This Lemon Meringue Pie Recipe has the creamy lemon filling and airy meringue topping you know and love. But a secret ingredient – cardamom – adds an exotic touch that sets it apart from other recipes.

The best lemon meringue pie slices on plates with forks digging into the dessert.

This is the Best Recipe for Homemade Lemon Meringue Pie!

Lemon meringue pie is a classic, nostalgic dessert that every home chef should make at least once. The timeless combination of rich, zesty lemon filling and fluffy meringue is hard to beat.

And feel free to leave it this way – it’s extraordinary as-is. But the recipe below has a subtle yet distinctive addition that adds a touch of magic – cardamom.

Cardamom is a spice used in Indian cuisine, and it has a complex and exotic flavor (but, you’ll probably be able to find it at any larger grocery store). It’s a warming spice used in both sweet and savory applications.

I don’t want to compare its flavor to any other spice because honestly, nothing else tastes like cardamom. But the little bit of cardamom in this meringue MAKES this pie.

The warm, citrusy undertones of the cardamom complement the lemon filling and add an exotic touch that sets it apart from any other lemon meringue pie recipe.

Why you’ll love Homemade Lemon Meringue Pie

  • You can keep it completely classic or add the secret ingredient – cardamom – for a unique twist. It turns out amazing both ways.
  • We’re using both lemon juice and lemon zest in the filling so our pie has the most enjoyably intense citrus flavor.
  • From the crisp, buttery crust to the creamy lemon filling to the airy meringue topping, every bite has the perfect balance of flavors and textures.
Ingredients on a blue patterned surface, including citrus fruit, pastry crust, eggs, sugar, butter and spices.

What you’ll need for the Best Lemon Meringue Pie

  • pie crust – this recipe was tested using Pillsbury roll and bake crust. Any store bought crust will work, including frozen. If using frozen, be sure to follow blind baking instructions on the package and cool before filling.
  • eggs – we’ll be using the yolks to make the lemon filling, and the whites to make the meringue.
  • granulated sugar – sweetens both the filling and the meringue.
  • fresh lemon juice – provides the unmistakable tart and citrusy flavor that is characteristic of any recipe for lemon meringue pie. Squeeze fresh lemons, don’t use the bottled stuff.
  • lemon zest – intensifies the lemon flavor of the filling.
  • unsalted butter – adds richness and a creamy texture to the lemon filling.
  • kosher salt – enhances the flavor of the filling and balances the sweeteness.
  • cream of tartar – helps stabilize the egg whites in the meringue so that they can maintain their volume and structure.
  • vanilla extract – adds flavor to the meringue.
  • ground cardamom – this is an optional, special, secret ingredient that I add to my meringue. The warm aromatic flavor of this spice complements the citrus notes of the lemon filling to make the best lemon meringue pie ever.
A closeup photo of a bit of a lemon meringue pie recipe on a fork.

How to make Homemade Lemon Meringue Pie

A pie plate filled with a fluted pie crust, with a fork making docking holes in the bottom

1. CRUST. Press the crust into a pie plate and flute the edges. Use a fork to dock the bottom of the crust.

A pie plate filled with a fluted pie crust, covered in parchment paper and filled with dry beans.

2. WEIGHTS. Place a piece of parchment paper in the crust, and fill the crust with dry beans or pie weights.

A pie plate filled with a baked pie crust.

3. BAKE. Transfer the crust to the oven and bake 12 minutes. Remove the weights and parchment, and cook 5 to 8 minutes longer or until crust is light golden brown.

A glass bowl filled with beaten egg yolks.

4. YOLKS. In a bowl, beat the egg yolks until smooth.

A saucepan with a whisk stirring a thick clear mixture.

5. CORNSTARCH MIXTURE. In a saucepan, cook the sugar, cornstarch and water, while whisking, until the mixture is very thick.

A glass bowl with a whisk stirring a creamy yellow mixture.

6. TEMPER. Whisk half of the cornstarch mixture into the egg yolks.

A saucepan with a creamy yellow mixture swirled over a thick clear mixture.

7. REINCORPORATE. Whisk the egg-cornstarch mixture into the remaining cornstarch mixture.

A saucepan filled with a thick creamy yellow mixture.

8. THICKEN. Bring this mixture to a boil over medium heat, whisking constantly, then remove from heat and stir in the lemon juice, butter, lemon zest and salt.

A baked pie crust filled with a creamy yellow mixture.

9. FILL. Pour the lemon mixture into the prepared pie crust, then set aside while you make the meringue.

A glass mixer bowl filled with beaten egg whites.

10. BEAT. In the bowl of an electric mixer, beat the egg whites and cream of tartar until foamy. With the mixer running, add the sugar a tablespoon at a time until all sugar is incoporated.

A whisk mixer attachment with stiff peak egg whites on it.

11. STIFF PEAKS. Continue beating the egg whites until they are stiff and glossy. Beat in the vanilla, and the cardamom, if using.

A spatula spreading meringue over a lemon filled pie.

12. SPREAD. Spread the meringue over the lemon filled pie.

A homemade lemon meringue pie on a blue patterned surface.

