Lemon Meringue Pie

A classic lemon meringue pie with a buttery flaky crust, bright homemade lemon filling, and a cloud of toasted meringue.

An optional splash of lemon vodka adds a subtle citrus boost, but the recipe is just as delicious without it.

Lemon meringue pie has been a favorite for generations, and this recipe stays true to those classic flavors. Fresh lemon juice provides the bright, tangy filling, while an optional splash of lemon vodka adds an extra layer of citrus without making the pie taste boozy. Whether you make it the traditional way or add the vodka variation, you'll end up with a smooth, vibrant filling beneath a light, toasted meringue.

Yield: 1 (9-inch) pie
Prep: 40 minutes
Bake: 45-55 minutes
Chill: 4 hours
Total: About 6 hours

Start by blind baking your pie crust while you prepare the silky homemade lemon filling. Once the filling is cooked, top it with fluffy meringue and bake until beautifully golden.

Ingredients

Pie Crust

• 1 Par-Baked 9-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe and the Blind Bake instructions.)
  

Lemon Filling

• 5 large egg yolks

• 300 g water

• 185 g (about ⅞ cup) granulated sugar

• 38 g (⅓ cup) cornstarch

• ¼ tsp kosher salt

• 120 g fresh lemon juice (about 3 medium lemons)

• 2 Tbsp finely grated lemon zest

• 1 Tbsp Deep Eddy's Lemon Vodka (optional)

• 28 g (2 Tbsp) unsalted butter
  

Meringue

• 5 large egg whites, room temperature

• ½ tsp cream of tartar

• 100 g (½ cup) granulated sugar

• Pinch of salt

• ½ tsp vanilla extract (optional)

Blind Bake the Crust

Follow my Signature 3:2:1 Butter-Lard Pie Crust recipe for complete blind-baking and egg white wash instructions.

Make the Filling

Before cutting the lemons, zest them first. It's much easier to grate whole lemons than halved ones.

1. Whisk together:

   • 300g water

   • 185g sugar

   • cornstarch

   • salt

2. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.

3. Whisk a small amount of the hot mixture into the egg yolks to temper them.

4. Slowly whisk the tempered yolks back into the saucepan.

5. Cook another 2 to 3 minutes, whisking constantly, until very thick.

6. Remove from the heat and stir in:

   • butter

   • lemon juice

   • lemon zest

   • Deep Eddy Lemon Vodka (optional)

7. Pour immediately into the warm baked crust.
   

Make the Meringue

1. Beat the egg whites, cream of tartar, and salt until soft peaks form.

2. Slowly add the sugar, about one tablespoon at a time.

3. Continue beating until medium peaks form, then add the vanilla extract.

4. Beat for another 30 to 60 seconds, until stiff, glossy peaks form.
   

Assemble

• Spread the meringue over the hot filling, making sure it touches the crust all the way around to seal the filling. This helps prevent shrinking and separation.

• Use the back of a spoon to create plenty of peaks for browning.

Bake

• Bake at 350°F (177°C) for 20 to 25 minutes, until the peaks are deeply golden brown.

Cool

• Let the pie cool completely at room temperature.

• Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

• Three medium lemons typically yield about 120 g of juice and enough zest for this recipe.

• Always zest the lemons before juicing them.

• Reducing the sugar slightly to 185 g lets the bright lemon flavor come through while balancing the sweetness already present in the Deep Eddy Lemon Vodka.

• Bake the filling while the crust is still warm for the best bond between crust and filling.

• For the cleanest slices, chill overnight.

Why You'll Love This Lemon Vodka Meringue Pie

• Fresh lemon flavor with a subtle optional boost from Deep Eddy's Lemon Vodka

• Silky homemade lemon filling

• Light, fluffy toasted meringue

• Flaky homemade pie crust

• Perfect balance of sweet and tart

• Great for spring, Easter, Mother's Day, or summer cookouts