18 Delicious Lemon Meringue Pie Recipes Irresistible

Craving that perfect balance of tangy lemon and sweet, pillowy meringue? You’re in for a treat! We’ve gathered 18 irresistible lemon meringue pie recipes that range from classic to creative twists. Whether you’re a baking novice or a pastry pro, there’s a dreamy dessert here waiting to become your new favorite. Let’s dive into these mouthwatering creations that will have everyone asking for seconds!

Classic Lemon Meringue Pie

Unbelievably, my grandmother’s classic lemon meringue pie was the first dessert I ever attempted to bake as a teenager, and let’s just say that initial meringue was more of a weeping mess than a fluffy cloud. These days, after countless pies and a few key tricks, I’ve perfected a version that’s both tangy and sweet, with a meringue that stands tall and proud.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 tablespoons ice water
• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1 1/2 cups water
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking the crust.
2. Combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large bowl.
3. Cut in 1/2 cup cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Sprinkle in 3 tablespoons of ice water, one tablespoon at a time, and mix just until the dough comes together.
5. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes to prevent shrinkage during baking.
6. Roll out the chilled dough on a floured surface to fit a 9-inch pie plate.
7. Transfer the dough to the pie plate, trim the edges, and crimp them decoratively.
8. Prick the bottom and sides of the crust with a fork to avoid air bubbles.
9. Line the crust with parchment paper and fill it with pie weights or dried beans.
10. Bake the crust at 375°F for 15 minutes until the edges are lightly golden.
11. Remove the parchment and weights, then bake for another 5 minutes until the bottom is set.
12. Allow the crust to cool completely on a wire rack before filling.
13. Whisk together 1 1/2 cups granulated sugar and 1/3 cup cornstarch in a medium saucepan to prevent lumps in the filling.
14. Gradually stir in 1 1/2 cups water until the mixture is smooth.
15. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 5-7 minutes.
16. Boil for 1 minute, then remove the saucepan from the heat.
17. Beat 4 large egg yolks in a small bowl and slowly whisk in about 1/2 cup of the hot sugar mixture to temper them.
18. Pour the tempered egg yolk mixture back into the saucepan, stirring continuously.
19. Return the saucepan to medium heat and cook for 2 minutes, stirring constantly, until thickened.
20. Remove from heat and stir in 1/2 cup fresh lemon juice, 2 tablespoons unsalted butter, and 1 teaspoon lemon zest until fully incorporated.
21. Pour the lemon filling into the cooled pie crust and set aside.
22. Preheat your oven to 350°F for the meringue topping.
23. Beat 4 large egg whites and 1/4 teaspoon cream of tartar in a clean, grease-free bowl on medium speed until soft peaks form.
24. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form, about 3-5 minutes.
25. Spread the meringue over the lemon filling, making sure to seal it to the edges of the crust to prevent weeping.
26. Bake at 350°F for 10-12 minutes until the meringue peaks are golden brown.
27. Cool the pie on a wire rack for 2 hours, then refrigerate for at least 4 hours before serving to set the filling properly.

Expect a vibrant, tart lemon curd that cuts beautifully against the sweet, cloud-like meringue and flaky crust. For a fun twist, I love serving chilled slices with a sprinkle of toasted coconut or a side of fresh berries to balance the zesty flavors.

Lemon Meringue Pie with Graham Cracker Crust

Years ago, my grandmother taught me that the secret to a great lemon meringue pie lies in balancing the tart filling with a sweet, crunchy crust—and her graham cracker version was legendary. I’ve tweaked her recipe over countless summer gatherings, learning that letting the filling cool completely before adding the meringue prevents a soggy bottom. You’ll find this version strikes that perfect sweet-tart harmony we all crave.

Ingredients

– 1 1/2 cups graham cracker crumbs
– 1/3 cup granulated sugar
– 6 tbsp unsalted butter, melted
– 4 large egg yolks
– 1 1/4 cups granulated sugar
– 1/3 cup cornstarch
– 1 1/2 cups water
– 1/2 cup fresh lemon juice
– 2 tbsp lemon zest
– 2 tbsp unsalted butter
– 4 large egg whites
– 1/2 cup granulated sugar
– 1/4 tsp cream of tartar

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into a 9-inch pie plate, making sure to create an even layer on the bottom and sides.
4. Bake the crust for 8 minutes at 350°F until lightly golden, then cool completely on a wire rack.
5. Whisk 4 egg yolks in a small bowl until smooth and set aside.
6. Combine 1 1/4 cups granulated sugar and 1/3 cup cornstarch in a saucepan, whisking to eliminate any lumps.
7. Gradually whisk in 1 1/2 cups water and 1/2 cup lemon juice until the mixture is smooth.
8. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles, about 5-7 minutes.
9. Remove the saucepan from heat and slowly whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them.
10. Pour the tempered yolk mixture back into the saucepan, whisking continuously.
11. Return the saucepan to medium heat and cook for 2 more minutes, stirring constantly, until very thick.
12. Remove from heat and stir in 2 tbsp lemon zest and 2 tbsp butter until fully incorporated.
13. Pour the filling into the cooled crust and press plastic wrap directly onto the surface to prevent a skin from forming.
14. Refrigerate the pie for at least 4 hours until completely chilled and set.
15. Preheat your oven to 375°F when ready to top with meringue.
16. Beat 4 egg whites and 1/4 tsp cream of tartar in a clean glass bowl with an electric mixer on medium speed until foamy.
17. Gradually add 1/2 cup granulated sugar, 1 tbsp at a time, while increasing mixer speed to high.
18. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved, about 5-7 minutes.
19. Remove the plastic wrap from the chilled pie and spread the meringue over the filling, making sure to seal it to the edges of the crust.
20. Create decorative peaks in the meringue using the back of a spoon.
21. Bake at 375°F for 8-10 minutes until the meringue tips are golden brown.
22. Cool the pie on a wire rack for 1 hour, then refrigerate for another 2 hours before serving.
What makes this pie truly special is the contrast between the crisp graham cracker crust and the cloud-like meringue that melts on your tongue. The lemon filling bursts with bright, sunny flavor that cuts through the sweetness beautifully. For a stunning presentation, I sometimes torch the meringue edges for extra caramelization and serve with fresh raspberries that complement the citrus notes.

