Lemon Meringue Pie

Bright, tangy, and topped with clouds of marshmallow meringue, this Lemon Meringue Pie is a citrus lover’s dream. Made with a simple graham cracker crust and a smooth, creamy lemon filling, it’s finished with a fluffy, glossy meringue that can be toasted for extra flair. You can bake it in a square pan to make easy-to-slice bars or use a tart pan for a more traditional presentation. Either way, this is a refreshing, impressive dessert that’s perfect for spring, summer, or anytime you’re craving something sweet and zesty.

Best Lemon Meringue Pie Recipe

This version takes all the best parts of lemon meringue pie—tangy filling, buttery crust, pillowy meringue—and streamlines the process. Sweetened condensed milk makes the lemon layer extra luscious, while the marshmallow-style meringue adds height, drama, and balance. Whether you’re serving it as bars or a classic tart, this is one dessert guaranteed to brighten any table.

Graham Cracker Pie Crust

Start by preheating your oven to 350°F and lining an 8×8 or 9×9-inch square pan with parchment paper, leaving a bit of overhang for easy removal. If using a tart pan or a pie plate, you can skip the parchment. In a food processor, combine graham cracker crumbs, sugar, and melted butter. Pulse until the texture resembles wet sand, then press firmly into the bottom of your prepared pan or tart shell.

Bake the crust for 10 minutes until slightly golden brown, then set it aside to cool slightly while you prepare the filling. If you want to make sure the crust doesn’t rise, you can weigh it down with a layer of parchment paper and then pie weights or beans. Keep the oven on!

Lemon Pie Filling

In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until the mixture is smooth and pale. Add lemon juice and, if using, lemon zest. Stir again until fully combined—the filling will thicken slightly as it sits.

Pour the lemon filling over the warm crust and smooth the top. Bake for 15–18 minutes, or until the edges are set and the center looks just slightly jiggly. Remove from the oven and allow the lemon curd to cool to room temperature, then transfer to the fridge to chill for at least 4 hours, or preferably overnight.

Once set, use the parchment to lift the bars from the pan and slice with a sharp knife, wiping between cuts for clean edges. If using a tart pan, simply unmold before topping with the meringue.

Marshmallow Meringue Topping

To make the meringue topping, fill a small pot or medium saucepan with about 2 inches of water and bring to a simmer. In a heat-safe glass bowl, combine the egg whites, sugar, cream of tartar, and salt. Set the bowl with the sugar mixture over the pot (double boiler-style) and whisk constantly until the mixture reaches 140ºF and the sugar has dissolved completely. You should see some bubbles, but do not boil!

Remove the bowl from the heat and whip the mixture using a hand mixer or stand mixer fitted with the whisk attachment. Beat on medium-high speed for 10–15 minutes, until stiff, glossy peaks form. The meringue should be thick, shiny, and hold its shape well.

Add the vanilla extract and mix to combine. Spread the meringue generously over the chilled lemon bars or tart. Use the back of a spoon to create peaks and swirls, then lightly toast with a kitchen torch for a golden finish, if desired.

Storage

Store the finished pie or bars in the refrigerator for up to 3 days. Keep loosely covered with plastic wrap or a domed bowl to prevent the meringue from weeping. For best texture, add the meringue just before serving or the day of.

Tips & Tricks

• Use fresh lemon juice for the best flavor—bottled just doesn’t compare.
• Whip meringue to stiff peaks so it holds its shape and toasts beautifully.
• Chill thoroughly before slicing to ensure clean cuts and a firm filling.
• Don’t skip the parchment if using a square pan—it makes removing the bars a breeze.

Variations on Lemon Meringue Pie

• Add a layer of raspberry jam or curd under the meringue for a fruity twist.
• Swap graham crackers for gingersnaps or vanilla wafers for a different flavor base.
• Make it into mini tartlets for individual servings—perfect for parties.

If you love this Lemon Meringue Pie, you’ll love these recipes!

Key Lime Pie Bars

Key Lime Pie Cake

Lemon Cheesecake

Lemon Pie with Condensed Milk

Lemon Brownies

If you make this Lemon Meringue Pie, I’d love to see it! Tag me on Instagram so I can cheer you on and share your citrusy masterpiece. Happy baking!

Lemon Meringue Pie

Camila Hurst

This Lemon Meringue Pie combines zesty citrus flavor with sweet, cloud-like marshmallow meringue for a dessert that’s as refreshing as it is indulgent. A buttery graham cracker crust provides the perfect base for the silky lemon filling, made with sweetened condensed milk and plenty of fresh lemon juice.

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 30 minutes mins

Cooling Time 4 hours hrs

Total Time 5 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 340 kcal

Ingredients

  

1x2x3x

Graham Cracker Crust

• 1½ cups graham cracker crumbs 150g
• 2 tbsp granulated sugar
• 1/4 tsp salt optional
• 6 tbsp unsalted butter melted 85g

Lemon Pie Filling

• 2, 14 oz cans of sweetened condensed milk
• 6 large egg yolks
• ¾ cup lemon juice
• 1 tbsp lemon zest optional, but recommended for flavor

Meringue Topping

• 2 large egg whites
• ½ cup granulated sugar 100g
• ¼ tsp cream of tartar
• ⅙ tsp salt
• 1 tsp vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch square pan with parchment paper, leaving some overhang on the sides for easy removal if you want to make bars. Or if you want to make a pie, use a pie shell or tart shell.

Graham Cracker Crust

• In a food processor add graham cracker crumbs, sugar, salt, and melted butter. Pulse until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even layer.
• Bake for 10 minutes. Let it cool while you prepare the filling.

Lemon Pie Filling

• In a large bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Add the lemon juice and zest, and whisk again until fully combined. The mixture will thicken slightly on its own.
• Pour the filling over the warm crust and smooth the top. Bake for 15–18 minutes, or until the edges are set and the center looks just slightly jiggly.
• Let the bars cool, then refrigerate for at least 4 hours (preferably overnight) until fully set.
• Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles. Wipe your knife clean between cuts for neat edges.

Meringue Topping

• Fill a small pot with 2 inches of water. Place it over medium heat. Bring to a gentle simmer.
• Add the egg whites, sugar, cream of tartar, and salt to a large glass bowl, and whisk to combine.
• Place the glass bowl on top of the pan to form a double boiler.
• Continue to whisk the mixture over the double boiler, until it reaches 140ºF, or until the mixture is just barely hot, and the sugar has entirely melted.
• Remove from the double boiler. Either whip the mixture in the bowl it already is using a hand mixer, or transfer the syrup to the bowl of a stand mixer, and whip using the whisk attachment.
• You should whip the syrup for about 10 to 15 minutes, or until stiff peaks form. The mixture should be thick, elastic, glossy, forming stiff peaks.
• Add the vanilla and mix to combine.
• Spread over the bars, toast with a torch if desired.

Notes

You can use one 12-inch tart pan to hold most of the filling, though it may be slightly shallower and you might have a thin layer. Or you can use two 9-inch tart pans, dividing the filling between them. You’ll get two tarts with slightly thinner layers.

Meringue: Make sure the whisk is reaching the bottom of the bowl when making the meringue. If the bowl is too large, the whisk won’t be able to fully work the meringue, since it’s not a huge amount. Other things to watch for that could derail the meringue: not beating at a fast enough speed, getting droplets of water in the syrup, or introducing any fat from egg yolks or utensils. Even a trace of oil or grease can prevent stiff peaks from forming.

 

Nutrition

Serving: 1sliceCalories: 340kcal

Keyword lemon meringue pie

Tried this recipe?Let us know how it was!