18 Delicious Lemon Meringue Pie Recipes for Every Occasion

There’s something magical about the perfect lemon meringue pie—tangy, sweet, and topped with a cloud of toasted meringue. Whether you’re craving a classic version, a quick no-bake twist, or a showstopping dessert for your next gathering, we’ve got you covered. Dive into these 18 irresistible lemon meringue pie recipes that’ll brighten any occasion—one luscious bite at a time!

Classic Lemon Meringue Pie

This sunny, tart-sweet pie is a nostalgic favorite—with a silky lemon filling and fluffy toasted meringue that’ll steal the show.

Ingredients

• 1 (9-inch) pre-baked pie crust, cooled
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Make the filling: In a saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly (about 5 minutes). Reduce heat; simmer 1 minute.
2. Whisk egg yolks in a bowl. Gradually stir in 1/2 cup of the hot sugar mixture, then return all to the saucepan. Boil gently for 1 minute, stirring. Remove from heat; stir in lemon juice, butter, and zest until smooth. Pour into the pie crust.
3. Make the meringue: Beat egg whites and cream of tartar on medium until soft peaks form. Gradually add 1/2 cup sugar, 1 tbsp at a time, beating until stiff glossy peaks form (about 5 minutes).
4. Spread meringue over hot filling, sealing edges to the crust. Bake at 350°F for 12–15 minutes until golden. Cool completely (4 hours) before slicing.

The secret? Pouring the meringue onto hot filling prevents weeping, giving you picture-perfect slices every time.

Tip: For extra stability, add a pinch of cornstarch to the meringue along with the sugar.

Mini Lemon Meringue Pies

These adorable mini pies pack all the tangy-sweet punch of the classic dessert but in a perfectly portioned bite—ideal for brunches or bake sales!

Ingredients

• 1 (14 oz) package refrigerated pie crusts (2 crusts)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 1 cup water
• 3 large egg yolks (reserve whites for meringue)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tbsp unsalted butter
• 1 tsp lemon zest
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup superfine sugar

Instructions

1. Prep crusts: Unroll pie crusts and cut twelve 3-inch circles using a cookie cutter. Press into a greased 12-cup muffin tin. Prick bottoms with a fork, then freeze for 15 minutes. Preheat oven to 375°F.
2. Blind bake: Line crusts with parchment and pie weights (or dried beans). Bake for 12 minutes, remove weights, and bake 5 more minutes until lightly golden. Cool completely.
3. Make filling: Whisk 1 cup granulated sugar, 1/4 cup cornstarch, and 1/8 tsp salt in a saucepan. Gradually whisk in 1 cup water, then egg yolks, 1/2 cup lemon juice, and 1 tsp lemon zest. Cook over medium heat, stirring constantly, until thick (about 8 minutes). Remove from heat, stir in 2 tbsp butter until melted, then divide among crusts.
4. Whip meringue: Beat egg whites and 1/4 tsp cream of tartar on high until soft peaks form. Gradually add 1/2 cup superfine sugar; beat until stiff and glossy. Pipe or spoon onto pies.
5. Toast: Broil pies 1–2 minutes until meringue tips are golden (watch closely!), or use a kitchen torch.

The magic here? The meringue seals the lemon filling, keeping it lusciously creamy for days (if they last that long!).

Tip: For neat meringue peaks, wipe your mixing bowl and beaters with lemon juice before starting—it removes any grease that could deflate the whites.

Vegan Lemon Meringue Pie

This dreamy pie swaps eggs and dairy for a luscious, tangy filling and fluffy aquafaba meringue—no one will guess it’s plant-based!