Mini Lemon Meringue Pies

My kitchen counter was covered in lemons last weekend after my neighbor’s tree went into overdrive, which inspired me to create these adorable mini lemon meringue pies that disappeared faster than I could photograph them. There’s something magical about that perfect balance of tangy lemon curd and sweet, cloud-like meringue in individual portions that makes them irresistible for parties or just treating yourself. I’ve always loved how these little pies bring sunshine to even the gloomiest days, and they’re surprisingly simple to make once you get the technique down.

Ingredients

– 1 package refrigerated pie crust
– 4 large egg yolks
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/8 teaspoon salt
– 1 1/2 cups water
– 1/2 cup fresh lemon juice
– 2 tablespoons unsalted butter
– 1 teaspoon lemon zest
– 4 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar

Instructions

1. Preheat your oven to 375°F.
2. Roll out the refrigerated pie crust to 1/8-inch thickness on a lightly floured surface.
3. Cut the pie crust into 12 circles using a 3-inch round cutter.
4. Press each circle into the cups of a standard muffin tin.
5. Prick the bottom of each crust 3-4 times with a fork.
6. Bake the crusts for 12-15 minutes until light golden brown.
7. Remove the crusts from the oven and let them cool completely in the pan.
8. Whisk together egg yolks, 1 cup sugar, cornstarch, and salt in a medium saucepan until smooth.
9. Gradually whisk in water and lemon juice until fully incorporated.
10. Cook the mixture over medium heat, whisking constantly, until it thickens and bubbles, about 8-10 minutes.
11. Remove the saucepan from heat and stir in butter and lemon zest until melted and combined.
12. Transfer the lemon curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
13. Let the lemon curd cool to room temperature, then refrigerate for 1 hour until chilled.
14. In a clean, grease-free bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy.
15. Gradually add 1/2 cup sugar while increasing mixer speed to high.
16. Continue beating until stiff, glossy peaks form, about 5-7 minutes.
17. Spoon the chilled lemon curd into the cooled pie crusts, filling each about 3/4 full.
18. Pipe or spoon the meringue onto each pie, making sure to seal it to the edges of the crust.
19. Use a kitchen torch to brown the meringue, moving constantly until golden brown spots appear.
20. Serve immediately or refrigerate for up to 2 hours before serving.

Very few desserts deliver such a perfect contrast of textures and flavors as these mini lemon meringue pies. The crisp, buttery crust gives way to that silky-smooth lemon filling that’s just tart enough to make your lips pucker, while the toasted meringue adds that heavenly light-as-air sweetness. I love serving these on a tiered stand for parties or packing them in individual containers for a special lunchbox surprise that always earns rave reviews.

Vegan Lemon Meringue Pie

Haven’t we all craved that nostalgic, tangy-sweet lemon meringue pie but wanted a plant-based version? I remember trying to veganize my grandma’s recipe for years, and after countless kitchen experiments (and a few lemony disasters), I finally nailed it. This vegan lemon meringue pie is just as bright, creamy, and cloud-like as the classic—perfect for holidays or whenever you need a sunny dessert pick-me-up.

Ingredients

– 1 ½ cups graham cracker crumbs
– 6 tbsp vegan butter, melted
– ¼ cup granulated sugar
– 1 can (13.5 oz) full-fat coconut milk
– ¾ cup granulated sugar
– ⅓ cup cornstarch
– ½ cup fresh lemon juice
– 1 tbsp lemon zest
– ¼ tsp turmeric (for color)
– 1 can (15 oz) chickpeas, liquid reserved
– ½ cup granulated sugar
– ¼ tsp cream of tartar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Combine the graham cracker crumbs, 6 tablespoons melted vegan butter, and ¼ cup granulated sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
5. Pour the coconut milk into a saucepan and whisk in ¾ cup granulated sugar and ⅓ cup cornstarch until no lumps remain.
6. Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens and bubbles, about 8–10 minutes.
7. Remove the saucepan from the heat and stir in the lemon juice, lemon zest, and turmeric until fully incorporated.
8. Pour the lemon filling into the cooled crust and smooth the top with a spatula.
9. Chill the pie in the refrigerator for at least 2 hours to set the filling.
10. Drain the liquid from the can of chickpeas into a large mixing bowl, reserving the chickpeas for another use.
11. Add ½ cup granulated sugar and ¼ teaspoon cream of tartar to the chickpea liquid.
12. Use an electric mixer on high speed to beat the mixture until stiff peaks form, about 7–10 minutes.
13. Gently fold in 1 teaspoon vanilla extract until just combined.
14. Spread the meringue over the chilled lemon filling, creating decorative peaks with the back of a spoon.
15. Use a kitchen torch to lightly brown the meringue peaks, or broil in the oven for 1–2 minutes, watching closely to avoid burning.
16. Refrigerate the pie for another 30 minutes before serving.

