Bright citrus flavor and a cloud-like topping make the Sally’s Baking Addiction Lemon Meringue Pie one of the most loved homemade desserts. This classic pie combines a flaky crust, silky lemon filling, and beautifully toasted meringue into a dessert that looks as impressive as it tastes.
The Sally’s Baking Addiction Lemon Meringue Pie Recipe is known for its perfectly balanced sweet and tangy filling made with fresh lemon juice and zest. Every layer is carefully prepared to create a bakery-style pie that’s both elegant and surprisingly achievable at home.
Whether you’re baking for a holiday dinner, a family gathering, or simply craving a refreshing dessert, this guide walks you through every step. You’ll also find helpful tips, ingredient measurements, and storage advice to help you bake with confidence.
What Is Sally’s Baking Addiction Lemon Meringue Pie Recipe and What Does It Taste Like?
Lemon meringue pie is a timeless dessert featuring a buttery pie crust filled with a smooth lemon custard and topped with fluffy whipped meringue. This version follows the popular Sally’s Baking Addiction Lemon Meringue Pie Recipe, which emphasizes fresh ingredients and proper baking techniques for dependable results.
The filling is creamy, bright, and bursting with fresh lemon flavor. Instead of being overly sweet, it offers a refreshing balance of tart citrus and rich buttery notes that pair beautifully with the crisp pie crust.
The meringue adds a light, airy texture with a delicate sweetness that complements the vibrant lemon filling. When baked until golden brown, it creates a beautiful finish that is slightly crisp on the outside while remaining soft and marshmallow-like inside.
Sally’s Baking Addiction Lemon Meringue Pie Recipe Ingredients
Gather all the following ingredients, before you start making this Sally’s Baking Addiction Lemon Meringue Pie
For the Lemon Filling
- 5 large egg yolks (reserve the whites for the meringue)
- 1⅓ cups (320 ml) water
- 1 cup (200 g) granulated sugar
- ⅓ cup (38 g) cornstarch
- ¼ teaspoon salt
- ½ cup (120 ml) fresh lemon juice (about 3–4 lemons)
- 1 tablespoon fresh lemon zest
- 2 tablespoons (28 g) unsalted butter, softened
For the Meringue
- 5 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
Pie Crust
- 1 partially blind-baked 9-inch pie crust
Kitchen Utensils Required
- 9-inch pie dish
- Medium saucepan
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Stand mixer or hand mixer with whisk attachment
- Rubber spatula
- Wire cooling rack
- Aluminum foil
- Citrus zester
- Lemon juicer
Preparation & Cooking Time
| Task | Time |
|---|---|
| Pie Dough Chilling | 2 hours (minimum) |
| Prep Time | 20 minutes |
| Cook Time | 45–50 minutes |
| Cooling Time | 1 hour |
| Refrigeration Time | 4 hours |
| Total Time | About 8 hours |
Yield: 8 servings
How to Make Sally’s Baking Addiction Lemon Meringue Pie
Just follow this simple step by step guideline to make your homemade version of Sally’s Baking Addiction Lemon Meringue Pie in a delicious way.
Step 1: Prepare the Pie Crust
Prepare and chill your pie dough for at least 2 hours or overnight. Preheat the oven to 375°F (190°C) and partially blind bake a 9-inch pie crust. Once baked, reduce the oven temperature to 350°F (177°C).
Step 2: Cook the Lemon Filling
Whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Meanwhile, lightly beat the egg yolks.
Step 3: Temper the Egg Yolks
Slowly whisk a few spoonfuls of the hot lemon mixture into the egg yolks. Pour the tempered yolks back into the saucepan and cook until the filling becomes thick. Remove from the heat, stir in the butter, and spread the warm filling into the prepared crust.
Step 4: Make the Meringue
Beat the egg whites with the cream of tartar until soft peaks form. Add the sugar and salt, then continue beating until glossy, stiff peaks develop.
Step 5: Assemble the Pie
Spread the meringue over the warm lemon filling, sealing it against the crust. Create decorative swirls with the back of a spoon if desired.
Step 6: Bake
Bake the pie at 350°F (177°C) for 20–25 minutes, or until the meringue is golden brown. Loosely cover with foil if it browns too quickly.
Step 7: Cool and Serve
Cool the pie on a wire rack for 1 hour, then refrigerate for at least 4 hours before slicing. Serve chilled and refrigerate any leftovers.
