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A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

rhubarb meringue dessert

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Rhubarb Meringue Dessert

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Surprise your guests with these wonderful lemon meringue cupcakes that are made using Betty Crocker™ Super Moist™ cake mix – a delicious dessert.

lemon meringue surprise cupcakes

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Lemon Meringue Surprise Cupcakes

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Guests don’t need to know how easy this impressive dessert is to make!

chocolate hazelnut meringue layer cake

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Chocolate-Hazelnut Meringue Layer Cake

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Whether you crave the old-fashioned flavor of a homemade lemon meringue pie, or you’re trying it for the first time, this top-rated recipe promises to be a sweet-tart delight! It’s a trio of layers that blend perfectly for irresistible taste and texture. You start with a tender, flaky baked pie shell, fill it with smooth, tangy-sweet lemony custard-like filling, and top it all off with a cloud-like, billowy meringue. 
This light, airy pie is always a hit on hot summer days and adds a refreshing finish to your Easter or Mother’s Day celebrations. It’s the perfect pie to make as we embrace the warm, sunny days of spring and summer. 
Our step-by-step directions will help you master lemon meringue pie, even if it’s your first time making it. We’ve perfected this classic recipe over the years with the best tips and tricks, so it’s always a baking success in your kitchen. Our recipe makes just right amount of filling and meringue for perfect layers. This is a show-stopping dessert that will earn you rave reviews and plenty of requests to make it again!

lemon meringue pie

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Lemon Meringue Pie 

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Enjoy this delicious meringue torte filled with cream and topped with berries – a delightful dessert treat.

cherry berries meringue torte

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Cherry-Berries Meringue Torte

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Fan-favorite poke cake gets the cupcake treatment in this easy treat that’s packed with all the best flavors of lemon meringue pie.

lemon meringue poke cupcakes

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Lemon Meringue Poke Cupcakes

Betty Crocker™ top-rated Classic Lemon Meringue Pie recipe takes the blue ribbon for the best old-fashioned flavor and delightfully light texture.

The key for perfect meringue is using just egg whites. Be sure to cleanly separate the whites from the yolks, because even a speck of yolk will prevent the whites from beating up properly.

Be ready to quickly beat up the egg whites so they can be spread directly on the hot filling—the heat helps seal the meringue to the pie.

To ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.

Use Betty Crocker™ pie crust mix for the scratch pie crust in this recipe to save time and elbow grease.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here’s the general instructions for making our best lemon meringue pie recipe. Follow the recipe for the more detailed directions that have been thoroughly tested in our Test Kitchens, for delicious results:
<h3>Making the Pie Crust</h3> 
Pastry dough is made from mixing flour and salt and cutting in vegetable shortening until it’s dispersed throughout, the consistency of coarse crumbs. Water is then added to form the dough. The dough is chilled, rolled out, and eased into a pie plate. The edge of the dough is given a decorative edge before being baked.
<h3>Making the Lemon Filling</h3> 
A custard-like lemon filling for lemon meringue pie is made by cooking sugar, water, and cornstarch until the mixture boils and thickens. Using a fork, beat your egg yolks and gradually add to the boiling mixture a little at a time. Stir in the butter, and both lemon juice and lemon zest. Remove from heat and cover the pan to keep the filling hot so that the meringue will stick to it.
<h3>Making the Meringue</h3> 
Our easy meringue recipe for lemon meringue pie uses egg whites and cream of tartar beaten with a mixer until foamy. Sugar is added a tablespoon at a time, until glossy, stiff peaks form. 
<h3>Putting It All Together</h3> 
Spread the hot lemon filling in the baked crust. Immediately add the meringue over the lemon filling to seal it to the filling and keep it from weeping (moisture droplets from forming on the meringue) or shrinking during baking. 
<h3>Baking the Pie</h3> 
Bake the pie until the meringue top is browned, and the eggs reach 160°F to ensure they are cooked.

How to Make Lemon Meringue Pie

For the best flavor and texture of this sensational lemon meringue pie filling recipe, don’t skip the four hours of refrigeration after it cools. It’s important to give this pie its full refrigeration time so the filling has time to properly set up. This will make serving nicely shaped pieces a breeze! With a long refrigeration time, this recipe can be made earlier in the day, to take the pressure off making the rest of the meal.
Lemon meringue pie is always enjoyed chilled, right from the refrigerator. Although making the meringue is relatively straightforward, it can be sensitive to temperature and humidity. Serving the pie cold not only preserves the ideal texture but also ensures that the egg whites in the meringue and the egg yolks in the filling stay at a safe temperature for food safety.
To cut beautifully shaped pieces, use a sharp knife with a smooth blade and cut through all the layers. Use a pie server (a triangle-shaped server) to lift the pieces out onto serving plates. 
The light, airy texture of this pie makes it a great choice to serve after an indulgent, heavy meal or when you are looking for a lighter summertime dessert.

Serving Lemon Meringue Pie

It’s best to make and serve lemon meringue pie on the same day, for the meringue to be at its very best. As it sits in the refrigerator, it can absorb moisture from the air, which deflates the meringue and causes it to weep (form tiny water droplets). If your pie was made on a humid day, the meringue may weep as you refrigerate it for serving. If it does weep, it’s ok to still eat it. If you have any leftover lemon meringue pie, store it loosely covered in the refrigerator up to 1 day.

