Lemon meringue pie has a tender-crisp crust, tangy-rich filling, and light-as-air meringue. In this perfect Lemon Meringue Pie, a tart lemon filling is piled high with fluffy meringue for a dessert that is impossible to resist. This is the perfect recipe and you will ever need – It is easy to make and so good.

Meringue Topping: Spread prepared Meringue Topping over hot pie filling, being careful to spread the meringue to the edges of the pie pastry to prevent shrinkage during baking.

Baking: Bake approximately 20 minutes or until meringue is golden brown. If meringue starts to brown too quickly, covering top loosely with foil after the first 5 minutes. Remove from oven and cool completely, approximately 3 hours, on a wire rack before cutting and serving. To cut baked meringue into serving pieces, use a knife dipped in cold water.



  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 6 tablespoons cold Land O Lakes® Butter
  • 2 to 3 tablespoons cold water


  • 1 1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups water
  • 4 large Eggs (yolks only), beaten
  • 1/2 cup fresh lemon juice
  • 3 tablespoons Butter
  • 2 teaspoons freshly grated lemon zest


  • 4 large Eggs (whites only)
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar


  1. Heat oven to 475°F.
  2. Combine flour and salt in a bowl; cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened.
  3. Roll out a ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
  4. Trim crust to 1/2 inch from the edge of pan; crimp or flute edge. Prick bottom and sides of crust with a fork. Bake 8-10 minutes or until lightly browned. Cool; set aside.
  5. Reduce oven temperature to 325°F.
  6. Combine sugar, cornstarch, and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Boil 1 minute.
  7. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk.
  8. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, 2-3 minutes or until mixture reaches 160°F and is thickened. Whisk in lemon juice, 3 tablespoons butter and lemon zest. Remove from heat; set aside.
  9. Beat egg whites and cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 1/2 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
  10. Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.
  11. Bake 25-30 minutes or until meringue reaches 160°F and is lightly browned. Cool at room temperature 1-2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.