Gourmet Made Deliciously Simple

Lemon Meringue Pie

Fool-proof lemon meringue pie recipe that everyone can make. No more weeping, no more shrinking! Perfect pie every time. This is the BEST!

Fool-proof lemon meringue pie recipe that everyone can make. No more weeping, no more shrinking! Perfect pie every time. This is the BEST

Lemon Meringue pie is certainly our family’s favorite.

Everyone loves it, especially me. I have  ZERO self-control when it comes to lemon meringue pie. I always have two not-so-small pieces of pie every time when I cut into it. And I could easily gobble entire pie up if it was up to me. So incredibly light  and irresistible.

Fool-proof lemon meringue pie recipe that everyone can make. No more weeping, no more shrinking! Perfect pie every time. This is the BEST

Buttery, flaky crust filled with perfectly balanced sweet and tart lemon curd and topped with light and fluffy meringue cloud. Sounds good, doesn’t it?

Now, let’s discuss how to make it so it comes out perfect every time.

Lemon Meringue Pie-1

This pie is fairly easy to make. However, there are a few common issues that you may encounter from time to time. I will address them here today.

Common Problems of Lemon Meringue Pie
Issue #1: Runny filling. Cornstarch is the main thickening agent in the filling. It activates at boiling temperature, but looses its thickening ability when it’s boiled for too long, or at too high temperature. Therefore, we are adding flour along with cornstarch. Be sure not to overcook the mixture though.
Issue #2: Weeping. This is when water is pooled between pie filling and meringue topping. The most frustrating issue of all. In order to prevent this issue, make sure that the lemon filling is hot from the stove when you spread the meringue over the filling. The hot filling will cook the meringue from the bottom which will prevent watery pie. That’s why you need to prepare the meringue before you start with the filling.
Issue #3: Shrinking. This is when the meringue topping shrinks at the edges exposing the filling. To prevent this issue, do spread the meringue over the crust making sure that the edges are sealed all around.
Issue #4: Beading. It’s when the small droplets of water appear on the surface of the pie. In my mind, this is not really an issue. It happens due to moisture. To minimize this, we are adding cornstarch in the meringue, because cornstarch also absorbs excess water.

Equipped with all these tips and tricks, I’m confident you will get perfect pie every time.

Fool-proof lemon meringue pie recipe that everyone can make. No more weeping, no more shrinking! Perfect pie every time. This is the BEST!

If you don’t have a recipe for buttery pie crust, check out my all-purpose flaky pie crust recipe.

Fool-proof lemon meringue pie recipe that everyone can make. No more weeping, no more shrinking! Perfect pie every time. This is the BEST


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Lemon Meringue Pie

Fool-proof lemon meringue pie recipe that everyone can make. No more weeping, no more shrinking! Perfect pie every time. This is the BEST!

Yield: 8 servings


For filling:
  • 1 cup (240ml) water
  • 1 cup (200gr) sugar
  • ½ cup (120ml) fresh lemon juice
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt
  • 2 tablespoons (30gr) unsalted butter
  • 4 egg yolks
For meringue:
  • 4 egg whites
  • 6 tablespoons sugar
  • 1 tablespoon cornstarch


  1. To prepare the pie crust, preheat oven to 350°F (175°C).
  2. Roll the pie crust into 10-inch circle on floured surface.
  3. Transfer it to 9-inch pie pan, fold the edges and pierce holes with a fork.
  4. Now we need to blind-bake the crust to prevent the crust to puff up. In order to do that, cover the crust with a foil and pour raw rice or bean on top (or pie weights).
  5. Bake for 15 minutes. Then remove the foil with rice/beans and bake for another 15-20 minutes, or until golden brown.
  6. To make the meringue, in a small bowl, whisk together sugar and cornstarch.
  7. In a large mixing bowl with whisk attachment, beat egg whites until foamy.
  8. Then slowly add sugar mixture one tablespoon at a time and continue to beat on medium high speed until hard peaks form. Set aside.
  9. To make the lemon curd filling, in a medium saucepan, mix together water, lemon juice, sugar, cornstarch, flour, lemon zest and salt. Bring the mixture to a boil over medium heat, stirring constantly.
  10. To temper egg yolks, add about half cup of lemon juice mixture into the egg yolks and stir vigorously. Return the egg mixture back to the saucepan. Continue cooking for 3-5 minutes, continuously stirring.
  11. Throw in the butter.
  12. While butter is melting in the filling, briefly whisk the egg whites for a minute.
  13. To assemble the pie, transfer the hot filling into pre-baked pie crust and immediately spread the meringue over the filling making sure to seal the edges.
  14. Bake the pie for 8-10 minutes, or until meringue is golden brown.
  15. Cool completely, for at least 2-3 hours, before serving.
All images and text ©Shinee D. for Sweet & Savory


