If you're looking for an easy lemon meringue pie recipe that turns out perfect every time, this Amish-style classic is sure to impress. It's made with a bright, silky lemon filling and finished with a fluffy meringue topping that browns to a soft golden color in the oven.
This pie has that perfect balance of sweet and tart, made from simple, wholesome ingredients just like Grandma's lemon meringue pie and the old-fashioned desserts served at Amish gatherings. It's a beautiful, refreshing pie that never fails to bring a little sunshine to the table.
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Why You'll Love This Lemon Meringue Pie
- Simple Ingredients: Everything comes from your pantry - no fancy steps or equipment needed.
- Old-Fashioned Goodness: A classic Amish-style pie with homemade flavor in every bite.
- Bright, Fresh Flavor: Made with real lemon juice for the perfect tangy-sweet balance. (If you love lemon desserts as much as I do, you'll also want to try my Lemon Sponge Pie Recipe.)
- Fluffy, Toasted Meringue: Achieve a beautifully browned meringue topping that adds a delightful texture contrast.
- Easy to Adapt: Use a gluten-free crust or plant-based butter for a gluten-free or dairy-free version.
- Beginner-Friendly Tips: Clear, step-by-step instructions and helpful tips to make it easy even for first-time bakers.
Ingredients and Why They Matter
- Sugar: Sweetens the filling and the meringue, balancing the tartness of the lemons. (I use pure cane sugar.)
- Lemon juice & zest: Lemon juice gives bright, tangy flavor, while the zest adds a deeper, more complex lemon taste. Using both gives the filling a fresh, layered lemon flavor. Freshly squeezed juice is best for bright, natural flavor, but bottled juice works in a pinch - it may be slightly less vibrant and slightly sweeter.
- Egg yolks: Thicken the filling for a smooth, custard-like texture that holds up under the meringue.
- Cornstarch: Helps the filling set without curdling or becoming grainy. Mix it with cold water to prevents lumps.
- Butter: Adds richness and a creamy texture to the filling. Plant-based butter works for making a dairy-free lemon meringue pie.
- Egg whites: Whipped into meringue, they create light, airy peaks that brown nicely and add a soft, cloud-like topping.
- Cream of tartar: Stabilizes the meringue so it holds its shape and doesn't weep while baking.
Step-by-Step Instructions
With a few simple tips and step-by-step instructions, even first-time bakers can make a beautiful, crowd-pleasing pie.
- Separate the eggs:
- Separate the egg yolks from the whites. Place the whites into a clean bowl to whip later for the meringue, and keep the yolks ready for the lemon filling.
- Cold eggs are easier to separate, but for meringue, letting the whites come to room temperature gives you a better, fluffier, more stable result.
- Make sure no yolk gets into the whites, or the meringue won't whip properly.
- A clean, dry bowl and beaters is important for the meringue to reach full volume.
- Separate the egg yolks from the whites. Place the whites into a clean bowl to whip later for the meringue, and keep the yolks ready for the lemon filling.
- Prebake the crust:
- Prepare your pie crust and prebake it so it's ready to hold the lemon filling once it's cooked. You can use my pie crust recipe here or use a store-bought crust and follow this guide on how to blind bake a crust.
- Make the lemon filling:
- In a medium saucepan, bring the water, sugar, lemon juice, zest, and salt to a boil.
- Use a fine microplane for zesting and make sure you only get the outside peel, to avoid bitter pith and maximize lemon flavor.
- In a separate bowl, whisk together the egg yolks, cornstarch, and cold water to make a smooth slurry. Slowly pour the slurry into the hot lemon mixture, whisking constantly. Continue cooking over medium heat until thickened and smooth.
Remove from the heat and stir in the butter until melted.
- In a medium saucepan, bring the water, sugar, lemon juice, zest, and salt to a boil.
- Pour filling into the crust:
- Pour the hot lemon filling into the prebaked pie crust and spread it evenly.
- Prepare the meringue:
- Beat the whites with cream of tartar until soft peaks form.
- Soft peaks are fluffy, glossy whites that hold their shape but bend over at the tip when you lift the whisk.
- Add the lemon juice and salt. Gradually add sugar, beating on medium/low until incorporated, then whip on high until stiff, glossy peaks form.
- Stiff peaks are glossy whites that hold their shape firmly and stand straight up when you lift the whisk.
- Beat the whites with cream of tartar until soft peaks form.
6. Top the pie with meringue:
Spread the meringue evenly over the hot lemon filling, making sure to seal it all the way to the edges of the crust to prevent shrinking or weeping. You can use the back of a spoon to form pretty peaks if you like a browned, decorative finish.
Tip: Spread the meringue while the filling is still hot - this helps it stick and keeps liquid from forming under the meringue.
