Old Fashioned Lemon Meringue Pie Recipe (Easy, From Scratch)
Old fashioned lemon meringue pie made from scratch, just like Mom’s vintage cookbook! A tangy homemade lemon filling, sky-high meringue, and my tips to stop weeping.
Homemade lemon meringue pie is a favorite dessert of many – including me. Billows of soft, slightly browned meringue topping over a delicious lemony homemade filling in a pie crust is like a taste of sunshine in every bite.
My mom loved to bake pies, so I pulled out her vintage cookbook and make the old fashioned lemon pie she always made. My family was thrilled!;)
How to Make Lemon Meringue Pie from Scratch
Homemade lemon meringue pie has three parts:
- The crust – you can make a homemade pie crust or purchase a storebought one.
- The filling – Lemon pie filling is made in a similar way as homemade pudding – cooked over the stove.
- The meringue topping – The fluffy topping that is browned to perfection is made up of beaten egg whites and sugar.
Ingredients You’ll Need for Lemon Meringue Pie
Exact measurements & instructions are included in the printable recipe card below.
Ingredients you’ll need for the homemade lemon pie filling
- White sugar
- Cornstarch
- Water
- Egg yolks
- Butter
- Fresh lemon juice
- Grated lemon rind
- A baked 9-inch pie crust
Just need the lemon filling? This old fashioned lemon pie filling is lovely all on its own! Make the filling only and spoon it into tart shells, use it between cake layers, or swirl it over cheesecake. Press a piece of plastic wrap right onto the surface so it doesn’t form a skin, and keep it in the fridge for up to 3 days.
Ingredients you’ll need for the meringue topping
- Egg whites
- Cream of tartar (or a little lemon juice)
- Sugar
- Vanilla
How to Make Lemon Meringue Pie Step by Step
Making an old fashioned lemon meringue pie is easier than you might think!
First, get your pie crust baked and cooling while you stir up the lemon filling on the stovetop until it’s thick, glossy and smells like pure sunshine.
Pour that warm filling right into the crust, then whip your egg whites into billowy peaks and pile them on top while the filling is still hot. Be sure to spread the meringue right to the edges so it seals to the crust.
A quick trip into a hot oven gives you those pretty golden-brown tips, so keep an eye on it because it browns fast! You’ll find the full measurements and instructions in the printable recipe card below.
Classic Lemon Meringue Pie
This classic lemon meringue pie recipe with a perfect sweet and tangy filling and light, fluffy meringue is best made from scratch - a favorite recipe from the past!
Ingredients
- (FOR THE LEMON PIE FILLING)1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks, slightly beaten
- 3 Tbsp. butter
- 1/4 cup lemon juice
- 1 Tbsp. grated lemon rind
- (Plus a 9 inch baked pie crust)
- (FOR THE MERINGUE TOPPING) :3 egg whites
- 1/4 tsp. cream of tarter OR 1 tsp lemon juice
- 6 Tbsp. sugar
- 1/2 tsp. vanilla
Instructions
Step 1: Assemble all your ingredients and supplies together and preheat the oven to 400 degrees.
Step 2: Make the cooked lemon pie filling.
In a medium sized sauce pan, mix together the sugar and cornstarch.
Slowly stir in the water.
Cook over medium heat until mixture thickens and boils, stirring constantly.
Boil for 2 minutes
Remove from heat and slowly stir half of the hot mixture into the bowl with the egg yolks.
Return all the mixture back into the saucepan. Continue stirring and cooking and boil again for another 2 minutes.
Remove from heat and stir in lemon juice, butter, and grated lemon rind.
Pour into baked pie shell.
Step 3: Make the meringue
In a large stand mixer with a whisk attachment, beat the egg whites and cream of tarter OR lemon juice until white and frothy.
Very slowly add in the sugar, beating constantly.
Continue beating until white and stiff peaks form. You cannot overbeat this, so make sure it is beaten well!
Once the meringue is at the stiff peak stage, add in the vanilla.
Step 4: Pile the meringue on the hot lemon pie filling
Pile the meringue onto the pie filling making sure the meringue goes all the way to the crust so the edge is sealed. Swirl the meringue and pull up points for a decorative top.