Ingredients

• 1 ½ cups graham cracker crumbs (about 10 sheets)
• 6 tbsp melted vegan butter
• ¼ cup granulated sugar
• 1 (13.5-oz) can full-fat coconut milk, chilled overnight
• ¾ cup lemon juice (about 4 lemons)
• 1 tbsp lemon zest
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp turmeric (for color)
• ½ cup aquafaba (liquid from 1 can chickpeas)
• ¼ tsp cream of tartar
• ½ cup powdered sugar

Instructions

1. Make the crust: Mix graham cracker crumbs, 6 tbsp melted vegan butter, and ¼ cup granulated sugar. Press into a 9-inch pie dish. Bake at 350°F for 10 minutes, then cool completely.
2. Prepare the filling: Scoop the solid coconut cream from the chilled can into a saucepan (discard watery liquid). Whisk in lemon juice, lemon zest, ¾ cup granulated sugar, cornstarch, and turmeric. Cook over medium heat, stirring constantly, until thick (8–10 minutes). Pour into the cooled crust and refrigerate for 2 hours.
3. Whip the meringue: Beat aquafaba and cream of tartar with a mixer on high until stiff peaks form (5–7 minutes). Gradually add ½ cup powdered sugar. Spread over chilled pie, sealing edges. Torch or broil for 1–2 minutes until golden.

The magic here? Aquafaba mimics egg whites perfectly, giving you cloud-like meringue without a trace of beany flavor.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Gluten-Free Lemon Meringue Pie

This bright, tangy pie is a gluten-free dream—with a buttery crust, zesty lemon filling, and fluffy meringue that’ll make everyone ask for seconds.

Ingredients

• 1 1/2 cups gluten-free graham cracker crumbs (about 10 sheets)
• 6 tbsp melted unsalted butter
• 1/4 cup granulated sugar
• 4 large egg yolks (reserve whites for meringue)
• 1 1/4 cups granulated sugar
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tbsp lemon zest
• 1/4 tsp salt
• 4 large egg whites
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 350°F. Mix 1 1/2 cups gluten-free graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup sugar. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool.
2. Make the filling: Whisk 4 egg yolks in a bowl. In a saucepan, combine 1 1/4 cups sugar, 1/3 cup cornstarch, 1 1/2 cups water, 1/2 cup lemon juice, 2 tbsp zest, and 1/4 tsp salt. Cook over medium heat, stirring constantly, until thick (about 8 minutes). Slowly whisk 1/2 cup hot mixture into yolks, then return to pan. Cook 2 more minutes, then pour into crust.
3. Make the meringue: Beat 4 egg whites and 1/2 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Spread over warm filling, sealing edges.
4. Bake at 350°F for 12–15 minutes until meringue is golden. Cool completely (4 hours) before slicing.

The secret? Toasting the meringue just enough for a crisp, marshmallowy top that contrasts the creamy lemon beneath.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Lemon Meringue Tartlets

These mini lemon meringue tartlets pack all the bright, tangy flavor of the classic pie into adorable, bite-sized treats—perfect for brunch or dessert parties!

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1/4 tsp salt
• 3 tbsp ice water
• 3 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 3 large egg whites
• 1/4 cup granulated sugar

Instructions

1. Make the crust: Pulse 1 1/4 cups flour, 1/4 cup sugar, and 1/4 tsp salt in a food processor. Add 1/2 cup cold butter; pulse until crumbly. Drizzle in 3 tbsp ice water until dough forms. Press into 12 mini tart pans; chill 30 minutes.
2. Preheat oven to 350°F. Bake crusts 15 minutes until lightly golden. Cool completely.
3. Make the filling: Whisk 3 egg yolks, 1/2 cup lemon juice, 1 tbsp zest, 1/2 cup sugar, and 2 tbsp cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thick (5–7 minutes). Divide among cooled crusts.
4. Make the meringue: Beat 3 egg whites until foamy. Gradually add 1/4 cup sugar; whip to stiff peaks. Pipe onto tartlets. Toast with a kitchen torch or broil 1–2 minutes until golden.

The magic here? That crisp, buttery crust balances the silky lemon curd and fluffy meringue in every bite—no fork required!

Tip: For extra stability, add 1/8 tsp cream of tartar to the egg whites before whipping.

