Lemon Meringue Pies are a timeless dessert that delivers a perfect harmony of tangy lemon curd, airy meringue, and crisp buttery pastry. These elegant treats, whether made as individual mini pies or as a full-sized showpiece, offer a stunning balance of flavor and texture. Ideal for spring brunches, afternoon teas, or festive dessert tables, they’re as delightful to present as they are to eat.

Why You’ll Love This Recipe

These pies are a celebration of contrast: the bright, zesty lemon curd is smooth and bold, while the sweet meringue is light and fluffy with a toasted finish. The homemade shortcrust pastry adds a buttery crunch, grounding each bite. Whether you opt for personal tartlets or a traditional full-sized pie, this dessert always impresses with its classic elegance and satisfying flavor.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortcrust Pastry

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tbsp granulated sugar
1/4 tsp salt
1 egg yolk
2–3 tbsp cold water

For the Lemon Filling

3/4 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1 1/2 cups water
4 large egg yolks
1/2 cup fresh lemon juice
1 tbsp lemon zest
2 tbsp unsalted butter

For the Meringue Topping

4 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract

directions

Make the Shortcrust Pastry
In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add egg yolk and cold water one tablespoon at a time until the dough comes together.
Shape into a disc, wrap in plastic, and chill for 30 minutes.
Roll the dough out on a floured surface and press into tartlet pans or a 9-inch pie tin. Prick with a fork and chill for 10 minutes.
Blind bake at 375°F (190°C) for 15–20 minutes until golden. Let cool completely.
Prepare the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in water and cook over medium heat, stirring constantly, until thickened and translucent.
In a separate bowl, whisk egg yolks. Temper them by slowly adding a small amount of the hot mixture while whisking.
Return the tempered mixture to the saucepan and cook for 1–2 more minutes.
Remove from heat and stir in lemon juice, zest, and butter. Pour into cooled pastry shells.
Make the Meringue
Beat egg whites with cream of tartar until foamy.
Gradually add sugar and continue beating until stiff peaks form.
Beat in vanilla extract.
Assemble and Bake
Spoon or pipe meringue over warm lemon filling, ensuring the meringue touches the crust edges to seal.
Bake at 350°F (175°C) for 12–15 minutes until the meringue is golden brown.
Cool completely at room temperature, then chill for at least 1 hour before serving.

Servings and timing

Servings: 8 individual pies or 1 full 9-inch pie
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Calories: 285 kcal per serving

Variations

Mini Meringue Kisses: Pipe extra meringue onto a separate tray and bake into meringue cookies.
Citrus Blend: Add orange or lime juice for a different citrus profile.
Graham Cracker Crust: Swap shortcrust for a graham cracker base for a more rustic version.
Torch Finish: Use a kitchen torch to lightly toast the meringue for added visual flair.
No-Bake Option: Use store-bought crusts and chill the filling instead of baking the final pie.

storage/reheating

Store the finished pies in the refrigerator for up to 3 days. Loosely cover with plastic wrap or a pie dome.
Avoid freezing, as meringue does not thaw well. Reheating is not recommended—serve cold or room temperature for best results.

FAQs

Can I use store-bought pastry?

Yes, pre-made shortcrust or pie dough can save time while still offering good results.

Why did my meringue weep?

Weeping occurs when meringue isn’t fully cooked or sealed to the crust. Make sure to bake thoroughly and spread meringue to the edges.

How can I prevent a soggy crust?

Blind baking the crust before adding the filling ensures it stays crisp.

Can I make these ahead of time?

Yes, but assemble and bake the meringue the same day for best texture.

Do I need a piping bag for the meringue?

Not necessarily. You can spoon and swirl the meringue decoratively by hand.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for best flavor, but bottled can be used in a pinch.

How do I know when the meringue is done?

It should be golden and firm to the touch. The peaks should hold shape and not collapse.

What’s the best way to zest lemons?

Use a fine microplane grater for the best texture and to avoid bitter pith.

Can I make this into bars?

Yes, press crust into a square pan, layer with filling and meringue, then slice after chilling.

Is this recipe gluten-free?

Not as written. To make it gluten-free, use a gluten-free flour blend for the crust.

Conclusion

Lemon Meringue Pies are a classic dessert with a perfect blend of buttery crust, vibrant citrus curd, and billowy meringue. Whether served as elegant individual tartlets or as a striking full-sized pie, this dessert brings brightness and sophistication to any table. Follow this recipe for consistent, bakery-worthy results every time.