The Best Homemade Lemon Pie Recipe

I’ve always found that the secret to a perfect lemon pie lies in balancing the tartness of fresh lemons with just the right amount of sweetness. The crust must be flaky, the filling smooth and vibrant, and the meringue light yet golden. But achieving this harmony isn’t as simple as it seems. There’s a technique to every step, and once you master it, you’ll understand why this recipe stands apart from the rest.

Recipe

There’s something magical about a homemade lemon pie—the kind that makes you close your eyes with the first bite because it’s just that good. This recipe? It’s the real deal.

Tangy, sweet, and perfectly balanced, with a buttery crust that shatters at the touch and a silky-smooth filling that’s bursting with bright, fresh lemon flavor. No artificial shortcuts here—just real ingredients like fresh lemon juice and zest, which make all the difference.

I’ve made this pie more times than I can count, and every single time, it disappears faster than I can slice it. Whether you’re a seasoned baker or just starting out, this one’s foolproof and guaranteed to impress.

Trust me, once you taste that first forkful of creamy, citrusy goodness, you’ll never go back to store-bought again. Let’s bake something unforgettable.

Ingredients

For a lemon pie that truly sings, the right ingredients make all the difference. Freshness is key—especially for the starring citrus—and a few smart swaps can save the day if your pantry isn’t fully stocked. Here’s what you’ll need to nail that perfect balance of tart, sweet, and buttery goodness:

For the Crust:

• 1 ¼ cups all-purpose flour – The foundation; don’t pack it down when measuring for a flakier crust.
• ½ cup cold unsalted butter, cubed – *Must be cold* to prevent a greasy mess. Freeze it for 10 minutes if needed.
• 1 tbsp granulated sugar – Just a hint of sweetness to complement the tangy filling.
• ¼ tsp salt – Balances the flavors; skip if using salted butter.
• 3-4 tbsp ice water – Add one tablespoon at a time until the dough just comes together.

For the Filling:

• 1 cup fresh lemon juice – *Non-negotiable*—bottled juice lacks brightness. About 4-5 lemons, strained to avoid pulp.
• 1 tbsp lemon zest – The secret weapon for intense flavor. Microplane it finely to avoid bitterness.
• 1 ½ cups granulated sugar – Adjust down to 1 ¼ cups if you prefer a sharper tartness.
• 4 large eggs + 2 egg yolks – Extra yolks = silkier texture. Room temp blends smoother.
• ½ cup heavy cream – For richness. Whole milk works but won’t be as luscious.
• ¼ cup cornstarch – The thickener. Arrowroot powder can sub in a pinch.

For the Topping (Optional but Worth It):

• 1 cup whipped cream – Stabilize with 1 tbsp powdered sugar + ½ tsp vanilla.
• Thin lemon slices or zest curls – For that Insta-worthy finish.

Pro Tip: Roll your citrus on the counter before juicing to maximize yield. And if your filling tastes flat, a tiny pinch of salt (yes, even in sweets!) will make the lemon pop.

How to Make the Best Classic Lemon Meringue Pie

• Preheat oven to 350°F (175°C) – Guarantees even baking from the start.
• Blind-bake the crust – Line pie crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes to prevent sogginess. Remove weights and bake 5 more minutes until golden.
• Whisk sugar, cornstarch, salt, and water in a saucepan – Cornstarch thickens the filling without lumps.
• Cook over medium heat, stirring constantly – Prevents scorching and guarantees smooth consistency.
• Temper egg yolks – Slowly add hot mixture to yolks while whisking to avoid curdling. Return to pan and cook until thick (2-3 minutes).
• Stir in lemon zest, juice, and butter – Adds bright flavor and richness. Cool slightly before pouring into crust.
• Make meringue – Beat egg whites with cream of tartar until foamy, then gradually add sugar until stiff peaks form. Spread over warm filling to seal edges.
• Bake at 350°F for 10-12 minutes – Meringue should be golden brown. Let cool completely before slicing (2+ hours).

Pro Tips:

• Use fresh lemon juice for the best flavor—bottled can taste flat.
• Spread meringue to the crust edges to prevent shrinking.
• Chill pie before serving for cleaner slices.

Watch Out:

• Overcooking the filling makes it rubbery. Remove from heat when glossy and thick.
• Underbaked meringue weeps—bake until golden peaks form.

Nutrition

This lemon pie is a delightful dessert with a balance of sweet and tangy flavors. Here’s the nutritional breakdown per serving.

Chef Tips

A chef’s experience can make all the difference when crafting the perfect lemon pie. I always zest lemons before juicing—it’s easier. Use cold butter for the crust to keep it flaky. Blind-bake the crust to avoid sogginess.

For the filling, temper the eggs slowly to prevent curdling. Chill the pie completely before slicing for clean cuts. These small steps elevate the final result.