Lemon Meringue Cheesecake

This dreamy dessert combines the tangy brightness of lemon curd with a creamy cheesecake base, all topped with a cloud of toasted meringue—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted butter
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup lemon curd (store-bought or homemade)
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions:

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake at 350°F for 8 minutes. Cool slightly.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla. Pour over crust and bake at 325°F for 45–50 minutes until set. Cool completely.
3. Add the lemon layer: Spread 1 cup lemon curd over cooled cheesecake. Chill for 1 hour.
4. Toast the meringue: Whip 4 egg whites, 1/2 cup sugar, and 1/4 tsp cream of tartar to stiff peaks. Pipe or spread over cheesecake, then torch or broil (6 inches from heat) for 1–2 minutes until golden.

The contrast of silky lemon, rich cheesecake, and airy meringue makes every bite a mini celebration—no fork left behind!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Lemon Meringue Cupcakes

These sunny little cupcakes pack all the tangy-sweet charm of a classic lemon meringue pie—but in handheld form!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 large egg whites (reserved from filling)
• ¼ tsp cream of tartar
• ½ cup granulated sugar (for meringue)

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners. Whisk together flour, baking powder, and salt in a bowl.
2. Batter: Beat butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in milk, lemon juice, and zest. Fold in dry ingredients until just combined.
3. Bake: Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back. Cool completely.
4. Meringue: Whip egg whites and cream of tartar on medium until foamy. Gradually add ½ cup sugar, beating to stiff peaks. Pipe or spoon onto cupcakes.
5. Toast: Use a kitchen torch to brown meringue, or broil for 1–2 minutes (watch closely!).

The magic here? That toasted meringue crown cracks delicately under your fork, revealing tender lemon cake underneath—just like the pie, but way more fun to eat.

Tip: For extra zing, poke warm cupcakes with a skewer and brush with a mix of 1 tbsp lemon juice + 1 tbsp sugar.

Lemon Meringue Parfait

This dreamy lemon meringue parfait layers tangy lemon curd, fluffy meringue, and buttery graham crumbs for a dessert that’s as stunning as it is simple.

Ingredients:

• 1 cup graham cracker crumbs (about 8 sheets)
• 4 tbsp unsalted butter, melted
• 1 1/2 cups store-bought or homemade lemon curd (chilled)
• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract

Instructions:

1. Prep the crust: In a bowl, mix graham cracker crumbs with melted butter until evenly moist. Press 2 tbsp into the bottom of each serving glass.
2. Whip the meringue: Using a hand mixer, beat egg whites and cream of tartar on medium-high until foamy. Gradually add sugar, 1 tbsp at a time, then vanilla, beating until stiff peaks form (about 5 minutes).
3. Layer: Spoon 3 tbsp lemon curd over the crumbs in each glass, then top with a generous dollop of meringue. Repeat layers once more.
4. Toast: Use a kitchen torch to lightly brown the meringue (or broil for 1–2 minutes, watching closely). Chill for 15 minutes before serving.

The magic here? That toasted meringue crackle against the silky lemon curd—it’s pure nostalgia in a glass.

Tip: For extra zing, fold 1 tsp lemon zest into the curd before layering.

Lemon Meringue Pavlova

This dreamy dessert combines crisp meringue, tart lemon curd, and billowy whipped cream for a showstopping treat that’s easier than it looks!

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup prepared lemon curd (store-bought or homemade)
• Fresh berries or lemon zest, for garnish (optional)

Instructions:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper and trace a 9-inch circle as a guide.
2. Beat egg whites on medium-high until soft peaks form. Gradually add 1 cup granulated sugar, 1 tbsp at a time, until stiff, glossy peaks form. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1 tsp vanilla extract.
3. Spread meringue onto the traced circle, building slightly higher edges to form a nest. Bake for 1 hour 15 minutes, then turn off the oven and let cool inside for 1 hour (no peeking!).
4. Whip heavy cream and 2 tbsp powdered sugar to medium peaks. Spoon lemon curd over the cooled meringue, top with whipped cream, and garnish if desired.