Unbelievably, this pie delivers that classic contrast of creamy, tart lemon and fluffy, sweet meringue without any dairy or eggs. The filling sets up firm yet silky, while the meringue holds its shape beautifully—perfect for slicing and serving with a sprinkle of extra lemon zest or alongside fresh berries for a burst of color.

Gluten-Free Lemon Meringue Pie

Oh my goodness, if you’ve ever thought gluten-free baking couldn’t deliver that perfect flaky crust and tangy lemon filling, this lemon meringue pie will change your mind completely. I developed this recipe after my sister went gluten-free last year, and now it’s become our family’s go-to dessert for every special occasion. There’s something magical about that first bite where the crisp crust meets the velvety lemon curd and fluffy meringue.

Ingredients

• 1 1/4 cups gluten-free flour blend
• 1/2 cup cold unsalted butter
• 3 tbsp ice water
• 1/4 tsp salt
• 4 large egg yolks
• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 tbsp unsalted butter
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Combine 1 1/4 cups gluten-free flour blend and 1/4 tsp salt in a large mixing bowl.
3. Cut 1/2 cup cold unsalted butter into small cubes and add to the flour mixture.
4. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Add 3 tbsp ice water gradually, mixing with a fork until the dough just comes together. Tip: Handle the dough as little as possible to prevent the butter from melting and ensure a flaky crust.
6. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7. Roll the chilled dough out on a lightly floured surface to fit a 9-inch pie plate.
8. Transfer the dough to the pie plate, trim the edges, and crimp decoratively.
9. Line the crust with parchment paper and fill with pie weights or dried beans.
10. Bake at 375°F for 15 minutes until the edges are lightly golden.
11. Remove the parchment and weights, then bake for another 5-7 minutes until the bottom appears dry.
12. Cool the crust completely on a wire rack while preparing the filling.
13. Whisk 4 large egg yolks in a small bowl and set aside.
14. Combine 1 1/4 cups granulated sugar and 1/3 cup cornstarch in a medium saucepan.
15. Gradually whisk in 1 1/2 cups water until smooth with no lumps.
16. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
17. Remove from heat and slowly whisk about 1/2 cup of the hot mixture into the egg yolks to temper them.
18. Pour the tempered egg yolk mixture back into the saucepan, whisking constantly.
19. Return to medium heat and cook for 2 more minutes, stirring continuously.
20. Remove from heat and stir in 1/2 cup fresh lemon juice, 2 tbsp lemon zest, and 2 tbsp unsalted butter until fully incorporated.
21. Pour the lemon filling into the cooled crust and smooth the top with a spatula.
22. In a clean, grease-free bowl, beat 4 large egg whites with 1/4 tsp cream of tartar using an electric mixer on medium speed until soft peaks form.
23. Gradually add 1/2 cup granulated sugar while beating on high speed until stiff, glossy peaks form, about 3-4 minutes. Tip: Make sure your bowl and beaters are completely clean and free of any grease for the best meringue volume.
24. Spread the meringue over the lemon filling, sealing it completely to the edges of the crust.
25. Create decorative peaks in the meringue using the back of a spoon.
26. Bake at 350°F for 12-15 minutes until the meringue is golden brown. Tip: Watch carefully during the last few minutes as meringue can burn quickly.
27. Cool the pie completely on a wire rack for at least 4 hours before slicing.
28. Refrigerate for at least 2 hours to set completely before serving.

Every slice of this pie delivers that perfect contrast between the crisp gluten-free crust, the intensely tart lemon filling that practically melts on your tongue, and the cloud-like meringue that dissolves into sweet nothingness. I love serving this slightly chilled with a sprinkle of extra lemon zest on top for an extra burst of citrus flavor. The meringue holds its shape beautifully for days, making this pie as stunning to look at as it is delicious to eat.

Lemon Meringue Pie with Swiss Meringue

Zesty and bright, this lemon meringue pie has been my go-to dessert for summer gatherings ever since I perfected the Swiss meringue technique. I remember the first time I made it for a family picnic—the way the tart lemon filling contrasted with the sweet, pillowy meringue had everyone asking for seconds. Now it’s my signature dish whenever I need something impressive but comforting.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 3 tbsp ice water
– 1 1/4 cups granulated sugar
– 1/3 cup cornstarch
– 1/4 tsp salt
– 1 1/2 cups water
– 4 large egg yolks
– 1/2 cup fresh lemon juice
– 2 tbsp unsalted butter
– 4 large egg whites
– 3/4 cup granulated sugar

