Craving a bakery-worthy dessert that strikes the perfect harmony between sweet and tart? Look no further than this Tart Lemon Meringue Pie – a show-stopping treat that's as impressive as it is irresistible.
This Tart Lemon Meringue Pie recipe features a buttery, flaky crust filled with a bold and zesty lemon curd that packs a real citrus punch. Each bite delivers that signature tang that lemon lovers dream of.
What sets this Tart Lemon Meringue Pie apart is the contrast of textures: the smooth, tart filling is balanced by a cloud of light, golden-browned meringue. It’s the kind of classic dessert that never goes out of style—and for good reason.
Backed by years of baking experience, I’ve tested and fine-tuned this Tart Lemon Meringue Pie to guarantee foolproof results in your kitchen. Whether you’re baking for a special occasion or a weekend indulgence, this Tart Lemon Meringue Pie is a surefire crowd-pleaser.
And the best part? It’s ready in just 90 minutes. So preheat your oven—this Tart Lemon Meringue Pie is calling your name!
Why This Tart Lemon Meringue Pie Stands Out
There’s a reason Tart Lemon Meringue Pie has stood the test of time. This nostalgic dessert has graced tables for generations, offering a perfect trio: buttery crisp crust, silky tart lemon filling, and a cloud of sweet, toasted meringue.
What sets this Tart Lemon Meringue Pie apart is its bold commitment to citrus flavor. While many versions lean toward overly sweet, this recipe highlights the vibrant, mouth-puckering tartness that makes lemon desserts so refreshing.
Whether you’re planning a spring brunch, a summer picnic, or simply craving something bright to end your meal, this Tart Lemon Meringue Pie delivers. It's a celebration of contrast—crisp crust, tangy filling, and airy meringue in every bite.
This Tart Lemon Meringue Pie is more than just a dessert—it’s a conversation starter. Pair it with a cup of tea or serve it as a light alternative to heavier treats. Its balance of textures and flavors makes it a timeless favorite.
For those who love a zesty twist on a classic, this Tart Lemon Meringue Pie is a must-bake. It brings sunshine to your plate, no matter the season.
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Ingredients
For the Pie Crust:
- All-purpose flour
- Salt
- Granulated sugar
- Cold unsalted butter
- Ice water
For the Tart Lemon Filling:
- Granulated sugar
- Cornstarch
- Salt
- Water
- Large egg yolks
- Fresh lemon juice
- Lemon zest
- Unsalted butter
For the Meringue Topping:
- Large egg whites
- Cream of tartar
- Salt
- Granulated sugar
- Vanilla extract
See recipe card for quantities.
Instructions
Preparing the Pie Crust
- In a large bowl, whisk together flour, salt, and sugar.
- Using a pastry cutter or two forks, cut the cold butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces remaining.
- Drizzle ice water over the mixture, 1 tablespoon at a time, stirring with a fork until the dough begins to come together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll the dough into a 12-inch circle and transfer to a 9-inch pie dish.
- Trim edges, leaving a 1-inch overhang, then fold under and crimp decoratively.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until lightly golden.
- Remove from oven and reduce temperature to 350°F (175°C).
Making the Tart Lemon Filling
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in water until smooth, then place over medium heat.
- Cook, whisking constantly, until the mixture comes to a boil and thickens, about 4-5 minutes.
- Remove from heat and slowly whisk about 1 cup of the hot mixture into the beaten egg yolks to temper them.
- Pour the egg mixture back into the saucepan and return to medium heat.
- Cook, whisking constantly, until the filling returns to a boil and thickens further, about 2-3 minutes.
- Remove from heat and stir in lemon juice, zest, and butter until completely incorporated and smooth.
- Pour the hot filling into the pre-baked pie crust and immediately prepare the meringue.
Creating the Perfect Meringue Topping
- In a large, clean bowl, beat egg whites, cream of tartar, and salt with an electric mixer on medium speed until frothy.
- Gradually add sugar, 1 tablespoon at a time, while continuing to beat.
- Add vanilla and increase speed to high, beating until stiff, glossy peaks form and sugar is completely dissolved (about 5-6 minutes).
- Test by rubbing a small amount between your fingers – it shouldn't feel grainy.
Assembling and Baking the Pie
- While the lemon filling is still hot, spoon the meringue onto the filling, starting at the edges and sealing the meringue to the crust to prevent shrinking.
