Lemon Meringue Pie is a timeless dessert that perfectly balances tangy, bright lemon filling with a light, fluffy meringue topping. This version, with golden peaks, creates a visually stunning centerpiece while delivering an irresistible combination of textures: a buttery, flaky crust, silky tart lemon custard, and airy, lightly browned meringue.

The pie is a celebration of contrasts — sweet and tart, creamy and fluffy, crisp and soft. Baking the meringue to golden perfection adds both flavor and elegance. Lemon Meringue Pie is perfect for festive occasions, spring and summer gatherings, or any time you want a refreshing, eye-catching dessert.

Why I Love This Recipe

I love this recipe because it’s both elegant and comforting. The tart lemon filling awakens the taste buds, while the fluffy meringue adds sweetness and texture without overwhelming the dish.

Achieving golden peaks on the meringue feels rewarding and creates a show-stopping dessert. It’s also versatile: you can make it for formal celebrations or casual family dinners.

Why It’s a Must-Try Dish

• Perfect balance of tart and sweet: Lemon filling is vibrant yet creamy.
• Show-stopping presentation: Golden meringue peaks create a stunning visual effect.
• Family and guest favorite: Loved by both adults and kids.
• Classic dessert technique: Combines traditional crust, custard, and meringue skills.
• Versatile: Great for holidays, birthdays, or spring/summer gatherings.

Recipe Information

• Preparation Time: 25 minutes
• Baking Time: 15 minutes for crust + 10 minutes for filling + 12–15 minutes for meringue
• Cooling/Chilling Time: 2 hours
• Total Time: 3 hours
• Servings: 8
• Calories: ~400 kcal per slice
• Course: Dessert
• Cuisine: American / Classic

Ingredients

For the Pie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 3–4 tablespoons ice water

For the Lemon Filling

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 2 lemons, juiced and zested
• 2 tablespoons unsalted butter
• 4 large egg yolks, lightly beaten

For the Meringue Topping

• 4 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Cooking Directions

Step 1: Prepare the Pie Crust

1. Preheat oven to 425°F (220°C).
2. In a medium bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water until dough forms.
4. Roll out dough and fit into a 9-inch pie pan. Trim edges.
5. Prick the bottom with a fork, line with parchment, and fill with pie weights.
6. Bake for 12–15 minutes until lightly golden. Remove parchment and weights; bake 3–5 more minutes. Cool completely.

Step 2: Prepare the Lemon Filling

1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
2. Gradually stir in water, lemon juice, and lemon zest. Cook over medium heat until mixture comes to a boil, stirring constantly.
3. Stir in butter.
4. Slowly whisk about ½ cup hot mixture into egg yolks, then return egg mixture to saucepan. Cook for 2 more minutes, stirring constantly.
5. Pour hot filling into cooled crust.

Step 3: Prepare the Meringue

1. Preheat oven to 350°F (175°C).
2. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
3. Gradually add sugar while beating until stiff peaks form. Add vanilla extract and beat briefly.
4. Spread meringue over hot lemon filling, sealing edges to crust to prevent shrinking.
5. Use a spatula to create decorative peaks.

Step 4: Bake the Meringue

1. Bake for 12–15 minutes until meringue is golden brown.
2. Cool at room temperature for 1 hour, then chill for at least 1 hour before serving.

Step-by-Step Preparation Method (Summary)

1. Make and blind-bake pie crust; cool completely.
2. Cook lemon filling until thick; pour into crust.
3. Whip egg whites with sugar and cream of tartar; spread over filling with peaks.
4. Bake meringue until golden.
5. Cool and chill before slicing.

How to Serve

• Slice pie with a sharp knife dipped in hot water for clean cuts.
• Serve chilled or at room temperature.
• Optional: garnish with thin lemon slices or zest curls.

Recipe Tips

• Seal edges of meringue to crust to prevent shrinking.
• Use room temperature egg whites for better volume.
• Whisk constantly when cooking lemon filling to avoid lumps.
• Chill pie completely to let filling set for perfect slices.
• Avoid underbaking the meringue; golden peaks add flavor and structure.

Variations

1. Ginger Lemon Meringue Pie: Add ½ teaspoon grated ginger to the lemon filling.
2. Lime Version: Substitute key lime juice for lemon for a tart twist.
3. Mini Pies: Make in tart pans for individual servings.
4. Toasted Coconut Topping: Sprinkle lightly toasted coconut over meringue before baking.
5. Chocolate Drizzle: Drizzle melted white chocolate over golden meringue for contrast.

Freezing and Storage

• Refrigeration: Store covered for up to 2–3 days. Best enjoyed fresh.
• Freezing: Not recommended, as meringue texture may change.
• Thawing/Reheating: Serve chilled; do not attempt to reheat meringue.

Special Equipment Needed

• 9-inch pie pan
• Medium saucepan
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Parchment paper and pie weights

FAQ

Q: Can I make the meringue ahead of time?
A: No, it’s best to make meringue right before baking to ensure it holds its peaks.

Q: How do I prevent the meringue from weeping?
A: Seal edges to the crust and spread meringue over hot filling immediately. Avoid cutting pie too soon.

Q: Can I use a store-bought crust?
A: Yes, it saves time and works perfectly with this filling.

Q: Can I use bottled lemon juice?
A: Fresh juice is preferred for bright flavor, but bottled can be used in a pinch.

Q: How do I get the golden peaks?
A: Bake at 350°F until peaks are lightly browned. You can use a kitchen torch for extra control.

Conclusion

Lemon Meringue Pie with Golden Peaks is a classic, elegant dessert that balances tart lemon filling with sweet, airy meringue. The buttery crust, silky custard, and golden peaks create a visually stunning and delicious dessert that’s perfect for celebrations or special occasions. Once you try this pie, it will become a signature dessert that’s both impressive and irresistibly tasty.