Storing and Reheating Lemon Meringue Pie

Betty Crocker has been perfecting pie recipes for generations! Once you know the techniques for making a flaky crust, you’ll want to experiment with many types and flavors of pie. It’s one of our favorite ways to show our love to family and friends. Try one of these favorites:
Summer Pies
<a href="https://www.bettycrocker.com/recipes/classic-blueberry-pie/78e913d6-7e53-4ee3-bec5-ca38083b70b0/">Classic Blueberry Pie</a> is another delicious fruit pie to make in the summer when the berries are at their peak of flavor.
<a href="https://www.bettycrocker.com/recipes/easy-key-lime-pie/cb2cf146-48a4-4172-9a5e-f46fc3de1344/">Easy Key Lime Pie</a> also has a sweet-tart flavor, in the same way lemon meringue pie does. It’s super-easy to make and can be made ahead, so it’s ready to eat when you are.
Fall Pies
<a href="https://www.bettycrocker.com/recipes/impossibly-easy-pumpkin-pie/c0eab3d9-06a3-4829-9125-7581f1d96315/">Impossibly-Easy-Pumpkin-Pie</a> is a great fall pie that doesn’t require making a crust! It magically forms its own crust by making a batter that starts with Bisquick™ mix.
<a href="https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c/">Salted Caramel Apple Slab Pie</a> is layered with autumnal flavors, like pumpkin pie, and perfect for any fall or winter gathering.
Holiday Pies
<a href="https://www.bettycrocker.com/recipes/decadent-pecan-pie/ed23a937-97d2-4365-935c-46444a23c1e9/">Decadent-Pecan-Pie</a> is an easy, yet impressive pie, that’s perfect for your Thanksgiving or Christmas meal.
<a href="https://www.bettycrocker.com/recipes/chocolate-cream-pie/921ea0c7-9e28-4383-b7d6-9f3ae3892d3c/">Chocolate-Cream-Pie</a> has a chocolatey pudding-like filling, somewhat like the lemon custard filling in lemon meringue pie, but it’s made with melted marshmallows.
Browse more <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/">delicious pie recipes</a> to suit every taste and every season—and every day of the year!

Betty’s Best Pie Recipes

Keeping the pie crust flaky on your lemon meringue pie is simple with a few things to keep in mind:
Perfectly Baked Crust: Bake it until it’s light brown. If it is underbaked, it can become soggy when the filling is added.
Perfectly Cooked Filling: Use the texture cues as well as times given when making the filling, to be sure to have a filling that is the correct thickness. If your filling is thin and runny, it could make the crust soggy.
Cool and Refrigerate the Pie: After the pie is baked, cool it on a cooling rack for 1 hour. Then refrigerate the pie for 4 hours or until the filling is set (it won’t jiggle when the pie plate is shaken).
Serving the Pie: Serve it on the same day it’s made, so the filling doesn’t have a chance to soften the crust.

How Do I Keep Lemon Meringue Pie Crust from Getting Soggy?

Here are our best tips for preventing meringue from weeping (water droplets that form on the meringue, causing the meringue to somewhat deflate). 
Bake on a Dry Day: It’s best to make a lemon meringue pie on a non-humid day, if possible, so that the meringue can’t absorb the moisture from the air.
Carefully Spread the Meringue: Take care to completely cover the filling with the meringue around the edge of the pie, so that no spots of filling can be seen. By trapping the moist filling completely under the meringue, it’s harder for it to pick up moisture and weep.
Serve It the Same Day: Serve the pie on the same day it’s made to prevent further storage which can allow moisture to get into the meringue and cause weeping.

How to Avoid Weeping Lemon Meringue 

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Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.

lemon dream tassies

This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Did You Know?

If you only have one 12-cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the muffin pan completely before refilling it with dough.

How-To

Find lemon curd next to the jams and jellies at the supermarket. You might like to try lime or raspberry curd.

Purchasing

Betty Crocker® whipped cream cheese frosting or whipped cream frosting can be used for the fluffy white.

Substitution

lemon-dream-tassies

Lemon Dream Tassies

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Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and—of course—dotted with marshmallows. For those who didn’t grow up with meringues as a holiday cookie tray staple, it’s a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it’s important to bake at least some cookies that’ll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it’s gluten free. But we firmly believe that this cookie is much more about what is included than what isn’t. Mixing Hershey’s™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that’s so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start—a good idea for any cookie—so that you’re set up to succeed!

hot cocoa meringues

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

We tested with Hershey’s™ Special Dark™ cocoa, but unsweetened natural baking cocoa will also work. 

Egg whites whip best at room temperature; for food safety reasons, limit to 30 minutes at room temperature. 

Make sure egg whites are yolk-free, or your meringue may deflate. To prevent mixing yolk into the whites, crack eggs, one at a time, and place each white into a custard cup to ensure it is free of yolk before transferring it to the mixing bowl. A clean glass, metal or copper bowl is best for whipping meringue.  

Mallow bits can be found either in the baking aisle or the ice cream toppings section of grocery stores. 

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Hot Cocoa Meringues

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Dreaming of a rich chocolate bar?  Here it is--ready to be the best on a cookie tray.

chocolate chip dream bars

For lots more bars, cut into 8 rows by 6 rows. Dessert lovers like trying one of everything and with smaller servings they can do it.

Variation

chocolate-chip-dream-bars

Chocolate Chip Dream Bars

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These raspberry meringues are lovely to look and luscious to eat - It’s a fantastic dessert treat!

raspberry meringues

raspberry-meringues

Raspberry Meringues

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Prize-Winning Recipe Fall 2010! Chocolate, cherries and whipped cream layer into a delicious dessert bar.

black forest dream bars

Raspberry pie filling makes a good substitution for the cherry.

black-forest-dream-bars

Black Forest Dream Bars

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12 Meringue Desserts That Look—and Taste—Like a Dream

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