- Use the back of a spoon to create decorative peaks and swirls in the meringue.
- Bake at 350°F (175°C) for 15-17 minutes, until the meringue is golden brown.
- Cool completely on a wire rack for at least 2 hours before cutting to allow the filling to set properly.
- Refrigerate any leftovers within 2 hours of baking.
- Preparing the Pie Crust: Blind bake the crust until lightly golden and let it cool before filling.
- Making the Tart Lemon Filling: Cook lemon mixture until thick, then whisk in butter and egg yolks.
- Perfect Meringue Topping: Beat egg whites with sugar until stiff, glossy peaks form.
- Assembling and Baking the Pie: Spread meringue on hot filling and bake until golden brown.
Equipment For Tart Lemon Meringue Pie Recipe
- 9-inch pie dish (glass works best as it allows you to see when the crust is done)
- Microplane or fine grater (for zesting lemons efficiently)
- Citrus juicer (to extract maximum juice)
- Stand mixer or hand mixer (makes whipping meringue much easier)
- Candy thermometer (helps ensure filling reaches proper temperature)
- Kitchen torch (optional, for adding extra browning to meringue if desired)
A good quality, heavy-bottomed saucepan is essential for cooking the lemon filling evenly. If you don't have a stand mixer, a hand mixer works fine – it will just take a bit longer to achieve stiff peaks for your meringue.
Expert Tips for Lemon Meringue Success
Prevent Weeping Meringue
- Make sure your meringue seals to the crust all around – this prevents shrinking and weeping.
- Add the meringue while the filling is still hot; the heat helps cook the bottom of the meringue and creates a stronger bond.
- Never overbeat your egg whites – they should be stiff but still glossy, not dry and grainy.
- Avoid making meringue on humid days if possible, as humidity can cause meringue to weep.
Perfect Lemon Filling
- For the most vibrant lemon flavor, always use fresh lemon juice – the bottled stuff just doesn't compare.
- Tempering the egg yolks properly prevents curdling and ensures a smooth filling.
- Cook the filling until it's thick enough to coat the back of a spoon and leaves a clear path when you run your finger through it.
Time-Saving Tips
- Make the pie crust a day ahead and refrigerate.
- Have all your ingredients measured and ready before you start each component.
- For a quicker version, use a pre-made pie crust, but the homemade version really is worth the extra effort.
Recipe Variations
Gluten-Free Tart Lemon Meringue Pie
Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend in the crust, or use a gluten-free graham cracker crust for an even easier alternative.
Vegan Tart Lemon Meringue Pie
Replace butter with vegan butter in both crust and filling. For the filling, use cornstarch as the thickener and substitute egg yolks with 3 tablespoons of coconut cream mixed with 1 tablespoon of turmeric for color. For vegan meringue, use aquafaba (the liquid from canned chickpeas) in place of egg whites.
Mini Lemon Meringue Tartlets
Divide the crust and filling among 12 tart pans for individual servings – perfect for parties! Reduce baking time by about 5-7 minutes.
Meyer Lemon Variation
Substitute regular lemons with Meyer lemons for a slightly sweeter, more complex flavor profile with floral notes.
Lemon Meringue Pie with Graham Cracker Crust
For a quicker alternative, use 1½ cups graham cracker crumbs mixed with 6 tablespoons melted butter and 3 tablespoons sugar. Press into pie plate and bake at 350°F for 10 minutes before adding filling.
Storage
Fridge Storage
Lemon meringue pie is best enjoyed the day it's made, but can be stored in the refrigerator for up to 2 days. Cover loosely with foil rather than plastic wrap to prevent the meringue from sticking.
Make-Ahead Options
The pie crust can be made up to 2 days ahead and stored in the refrigerator, or frozen for up to a month. The lemon filling can be prepared a day ahead and stored with plastic wrap directly on its surface (to prevent a skin from forming). Make the meringue fresh on the day of serving for best results.
Can You Freeze Lemon Meringue Pie?
While not ideal, you can freeze the pie without the meringue topping. Thaw in the refrigerator overnight and add fresh meringue before serving. The texture of the filling may change slightly but will still be delicious.
