Lemon Meringue Pie Recipe
This lemon meringue pie recipe combines a buttery graham cracker crust, silky lemon curd filling, and a cloud-like meringue topping for a timeless dessert that balances sweet, tart, and creamy textures. Featured on Flour Power and created by host Jessica McGovern, this pie is a bakery-quality classic perfect for family gatherings, holidays, and special celebrations.
The bright lemon filling delivers a refreshing citrus punch while the golden toasted meringue adds lightness and visual drama. Every slice offers the perfect contrast of crisp crust, smooth curd, and airy topping.
The Inspiration
Lemon meringue pie has long been a staple in classic pastry kitchens, celebrated for its perfect balance of tart citrus filling and sweet, airy meringue. This version from Flour Power honors that tradition while emphasizing bold lemon flavor and a perfectly structured curd.
The combination of fresh lemon zest and juice creates a vibrant citrus profile that cuts through the richness of the egg yolk-based filling. The graham cracker crust adds a subtle sweetness and crunch, replacing traditional pastry dough with a more accessible, flavorful base that complements the lemon beautifully.
Ingredients
Graham cracker crust
- 1 ½ cups (350 ml) graham cracker crumbs
- 3 tablespoons (45 ml) brown sugar
- 1 teaspoon (5 ml) lemon zest
- ¼ teaspoon (1.25 ml) salt
- 1/3 cup (80 ml) unsalted butter, melted
Lemon curd filling
- 1 ¼ cups (300 ml) sugar, divided
- 1/3 cup (80 ml) cornstarch
- 1/8 teaspoon (.75 ml) salt
- 4 egg yolks
- 1 tablespoon (15 ml) lemon zest
- 1 2/3 cups (400 ml) water
- 1/3 cup (80 ml) lemon juice
- 2 tablespoons (30 ml) butter
Meringue
- 4 egg whites
- ½ cup (120 ml) caster sugar
- ¼ teaspoon (1.25 ml) cream of tartar
- ½ teaspoon (2.5 ml) vanilla
Method
- Let’s get baking! Preheat oven to 350 F (175 C).
- To make the crust, mix together graham cracker crumbs, brown sugar, lemon zest, and salt.
- Add melted butter and mix well.
- Pour into a 9-inch (23 cm) pie plate, and firmly press mixture on the bottom and up the sides.
- Bake for 20 minutes.
- Let cool.
To make the filling
- Whisk together ¼ cup (60 ml) sugar, cornstarch, salt, egg yolks, and lemon zest in a bowl until smooth. Set aside.
- Bring water and 1 cup (240 ml) of sugar to a boil in a saucepan, stirring.
- Once sugar has dissolved, pour into egg mixture slowly in a thin stream, whisking constantly.
- Once combined, return mixture to the saucepan and whisk over medium heat until it thickens.
- Take it off the heat.
- Stir in lemon juice and butter until the butter melts completely.
- Pour into cooked pie shell and let cool in the refrigerator until set.
To make the meringue
- Whisk egg whites until frothy.
- Slowly add sugar and cream of tartar and beat until soft peaks form.
- Add vanilla.
- Continue beating until stiff peaks form – be careful not to overbeat.
To finish
- Preheat oven to 350 F (175 C).
- Spread meringue over top of cooled pie filling, making sure to reach the edges of the crust.
- Bake for 12-15 minutes or until golden brown.
- Let cool completely to set.
- Share.
Serving Suggestions
This lemon meringue pie is perfect for holiday dinners, spring brunches, summer gatherings, and elegant dessert tables. Its bright citrus flavor makes it especially refreshing after rich meals, making it a popular choice for Easter, Thanksgiving, and family celebrations.
Serve chilled slices with fresh berries such as raspberries, blueberries, or strawberries to enhance the tartness of the lemon filling. It also pairs beautifully with whipped cream, vanilla ice cream, or a dusting of extra lemon zest for added brightness.
For beverages, pair this pie with Earl Grey tea, chamomile tea, iced tea, sparkling lemonade, or light dessert wines for a balanced and refreshing finish. Its fluffy meringue topping and citrus filling make it a showstopping dessert that works equally well for casual gatherings and formal occasions.
Final Thoughts
This lemon meringue pie recipe is a celebration of classic baking techniques, bright citrus flavor, and airy texture. The combination of buttery crust, silky lemon curd, and toasted meringue creates a dessert that is both nostalgic and timeless.