Lemon Meringue Pie Recipe Make Ahead

What’s in This Lemon Meringue Pie Recipe?

Fresh lemons are what give this pie its bright and fresh flavor. I really can’t recommend getting the real thing enough for the best flavor. I tried with bottled juice, and the flavor just wasn’t up to snuff.

Pie Crust: Use a pre-baked and cooled store-bought or homemade pie crust. Sugar: Granulated sugar sweetens both the filling and the meringue topping. Lemon: Fresh lemon juice and zest add a punchy citrus flavor to the filling. Water: Combines with cornstarch to help thicken the filling and stabilize the meringue. Cornstarch: Binds to free water in the filling to thicken it up. Eggs: You’ll need 8 egg yolks for the filling and 4 egg whites for the meringue. Save the remaining 4 yolks to make some hollandaise sauce or homemade mayonnaise for next-day ham sandwiches. Butter: Unsalted butter adds richness to the filling. Cream of Tartar: Stabilizes the meringue topping so it doesn’t collapse. Vanilla Extract: Adds a hint of warmth and sweet flavor to contrast the freshness of the filling.

Can You Make Lemon Meringue Pie The Day Before?

I’ve constantly wondered how to avoid a deflated, weepy lemon meringue pie. Making it the day of just isn’t an option for me when my oven is already stuffed with a giant Easter ham. But making the fresh filling and fluffy meringue separately was the simple solution I needed to solve my weepy woes! Now, I just scoop the meringue on top of the filling and pop it in the oven while everyone’s eating, and it’s ready just in time for dessert!

How to Store and Reheat

With this recipe, I have found that I can make the filling a day ahead of time, and the meringue and baked pie crust will both keep in the fridge for up to 2 days. Once assembled, I recommend enjoying the pie ASAP, as it will begin to weep once the filling and meringue come in contact. I do not recommend freezing this pie, though, as both the filling and the meringue topping do not freeze well.

Serving Suggestions

This classic fresh and creamy dessert is honestly perfect all by itself. I like it best with a mimosa or bellini to wash it all down.

Notes from the Test Kitchen

If you’re making this pie all in one day, I highly recommend prepping the meringue as the pie cooks so that you are ready to put it on top as soon as the pie comes out of the oven. Placing the meringue directly on the hot filling (no chilling required) kickstarts the cooking process, helping ensure the meringue cooks all the way through and doesn’t weep on the day of.

How to Make Lemon Meringue Pie Step by Step

Bake the Crust: The crust needs to be blind-baked (prebaked) before adding the filling. If using store-bought pie crust, prepare a 9-inch refrigerated crust per package directions and cool completely before filling. If using homemade, follow the directions to your favorite pie crust. Cook the Filling: In a large saucepan set over medium heat, whisk 1¼ cups of granulated sugar, 1 cup of fresh lemon juice, ½ cup of water, ¼ cup of cornstarch, and ½ teaspoon of kosher salt until cornstarch dissolves. Bring to a simmer, whisking occasionally, for about 5 minutes, or until the mixture becomes translucent and just begins to thicken. Add the Egg Yolks: Vigorously whisk while adding 8 egg yolks. Add the Zest and Butter: Add 2 tablespoons of grated lemon zest and 3 tablespoons of unsalted butter and stir until combined. Once again, bring the mixture to a simmer while stirring constantly. Cook another 2 minutes, or until the mixture is thick enough to coat the back of a spoon without it sliding off the spoon. Chill the Filling: Strain the filling through a fine-mesh strainer into the prepared pie shell. Remember to scrape the excess filling from the underside of the strainer into the shell. Place plastic-wrap directly on the surface of the filling, and place in the fridge to cool until set (at least 2 hours or up to 24 hours). Make the Sugar Syrup: Preheat oven to 400°F and adjust oven rack to middle position. In the small saucepan set over medium-high heat, add ½ cup of water and 1 cup of granulated sugar. Bring to a vigorous boil. Once the syrup is boiling vigorously, cook for exactly 4 minutes (set a timer). The mixture should be syrupy and slightly thickened. Remove from the heat after 4 minutes and set aside. Whisk the Egg Whites: In the bowl of a stand mixer fitted with the balloon whisk attachment, beat the reserved 4 egg whites at medium speed until frothy, about 1 minute. Add ¼ teaspoon of salt and ½ teaspoon of cream of tartar, and gradually increase the speed to medium-high, about 2 minutes, or until whites hold soft peaks. Add the Sugar Syrup: With the mixer running, slowly pour the hot syrup down the inside of the bowl and into the whites (avoid the whisk so the syrup won’t splash). Beat the Meringue: Add ½ teaspoon of vanilla and continue beating until the meringue has cooled and is very thick and still shiny, about 7-10 minutes. Top and Bake the Pie: Once the lemon filling is cooled and set, mound the meringue over the filling and then use a tablespoon or rubber spatula to create peaks all over the meringue. Place the pie on a baking sheet (for easier handling) and bake until peaks turn golden brown with white meringue showing through.