The Zesty Secret Behind My Tart Lemon Meringue Pie
I’ll let you in on the little secret that changed my Tart Lemon Meringue Pie forever. It came from my grandmother, who never measured but always nailed that bold citrus flavor. Just before mixing the filling, she’d take a moment to rub the fresh lemon zest into the sugar with her fingertips. “Wake it up,” she used to say. And she was right—those few seconds unlock the lemon’s essential oils, turning ordinary sugar into a fragrant, citrusy base that makes the entire filling sing. It’s the tiniest step with the biggest payoff. Once you try it, you’ll never skip it again.
FAQ
What is the difference between lemon meringue pie and tart?
A lemon meringue pie typically features a deeper, flakier pie crust with more filling and meringue topping. A lemon tart has a shorter, crispier crust (often shortcrust pastry), shallower depth, and sometimes lacks meringue altogether. Tarts generally have straight sides with removable bottoms, while pies have sloped sides in fixed dishes. Tarts often showcase a smoother, more intense lemon flavor.
What is the liquid at the bottom of the lemon meringue pie?
The liquid at the bottom of lemon meringue pie is called "weeping" or "beading." It occurs when moisture from the meringue separates and pools between the filling and meringue layers. This happens when sugar in the meringue isn't fully dissolved, the meringue isn't sealed to the crust edges, or the filling wasn't hot when topped. Adding meringue to hot filling and ensuring proper meringue preparation prevents this common issue.
What is the perfect meringue secret?
The perfect meringue secret is using room temperature egg whites and adding sugar gradually while beating. Start with clean, grease-free equipment and add cream of tartar to stabilize the whites. Beat until stiff, glossy peaks form with no sugar graininess when rubbed between fingers. Always spread meringue onto hot filling, sealing it to the pie crust edges completely to prevent shrinkage and weeping.
What is the best meringue for lemon pie?
The best meringue for lemon pie is Italian meringue, which uses hot sugar syrup poured into whipped egg whites, creating a stable, glossy topping that won't weep or separate. French meringue (raw sugar added to egg whites) is easier but less stable. Swiss meringue (egg whites and sugar heated together) offers a middle ground. For foolproof results, use 5-6 egg whites with ½ cup sugar and ¼ teaspoon cream of tartar.
Time to Bake Your Best Tart Lemon Meringue Pie Yet!
There’s nothing quite like the satisfying contrast of a crisp crust, zesty lemon filling, and soft, billowy meringue. This Tart Lemon Meringue Pie recipe brings that perfect sweet-tart harmony to life—and once you taste the bright citrus punch, you’ll see why it’s a dessert worth making again and again.
Whether you’re whipping it up for spring brunch, Sunday dinner, or just because you’re craving something nostalgic, this Tart Lemon Meringue Pie is guaranteed to impress. The extra tangy filling sets it apart and keeps every bite feeling fresh and light.
Looking for more dessert inspiration? Don’t miss our Nostalgic Homemade Oatmeal Cream Pie Cookies—a chewy, creamy throwback to childhood lunchboxes—or try the Easy No-Bake Strawberry Cream Cheese Pie, perfect when you want something fruity and decadent without turning on the oven.
Tried one of these recipes? We’d love to see your creations! Drop a comment below or tag us on social with your version of the Tart Lemon Meringue Pie or any other dessert you try.
Happy baking, and remember: every great pie starts with a zesty secret!
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The best Tart Lemon Meringue Pie
Equipment
- Saucepan For cooking the lemon filling
- Mixing bowl For whipping the meringue
- Whisk For stirring filling and eggs
- Electric mixer For beating stiff meringue peaks
- Pie pan (9-inch) Prebaked or homemade crust
- Spatula To spread meringue evenly over filling
Ingredients
Crust (if not using store-bought):
- 1 9- inch pie crust Prebaked or homemade
Lemon Filling:
- 1 cup sugar Granulated
- 2 tablespoon all-purpose flour Optional for thickening
- 3 tablespoon cornstarch For thickening
- ¼ teaspoon salt
- 1 ½ cups water Cold water
- 2 lemons Zested and juiced
- 2 tablespoon butter Unsalted
- 4 egg yolks Whisked before adding
Meringue Topping:
- 4 egg whites Room temperature
- 6 tablespoon sugar Gradually added for stiff peaks
Instructions
- Blind bake the pie crust.
- Cook lemon filling in saucepan.
- Whisk in egg yolks and butter.
- Beat meringue until stiff.
- Spread meringue on hot filling.
- Bake until meringue is golden.
- Cool completely before slicing.
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