The magic? That crisp shell gives way to a marshmallowy center, while the lemon curd cuts through the sweetness perfectly.

Tip: For clean slices, use a sharp knife dipped in hot water—meringue cracks less when cut warm!

Lemon Meringue Ice Cream Pie

This Lemon Meringue Ice Cream Pie is like sunshine in a slice—creamy, tangy, and topped with a cloud of toasted meringue that’ll make you swoon.

• 1 9-inch graham cracker crust (store-bought or homemade)
• 1 pint vanilla ice cream, softened
• 1/2 cup lemon curd (store-bought or homemade)
• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract

1. Spread softened vanilla ice cream evenly into the graham cracker crust. Freeze for 1 hour until firm.
2. Dollop lemon curd over the ice cream layer and gently swirl with a knife. Freeze for another 30 minutes.
3. In a stand mixer, beat egg whites and cream of tartar on medium speed until foamy. Gradually add 1/2 cup sugar and 1/2 tsp vanilla, then increase speed to high and whip until stiff, glossy peaks form (about 5 minutes).
4. Spread meringue over the pie, sealing it to the edges. Use a kitchen torch to toast the meringue until golden, or broil for 1–2 minutes (watch closely!). Freeze for 15 minutes before slicing.

The magic here? That toasted meringue stays fluffy even after freezing, giving every bite a dreamy contrast to the zesty lemon and cool creaminess.

Tip: For cleaner slices, dip your knife in hot water and wipe it dry between cuts.

Lemon Meringue Bars

These zesty lemon meringue bars bring the bright flavor of lemon pie into an easy, handheld treat—perfect for picnics or potlucks!

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 cup cold unsalted butter (cubed), 1/4 tsp salt
• For the filling: 4 large eggs, 1 1/4 cups granulated sugar, 1/2 cup fresh lemon juice (about 3 lemons), 1 tbsp lemon zest, 1/4 cup all-purpose flour
• For the meringue: 3 large egg whites, 1/4 tsp cream of tartar, 1/2 cup granulated sugar

Instructions

1. Prep the crust: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment. In a food processor, pulse 1 1/2 cups flour, 1/2 cup powdered sugar, 1/2 cup butter, and 1/4 tsp salt until crumbly. Press evenly into the pan. Bake for 15 minutes until lightly golden.
2. Make the filling: Whisk eggs, 1 1/4 cups sugar, 1/2 cup lemon juice, 1 tbsp zest, and 1/4 cup flour until smooth. Pour over the warm crust. Bake for 20 minutes until set.
3. Top with meringue: Beat egg whites and 1/4 tsp cream of tartar until foamy. Gradually add 1/2 cup sugar, beating to stiff peaks. Spread over the filling. Bake for 10 more minutes until meringue is toasted at the edges.
4. Cool completely before slicing into squares.

The contrast of the crisp crust, tangy lemon layer, and fluffy meringue makes these bars irresistible—like a mini lemon meringue pie you can eat with your hands!

Tip: For clean slices, wipe your knife between cuts and chill the bars for 30 minutes first.

Lemon Meringue Cookies

These airy, citrus-kissed cookies are like little bites of sunshine—perfect for brightening up your cookie jar or gifting to friends.

Ingredients:

• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar
• 1 tbsp lemon zest (from about 2 lemons)
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions:

1. Preheat oven to 200°F and line two baking sheets with parchment paper.
2. In a stand mixer with the whisk attachment, beat egg whites and cream of tartar on medium-high until foamy (about 1 minute). Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form (5–7 minutes).
3. Gently fold in lemon zest, vanilla extract, and salt with a spatula until just combined.
4. Pipe or spoon 1.5-inch mounds onto prepared sheets. Bake for 90 minutes, then turn off the oven and let cookies dry inside for 1 more hour (no peeking!).