Instructions

1. Combine 1 1/4 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, and 3 tbsp ice water in a food processor.
2. Pulse the mixture until it forms coarse crumbs, about 10 pulses.
3. Press the dough into a 9-inch pie dish and chill for 30 minutes.
4. Preheat your oven to 375°F.
5. Bake the crust for 15 minutes until lightly golden.
6. Whisk together 1 1/4 cups granulated sugar, 1/3 cup cornstarch, and 1/4 tsp salt in a saucepan.
7. Gradually stir in 1 1/2 cups water until smooth.
8. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
9. Beat 4 egg yolks in a separate bowl.
10. Slowly whisk 1/2 cup of the hot sugar mixture into the egg yolks to temper them.
11. Pour the tempered egg mixture back into the saucepan.
12. Cook for 2 more minutes, stirring constantly, until very thick.
13. Remove from heat and stir in 1/2 cup fresh lemon juice and 2 tbsp unsalted butter until melted.
14. Pour the lemon filling into the baked crust and let cool completely.
15. Combine 4 egg whites and 3/4 cup granulated sugar in a heatproof bowl.
16. Place the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water.
17. Whisk constantly until the sugar dissolves and the mixture reaches 160°F on a thermometer, about 3-5 minutes.
18. Transfer the mixture to a stand mixer and beat on high speed until stiff, glossy peaks form, about 5-7 minutes.
19. Spread the meringue over the cooled lemon filling, sealing it to the edges of the crust.
20. Use a kitchen torch to brown the meringue peaks evenly, or bake at 350°F for 8-10 minutes until golden.
21. Chill the pie for at least 4 hours before serving.

Light and airy, the Swiss meringue creates a cloud-like topping that melts in your mouth, while the sharp lemon curd provides the perfect tangy contrast. I love serving this slightly chilled with a sprinkle of lemon zest over each slice—it makes the citrus flavors pop even more against the sweet, toasted meringue.

Lemon Meringue Pie Bars

Kind of like that friend who always shows up with the perfect dessert, these lemon meringue pie bars have saved me from many a potluck panic. I first discovered this recipe when I needed something impressive but portable for my niece’s graduation party—now they’re my go-to when I want that classic pie flavor without the fuss of a whole pie.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup powdered sugar
– ¾ cup unsalted butter
– 4 large eggs
– 1 ½ cups granulated sugar
– ½ cup fresh lemon juice
– 2 tbsp lemon zest
– ¼ cup all-purpose flour
– ½ tsp baking powder
– 4 large egg whites
– ½ cup granulated sugar
– ¼ tsp cream of tartar

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine 1 ½ cups all-purpose flour and ½ cup powdered sugar in a medium bowl.
3. Cut ¾ cup unsalted butter into the flour mixture using a pastry cutter until coarse crumbs form.
4. Press the crust mixture firmly into the prepared pan using the bottom of a measuring cup to create an even layer.
5. Bake the crust for 15-18 minutes until lightly golden around the edges.
6. While the crust bakes, whisk together 4 large eggs, 1 ½ cups granulated sugar, ½ cup fresh lemon juice, and 2 tbsp lemon zest in a large bowl.
7. Sift ¼ cup all-purpose flour and ½ tsp baking powder into the egg mixture, whisking until completely smooth.
8. Pour the lemon filling over the hot crust immediately after removing it from the oven.
9. Return the pan to the oven and bake for 20-25 minutes until the filling is set and doesn’t jiggle when shaken gently.
10. Cool the bars completely on a wire rack for at least 1 hour before adding meringue.
11. In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer on medium speed until foamy.
12. Add ¼ tsp cream of tartar and continue beating while gradually adding ½ cup granulated sugar.
13. Increase mixer speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
14. Spread the meringue evenly over the cooled lemon bars, creating decorative peaks with the back of a spoon.
15. Use a kitchen torch to toast the meringue until golden brown spots appear, moving constantly to prevent burning.
16. Chill the bars in the refrigerator for at least 2 hours before cutting into squares.

Unbelievably, these bars capture that perfect lemon meringue pie texture—the crisp shortbread crust gives way to the tangy lemon layer, all topped with that lightly toasted, cloud-like meringue. I love serving them chilled straight from the fridge, where the contrast between the cool filling and airy meringue feels especially refreshing on a warm day.

Lemon Meringue Pie Cupcakes

Haven’t we all had those moments where we crave the bright, zesty flavor of lemon meringue pie but don’t want to commit to slicing a whole one? I certainly have, especially during busy weeks when my kitchen counter becomes a temporary office space. That’s exactly why I started experimenting with these Lemon Meringue Pie Cupcakes—they give you all the satisfaction in perfectly portable, individual portions.

