Best Southern Lemon Meringue Pie Recipe

A Classic Southern Dessert with Tangy Lemon Flavor and Fluffy Meringue!

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Recipe Category: Dessert
Recipe Cuisine: Southern
Aggregate Rating: ★★★★★ (4.9/5 from 352 reviews)

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This Best Southern Lemon Meringue Pie is a timeless Southern dessert, featuring a tangy lemon filling topped with a perfectly golden, fluffy meringue. The combination of the tart lemon and the light, airy meringue makes this pie a family favorite. Serve it at your next gathering or holiday celebration for a refreshing and sweet treat!

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Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tablespoons ice water

For the Lemon Filling:

• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups water
• 3 large egg yolks, lightly beaten
• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

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Instructions

Step 1: Make the Pie Crust
Preheat the oven to 425°F (220°C). In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim the edges and prick the bottom with a fork. Bake for 10-12 minutes or until golden brown. Let it cool.

Step 2: Make the Lemon Filling
In a saucepan, whisk together the sugar, cornstarch, and salt. Add water and cook over medium heat, whisking constantly, until it begins to thicken and bubble. In a small bowl, whisk the egg yolks, then slowly add some of the hot sugar mixture to the yolks, stirring constantly to temper them. Gradually pour the egg yolk mixture back into the saucepan. Cook for 2-3 minutes until thickened. Remove from heat and stir in the lemon juice, butter, and lemon zest. Pour the filling into the cooled pie crust.

Step 3: Make the Meringue
In a clean mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Spoon the meringue over the lemon filling, spreading it all the way to the edges to seal the crust.

Step 4: Bake the Pie
Bake the pie at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown. Remove from the oven and allow the pie to cool completely before serving.

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Pro Tips

• Lemon Zest: Make sure to use fresh lemon zest for a brighter flavor in the filling.
• Meringue Tip: For a glossy meringue, make sure your egg whites are at room temperature before beating.
• Chill the Pie: Let the pie cool for a few hours before serving so that the lemon filling can set properly.

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Nutrition Information (Per Serving)

• Calories: 330
• Protein: 4g
• Carbohydrates: 50g
• Fat: 14g
• Sodium: 100mg
• Fiber: 1g

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FAQs

Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust for convenience, though homemade crust gives a better, flakier texture.

Can I make this pie ahead of time?
Yes, you can make the pie a day ahead. Just store it in the refrigerator once it has cooled completely. Be sure to add the meringue just before baking to keep it fluffy.

Can I freeze this pie?
Lemon meringue pie can be frozen, but the meringue may lose some of its texture. If you freeze it, be sure to wrap it tightly in plastic wrap and foil. Thaw it overnight in the fridge.

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Keywords

Southern lemon meringue pie, lemon meringue pie recipe, homemade lemon pie, classic lemon meringue pie, easy lemon meringue pie

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Google Reviews

⭐⭐⭐⭐⭐
"This pie is incredible! The lemon flavor is perfect, and the meringue is so fluffy and light. My family loved it!" – Megan L.

⭐⭐⭐⭐⭐
"Best lemon meringue pie I’ve ever made! The filling is so creamy and the crust is buttery. A new favorite for sure!" – Lori W.

⭐⭐⭐⭐⭐
"My grandmother would’ve loved this pie! The perfect balance of sweet and tart with the fluffiest meringue." – David R.

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