Step 5: Bake
Bake the pie at 400 degrees for 7 – 10 minutes, or until the peaks of the meringue are just beginning to brown. (Keep an eye on it!)
Let cool completely away from drafts before cutting and serving.
Notes
Filling only: Make the lemon filling as directed and skip the meringue. Cover with plastic wrap pressed onto the surface and refrigerate up to 3 days. It's perfect for tarts, cake filling or a spoonful on its own!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 287Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 70mgCarbohydrates: 56gFiber: 0gSugar: 50gProtein: 3g
Let cool completely away from drafts before cutting and serving.
Tips for making Lemon Meringue Pie from scratch
- Don’t stress if it isn’t perfect! There are many parts to a lemon meringue pie that are a bit finicky, so don’t focus on perfection. It will still taste amazing, I’m sure!
- To try to prevent the meringue from “weeping” (oily beads forming on the top of the meringue) be sure to add the meringue to the hot filling. Although I did that, this time it wept anyway! See the point above this…lemon meringue pies have a mind of their own. Another tip I read to prevent weeping is to avoid making this pie on a humid day. (Hmm…that’s not possible for some of us!)
- If your pie does weep (like mine did) and the beads bother you, they can be removed one by one with a q-tip. (That’s what I did!;)
Frequently Asked Questions about Lemon Meringue Pie
Do you refrigerate lemon meringue pie?
Yes! Once your pie has cooled to room temperature, tuck it into the fridge, loosely covered. Lemon meringue pie is at its very best the day it’s made, and I like to enjoy it within a day or two, before the meringue starts to weep.
Can you freeze lemon meringue pie?
I’m sorry to say this is one pie that doesn’t like the freezer. The meringue turns rubbery and watery when it thaws. If you’d like to get a head start, make and freeze your pie crust ahead of time, then make the filling and meringue the day you plan to serve it.
Can you reheat lemon meringue pie?
There’s no need! Lemon meringue pie is meant to be served cool, and warming it up can make the meringue shrink and weep. Just take it out of the fridge a few minutes before serving.
Why is my meringue weeping?
Oh, lemon meringue pies have a mind of their own! Weeping usually happens when the meringue goes onto a filling that has cooled, or on a humid day. Pile your meringue onto the filling while it’s still hot, and spread it right to the crust to seal it. If little beads still form on top, gently dab them away with a Q-tip. Nobody will ever know, and it will still taste amazing.
What’s the secret to a tall, fluffy meringue?
Start with room-temperature egg whites in a very clean bowl, with not a speck of yolk! Add a pinch of cream of tartar, then add the sugar slowly, a spoonful at a time, and beat until you have stiff, glossy peaks.
Can I make lemon meringue pie ahead of time?
It’s best made the same day you serve it. You can bake the pie crust a day ahead, and then the filling and meringue come together quickly. Give the finished pie a few hours to cool and set so you get pretty, clean slices.
Other dessert recipes that may interest you:
- Best cherry pie recipe with canned cherries (also my Mom’s yummy recipe!).
- This old fashioned strawberry pie with jello is so quick and easy to make with fresh strawberries.
- Banana cream pie with cooked pudding is another crowd favorite recipe perfect for special occasions.
- Grandma’s Luscious Lemon Bars
- A list of lemon recipes- easy for sweet or savory dishes.
For more recipes and ideas for your home:
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Lemon meringue pie is my husband’s favorite! It has been years since I made it from scratch!
I decided early in my adult life that meringue hates me and haven’t tried it in years. But my husband loves it. So I am off to try again. Thanks for the detailed instructions on how to make lemon meringue pie. Stay tuned and cross your fingers!
I have always been so intimidated by the thought of making my own lemon meringue pie recipe–it has just always seemed so difficult! I might try this recipe, though!
My youngest son’s 20th birthday is this week and he said he wanted lemon meringue pie instead of a cake. Sounds good, but I had no idea how to make lemon meringue pie! lol Thanks so much for the easy directions and delicious recipe! You have saved his birthday!
I’ve made lemon meringue pie from scratch before and I completely agree with you; storebought just can’t compare…but it’s most decidedly a labour of love. 😂 I’m going to give your recipe a try! Lemon meringue is a favourite on both sides of my husband and my family, so it’s always well appreciated when I do decide to put in the effort and make one, haha.