Easy Lemon Meringue Pie with the Perfect Fluffy Meringue topping
This easy lemon meringue pie recipe features a bright, tangy lemon filling topped with soft, fluffy meringue. A foolproof method for a pie that slices beautifully and never weeps.
As an Amazon Associate I earn from qualifying purchases.
If you’ve ever searched “how to make lemon meringue pie from scratch” or “easy lemon meringue pie with fluffy topping,” this is the recipe you want to save.
This version breaks the process into three simple steps: crust, lemon curd, and meringue, making it approachable even if you’ve never made meringue before.
The result? A bright, tangy lemon filling paired with a soft, glossy meringue that bakes up beautifully golden on top.
🍋 Why This Lemon Meringue Pie Works
This recipe focuses on:
A rich lemon curd cooked slowly for perfect thickness
A stable meringue with cream of tartar
A simple method that avoids overcomplication
It’s ideal if you’re looking for:
an easy lemon meringue pie recipe
a homemade lemon pie with fresh lemon juice
a foolproof meringue that holds its shape
Equipment needed
Standmixer or a handmixer (affiliate link) with whisk attachment
spatula (affiliate link)
citrus juicer (affiliate link)
Ingredients
Pie crust
1 pre-baked 9-inch pie crust (homemade or store-bought)
Lemon curd filling
4 egg yolks
1 cup sugar
Zest of 1 lemon
2/3 cup lemon juice (fresh or bottled)
1/2 cup cold unsalted butter
4 egg whites
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp cream of tartar
Step-by-Step Instructions
1. Pre-bake the pie crust
Prepare and fully bake a 9-inch pie crust. Set aside.
2. Make the lemon curd
In a saucepan, combine egg yolks, sugar, lemon zest, and lemon juice.
Cook over medium heat for about 15–20 minutes, stirring regularly, until thickened.
Remove from heat and stir in cold butter until smooth.
Pour the lemon curd into the prepared crust and set aside.
3. Make the meringue
In a stand mixer or with a hand mixer, combine egg whites, sugar, vanilla, and cream of tartar.
Whisk on high speed for about 6–8 minutes until the meringue is thick, glossy, and holds stiff peaks.
4. Assemble and bake
Spread the meringue over the lemon filling, making sure to seal it to the edges of the crust.
Bake at 350°F (175°C) until the peaks are lightly golden.
Let the pie cool at room temperature. Refrigerate before slicing.
Storage
Once fully cooked, let the Lemon Meringue Pie cool at room temperature, then cover and refrigerate.
It’s best eaten in the first 24 hours, but can be refrigerated for up to 3 days.
Do not freeze this pie.
Frequently Asked Questions
1. How do I make lemon meringue pie from scratch?
Make a baked pie crust, cook a lemon curd filling on the stove, then top with whipped meringue and bake until golden.
2. Why is my lemon curd not thickening?
It likely needs more time on the heat. Keep cooking and stirring until it visibly thickens.
3. Can I use bottled lemon juice for lemon meringue pie?
Yes, bottled lemon juice works, but fresh lemon juice gives a brighter flavor.
4. How do I know when meringue is ready?
It should be thick, glossy, and form stiff peaks that hold their shape.
5. Why do I need cream of tartar in meringue?
Cream of tartar helps stabilize the egg whites and improves structure.
6. Should lemon meringue pie be refrigerated?
Yes, once cooled, store it in the refrigerator.
7. How long should I bake meringue?
Bake just until the peaks turn golden brown—usually a few minutes.
8. Can I make lemon meringue pie ahead of time?
Yes, but it’s best eaten within 24 hours for best texture.
9. I dont own a stand mixer, Can i use a hand mixer?
Yes. Use a hand mixer with the whisk attachement. It might take a few extra minutes to whip up the meringue, but it it should work.
