Hi, I’m Raya! Today we are making a timeless bakery classic: Old-Fashioned Lemon Meringue Pie. If you love bright citrus desserts, this Old-Fashioned Lemon Meringue Pie features a buttery golden pie shell filled with a tangy, sweet lemon curd made from real fresh lemons, and crowned with a towering blanket of fluffy toasted meringue. The contrast between bright citrus curd and sweet toasted meringue makes every single slice pure heaven!

Why You’ll Love This Recipe

🍋 Bold Fresh Lemon Flavor: Made with real squeezed lemon juice and zest for authentic citrus punch.
☁️ Towering Toasted Meringue: Fluffy, golden-brown meringue peaks that hold their shape perfectly.
🥧 Flaky Butter Crust: Sturdy homemade pie shell that supports the rich lemon filling.
⏱️ No-Weep Meringue Technique: Cornstarch secret ensures your meringue stays firm without leaking.
🎉 Iconic Showstopper: The ultimate center-table dessert for holidays, Sunday dinners, and spring celebrations.

Key Ingredients for Old-Fashioned Lemon Meringue Pie

Fresh Lemon Juice & Zest: Provide bright, tangy citrus flavor for the cooked lemon curd.
Egg Yolks & Cornstarch: Create a thick, silky, bright yellow lemon filling on the stovetop.
Egg Whites & Sugar: Whipped into glossy, tall meringue peaks for the classic pie topping.
Butter & All-Purpose Flour: Form the flaky, blind-baked pie shell.
Cream of Tartar: Stabilizes the egg whites so the meringue stays tall and fluffy.
Baker’s Note: Spread the meringue while the lemon filling is still warm so the heat cooks the underside of the egg whites and prevents weeping!

How to Make Old-Fashioned Lemon Meringue Pie

Step 1: Roll out pie dough into a 9-inch pie pan, line with parchment and pie weights, and blind-bake at 375°F (190°C) for 20 minutes until golden. Cool.

Step 2: Whisk sugar, cornstarch, water, lemon juice, lemon zest, and egg yolks in a saucepan over medium heat until thickened into a glossy lemon curd. Stir in butter.

Step 3: Pour the hot lemon curd immediately into the baked pie shell.

Step 4: Beat egg whites and cream of tartar to soft peaks, then gradually add sugar while beating to stiff, glossy meringue peaks.

Step 5: Spread meringue over the hot lemon filling, sealing it completely to the crust edges, and use a spoon to lift decorative peaks.

Step 6: Bake at 350°F (175°C) for 10 to 12 minutes until meringue peaks are golden brown, then cool completely before chilling for 4 hours.

Old-Fashioned Lemon Meringue Pie slice with toasted meringue peaks

Raya’s Secret Tips for Success

Seal to the Edge: Spread the meringue while the lemon filling is still warm so the heat cooks the underside of the egg whites and prevents weeping! For more science-backed pie crust tips, check out King Arthur Baking’s pie guide.
Pour Meringue on Hot Curd: Adding meringue to hot filling cooks the bottom of the meringue and seals the layers together.
Use Fresh Lemons: Bottled lemon juice lacks the bright, fresh aromatic flavor required for lemon curd.

Delicious Variations

🍊 Meyer Lemon Twist: Use sweet Meyer lemons for a softer, more floral citrus profile.
🍋 Key Lime Meringue: Swap lemon juice for Key lime juice for a tropical variation.
🍓 Berry Lemon Meringue: Layer fresh raspberries at the bottom of the crust before pouring lemon curd.

How to Store This Old-Fashioned Lemon Meringue Pie

Room Temperature: Keep covered loosely for up to 2 hours while serving.
Fridge: Store uncovered in the fridge for up to 3 days (covering can cause condensation on meringue).
Freezing: Not recommended, as meringue changes texture when frozen and thawed.

Love classic vintage desserts? You will also adore my Classic American Carrot Cake
or my iconic Classic Australian Pavlova for another showstopping meringue treat!

Frequently Asked Questions

Why is my meringue weeping liquid? Spreading meringue over hot filling and adding cream of tartar prevents syrup droplets from forming.
How do I get clean slices? Slice with a sharp knife dipped in warm water and wiped clean between each cut.
Can I use store-bought pie crust? Yes! A pre-baked store-bought pie shell saves time and works wonderfully.