Delicious Ways to Customize and Serve This Sally’s Baking Addiction Lemon Meringue Pie
Here are some Variations and Customizations ideas you can try to enjoy this Sally’s Baking Addiction Lemon Meringue Pie deliciously
1. Enjoy It Chilled Straight from the Refrigerator
I always think this pie tastes its absolute best after it’s been chilled for several hours. The lemon filling becomes perfectly firm, and every slice comes out clean with that beautiful layer of fluffy meringue on top.
2. Pair It with Fresh Berries
I love serving this pie with a handful of fresh raspberries, blueberries, or strawberries. The juicy berries add a burst of freshness that complements the bright lemon flavor without making the dessert too sweet.
3. Add a Dollop of Whipped Cream
Even though the pie already has a fluffy meringue topping, I sometimes add a little homemade whipped cream on the side. It makes every bite feel extra creamy and perfect for special occasions.
4. Serve with Hot Tea
One of my favorite afternoon treats is a slice of lemon meringue pie with a warm cup of black tea or Earl Grey. The citrus notes in the pie pair beautifully with a lightly brewed tea.
5. Enjoy with Fresh Coffee
Whenever I serve this dessert after dinner, I like to pour a fresh cup of coffee. The slight bitterness of coffee balances the sweet meringue and tangy lemon filling really well.
6. Garnish with Extra Lemon Zest
I often sprinkle a little fresh lemon zest over the finished pie just before serving. It makes the pie look more elegant and adds an extra pop of bright citrus aroma.
7. Serve with Vanilla Ice Cream
A small scoop of creamy vanilla ice cream next to a chilled slice is always a crowd-pleaser. The cold, smooth ice cream pairs wonderfully with the tangy lemon filling and airy meringue.
8. Top with Fresh Mint Leaves
When I’m serving guests, I like adding a few fresh mint leaves for a simple garnish. It adds a refreshing touch and makes each slice look bakery-worthy with almost no extra effort.
9. Pair with a Fresh Fruit Salad
For spring and summer gatherings, I often serve lemon meringue pie alongside a colorful fruit salad. Grapes, kiwi, pineapple, and berries all work well and keep the dessert feeling light and refreshing.
10. Finish with a Light Dusting of Powdered Sugar
Sometimes I lightly dust the golden meringue with powdered sugar just before bringing the pie to the table. It’s a simple finishing touch that makes the dessert look even more inviting and adds a hint of extra sweetness without overpowering the lemon flavor.
My Personal Experience and Some Tips on This Sally’s Baking Addiction Lemon Meringue Pie Recipe
The first time I made this lemon meringue pie, I was surprised by how bright and fresh it tasted. The lemon filling was smooth and creamy with just the right mix of sweet and tangy flavors. My favorite part was watching the meringue turn golden in the oven. I always make sure the filling is still warm before adding the meringue because it helps everything stay together. Every time I serve this pie, people ask for another slice, and there are rarely any leftovers.
Tips for the Best Lemon Meringue Pie
1. Use fresh lemons. Fresh lemon juice and zest give the pie the brightest flavor.
2. Bring the egg whites to room temperature. They whip up bigger and fluffier.
3. Don’t skip blind baking. A partially baked crust helps keep the bottom crisp.
4. Add the meringue to warm filling. This helps prevent the layers from separating.
5. Spread the meringue to the crust edges. It helps stop the meringue from shrinking.
6. Chill the pie completely. Give it at least 4 hours so the filling slices neatly.
7. Serve the pie the same day. The meringue looks and tastes its best while it’s fresh.
How to Store and Reheat Leftover Sally’s Baking Lemon Meringue Pie Properly?
Lemon meringue pie is best enjoyed the day it is made for the freshest texture and tallest meringue. Store leftover pie covered in the refrigerator for up to 2 days. The meringue may gradually soften or separate over time. This pie is not recommended for reheating, as warming can affect both the filling and the delicate meringue.
Nutrition Facts and Dietary Notes
One slice has about 360–400 calories, depending on the crust you use. It provides small amounts of vitamin C from fresh lemons and protein from the eggs. This recipe is vegetarian but not vegan, keto, or gluten-free as written.
For gluten-free, use a gluten-free pie crust. For a dairy-free version, replace the butter with a plant-based alternative. Fresh lemon juice adds natural flavor without needing artificial ingredients.
