Lemon Meringue Pie Made Easy for Your Easter Celebration

This lemon meringue pie is light, tangy, and perfect for spring celebrations 🍋. With a buttery crust, creamy lemon filling, and golden meringue topping, it hits all the right notes. It’s easier to make than it looks and always steals the show. Slice it up for Easter or any time you want a fresh and impressive dessert.

Slice of lemon meringue pie on a teal plate with fluffy meringue topping and rich lemon curd base.

Lemon meringue pie is the perfect dessert to kick off your Easter menu planning! Easter is right around the corner, and you are probably beginning to plan your menu. When I am hosting a holiday gathering and providing the food, do you know what I start with? Dessert! Cakes, cupcakes, pies, cookies, you name it. One of my favorites, though, is the lemon meringue pie. This pie is surprisingly easy to make and is the perfect, refreshing treat for Easter Sunday.

Setting Up for Lemon Meringue Pie Success

Preparing a lemon meringue pie requires just a few simple steps to ensure everything comes together perfectly. From the crust to the creamy filling, every detail adds up to create a stunning dessert for your Easter table.

Step 1: How to Make the Lemon Meringue Pie Filling

The first thing you’ll need to start with is the pie crust. If you have a homemade pie crust recipe that you absolutely love, by all means, make it!

But if you need to save some time, purchase a frozen 9-inch pie crust. Prick the bottom with a fork and then bake it according to the package instructions.

Unbaked pie crust docked with a fork and ready to bake as the base for a homemade lemon meringue pie.

While the crust is baking, you can begin to make the lemon meringue pie filling. First, zest and juice 2 lemons. (You will need a zester or microplane for this.) If you don’t have 1/2 cup of lemon juice from the lemons, add some extra lemon juice to even the measurement.

Fresh lemon zest and squeezed lemon juice on a cutting board to add bright flavor to lemon meringue pie filling.

Separate 4 eggs into 2 separate glass bowls.

In a medium saucepan, whisk together 1 cup of sugar, 2 tablespoons of flour, 3 tablespoons of cornstarch, and 1/4 teaspoon of salt. Pour in 1 1/2 cups of water and the lemon juice and zest you just made.

Cook it over medium heat until it boils, stirring the entire time. Put in 2 tablespoons of butter and stir until it is melted, and then turn off the heat.

Whisk stirring thick yellow lemon filling in a saucepan as it cooks and thickens for homemade lemon meringue pie.

Have 4 egg yolks slightly beaten in a small glass bowl. Gently add 1/2 cup of the lemon mixture to the eggs, a little at a time. This is called tempering the eggs, and it keeps them from “scrambling” when they are introduced to heat.

Once tempered, pour the eggs into the pan with the rest of the mixture and bring to a low boil. The mixture should be thick, resembling lemon curd.

At this point, the crust should be finished. Pour the lemon meringue filling into the warm pie crust. Place the pie on a cookie sheet and preheat your oven to 350 degrees.

Fully baked pie crust filled to the top with glossy, tart lemon filling for lemon meringue pie.

Step 2: How to Make Meringue

You can’t have lemon meringue pie without the Meringue! Now, meringue often intimidates people, but it is nothing more than whipped egg whites and sugar!

In a medium glass bowl, use a hand mixer to beat the egg whites you have set aside from before. Beat the whites for about 5 or 6 minutes. They will start to get frothy like steamed milk.

Egg whites whipped to glossy stiff peaks in a mixing bowl to make fluffy topping for lemon meringue pie.

At that point, continue mixing on medium to high speed, but add 6 tablespoons of granulated sugar one at a time. Wait a few seconds between each. This ensures that the sugar dissolves well.

Mix for another 5 to 6 minutes or until stiff peaks form. You will know it is done if nothing drips off the whisk and the meringue doesn’t change shape as it sits.

Now, using a large spoon, put the meringue around the edges of the lemon meringue pie first. Make sure you can’t see any of the filling touching the crust. If left open, the filling will ooze out and keep the meringue from baking properly.

Back of spoon swirled into meringue topping to create signature peaks and texture for lemon meringue pie.

Fill in the middle and then use the back of the spoon to create little wisps.

Fresh lemon meringue pie with meringue being spooned over the lemon filling to seal the top before baking.

Step 3: Putting It All Together

Now it’s time to bake this beauty! Put the lemon meringue pie on a cookie sheet and bake on the top shelf of your oven. Bake the lemon meringue pie at 350 degrees for about 10 to 15 minutes or until the tops have browned.

Golden baked lemon meringue pie with toasted peaks and swirls on top, fresh from the oven and ready to cool.

Let the lemon meringue pie rest and come to room temperature before serving. This usually takes about 2 to 3 hours. When you cut into the pie, the meringue should be stiff on the outside and pillowy soft on the inside. The lemon filling will be tart and irresistible!

Close-up of a single slice of lemon meringue pie with thick meringue, tart lemon center, and flaky crust.

Enjoying Your Lemon Meringue Pie

I try to make this pie on the morning of our holiday celebration. It tastes best fresh but can be refrigerated overnight. If you decide to refrigerate, leave the pie uncovered, or else it will retain moisture and ruin the meringue.

Lemon meringue pie with a slice served on a blue plate beside the remaining pie, showing golden meringue and vibrant lemon filling.

I have never had lemon meringue pie in my house for very long! In fact, I usually need to make two because guests always want a second piece!

If this dessert tickles your fancy, you may also like to try these popular favorites. And if baking isn’t for you, but you’re in Knoxville, Tennessee, looking for a celebration cake, check out some of my delicious offerings! They are sure to delight at any event you’re hosting.

Whatever you’re cooking this Easter holiday, I hope it’s wonderful and enjoyable! Happy cooking, y’all!

Lemon meringue pie sliced and served on a glass pie plate with golden meringue on top and tart lemon filling inside.
Heidi Davison

Head Baker & Owner

Hi, I'm Heidi, Head Baker and Owner of Heidi's Bakery in Knoxville, TN.

What began as a blog to share family recipes has become a thriving bakery, thanks to community support.
Many recipes here are from my family’s cookbook. Give them a try and leave a comment below!

Heidi Davison the Owner of Heidis Bakery

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