13. TORCH. Use a kitchen torch to lightly torch the meringue.

Home Chef Tips for the Best Lemon Meringue Pie Recipe

  • Using pie weights [affiliate link] or dried beans during blind baking prevents the crust from shrinking too much, and sinking into the pie plate.
  • This recipe for lemon meringue pie was developed using a standard depth pie pan, not deep dish.
  • If you don’t have a kitchen torch, you can bake the pie to toast the meringue. See Notes in the recipe card for all the info you need for this method!
A piece of the best lemon meringue pie recipe being lifted from the pie in a glass plate.

How to store this Lemon Meringue Pie Recipe

Lemon meringue pie is best served same day. After about 8 hours, the pie will begin to weep, and become soggy. For food safety reasons, do not store pie at room temperature for more than 2 hours.

Does lemon meringue pie need to be refrigerated?

Leftover pie can be covered loosely and stored in the fridge for up to 2 days.

Can you freeze lemon meringue pie?

Yes. Hold off on making the meringue until the day you’d like to serve the pie. Cool the filled pie completely, cover tightly with plastic wrap, and freeze for up to one month. Thaw in the fridge overnight, make the meringue as directed, spread and torch.

A closeup shot of a cross section of lemon meringue pie.

Recipe for Lemon Meringue Pie FAQs

How do you keep lemon meringue pie from getting watery?

To prevent the filling from becoming watery, make sure to cook it until it has really thickened before pouring it into the crust. Don’t rush this step.

What are the three rules for making a successful meringue?

The three key rules for making a successful meringue are 1.) using room temperature egg whites, 2.) ensuring that the bowl and beaters are very clean and grease-free, 3.) gradually adding the sugar while beating the whites.

Should meringue be put on hot or cold filling?

Meringue should be put on filling that is still a bit warm, but not HOT. That’s why we set the filled pie aside just a short amount of time while we make the meringue, so it will be warm but not hot when we top it. This helps the meringue adhere to the filling.

How do you keep meringue from sliding off a pie?

Spread the meringue over warm filling, and spread it all the way to the edges of the crust to anchor it in place.

What causes lemon meringue pie crust to get soggy?

Lemon meringue pie crust can become soggy if it is not blind baked before filling.

A piece of the best lemon meringue pie recipe being lifted from the pie in a glass plate.
A piece of the best lemon meringue pie recipe being lifted from the pie in a glass plate.

Recipe for Homemade Lemon Meringue Pie

Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

This Lemon Meringue Pie Recipe has the creamy lemon filling and airy meringue topping you know and love. But a secret ingredient - cardamom - adds an exotic touch that sets it apart from other recipes.

Ingredients

For the Pie Crust:

  • 1 refrigerated pie crust

For the Lemon Filling:

  • 3 large egg yolks (reserve whites for meringue)
  • 1-1/4 cups granulated sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1-1/2 cups water
  • 1/2 cup fresh lemon juice (from about 2 large lemons)
  • 3 tablespoons unsalted butter
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon kosher salt

For the Meringue:

  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom (optional)

Instructions

  1. Make the Crust: Preheat oven to 375 degrees F. Press crust into standard depth 9-inch pie plate; fold excess crust under and press together to form thick crust edge. Crimp edge with fingers or flute with fork.
  2. Use fork to gently prick holes across the bottom of the pie crust (this is known as docking). Place large piece of parchment paper over crust, then fill crust completely with pie weights or dry beans.
  3. Transfer crust to oven and bake 12 minutes. Remove from oven and remove pie weights and parchment paper. Return to oven and bake 5 to 8 minutes longer or until crust is golden brown. Transfer to wire rack to cool completely before filling.
  4. Make the Lemon Filling: In medium bowl, beat egg yolks until smooth.
  5. In medium saucepan, whisk together sugar and cornstarch, then gradually whisk in water. Heat to boiling over medium heat, whisking constantly. Boil 1 minute or until mixture is very thick, whisking constantly.
  6. Whisk half of hot cornstarch mixture into egg yolks, then whisk that mixture back into remaining cornstarch mixture. Heat to boiling over medium heat, whisking constantly. Boil 2 minutes, whisking constantly, then remove from heat.
  7. Stir in lemon juice, butter, lemon zest and salt. Pour into prepared pie crust. Set aside while you make the meringue.
  8. Make the Meringue: In bowl of electric mixer fitted with whisk attachment, beat egg whites and cream of tartar on high speed until foamy. With mixer running, add sugar 1 tablespoon at a time until all sugar is incorporated. Continue beating until egg whites are stiff and glossy. Beat in vanilla, and cardamom if using.
  9. Spread meringue over lemon filling. Use kitchen torch to lightly torch meringue (see Notes below if you do not have a torch). Pie is best served the day it is made; store any leftover pie in refrigerator.

Notes

If you don't have a kitchen torch, pie can be baked to toast meringue. In this case, you'll want to prepare the meringue first, and then the filling second.

The reason for this is that the heat from the piping hot filling will rise and begin to cook the meringue as soon as you spread it onto the filling. If you spread the meringue on cooled filling and then try to bake it, the filling will create steam as it heats up, causing your pie to weep prematurely and become soggy, and separate the meringue from the filling layer.

So, spread meringue onto piping hot filling, being careful to spread meringue all the way to the crust to seal filling to prevent shrinking or weeping.

Bake at 325 degrees F for 15 to 20 minutes, or until meringue is golden brown, tenting loosely with foil if the meringue or crust browns too quickly.

Recommended Products

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 81mgSodium: 157mgCarbohydrates: 54gFiber: 1gSugar: 42gProtein: 4g

This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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