Ina Garten’s Lemon Meringue Pie is a timeless dessert that combines a crisp, buttery pie crust with a smooth, tangy lemon filling and a cloud-like toasted meringue topping. This recipe delivers a perfect balance between sweet and tart, rich and light.

What Is Ina Garten Lemon Meringue Pie?

Ina Garten’s lemon meringue pie is made with a classic pastry crust, a silky lemon curd-style filling made from lemon juice, zest, eggs, and sugar, and topped with a glossy meringue made by whipping egg whites and sugar until stiff peaks form. The pie is briefly baked to set the meringue and achieve that signature golden top.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Lemon Meringue Pie

Bright and refreshing – The lemon flavor is bold but balanced
Elegant presentation – Golden peaks of meringue look stunning
Classic and nostalgic – A dessert that pleases all generations
Perfect for citrus lovers – Sweet, tangy, and satisfying
Make-ahead components – Crust and curd can be prepped early
Great for spring and summer – Light, flavorful, and not heavy
Textural contrast – Buttery crust, creamy filling, fluffy topping

Ingredients Needed to Make Ina Garten’s Lemon Meringue Pie

For the Pie Crust:

1¼ cups all-purpose flour
¼ teaspoon kosher salt
1 tablespoon sugar
8 tablespoons (1 stick) cold unsalted butter, diced
3–4 tablespoons ice water

For the Lemon Filling:

1¼ cups granulated sugar
¼ cup cornstarch
1¼ cups water
½ teaspoon kosher salt
4 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 tablespoon grated lemon zest
½ cup freshly squeezed lemon juice (about 2–3 lemons)

For the Meringue Topping:

4 large egg whites
¼ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract

Instructions to Prepare Ina Garten Lemon Meringue Pie

Step 1: Prepare the pie crust

In a food processor, pulse together flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, just until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30–45 minutes.

Step 2: Blind bake the crust

Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 20 minutes. Remove weights and parchment, then bake for another 10–12 minutes until golden. Let cool completely.

Step 3: Make the lemon filling

In a medium saucepan, whisk together sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened and bubbling. Reduce heat and cook for 1–2 more minutes. Temper the egg yolks by whisking a bit of the hot mixture into them, then slowly stir the yolks into the saucepan. Cook 2 more minutes. Remove from heat and stir in butter, lemon zest, and lemon juice. Pour the hot filling into the cooled crust.

Step 4: Make the meringue

In a clean bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, then beat on high until stiff, glossy peaks form. Beat in vanilla extract.

Step 5: Assemble and bake

Spoon the meringue over the hot lemon filling, spreading it to the edges to seal. Use the back of a spoon to create peaks. Bake at 350°F (175°C) for 10–12 minutes or until golden brown on top.

Step 6: Cool and serve

Cool the pie completely at room temperature, then chill in the refrigerator for at least 3 hours before slicing.

What Goes Well With Ina Garten’s Lemon Meringue Pie

Fresh berries – Raspberries or blueberries complement the lemon
Mint leaves – For a fresh, vibrant garnish
Hot tea or iced green tea – Balances the sweetness
Vanilla whipped cream (optional) – Light and not overpowering
Lemon sorbet – For a citrus-forward dessert pairing
Crisp linen napkins and good company – It’s a showstopper dish!

Key Tips for Making Ina Garten’s Lemon Meringue Pie

Use fresh lemon juice – It makes all the difference in flavor
Seal the meringue to the crust – Prevents weeping between layers
Cool before chilling – Helps the filling set properly
Don’t overbake the meringue – Just lightly golden is perfect
Use cream of tartar – It helps stabilize the meringue peaks
Temper egg yolks slowly – To avoid scrambling
Use a clean, dry bowl for egg whites – Any grease prevents proper whipping

Creative Variations of Ina Garten’s Lemon Meringue Pie

Add a graham cracker crust – For a sweeter, crunchier base
Include orange zest or juice – For a citrus blend twist
Make mini pies in ramekins – Great for individual servings
Use Italian meringue – For a more stable, glossy topping
Add a layer of lemon curd – Below the filling for added depth
Torch the meringue – Instead of baking for dramatic presentation
Try lime or grapefruit juice – To vary the citrus profile

Storage Guidelines for Ina Garten’s Lemon Meringue Pie

Store in the refrigerator – Loosely covered with plastic wrap
Best enjoyed within 2 days – Meringue may begin to soften afterward
Avoid freezing – Meringue doesn’t freeze well and can collapse
Keep chilled until ready to serve – Ensures clean slices and firm texture
Slice with a hot, clean knife – Wipe between cuts for a neat presentation

Reheating Tips for Ina Garten’s Lemon Meringue Pie

Do not reheat the whole pie – Best served cold or at room temperature
If necessary, warm individual slices – In a low oven (250°F) for 5 minutes
Avoid microwave – It will melt the meringue
Re-whip extra meringue if storing separately – Helps revive texture

Nutritional Value (per slice, approx.)

Calories: 360
Protein: 5g
Carbohydrates: 45g
Fat: 18g
Fiber: 1g
Sugar: 30g
Sodium: 210mg

A light yet indulgent dessert, perfect for those who love tangy citrus flavor balanced with sweet, fluffy meringue.

FAQs

How do you keep lemon meringue pie from getting soggy?

To prevent a soggy lemon meringue pie, blind bake the crust fully and spread the meringue over the hot lemon filling, making sure to seal it to the crust edges. This helps the meringue cook properly and prevents weeping between layers.

Can you make lemon meringue pie a day ahead?

Yes, lemon meringue pie can be made a day ahead. Store it uncovered or loosely covered in the refrigerator and serve chilled. Note that meringue may lose some of its texture after 24 hours.

Why does meringue separate from the lemon filling?

Meringue separates when it’s added to cooled filling. Always spread the meringue while the lemon filling is still hot to ensure it adheres and forms a seal, preventing shrinking and separation.

What is the best type of lemon for lemon meringue pie?

Fresh, standard lemons like Eureka or Lisbon work best for lemon meringue pie. They provide a strong, tangy flavor and enough juice for the filling. Avoid bottled lemon juice for optimal taste.

Wrapping Up

Ina Garten’s Lemon Meringue Pie is everything a classic dessert should be—refreshing, elegant, and loaded with flavor. With a crisp crust, vibrant lemon filling, and a billowy meringue top, it’s a guaranteed centerpiece for any celebration or dinner. Make it once, and it will quickly become a go-to favorite in your baking repertoire.