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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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  1. I am very excited about finding your pie recipe, I will be baking it tonight. I have one kind of odd question, I’ve been looking for a lemon meringue pie recipe that is not real tart tasting, I love lemons, but this one I’m making for my mother in law, she says her grandma used to make the best lemon meringue pie which she never was able to get the recipe for, and so I’m in Search of a not so tart recipe like her grandma used to make. What makes a lemon pie so tart and/or how can I prevent it from being to tart?

    • Hi, Taryn! Maybe I love lemon so much that I’m not too sensitive to its tartness, but this lemon meringue pie isn’t that tart. The tartness is from the lemons, and sugar usually helps to offset the tartness. But if you use Meyer lemons, your lemon meringue pie definitely won’t be tart, as it’s much milder lemon variety. Hope this helps. Let me know if you try this recipe.

  2. I have an interesting question.  I am just concerned about weeping. So, would i be able to poke holes in the crust (and pre-bake) and then add hot lemon filling then the meringue to prevent weeping? I am just worried that the hot filling with cause the crust to get soggy or get under/through the holes. Thanks!

    • Marissa, great questions! Piercing the crust prevents the crust to puff up unevenly and cooks the crust nice and flat. During pre-baking, those holes get filled back though, so you won’t get crust with holes. And actually, you’re not making huge holes and you don’t really have to pierce all the way through too. Just slightly pierce the crust all over. And no, pouring hot lemon filling over the crust doesn’t make your crust soggy. Hope this helps.

  3. What a beautiful pie! I just made one the other day – we just love lemon anything! Thanks for all the tips, Shinee. Great post 🙂 Pinning and sharing

  4. I LOVE lemon meringue pie and I don’t make it nearly often as much as I should. Super tips in this post! Pinned to try later!

  5. could i make it the day beforee and refrigerate uncovered? i dont know it that causes weeping.
    thank you for your detailed, experienced, wonderful recipe.
    Perfect for Easter lunch, just do not have time to make it before our guestss arrive. i may take the chance!

    • Hi, Sylvia! Yes, you can make it a day in advance, and like you said, uncovered. It might develop small beading on the meringue though, but in my opinion, it’s not really a big deal. Hope you enjoy!

  6. I am making you right now I’m working on the Meringue but for some reason it’s not holding its peak

    • Oh, even a little bit of egg yolk, or traces of oil can ruin the meringue. Make sure to use absolutely clean bowl and mixer, also be careful not to include any yolk. Hope it turned out though.

  7. Can you store the filling over night in the fridge and then apply the meringue in the morning? I only have time to make this recipe the day before it will be served but do not want to run into any runniness or weeping. 

    • Elsa, the filling needs to be piping hot when you cover it with meringue. Although I haven’t tried this method, you may try preparing the filling in advance and heat it up in the microwave or something before putting in the crust. Hope this helps.

      • when you microwave it, does it just become hot or does it dry in the shape you microwaved it in? Also for how long do you stick the meringue in the microwave/oven before putting it on the pie?

        • Aisha, I suggested microwaving the made-ahead lemon curd filling to bring it to piping hot temperature, if you had to make the pie in advance. I personally never tried this myself, so I can’t suggest on how long to microwave it to heat it up. I also think you should microwave it covered so it doesn’t dry out. Again, I didn’t test this method, and I highly recommend make everything and assemble the pie the day you’re planning to serve it.

  8. How do you store it?

  9. Just made this today:)easy to follow and the result..mmmm yumm:)thank you for sharing the recipe:)

  10. So beautiful. And thanks for the troubleshooting guide – very useful!

  11. ямар гоё юм хийдийн бэ..
    өөрөө хаана байдаг бэ