Easy Lemon Meringue Pie
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This easy lemon meringue pie is a scrumptious balance of light and fluffy meringue with a tangy lemon punch! It's a standout dessert, and yet it's easy to pull together, even if you aren't a baker! You will LOVE it!
If you're loving a lemony dessert these days, try these lemon bars, lemon sugar cookies, and lemon curd.
Is this not an impressive dessert? It's so elegant and inviting, and light enough to keep you coming back fork after forkful. It takes 45 minutes of prep time and just 15 minutes to bake, giving you a beautiful dessert in an hour, total time.
This easy lemon meringue pie makes for a perfect end to any celebratory meal or even if you're just looking to do a little baking on a Sunday – who wouldn't like to end their weekend on a lemon meringue pie high?
*There are some key things to follow closely in this recipe, but all the secrets to a perfect lemon meringue pie are outlined here for you.
Why this will be your favorite easy lemon meringue pie recipe
- If you're a big lemon fan, this recipe is less sweet and more lemony than most recipes.
- Unlike (often intimidating) pastry pie crusts, this graham cracker crust comes together with 3 ingredients and just 10 minutes in the oven.
- This recipe works any time of year! Citrus is in season in the winter, but this pie is so dreamy on a spring or summer day!
Ingredients needed
For the graham cracker crust:
- Graham cracker crumbs: You can buy them as crumbs or you can put whole graham crackers in a food processor and create a crumb consistency to use for the crust.
- Butter: This helps add a rich flavor to the crust and keeps the crumbs sticking together.
- Granulated sugar: Add 2 tablespoons for a little sweetness.
For the lemon filling:
- Eggs yolks: Use 5 large egg yolks and reserve the egg whites for the meringue. Make sure you go slow when adding the filling ingredients to the egg yolks, you don't want to scramble the eggs.
- Granulated sugar: This recipe calls for less sugar than others so that the lemon flavor can really sing!
- Cornstarch: This will help thicken the pie filling.
- Salt: Just a bit of salt will balance the flavors.
- Water: Once you add sugar, flour, cornstarch, and salt in a medium-sized saucepan. Gradually add the water, and whisk until it's smooth.
- Lemon juice + lemon zest: This is where the magic happens. Add lemon juice and lemon zest to create a truly tangy lemon meringue pie.
- Butter: Add a couple of tablespoons when you add the lemon juice and zest for a creamy texture.
For the meringue:
- Egg whites: Adding egg whites will help create billowing volume and those stiff peaks you want to top the lemon meringue pie.
- Granulated sugar: be sure to add the sugar slowly so that you don't cause the meringue to deflate.
- Cream of tartar: You can find cream of tartar in the spice aisle. It has a slightly acidic taste, but don't skip it as it helps strengthen and stabilize the meringue.
Time-saving tips for even easier lemon meringue pie
- You can use a pre-made crust and skip the homemade crust to save yourself a couple of steps.
- You can also use a store-bought lemon pie filling. If you top it with toasted, homemade meringue it'll still be a perfect pie!
- Eggs are easier to separate when they're cold. Once you've separated your eggs, let the egg whites get to room temperature before you whip 'em up – you'll get a lighter, more voluminous meringue this way.
- You can make the graham crust in advance of serving. This way you won't have as much to do on bake day.
Favorite lemon dessert recipes
Lemon is such a wonderful, bright flavor to add to desserts which tend to be heavy in the butter and sugar departments. Lemon gives that delicious zing! Here are some other lemon desserts worth baking (and devouring):
Recipe FAQs
Can you make lemon meringue pie in advance of serving?
You can make the pie crust in advance, however, it's best to make the pie filling and meringue on the day you wish to serve/eat it.
Why is my pie watery?
To avoid “weeping” (this is when water builds between the pie filling and the meringue) make sure you add the meringue when the pie filling is hot.
How to store lemon meringue pie?
Add toothpicks to the top of the pie, drape it with aluminum foil, and tuck it loosely underneath the pie plate.
How do you thicken the lemon pie filling?
You can add small amounts of cornstarch at a time to help thicken a watery filling.
Does lemon meringue pie need to be refrigerated?
If you don't plan on eating the pie on the same day as baking it (which is recommended), you can refrigerate it for up to 3 days.
Can you freeze lemon meringue pie?
Freezing lemon meringue pie is not recommended because it will be quite soggy when thawed.
Can I make this recipe dairy-free?
You sure can! Replace the butter with dairy-free butter to make this a dairy-free dessert.
Can I make this recipe gluten-free?
Yes! It's super easy to make this lemon meringue pie gluten-free. All you have to do is use gluten-free graham crackers!
Easy Lemon Meringue Pie Recipe
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter (melted)
- 2 tablespoons granulated sugar
Lemon Filling
- 5 large eggs yolks (reserve the egg whites)
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 cups water
- ½ cup lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 2 tablespoons butter
Meringue
- 5 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
Instructions
Graham Cracker Crust
- Preheat your oven to 350 degrees Fahrenheit. Combine the crust ingredients in a medium-sized bowl and mix well. Lightly press it into an 8" pie pan, ensuring the edges and bottom are even. Bake in the oven for 10 minutes.6 tablespoons butter, 2 tablespoons granulated sugar, 1 ½ cups graham cracker crumbs
Lemon Filling
- Separate the egg whites and yolks into two large mixing bowls. Set the egg whites aside. Briefly whisk the yolks.5 large eggs yolks
- Combine the sugar, flour, cornstarch, and salt in a medium-sized pot. Gradually add the water, whisking until it's smooth. Add the lemon juice and zest and cook over medium heat, whisking occasionally, until it's thick and bubbly.¾ cup granulated sugar, ⅓ cup cornstarch, ¼ teaspoon salt, 1 cups water, ½ cup lemon juice, 2 teaspoons lemon zest
- Slowly add one cup of the hot filling to the yolks, whisking to combine. (Make sure you go slow here, you don't want to scramble the eggs.) Add the yolks to the pot with the rest of the filling and cook, whisking for 2 more minutes. Remove the pot from the heat and mix in the butter.2 tablespoons butter
Meringue
- Once the egg whites come to room temperature (they should not be cold), add the cream of tartar and salt and beat them on medium speed with electric beaters until soft peaks form, about one minute. Add the sugar, 1 tablespoon at a time, and continue to beat until stiff glossy peaks form and the sugar has dissolved completely.5 large egg whites, ½ cup granulated sugar, ½ teaspoon cream of tartar
Assemble
- Reheat the lemon filling and then pour it into the prepared graham cracker crust.
- Spread meringue evenly over the top of the hot filling. Add the meringue first to the edges of the pie and then work your way to the center. Make sure that the meringue comes all the way to the edges to prevent it from shrinking.
- Bake the pie in a preheated 350 degrees oven for 12-15 minutes, or until the top of the meringue is golden. Remove it from the oven and set it aside to cool completely.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dessert recipes!
