A buttery, flaky crust piled high with billowy toasted meringue and a silky, tart lemon filling—I call this my sunshine-in-a-slice pie, and I never have leftovers.

Why You’ll Love This Recipe

I dial in that just-right sweet–tart balance, keep the crust crisp (no soggy bottoms here), and finish with a meringue that toasts beautifully and holds its shape. I temper the yolks for a custard that slices neatly yet tastes plush and creamy, and I spread the meringue onto warm filling so the layers stay sealed and tidy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Homemade pie crust (for a single 9-inch shell), partially blind baked
5 large egg yolks (save the whites for the meringue)
1 1/3 cups (320 ml) water
1 cup (200 g) granulated sugar
1/3 cup (38 g) cornstarch
1/4 teaspoon salt
1/2 cup (120 ml) fresh lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons (28 g) unsalted butter, room temperature

Meringue
5 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup (100 g) granulated sugar
1/8 teaspoon salt

Directions

1. I preheat the oven to 375°F (190°C) and position a rack on the lowest rung. I partially blind bake a 9-inch crust until the edges are lightly golden, then I reduce the oven to 350°F (177°C).

2. For the filling, I whisk water, sugar, cornstarch, salt, lemon juice, and zest in a saucepan over medium heat. I cook, whisking, until the mixture turns glossy, thick, and starts bubbling (about 6 minutes). I drop the heat to low.

3. I temper the yolks: I whisk the yolks in a bowl, then slowly stream in a few spoonfuls of the hot lemon mixture while whisking. I pour the tempered yolks back into the saucepan in a thin stream, whisking constantly. I return heat to medium and cook until big bubbles burst at the surface and the custard is thick. Off the heat, I whisk in the butter.

4. I spread the hot filling into the warm, partially baked crust—this warmth-to-warmth contact helps prevent separation under the meringue.

5. For the meringue, I beat the egg whites and cream of tartar on medium until foamy, then on high until soft peaks. I gradually add sugar and the pinch of salt and continue beating to glossy stiff peaks.

6. I pile the meringue over the hot filling, spreading it so it touches and seals to the crust all the way around. I create swirls and peaks with the back of a spoon.

7. I bake on the lowest rack for 20–25 minutes, tenting loosely with foil if the tips brown too fast (I make sure the foil doesn’t touch the meringue).

8. I cool the pie on a rack for 1 hour, then I refrigerate for at least 4 hours before slicing for the cleanest cuts.

Variations

• Extra-Lemony: I swap 2–3 tablespoons of the water for more lemon juice and add another 1/2 tablespoon zest for a sharper pucker.

• Lime Or Citrus Twist: I replace half the lemon juice with lime or a mix of lemon and orange for a softer, floral citrus profile.

• Gluten-Free Crust: I use a trusted gluten-free pie dough or a nut-and-oat crumb crust, making sure to blind bake until set and lightly browned.

• Torch-Finish Look: I bake just to set, then I kiss a few peaks with a kitchen torch for dramatic color (the bake still matters to set the whites).

• Bar Pan Option: I press crust into a 9×13-inch pan, blind bake, and build the layers as written for easy-serve bars.

Servings And Timing

I make one 9-inch pie (about 8–10 slices).
Prep time: about 6 hours (this includes dough resting and chilling time)
Cook time: about 1 hour 10 minutes
Total time: about 7 hours 10 minutes (most of this is hands-off chilling so the filling sets and slices cleanly)

Storage/Reheating

I store slices covered in the refrigerator and enjoy them within 24 hours for the best texture (meringue naturally softens over time). I never freeze lemon meringue pie—the custard can weep and the meringue turns spongy. I don’t reheat; I serve it cold or slightly cool from the fridge. If condensation forms, I gently blot the pie plate edge with a paper towel before serving.

FAQs

1. How Do I Keep The Crust From Getting Soggy?

I partially blind bake on the lowest rack and let the crust stay warm while I cook the filling. I make sure the meringue seals to the crust so steam can’t sneak between layers.

2. Why Did Liquid Seep From Under My Meringue?

That’s usually weeping. I avoid it by spreading meringue over hot filling, using cream of tartar for stability, and baking long enough to cook the whites through. Humidity can also cause trouble—on very humid days, I plan another dessert.

3. My Meringue Won’t Whip—What Went Wrong?

Even a smidge of fat (yolk in the whites or greasy bowl/beaters) prevents stiff peaks. I use a squeaky-clean, dry bowl, room-temperature whites, and I add sugar only after soft peaks form.

4. Can I Make The Pie A Day Ahead?

I can partially. I make and blind bake the crust a day or two in advance. I cook filling and whip/bake the meringue the day I serve for best height and shine. If needed, I finish the pie the evening before and chill uncovered for 4 hours, then cover lightly.

5. How Do I Get Super-Clean Slices?

I chill the pie at least 4 hours. I use a hot, dry knife (dip in hot water, wipe, slice; repeat between cuts) and lift with a pie server pressed firmly against the crust.

Conclusion

I love how this pie marries crisp, flaky pastry, bright lemon silk, and marshmallowy peaks into one classic showstopper. With a few smart steps—blind bake, temper, seal, and bake to set—I get picture-perfect slices and that toasty crown every time.