your filling body and prevents it from being runny when sliced.
Salt: A small amount enhances all the flavors, particularly important in both the filling and meringue.
Lemon Juice: Fresh is absolutely essential here – the bright, tangy flavor is the star of the show. Bottled juice simply won’t give you the same vibrant taste.
Lemon Zest: Intensifies the lemon flavor with essential oils from the lemon peel. Don’t skip this!
Butter: Adds richness to the filling and gives it a silky smooth texture.
Egg Whites: The foundation of your meringue – whipped to perfection, they create that cloud-like topping.
Cream of Tartar: Stabilizes the egg whites, helping them maintain their volume and preventing weeping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on this classic? Here are some delicious options:

Citrus Swap: Replace some or all of the lemon juice with lime, orange, or grapefruit juice for a different citrus profile.
Mile-High Meringue: Double the meringue recipe for an extra-impressive, towering pie.
Torched Finish: If you have a kitchen torch, skip the final bake and instead toast the meringue with a torch for a more dramatic presentation.
Graham Cracker Crust: Swap the traditional pie crust for a graham cracker crust for a different texture and slightly sweeter base.

How to Make Classic Lemon Meringue Pie

Step 1: Prepare and Blind Bake the Crust

Preheat your oven to 375°F and position your rack at the lowest setting. Roll out your pie dough, fit it into a 9-inch pie dish, and crimp the edges. Line with parchment paper, fill with pie weights, and bake until the edges are set. Remove the weights, prick the bottom with a fork, and return to the oven until lightly golden. Lower the oven temperature to 350°F once done.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together water, sugar, cornstarch, salt, lemon juice, and lemon zest over medium heat. Keep whisking until the mixture thickens and begins to bubble, about 6 minutes. In a separate bowl, whisk your egg yolks.

Step 3: Temper the Egg Yolks

This is the key to a smooth filling! Very slowly stream a few spoonfuls of the hot lemon mixture into the egg yolks, whisking constantly. Then slowly pour this egg mixture back into the saucepan, whisking continuously. Return to medium heat and cook until thick and bubbly.

Step 4: Finish the Filling

Remove from heat, whisk in the butter until fully incorporated, then immediately pour the filling into your warm, partially baked crust. Don’t let the filling cool too much before adding the meringue.

Step 5: Make the Meringue

Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and salt, continuing to beat until you achieve glossy, stiff peaks. The meringue should be firm enough that it holds its shape but still looks smooth and silky.

Step 6: Top and Bake

Spread the meringue over the warm filling, making sure to seal it all the way to the edges of the crust (this prevents shrinking and weeping). Create decorative peaks with the back of a spoon, then bake for 20-25 minutes until the meringue is golden brown.

Step 7: Cool Completely

Allow the pie to cool at room temperature for an hour, then refrigerate for at least 4 hours before serving for the cleanest slices.

Pro Tips for Making the Recipe

Room Temperature Egg Whites: They whip up faster and create more volume than cold ones.
No Yolk Contamination: Even a tiny bit of yolk in your whites can prevent the meringue from whipping properly.
Seal the Meringue: Make sure the meringue touches the crust all around to prevent shrinking.
Watch Your Peaks: Soft peaks gently curl over when you lift the beater, while stiff peaks stand tall without drooping – know the difference!
Gentle Touch: Handle the meringue gently when spreading to maintain as much air as possible.
Patience with Cooling: Rushing the cooling process can lead to a runny filling.

How to Serve

Lemon meringue pie is a showstopper on its own, but here are some serving suggestions:

Fresh or Chilled

Serve this pie thoroughly chilled for the cleanest slices and best texture. A cold slice on a warm day is absolute perfection!

Add Some Color

A few fresh berries or a mint sprig on the plate adds a beautiful pop of color and complements the lemon flavor.

Beverage Pairings

A cup of hot tea, coffee, or even a dessert wine works wonderfully with the sweet-tart profile of this pie.

Make Ahead and Storage

Storing Leftovers

Cover leftover pie loosely with plastic wrap and refrigerate for up to 2 days. The meringue will begin to weep and break down after the first day, so this pie is truly best enjoyed fresh.

Freezing

Unfortunately, lemon meringue pie doesn’t freeze well. The meringue can become rubbery and the filling’s texture often suffers.

Make Ahead Components

You can prepare and blind bake the crust up to 3 days ahead. Store at room temperature, lightly covered. The lemon filling and meringue should be made the day you plan to serve the pie.

FAQs

Why did my meringue shrink away from the crust?

Meringue shrinks when it’s not sealed to the crust properly. Make sure to spread your meringue all the way to the edges so it touches the crust, creating a seal. Adding the meringue while the filling is still warm also helps create a better bond.
How do I prevent my meringue from weeping?

Weeping happens when moisture seeps out of the meringue during or after baking. Make sure your sugar is completely dissolved in the meringue before spreading it on the filling. Adding the meringue to a warm (not hot) filling and avoiding overbeating the egg whites can also help prevent weeping.
Why is my filling runny?

A runny filling usually means it wasn’t cooked long enough or the cornstarch wasn’t fully activated. Make sure the filling comes to a full bubble for at least a minute before removing from heat, and that you properly temper the egg yolks. Also, allow the pie to cool completely before slicing.
Can I use bottled lemon juice instead of fresh?

Fresh lemon juice makes a world of difference in this recipe. Bottled juice often has a slightly bitter aftertaste and lacks the bright, fresh flavor that makes lemon meringue pie so special. If you absolutely must use bottled, look for a high-quality, cold-pressed option.

Final Thoughts

This Classic Lemon Meringue Pie is truly one of those desserts that brings joy with every bite. There’s something magical about the contrast between the tangy lemon filling and sweet cloud-like meringue that makes it irresistible. While it might seem like there are quite a few steps, the process is actually quite enjoyable, and the results are absolutely worth it. Give yourself the gift of making this beautiful pie – the smiles around your table will be all the reward you need!