Ingredients

– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup whole milk
– 2 tsp baking powder
– ¼ tsp salt
– 2 tbsp lemon zest
– ¼ cup fresh lemon juice
– 1 cup lemon curd
– 3 large egg whites
– ½ cup granulated sugar
– ¼ tsp cream of tartar

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ¼ tsp salt in a medium bowl until fully combined.
3. Beat ½ cup softened unsalted butter with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Alternate adding the dry ingredients and ½ cup whole milk to the butter mixture in three additions, mixing on low speed just until combined after each.
6. Fold in 2 tbsp lemon zest and ¼ cup fresh lemon juice with a spatula until the batter is smooth and evenly mixed.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake at 350°F for 18-20 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Use a small paring knife to cut a 1-inch diameter cone from the center of each cooled cupcake, going about ¾ of the way down.
11. Fill each cavity with 1 heaping tablespoon of lemon curd, spreading it evenly.
12. Place 3 large egg whites in a completely clean, grease-free bowl and beat with an electric mixer on medium speed until foamy.
13. Add ¼ tsp cream of tartar and continue beating until soft peaks form.
14. Gradually add ½ cup granulated sugar 1 tablespoon at a time while beating on high speed, waiting 15 seconds between additions.
15. Continue beating for 4-5 minutes until the meringue forms stiff, glossy peaks and the sugar is completely dissolved.
16. Pipe or spoon the meringue onto each cupcake, covering the lemon curd completely and creating decorative peaks.
17. Use a kitchen torch to toast the meringue until golden brown spots appear, holding the torch 3-4 inches away and moving constantly.

Oh my goodness, the contrast between the fluffy cake, tangy lemon curd, and lightly toasted meringue is absolutely divine. These cupcakes deliver that classic pie flavor in the most delightful handheld form—perfect for serving at gatherings where everyone can grab their own little slice of sunshine.

Lemon Meringue Pie Cheesecake

Growing up, my grandmother’s lemon meringue pie was the star of every family gathering, but I always wished it had the creamy richness of cheesecake. After countless kitchen experiments (and a few lemony disasters), I finally perfected this dreamy hybrid that combines zesty citrus with velvety cheesecake. Trust me, this Lemon Meringue Pie Cheesecake is worth every minute of effort—it’s become my go-to dessert for impressing guests or treating myself after a long week.

Ingredients

– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup sour cream
– 1 tsp vanilla extract
– 1/4 cup all-purpose flour
– 1 cup lemon juice
– 1 tbsp lemon zest
– 4 large egg whites
– 1/2 cup granulated sugar

Instructions

1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Combine 2 cups graham cracker crumbs with 1/2 cup melted unsalted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then cool completely on a wire rack.
5. Beat 24 oz softened cream cheese with 1 cup granulated sugar on medium speed for 3 minutes until smooth and creamy.
6. Add 3 large eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
7. Mix in 1/2 cup sour cream, 1 tsp vanilla extract, 1/4 cup all-purpose flour, 1 cup lemon juice, and 1 tbsp lemon zest until just combined.
8. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
9. Bake at 325°F for 55-60 minutes until the edges are set but the center still jiggles slightly when shaken.
10. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour to prevent cracking.
11. Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.
12. For the meringue, whip 4 large egg whites with an electric mixer on high speed until soft peaks form.
13. Gradually add 1/2 cup granulated sugar while continuing to whip for 4-5 minutes until stiff, glossy peaks form.
14. Spread the meringue over the chilled cheesecake, creating decorative peaks with the back of a spoon.
15. Use a kitchen torch to toast the meringue until golden brown spots appear, or broil for 1-2 minutes watching carefully.
Zesty lemon curd swirls through every bite of this creamy cheesecake, while the toasted meringue adds a delightful marshmallowy contrast. I love serving chilled slices with fresh raspberries or a drizzle of blueberry compote—the tart fruit complements the citrus perfectly and makes each plate look professionally styled.

Lemon Meringue Pie Parfaits

Yesterday, I found myself with leftover lemon curd and meringue from a baking experiment gone slightly overboard—which led to these delightful Lemon Meringue Pie Parfaits. They’re my new go-to for using up extra components, and they come together in minutes for a fuss-free dessert that feels fancy.

Ingredients

– 1 cup lemon curd
– 4 large egg whites
– 1/2 cup granulated sugar
– 1/4 tsp cream of tartar
– 1 cup graham cracker crumbs
– 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs and melted butter in a small bowl until the mixture resembles wet sand.
3. Press 2 tablespoons of the crumb mixture firmly into the bottom of each of 4 serving glasses to form a base.
4. Whip egg whites and cream of tartar in a clean, grease-free bowl on medium speed until foamy.
5. Gradually add sugar while continuing to whip, increasing speed to high once all sugar is incorporated.
6. Continue whipping until stiff, glossy peaks form and the meringue holds its shape when the beaters are lifted.
7. Spoon 1/4 cup of lemon curd over the crust in each glass.
8. Pipe or spoon meringue over the lemon curd, creating decorative peaks.
9. Bake for 8-10 minutes until the meringue tips are lightly golden brown.
10. Remove from oven and let cool at room temperature for 15 minutes before serving.

Vibrant and layered, these parfaits offer a satisfying crunch from the buttery crust that contrasts beautifully with the silky lemon curd and toasted meringue cloud. I love serving them in clear mason jars to show off the pretty layers, and they’re perfect for making ahead—just assemble and bake right before guests arrive.

Lemon Meringue Pie Tartlets

Finally, after years of testing various lemon desserts, I’ve perfected these adorable lemon meringue pie tartlets that always disappear within minutes at family gatherings. My grandmother used to make full-sized versions, but I love how these individual portions make everyone feel special without the mess of slicing. There’s something magical about that sweet-tart balance that keeps me coming back to this recipe season after season.

