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Meyer lemon meringue pie comes together easily for a perfectly tart dessert. It never fails to impress!
Y’all. I feel like I’m one of the last ones to be let in on this secret. The secret that, despite appearances, lemon meringue pie is really easy to make.
Maybe it’s that towering, fluffy meringue that had always put me off. Having not grown up in the South, meringue pies were reserved for places like Bakers’ Square, which churned out so many pies that meringue just was a logical menu option.
Now that I’ve made meringue pie, I feel like I’ve been cheated out of years of the tart-fluff combination. Believe me, I’m going to be more than making up for it this summer.
After all, lemon meringue pie just feels like one of those ultimate warm-weather desserts, doesn’t it? Pie filling the color of sunshine topped off by a whipped cloud is the ideal way to end a day at the pool, if you ask me.
Plus, because it looks so fancy it can pull dessert duty at parties. Maybe for an event like a bridal shower, even.
Yep, I made this Meyer lemon meringue pie to help celebrate the upcoming wedding of Stephie from Stephie Cooks. Happy shower, Stephie!
When I met Stephie at BlogHer Food in Miami I knew right away we would hit it off. Now, knowing that she chose to have a rustic wedding reception with BBQ and pie, there’s no way we wouldn’t be friends.
Whether you make this pie for a wedding or for an afternoon picnic, it’s sure to be a hit.
Ingredients for lemon meringue pie
Gingersnaps – I love the flavor of these crispy cookies, especially when paired up with tart lemon. You can use the extra-thin Swedish version, or the thicker gingersnaps.
Butter – Use melted butter for the crust.
Granulated sugar – You’ll want white sugar for this recipe. You can also use superfine sugar, which is sold in specialty stores or online, or make it yourself with a food processor.
Flour – Use all-purpose flour.
Cornstarch – Cornstarch helps thicken the lemon curd. You can also swap in potato starch.
Salt – Just a little salt helps lift the flavors.
Lemons – I decided to use Meyer lemons for my pie because I love their slightly sweet taste. Plus they are so fragrant that I sometimes think they are more lemon than a standard lemon!
You can use Meyer lemons like I did, or regular lemons. You’ll need both lemon zest and lemon juice, so grab 2 large lemons.
Bottled lemon juice will work in a pinch, but I recommend fresh lemon zest.
Water – Water is used for the curd.
Eggs – Use large eggs, which are the standard. The eggs need to be separated: the yolks are used for the curd, while the whites make the meringue.
How to make this recipe
Preheat your oven to 350°F and set aside a 9-inch pie plate.
Mix together crushed gingersnaps, melted butter, and 1/4 cup of the sugar until crumbs are evenly moist. You can also do this in a food processor.
Press the mixture into the bottom and up the sides of the pie plate. The bottom of a measuring cup or glass is useful for pressing the crust in evenly.
Bake the crust for 10 minutes, then remove from the oven and set aside.
To make the filling, set a small saucepan over medium heat.
Add 1 cup sugar and the flour, cornstarch, salt, water, and lemon juice and whisk together. Cook until sugar is completely dissolved.
Beat the egg yolks in a small bowl, then slowly whisk in ¼ cup of the sugar mixture to temper the eggs and prevent them from scrambling.
Once mixed, whisk the tempered eggs into the saucepan, and add the lemon zest.
Reduce the heat to medium-low and cook, whisking constantly, for about 5 minutes. You want the mixture to thicken to the point it evenly coats the back of a spoon.
Once thickened, pour the curd into your baked crust.
Turn the mixer to high and beat in the remaining 1/3 cup sugar, 1 tablespoon at a time. Beat until stiff peaks form and the mixture looks glossy.
Spread meringue onto the lemon filling. Make sure to spread it all the way to the edges so that it touches the crust. This will help prevent shrinkage, as well as weeping during storage.
Bake the pie for 10-15 minutes, until the meringue is crisp on the outside and lightly browned.
Let cool completely to room temperature before serving.
Lemon meringue pie should be stored in the refrigerator.
Once cooled completely, cover with a layer of plastic wrap, or place in a pie keeper.
You can stick toothpicks into the meringue to help keep the plastic wrap lifted off the pie and preserve the look of the delicate meringue.
Lemon meringue pie should be eaten within 3 days. Note that the longer it stays in the refrigerator, the more it may weep (but will still be delicious).
This pie does not freeze well.
What can I use instead of gingersnaps in the crust?
For a cookie crust, you can use graham crackers or vanilla wafer cookies in place of the gingersnaps. If you still want that ginger flavor, add in a bit of ground ginger or freshly grated ginger.
You can also use a traditional rolled homemade pie crust for lemon meringue pie. Make sure it is completely baked, as the assembled pie is only in the oven for 10 minutes.
If using a store-bought rolled or frozen crust, follow the instructions on the packaging for blind baking.
Can I use premade lemon curd for this pie?
To save time, you can either make your lemon curd in advance, or use the jarred lemon curd from the grocery store.
You could also try this recipe with grapefruit curd or strawberry curd.
Why is my meringue runny?
If you overbeat your egg whites, they can collapse and prevent the meringue from baking properly.
The meringue should be stiff and glossy before baking. You can beat in a frothy egg white to restore the meringue to glossy if needed.
If it is runny after baking, it has not cooked long enough. Make sure the lemon filling is still hot when you add the meringue top, so it can start cooking before you even put it into the oven.
Why is my pie “weeping”?
Meringue pies can release moisture, or weep, when exposed to humidity.
To help avoid this, there are a few tricks.
First, use a superfine sugar, which can be made by blitzing regular granulated sugar in a food processor until fine, but not powdered.
Second, try to make your pie on a dry day with low humidity.
Finally, spread the meringue all the way to the edges of the pie, leaving no gaps for the filling to peek through. Gaps allow moisture to collect and create a layer of separation between the lemon and the meringue.
More pie recipes to love
Try some of my other favorite pies:
- Strawberry Chiffon Pie
- Shoofly Pie
- Maple Pecan Pie
- Chocolate Peanut Butter Pie
- Caramel Apple Slab Pie
- Raspberry Pie Bars
If you love lemon, you’ve got to try this pie!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Meyer Lemon Meringue Pie
- 1 3/4 cups crushed gingersnap cookies
- 4 tablespoons melted butter
- 1 1/3 cups plus 1/4 cup granulated sugar
- 2 tablespoons flour
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1 cup water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 4 eggs, separated
- Preheat oven to 350°F.
- Mix together gingersnaps, melted butter, and 1/4 cup granulated sugar until well combined. Press mixture into a 9-inch pie plate, making sure to keep the crust even, using the bottom of a measuring cup or glass to press down.
- Bake crust for 10 minutes, then set aside.
- In a small saucepan over medium heat, whisk together 1 cup sugar, flour, cornstarch, salt, water, and lemon juice and cook until dissolved.
- Beat egg yolks in a small bowl, then slowly whisk in 1/4 cup of the warm sugar mixture to temper the eggs. Once combined, slowly whisk egg mixture into the saucepan and stir in lemon zest.
- Reduce heat to medium-low and cook for about 5 minutes, whisking constantly, until mixture is thick and coats the back of a spoon. Pour filling into prepared crust.
- In the bowl of a stand mixer, beat egg whites until frothy. Turn mixer to high and pour in remaining 1/3 cup of sugar. Beat until stiff peaks form.
- Spoon meringue onto pie filling, spreading to the edges of the crust to prevent shrinkage. Return the pie to the oven and bake for about 10 minutes, until meringue is lightly browned.
- Let cool completely before serving.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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