7. Bake the pie:
Place the pie on the lower oven rack and bake for 20-25 minutes, or until the meringue is lightly golden brown on top.
Tip: Keep an eye on it toward the end of baking; meringue can brown quickly.
8. Cool & chill:
Let the pie cool completely at room temperature, then refrigerate it for several hours before slicing. This allows the filling to fully set and gives you clean slices.
Tip: Don't cover the pie until it is completely cool, or condensation can make the meringue watery.
Frequently Asked Questions
I don't recommend freezing lemon meringue pie. The meringue tends to weep and the texture of the filling can change after thawing. If you want to prep ahead, you can prebake the crust and make the filling and meringue later for the freshest results.
Keep it refrigerated and eat within 2 days for the best texture and flavor. The meringue is delicate and doesn't hold up well over time.
This pie should be stored in the refrigerator. Let it cool completely, then loosely cover it with plastic wrap or an inverted pie dome. Avoid pressing plastic directly onto the meringue, as it can stick and ruin the peaks. I often just store it uncovered until the pie has been cut, then I just press a piece of plastic wrap against the cut edges. For best texture and flavor, enjoy within 1 to 2 days.
Meringue can weep if the whites weren't whipped to stiff peaks, sugar wasn't fully incorporated, or the pie wasn't sealed to the edges of the crust. Spreading the meringue all the way to the edges helps prevent this.
Yes! Use a gluten-free pie crust to make it gluten-free. For a dairy-free version, swap the butter in the filling with plant-based butter.
This easy Lemon Meringue Pie is a timeless dessert that combines a tangy, silky lemon filling with a fluffy, golden meringue topping. Whether you're baking for a family gathering, a holiday, or just a simple treat, this easy-to-follow recipe helps you create a pie that tastes just like Grandma's, full of old-fashioned charm and homemade flavor. Serve it chilled, savor each bite, and enjoy a classic dessert that brings a little sunshine to any table.
If you try this Amish recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Lemon Meringue Pie Recipe
Ingredients
One 9" pre-baked pie crust
Lemon Filling:
- 4 large eggs yolks (use the whites for the meringue)
- 1 ¼ cups water
- 1 cup sugar
- ½ cup lemon juice
- 2 teaspoons lemon zest, optional
- ¼ teaspoon salt
- ⅓ cup cornstarch
- ¼ cup cold water
- 2 tablespoons butter
Meringue:
- 4 large egg whites
- ½ teaspoon cream of tartar
- 1 teaspoon lemon juice
- pinch of salt
- ¼ cup sugar
Instructions
- First you will need to pre-bake a pie crust and have it ready to fill. (Here's my pie crust recipe.)
- Separate the egg yolks from the whites. Place the whites in a clean bowl to whip later for the meringue, and keep the yolks ready for the lemon filling. (Make sure you don't get any yolks in with the whites.)4 large eggs yolks (use the whites for the meringue)
- Preheat the oven to 350℉.
- In a medium saucepan, bring the water, sugar, lemon juice, zest, and salt to a boil.1 ¼ cups water, 1 cup sugar, ½ cup lemon juice, 2 teaspoons lemon zest, optional, ¼ teaspoon salt
- Mix the cornstarch and ¼ c. cold water and stir to make a slurry. Add the egg yolks and mix. While whisking, slowly pour the slurry into the hot water mixture and bring it to a boil, whisking constantly until thickened.⅓ cup cornstarch, ¼ cup cold water
- Remove from the heat. Add the butter and stir until melted.2 tablespoons butter
- Pour the hot lemon mixture into a pre-baked pie shell and top with the meringue before the filling cools too much. Make sure to take the meringue all the way to the edges. (I like to form some peaks for beautiful browning.)
- Place the pie on the bottom shelf in the oven and bake for 20 - 25 minutes or until the meringue is nicely browned.
- Cool and chill the pie completely before slicing.
Meringue:
- Meringue is easy to make, but make sure you follow the instructions carefully. Start out with a clean bowl and beater whisk. Make sure there is no yolk in with the whites.
- Beat the whites and cream of tartar until soft peaks form. (Soft peaks are fluffy, glossy whites that hold their shape but bend over at the tip when you lift the whisk.)4 large egg whites, ½ teaspoon cream of tartar
- Add the lemon juice and salt, and gradually add the sugar as you are beating on medium/low speed. Once the sugar is added, scrape the sides of the bowl and whip on high speed until stiff peaks form. (It should be very fluffy and stiff.)1 teaspoon lemon juice, pinch of salt, ¼ cup sugar
- Evenly spread the meringue over the hot lemon filling, making sure to take it all the way to the edges to give the pie a good seal.
- Keep refrigerated. This pie is best when eaten within a day or two. Lemon meringue pie doesn't keep its beautiful consistency for very long.
Anna
This lemon meringue pie is perfect! One of my favorites!