Ingredients

– 1 package refrigerated pie crust
– 4 large egg yolks
– 1 can sweetened condensed milk
– 1/2 cup fresh lemon juice
– 1 tbsp lemon zest
– 4 large egg whites
– 1/4 tsp cream of tartar
– 1/2 cup granulated sugar

Instructions

1. Preheat your oven to 350°F and lightly grease a 12-cup mini tart pan.
2. Unroll the refrigerated pie crust and use a 3-inch round cutter to cut 12 circles.
3. Gently press each circle into the prepared tart cups, ensuring the dough reaches all the way up the sides.
4. Prick the bottom of each tart shell 3-4 times with a fork to prevent bubbling.
5. Bake the empty tart shells for 12-15 minutes until lightly golden brown.
6. While the shells bake, whisk together egg yolks and sweetened condensed milk in a medium bowl until smooth.
7. Gradually stir in fresh lemon juice and lemon zest until fully incorporated.
8. Let the lemon filling sit for 5 minutes to thicken slightly.
9. Remove the baked tart shells from the oven and reduce oven temperature to 325°F.
10. Spoon 1 tablespoon of lemon filling into each warm tart shell.
11. In a clean, grease-free bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy.
12. Gradually add granulated sugar while increasing mixer speed to high.
13. Continue beating for 4-5 minutes until stiff, glossy peaks form and the meringue doesn’t slide when you tilt the bowl.
14. Pipe or spoon meringue onto each filled tartlet, making sure to seal the edges completely.
15. Bake at 325°F for 15-18 minutes until the meringue tips are golden brown.
16. Transfer the tartlets to a wire rack and cool completely for 2 hours before serving.

Zesty lemon curd contrasts beautifully with the cloud-like meringue that practically melts in your mouth. The crisp pastry shell provides the perfect textural counterpoint to the creamy filling. For an elegant presentation, I sometimes garnish these with edible flowers or serve them alongside fresh berries for a pop of color.

Lemon Meringue Pie Ice Cream

Baking has always been my therapy, but when summer hits, I find myself craving those classic dessert flavors without turning on the oven. That’s how this Lemon Meringue Pie Ice Cream came to be—it’s my way of enjoying that tangy, sweet, and creamy combo without breaking a sweat in the kitchen.

Ingredients

– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1/4 cup fresh lemon juice
– 1 tbsp lemon zest
– 1 tsp vanilla extract
– 1/4 tsp salt
– 4 large egg yolks
– 1 cup crushed graham crackers

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1/4 tsp salt in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly, until it reaches 170°F on a kitchen thermometer.
3. Whisk 4 large egg yolks in a separate bowl until pale and slightly thickened.
4. Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking continuously to temper them.
5. Pour the tempered egg mixture back into the saucepan, stirring constantly.
6. Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon (about 175°F).
7. Remove from heat and stir in 1/4 cup fresh lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract.
8. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
10. Refrigerate for at least 4 hours or until completely chilled (below 40°F).
11. Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
12. Fold in 1 cup crushed graham crackers during the last 2 minutes of churning.
13. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Keeping this ice cream in the freezer means you’ve got a slice of summer ready anytime—the creamy base melts with that sharp lemon zing, while the graham cracker bits add a nostalgic crunch that’s just like the pie crust. I love scooping it into waffle cones and topping it with extra lemon zest for a bright, sunny treat that never fails to impress.

Lemon Meringue Pie Milkshake

Oh my goodness, you guys—I was cleaning out my freezer last week and found a forgotten slice of lemon meringue pie from Sunday’s dessert, and inspiration struck! I’ve always loved turning leftover desserts into milkshakes, and this one might just be my new favorite summer treat.

Ingredients

– 1 slice lemon meringue pie
– 2 cups vanilla ice cream
– 1/2 cup whole milk
– 1/4 cup whipped cream
– 1 tsp lemon zest

Instructions

1. Remove the meringue topping from the pie slice and set it aside in a small bowl.
2. Cut the remaining lemon pie filling and crust into 1-inch chunks using a sharp knife.
3. Place the vanilla ice cream, whole milk, and pie chunks into a blender pitcher.
4. Blend on medium speed for 30 seconds until the mixture is smooth and no pie crust lumps remain.
5. Pour the milkshake into a chilled 16-ounce glass, filling it three-quarters full.
6. Spoon the reserved meringue topping evenly over the surface of the milkshake.
7. Use a kitchen torch to lightly brown the meringue, holding it 4 inches away and moving constantly for 15 seconds until golden spots appear.
8. Top with the whipped cream, creating a soft peak in the center.
9. Sprinkle the lemon zest evenly over the whipped cream.

Creamy, tart, and impossibly fluffy, this shake captures all the magic of lemon meringue pie in sipable form. The toasted meringue adds a warm, marshmallowy contrast to the chilly vanilla base, while the lemon zest brightens every sip. For a fun twist, rim your glass with crushed graham crackers before pouring—it’s like having the crust in every bite!

Lemon Meringue Pie Smoothie

A few weeks ago, I was craving lemon meringue pie but didn’t have the time or energy to bake, so I created this brilliant smoothie that captures all those classic flavors in a fraction of the time. As someone who always keeps lemons stocked in the fruit bowl, this has become my go-to afternoon pick-me-up when I need something both refreshing and satisfying.

