Old Fashioned Lemon Meringue Pie Recipe

If you’re looking for an old fashioned lemon meringue pie recipe, this version is simple, budget-friendly, and tastes just like the classic homemade pies your grandma used to make.

It has three perfect layers:

• A buttery pastry base
• A tangy, silky lemon filling
• A light, fluffy meringue topping

This is a timeless dessert that looks impressive but uses basic pantry ingredients, making it perfect for family dinners, celebrations, or when you want a classic homemade sweet treat without spending much.

This delicious lemon meringue pie is part of our Desserts and Sweet Treat collection, , where you’ll find simple, mouth-watering desserts perfect for any occasion.

Why This Old Fashioned Lemon Meringue Pie Works

This recipe stays true to traditional baking methods while keeping things simple and affordable.

What makes it work:

• A simple homemade lemon filling that sets perfectly (not runny)
• Balanced sweetness and tart lemon flavour
• Stable meringue that doesn’t collapse or weep
• Budget-friendly ingredients with no fancy extras

The result is a classic lemon meringue pie that is bright, creamy, and nostalgic in every bite.

If you love simple sweet treats like this, you’ll also enjoy our seasonal and celebration recipes hub, filled with quick, guest-worthy dessert ideas.

Ingredient Costs

Estimated Ingredient Cost in Australia as at May 17, 2026 – $8.70 per batch, $1.10 per serve

	Ingredient	Quantity	Estimated Cost
Pie Base (Shortcrust)	Plain Flour	1 1/2 Cups	$0.45
	Butter (Cold)	125g	$1.50
	Sugar	2 Tbsp	$0.10
	Egg Yolk	1	0.40
	Cold Water	2-3Tbsp	–
Lemon Filling	Sugar	1 Cup	$0.50
	Cornflour	1/4 Cup	$0.30
	Water	1 1/2 Cups	–
	Egg Yolks	3	$1.20
	Lemon Juice (2 Lemons)	1/2 Cup	$2.00
	Lemon Zest	1 Tbsp	(Lemon Use above)
	Butter	30g	$0.40
Meringue Topping	Egg Whites	4	$1.60
	Sugar	1/2 Cup	$0.25

---

How to Make Old Fashioned Lemon Meringue Pie

1. Prepare the pastry base

Roll out your pastry and blind bake until lightly golden. Allow to cool slightly.

2. Make the lemon filling

In a saucepan, combine sugar and cornflour, then gradually whisk in water and cook until thickened.

Temper in egg yolks, then add lemon juice, zest, and butter. Stir until smooth and glossy.

3. Fill the pie shell

Pour the warm lemon filling into the baked pastry shell.

4. Make the meringue

Beat egg whites until soft peaks form, then slowly add sugar until glossy and stiff.

5. Top and bake

Spread meringue over the lemon filling, sealing it to the edges. Bake until lightly golden on top.

Tips for the Perfect Lemon Meringue Pie

To stop common baking issues like weeping or a runny filling:

• Add meringue while filling is still warm
• Seal meringue right to the crust edges
• Don’t overbake – just lightly brown the top
• Use fresh lemon juice for best flavour
• Cook filling until thick before adding egg yolks

These steps help create a perfect old fashioned lemon meringue pie every time

Common Mistakes to Avoid

• Runny filling – didn’t cook long enough to thicken
• Weeping meringue – sugar not fully dissolved or added to quickly
• Shrinking meringe – didnt seal edges to crust
• Soggy pastry – skipped or rushed blind baking

Variations You Can Try

This recipe is flexible and can be adapted easily:

• Budget version – use store-bought pastry
• Extra tangy version – add more lemon zest
• Creamier filling – add a little extra butter
• Mini pies – bake in small tart shells for individual servings

Why Your Lemon Meringue Pie Might Fail

If your pie has issues, it usually comes down to:

• Filling not thickened enough before baking
• Meringue added to a cold filling
• Sugar not fully dissolved in meringue
• Overbaking or underbaking
• Humidity affecting egg whites

Fixing these will dramatically improve results.

Storage & Serving

Store in the fridge and serve within 2–3 days for best texture.

• Best served chilled or slightly cool
• Avoid covering tightly (can cause meringue to weep)
• Do not freeze (meringue texture breaks down)

FAQs About Old Fashioned Lemon Meringue Pie

Why is my lemon meringue pie runny?

Usually the filling wasn’t cooked long enough to activate the cornflour.

Why does my meringue weep?

This happens when sugar hasn’t dissolved or the pie wasn’t sealed properly.

Can I make lemon meringue pie ahead of time?

Yes, but it’s best eaten the same day for the best texture.

What makes it “old fashioned” lemon meringue pie?

It uses traditional thickened lemon custard filling and classic baked meringue topping.

Do I need to refrigerate lemon meringue pie?

Yes – always refrigerate once cooled.

You Might Also Like

• Gluten-Free Leprechaun Bars

Looking for more delicious dessert ideas? Browse our Desserts & Sweet Treats Collection for more easy after-supper delights. .