This is a from-scratch lemon meringue pie with a blind-baked crust, a cornstarch-set lemon curd filling, and a cream-of-tartar-stabilized meringue. The honest reason to make it: store-bought versions taste flat, and once you’ve done this a couple of times, the process is straightforward enough for a regular weekend bake.
Smart swaps
- Lemon juice: Bottled juice will work in a pinch, but the curd will taste noticeably duller. Fresh is worth the squeeze here — you need about 4 lemons anyway for the zest.
- Cream of tartar: If you’re out, a small squeeze of lemon juice (about ½ teaspoon) added to the egg whites before whipping will do a similar stabilizing job.
- Pie weights: Dried beans or uncooked rice work just as well and don’t need a separate storage container — pour them back into a jar and reuse them indefinitely.
- Unsalted butter: Salted butter is fine; just skip any added salt in the crust.
The short version of why this works
Two things actually matter here. First, blind-baking the crust before the filling goes in — without it, the bottom turns soggy under the wet curd, and there’s no fixing that after the fact. Second, tempering the egg yolks by whisking them in off the heat before returning the curd to the burner prevents scrambled-egg bits in your filling. The cornstarch does the thickening, but the yolks add richness and help the curd set firmly enough to slice cleanly. Get those two steps right and the rest follows.
Troubleshooting
- Meringue weeps (liquid pools under it): This usually means the meringue was spread onto a cooled filling. Spread it onto the filling while it’s still hot — the heat from below helps cook the meringue from the bottom and prevents that watery layer.
- Curd is runny after chilling: It didn’t cook long enough after the yolks went in. The mixture needs to return to a full, bubbling simmer for at least one minute so the cornstarch fully activates.
- Crust shrinks badly during blind baking: The dough wasn’t chilled long enough before baking, or it was stretched rather than pressed into the pan. Let it rest the full 30 minutes in the fridge, and ease it in gently.
- Meringue beads (small sugar droplets on the surface): Sugar wasn’t fully dissolved before baking. Add it slowly while beating and rub a bit of the mixture between your fingers — it should feel completely smooth, not gritty.
- Pie is impossible to slice cleanly: It needs at least 2 hours of full chilling after assembly. Skip the garnish — not worth the extra dish — and just let the pie chill undisturbed.
Make-ahead notes
The blind-baked crust can be made up to 2 days ahead and kept loosely covered at room temperature. The lemon curd filling can be made a day in advance and stored in the fridge, pressed with plastic wrap directly on its surface to prevent a skin forming — just reheat it gently before pouring into the crust. Once fully assembled with meringue, the pie keeps in the fridge for up to 2 days; the meringue will soften slightly by day two but still tastes good. This pie does not freeze well after assembly — the meringue turns watery and the curd can weep on thawing.
Classic Lemon Meringue Pie From Scratch
Equipment
- 9-inch (23cm) pie pan
- Pastry cutter or pastry blender
- Pie weights or dried beans
- Medium heavy-bottomed saucepan
- Electric hand mixer or stand mixer with whisk attachment
- Rolling Pin
- Wire cooling rack
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour 155g
- ½ cup unsalted butter cold and diced, 115g / 1 stick
- 2 tablespoons granulated sugar 25g
- ¼ teaspoon salt
- 3 tablespoons ice water 45ml
For the Lemon Curd Filling
- 1 cup granulated sugar 200g
- ¼ cup cornstarch 30g
- 1 cup water 240ml
- ½ cup fresh lemon juice 120ml, approximately 4 lemons
- 1 tablespoon lemon zest finely grated
- 4 large egg yolks reserve whites for meringue
- 2 tablespoons unsalted butter cut into small pieces, 28g
For the Meringue
- 4 large egg whites room temperature
- ½ cup granulated sugar 100g
- ¼ teaspoon cream of tartar helps stabilise meringue
Instructions
- In a large bowl, mix the flour, sugar, and salt. Incorporate the cold, diced butter using a pastry cutter until the mixture resembles coarse crumbs.1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 1/2 cup unsalted butter
- Sprinkle in ice water, one tablespoon at a time, mixing gently until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.3 tablespoons ice water
- Preheat the oven to 400°F / 200°C (180°C fan-forced). Roll out the chilled dough on a floured surface and fit into a 9-inch (23cm) pie pan. Trim and flute the edges.
- Line the crust with parchment paper and fill with pie weights. Bake blind for 15 minutes, remove weights, and bake for an additional 10 minutes until golden. Set aside to cool on a wire rack.
- In a medium heavy-bottomed saucepan, whisk together the sugar and cornstarch until no lumps remain. Gradually whisk in the water and lemon juice. Cook over medium heat, whisking constantly, until the mixture comes to a full boil and thickens noticeably — this takes about 4-5 minutes. It should coat the back of a spoon thickly.1 cup granulated sugar, 1/4 cup cornstarch, 1 cup water, 1/2 cup fresh lemon juice
- Remove the saucepan from the heat. Whisk in the lemon zest. Add the egg yolks one at a time, whisking briskly after each addition until fully incorporated. Return to medium-low heat and cook for 1-2 minutes, stirring constantly, until the curd thickens further and a few bubbles break the surface. Remove from heat and stir in the butter pieces until melted and smooth. Pour the warm curd into the baked pie crust.1 tablespoon lemon zest, 4 large egg yolks, 2 tablespoons unsalted butter
- To prepare the meringue, beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.4 large egg whites, 1/4 teaspoon cream of tartar, 1/2 cup granulated sugar
- Immediately spread the meringue over the warm lemon filling, starting at the crust edges and working inward to create a complete seal — this prevents the meringue from shrinking as it bakes. Use the back of a spoon or an offset spatula to create decorative peaks and swirls. Bake for 10-12 minutes at 350°F / 175°C (160°C fan-forced) until the meringue is lightly browned.
Notes
Nutrition
FAQ
Can I use a store-bought pie crust to save time?
Yes, a refrigerated store-bought crust works fine. Blind-bake it according to the package directions before adding the filling — that step is still necessary regardless of whether the crust is homemade or not.
Why does my meringue slide off the filling when I cut the pie?
Meringue doesn’t bond well to a smooth, set curd surface. Spread it while the filling is still warm and make sure it touches the crust edge all the way around — that seal is what anchors it in place.
Do I need a kitchen torch to brown the meringue?
No. The oven broiler works, but watch it closely — 1 to 2 minutes under a hot broiler is usually enough and it can burn fast. A torch gives you more control, but it’s not a requirement.
My egg whites won’t whip up — what went wrong?
Even a small trace of egg yolk or grease in the bowl will prevent egg whites from whipping properly. Wipe the bowl and beaters with a little white vinegar on a paper towel before you start, and make sure the whites are fully separated.
