Lemon Meringue Pie Recipe

Lauren Weisenthal

This is a great recipe for a classic lemon meringue pie, with just a slight twist. Instead of a raw French meringue topping, it has one made of Swiss meringue instead. I think the texture is better with the Swiss Meringue, but it's important to only make the meringue just before you plan to serve it, or else it will get rubbery on top.

Note: We strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

Recipe Facts

Active: 60 mins
Total: 8 hrs
Serves: 8 to 10 servings

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  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate

  • 4 3/4 ounces (1/4 cup plus 1 teaspoon) freshly squeezed and strained lemon juice

  • 14 ounces (3/4 cup plus 1 tablespoon) water

  • 17.5 ounces (2 1/3 cup) granulated sugar, divided

  • 1.5 ounces (1/4 cup) cornstarch

  • 1/2 teaspoon salt

  • 4 large egg yolks

  • 1.5 ounces (3 tablespoons) cold butter, cut into small pieces

  • 4 large egg whites

  • Pinch salt

  • Pinch cream of tartar

  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 425°F. Line the shaped, chilled, pie crust with parchment or foil and fill with weights (I like reusing dried beans for this purpose) and bake for 15 minutes on the lower rack. Remove the liner and weights and bake until the whole crust is golden brown. Remove from the oven and allow to cool.

  2. Place the lemon juice, water, and zest in a medium sized saucepan. Whisk together the cornstarch, 9 ounces (1 1/3 cups) sugar, and salt, and add it to the saucepan. Whisk the egg yolks then add them to the mixture and whisk continuously over medium heat until the mixture becomes thick and bubbles, 7 to 8 minutes. Whisk for an additional two minutes once it's begun to bubble, without stopping, then remove from heat. Whisk in the butter until it is completely melted. Pour the mixture into the baked pie shell and press plastic wrap directly onto the surface. Allow the pie to come to room temperature, then chill for at least four hours (ideally, overnight) with the plastic wrap still on top.

  3. Before serving: Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.Combine egg whites, remaining sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Remove the plastic from the top of the chilled pie and top with the meringue. Place the pie under the broiler and watch if carefully, the top should brown but not burn, and it changes quickly. Chill for 10 minutes, then serve.

Special equipment

9 inch pie plate

This Recipe Appears In

Nutrition Facts (per serving)
419 Calories
14g Fat
69g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 419
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 29%
Cholesterol 102mg 34%
Sodium 329mg 14%
Total Carbohydrate 69g 25%
Dietary Fiber 1g 3%
Total Sugars 50g
Protein 5g
Vitamin C 3mg 14%
Calcium 21mg 2%
Iron 1mg 5%
Potassium 89mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)