Ingredients

– 1 cup vanilla Greek yogurt
– 1/2 cup milk
– 1/4 cup lemon juice
– 2 tbsp honey
– 1 tsp vanilla extract
– 1/2 tsp lemon zest
– 1 cup ice cubes

Instructions

1. Combine 1 cup vanilla Greek yogurt, 1/2 cup milk, 1/4 cup lemon juice, 2 tbsp honey, 1 tsp vanilla extract, and 1/2 tsp lemon zest in a blender.
2. Blend the mixture on medium speed for 30 seconds until all ingredients are fully incorporated.
3. Add 1 cup ice cubes to the blender.
4. Blend on high speed for 45-60 seconds until the mixture becomes completely smooth and frothy.
5. Stop the blender and check the consistency by tilting the pitcher – it should pour easily without any ice chunks remaining.
6. Pour the smoothie immediately into a tall glass.

My favorite thing about this smoothie is how the creamy Greek yogurt creates that meringue-like texture while the fresh lemon zest gives it that bright, authentic pie flavor. Sometimes I’ll sprinkle a little extra lemon zest on top or serve it with a thin lemon slice on the rim of the glass for an extra special touch.

Lemon Meringue Pie Pudding

Diving into my grandmother’s recipe box always brings back the warmest memories, and this lemon meringue pie pudding was her signature spring dessert. I’ve adapted it slightly over the years, but that perfect balance of tart lemon and sweet, cloud-like meringue remains unchanged. There’s something magical about transforming simple pantry ingredients into this comforting, nostalgic treat that always reminds me of Sunday dinners at her house.

Ingredients

– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 1/2 cups water
– 3 large egg yolks
– 1/2 cup fresh lemon juice
– 2 tablespoons unsalted butter
– 1 teaspoon lemon zest
– 3 large egg whites
– 1/4 cup granulated sugar
– 1/4 teaspoon cream of tartar

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Whisk together 1 cup granulated sugar, cornstarch, and salt in a medium saucepan until thoroughly combined.
3. Gradually whisk in 1 1/2 cups water until the mixture is completely smooth with no lumps.
4. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and begins to bubble, about 5-7 minutes.
5. Continue cooking the thickened mixture for exactly 1 minute while stirring to cook out the raw cornstarch flavor.
6. Remove the saucepan from heat and let it cool for 2 minutes.
7. Whisk the 3 egg yolks in a small bowl until pale yellow and slightly thickened.
8. Slowly pour about 1/2 cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them.
9. Pour the tempered egg yolk mixture back into the saucepan while whisking vigorously.
10. Return the saucepan to medium heat and cook for 2 minutes, stirring constantly, until the pudding thickens further.
11. Remove from heat and stir in 1/2 cup fresh lemon juice, 2 tablespoons unsalted butter, and 1 teaspoon lemon zest until fully incorporated.
12. Pour the lemon pudding into a 1.5-quart baking dish and spread it evenly.
13. In a clean, grease-free bowl, beat 3 egg whites with an electric mixer on medium speed until foamy.
14. Add 1/4 teaspoon cream of tartar and continue beating until soft peaks form.
15. Gradually add 1/4 cup granulated sugar while beating on high speed until stiff, glossy peaks form, about 2-3 minutes.
16. Spread the meringue over the warm lemon pudding, making sure to seal it completely to the edges of the dish.
17. Use the back of a spoon to create decorative peaks across the meringue surface.
18. Bake at 350°F for 12-15 minutes until the meringue peaks are golden brown.
19. Remove from oven and let cool on a wire rack for at least 30 minutes before serving.

Nothing compares to that first spoonful breaking through the toasted meringue into the bright lemon layer beneath. The contrast between the crisp, sweet meringue and the tangy, velvety pudding creates the most delightful textural experience. I love serving it slightly warm with a sprinkle of extra lemon zest or alongside fresh berries for an extra pop of color and flavor.

Lemon Meringue Pie Cookies

Very few desserts capture that perfect balance of sweet and tart quite like these lemon meringue pie cookies—they’re like little handheld versions of my grandma’s classic pie, but way less fussy to make. I actually started baking these during a rainy weekend when I was craving something citrusy but didn’t want to deal with a whole pie crust, and now they’re my go-to for potlucks because everyone always asks for the recipe. They’ve got that same creamy, tangy filling and fluffy meringue topping, all nestled in a buttery cookie base that’s just sturdy enough to hold up to all that goodness.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 cup unsalted butter, softened
– 1/4 tsp salt
– 2 large egg yolks
– 1/2 cup lemon juice
– 1 tbsp lemon zest
– 3/4 cup granulated sugar
– 2 large egg whites
– 1/4 tsp cream of tartar
– 1/2 cup granulated sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour and 1/4 tsp salt until well combined.
3. In a separate large bowl, use an electric mixer to cream 1 cup softened unsalted butter and 1/2 cup granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Add 2 large egg yolks to the butter mixture and mix on low speed just until incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into balls, then place them 2 inches apart on the prepared baking sheets.
7. Use your thumb or the back of a spoon to press an indentation into the center of each dough ball.
8. Bake the cookie bases for 10–12 minutes, until the edges are lightly golden.
9. While the cookies bake, prepare the lemon filling by whisking together 1/2 cup lemon juice, 1 tbsp lemon zest, and 3/4 cup granulated sugar in a small saucepan over medium heat.
10. Cook the lemon mixture, stirring constantly, for 4–5 minutes until it thickens slightly and becomes glossy.
11. Remove the saucepan from the heat and let the lemon filling cool for 5 minutes.
12. Once the cookie bases are out of the oven, immediately spoon about 1 teaspoon of the warm lemon filling into each indentation.
13. For the meringue, use clean beaters to whip 2 large egg whites and 1/4 tsp cream of tartar on high speed in a clean bowl until soft peaks form, about 2–3 minutes.
14. Gradually add 1/2 cup granulated sugar to the egg whites while continuing to whip on high speed for 3–4 minutes, until stiff, glossy peaks form.
15. Transfer the meringue to a piping bag fitted with a star tip and pipe swirls onto each cookie, covering the lemon filling completely.
16. Return the cookies to the oven and bake for another 6–8 minutes, until the meringue tips are lightly toasted.
17. Let the cookies cool completely on the baking sheets for at least 30 minutes before serving. Each bite delivers a crisp cookie base that gives way to that zesty lemon curd and cloud-like meringue—it’s the kind of treat that makes you close your eyes and savor it. I love serving these on a vintage platter with a dusting of extra lemon zest, or even crumbling one over vanilla ice cream for an extra-decadent dessert.