Sally’s Baking Addiction Lemon Meringue Pie Recipe
Ingredients
Method
- Prepare and chill your pie dough for at least 2 hours or overnight. Preheat the oven to 375°F (190°C) and partially blind bake a 9-inch pie crust. Once baked, reduce the oven temperature to 350°F (177°C).
- Whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Meanwhile, lightly beat the egg yolks.
- Slowly whisk a few spoonfuls of the hot lemon mixture into the egg yolks. Pour the tempered yolks back into the saucepan and cook until the filling becomes thick. Remove from the heat, stir in the butter, and spread the warm filling into the prepared crust.
- Beat the egg whites with the cream of tartar until soft peaks form. Add the sugar and salt, then continue beating until glossy, stiff peaks develop.
- Spread the meringue over the warm lemon filling, sealing it against the crust. Create decorative swirls with the back of a spoon if desired.
- Bake the pie at 350°F (177°C) for 20–25 minutes, or until the meringue is golden brown. Loosely cover with foil if it browns too quickly.
- Cool the pie on a wire rack for 1 hour, then refrigerate for at least 4 hours before slicing. Serve chilled and refrigerate any leftovers.
Video
Notes
FAQs on this Sally’s Baking Addiction Lemon Meringue Pie Recipe
When you give this Sally’s Baking Addiction Lemon Meringue Pie Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. What are common problems when making lemon meringue pie?
The most common issues we see are a runny lemon filling, watery meringue (also called weeping), or meringue that shrinks away from the crust. We avoid these problems by cooking the filling until it’s very thick, spreading the meringue over the filling while it’s still warm, and making sure the meringue touches the crust all the way around the edges.
2. How long can you keep lemon meringue pie?
From our experience, lemon meringue pie is at its absolute best on the day it’s baked. You can refrigerate leftovers for up to 2 days, but the meringue will gradually soften and may release a little moisture. We always keep it covered in the refrigerator to help maintain its freshness.
3. How do you know lemon meringue pie is done?
We know the pie is ready when the meringue has turned a beautiful golden brown with lightly toasted peaks. The filling should already be thick before baking, and after chilling for several hours, it should slice cleanly without being runny.
4. How should lemon meringue pie be served?
We recommend serving lemon meringue pie well chilled after it has rested in the refrigerator for at least 4 hours. A sharp knife dipped in warm water makes cleaner slices, and the pie is delicious all on its own with no extra toppings needed.
5. Can I use bottled lemon juice instead of fresh lemons?
We’ve tried both, and fresh lemon juice always gives the brightest, most vibrant flavor. Bottled juice can work in a pinch, but it doesn’t provide the same fresh citrus taste or aroma that makes this pie so special.
6. Why do I need to blind bake the pie crust?
Blind baking keeps the crust crisp and prevents it from becoming soggy once the lemon filling is added. We’ve found that this extra step makes a huge difference in both texture and appearance.
7. Why is my lemon filling runny?
In our experience, a runny filling usually means it wasn’t cooked long enough or the pie wasn’t chilled long enough before slicing. We always cook the filling until it’s thick with large bubbles and refrigerate the pie for at least 4 hours.
8. Can I make lemon meringue pie ahead of time?
Yes, but we recommend making it no more than one day in advance. The flavor stays wonderful, though the meringue may lose some of its fluffy texture if stored too long.
9. Can I freeze lemon meringue pie?
We don’t recommend freezing the fully assembled pie because the meringue tends to become watery after thawing. If you’d like to prepare ahead, it’s better to freeze just the baked pie crust and make the filling and meringue fresh.
10. Why should the egg whites be at room temperature?
We’ve found that room-temperature egg whites whip up faster and produce a larger, more stable meringue with beautiful glossy peaks. Letting the eggs sit out for about 30 minutes before baking makes a noticeable difference.
This Sally’s Baking Addiction Lemon Meringue Pie Recipe delivers everything you want in a classic homemade dessert-a crisp buttery crust, a silky smooth lemon filling, and a beautifully golden meringue topping.
With fresh lemon flavor and easy-to-follow steps, it’s an excellent recipe for holidays, celebrations, or weekend baking. Give it a try, share it with family and friends, and enjoy a slice of bright, homemade goodness that everyone will remember.
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The absolute best lemon pie I have ever made; the balance of tart and sweet is spot on!