Lemon Meringue Pie Cake

Remember that time I tried to choose between lemon meringue pie and birthday cake for my daughter’s celebration? This glorious Lemon Meringue Pie Cake was my delicious compromise that had everyone asking for seconds. It combines the bright, tangy flavors we love from the classic pie with the tender crumb of a perfect vanilla cake.

Ingredients

– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 4 large egg whites
– 3/4 cup granulated sugar
– 1/4 tsp cream of tartar
– 1 cup lemon curd
– 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. Whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. Beat 1/2 cup softened unsalted butter with an electric mixer until creamy, about 2 minutes.
4. Add 3 large eggs one at a time, beating well after each addition.
5. Mix in 1 tsp vanilla extract until fully incorporated.
6. Alternate adding the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with dry ingredients.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
9. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Place 4 large egg whites in a perfectly clean, grease-free bowl.
11. Add 1/4 tsp cream of tartar to the egg whites and beat with an electric mixer on medium speed until foamy.
12. Gradually add 3/4 cup granulated sugar while beating on high speed until stiff, glossy peaks form, about 5-7 minutes.
13. Spread 1/2 cup lemon curd evenly over the top of one cooled cake layer.
14. Carefully place the second cake layer on top of the lemon curd.
15. Spread the remaining 1/2 cup lemon curd over the top of the second layer, leaving a 1-inch border around the edge.
16. Pile the meringue onto the cake, spreading it to cover the lemon curd and creating decorative peaks with the back of a spoon.
17. Use a kitchen torch to toast the meringue until golden brown spots appear, moving constantly to prevent burning.
18. Dust the finished cake lightly with 1 tbsp powdered sugar using a fine-mesh sieve. Perfectly balanced between sweet meringue clouds and tangy lemon bursts, this cake delivers that wonderful contrast of crisp toasted topping against moist cake layers. I love serving it slightly chilled so the lemon curd firms up just enough to slice cleanly, making it ideal for summer gatherings or when you want to impress without spending all day in the kitchen.

Lemon Meringue Pie Trifle

Perfect for those days when you want all the flavor of lemon meringue pie without the fuss of making a perfect crust, this trifle version has become my go-to dessert for summer gatherings. I first threw it together when I realized I had leftover lemon curd and store-bought pound cake, and now my family requests it for every potluck. There’s something magical about how the tangy lemon balances with the sweet, fluffy meringue.

Ingredients

• 1 store-bought pound cake
• 2 cups lemon curd
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. Cut the pound cake into 1-inch cubes using a serrated knife for clean edges.
2. Spread half of the pound cake cubes evenly across the bottom of a trifle dish or large glass bowl.
3. Spoon 1 cup of lemon curd over the pound cake layer, spreading it to the edges with a spatula.
4. Repeat layers with remaining pound cake cubes and lemon curd.
5. Preheat your oven to 350°F and place the oven rack in the upper third position.
6. Combine egg whites, sugar, and cream of tartar in a perfectly clean, grease-free metal bowl.
7. Place the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water, and whisk constantly for 3-4 minutes until sugar dissolves and mixture feels warm.
8. Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on medium-high speed for 5-7 minutes until stiff, glossy peaks form.
9. Beat in vanilla extract until just combined, being careful not to overmix.
10. Spread the meringue over the trifle layer, creating decorative peaks with the back of a spoon.
11. Bake for 8-10 minutes until meringue peaks are lightly browned, watching closely to prevent burning.
12. Remove from oven and let cool at room temperature for 30 minutes before serving.

Not only does this dessert deliver that classic sweet-tart combination we all love, but the layers create wonderful textural contrasts between the soft cake, creamy curd, and toasted meringue. For an extra special presentation, I sometimes layer it in individual mason jars and torch the meringue tops separately. The best part is how the flavors meld together even better if you let it sit for an hour before serving.

Summary

From classic to creative twists, these 18 lemon meringue pie recipes offer something for every baker. We hope you found inspiration to whip up your own sunny dessert! Try one (or several!), then share which recipe was your favorite in the comments below. Don’t forget to pin this article on Pinterest to save these delicious ideas for later.