The magic here? That slow bake gives these cookies their signature crisp shell and marshmallow-soft center—plus a zesty lemon punch in every bite.

Tip: For extra tang, sprinkle a pinch of lemon zest on top before baking.

Lemon Meringue Trifle

This dreamy dessert layers tangy lemon curd, fluffy meringue, and buttery pound cake for a showstopping treat that’s easier than pie!

Ingredients:

• 1 (10.75 oz) store-bought pound cake, cut into 1-inch cubes
• 2 cups prepared lemon curd (store-bought or homemade)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 4 large meringue cookies, crushed (about 1 cup)
• Fresh raspberries or mint leaves for garnish (optional)

Instructions:

1. Prep the cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3–4 minutes.
2. Layer the trifle: In a trifle dish or glass bowl, spread half the pound cake cubes in an even layer. Top with 1 cup lemon curd, then half the whipped cream. Sprinkle with half the crushed meringues.
3. Repeat: Add the remaining pound cake, followed by the rest of the lemon curd and whipped cream. Finish with the remaining meringue crumbs.
4. Chill & serve: Refrigerate for at least 1 hour (or up to 4 hours) to let flavors meld. Garnish with raspberries or mint if desired.

The magic here? The meringue stays crisp against the creamy layers, adding a playful crunch to every spoonful.

Tip: For extra zing, drizzle leftover lemon curd over individual servings right before serving.

Lemon Meringue Eclairs

These dreamy eclairs swap classic pastry cream for a tangy lemon curd filling, topped with a cloud of toasted meringue—perfect for impressing guests or treating yourself!

Ingredients

• For the choux pastry: 1/2 cup water, 1/2 cup whole milk, 1/2 cup unsalted butter (1 stick), 1 tbsp granulated sugar, 1/4 tsp salt, 1 cup all-purpose flour, 4 large eggs
• For the filling: 1 cup lemon curd (store-bought or homemade)
• For the meringue: 3 large egg whites, 1/4 tsp cream of tartar, 3/4 cup granulated sugar, 1 tsp vanilla extract

Instructions

1. Make the choux pastry: Preheat oven to 425°F. Line a baking sheet with parchment. In a saucepan, combine 1/2 cup water, 1/2 cup milk, 1/2 cup butter, 1 tbsp sugar, and 1/4 tsp salt. Bring to a boil. Remove from heat, add 1 cup flour all at once, and stir vigorously until a smooth ball forms. Cool 5 minutes, then beat in 4 eggs one at a time until glossy. Pipe 12 (4-inch) logs onto the sheet. Bake 15 minutes, then reduce heat to 350°F and bake 20 minutes more until golden and hollow-sounding when tapped. Cool completely.
2. Fill the eclairs: Slice each eclair horizontally and pipe or spoon 1 cup lemon curd evenly into the bottoms. Replace tops.
3. Make the meringue: With a hand mixer, beat 3 egg whites and 1/4 tsp cream of tartar to soft peaks. Gradually add 3/4 cup sugar and 1 tsp vanilla, beating until stiff and glossy. Pipe or spread onto eclairs. Toast with a kitchen torch or under the broiler for 10–15 seconds until golden.

The contrast of crisp choux, zesty lemon, and pillowy meringue makes these eclairs a showstopper—plus, they’re lighter than traditional cream-filled versions!

Tip: For extra stability, add 1 tbsp cornstarch to the meringue along with the sugar.

Lemon Meringue Donuts

These sunny, citrus-kissed donuts bring the bright tang of lemon curd and the cloud-like fluff of toasted meringue—all in one irresistible bite.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 3 cups all-purpose flour, plus extra for dusting
• ½ tsp salt
• 1 large egg
• 3 tbsp unsalted butter, melted
• Vegetable oil, for frying
• ½ cup lemon curd (store-bought or homemade)
• 2 large egg whites
• ½ cup superfine sugar
• ¼ tsp cream of tartar

Instructions

1. In a bowl, whisk together warm milk, yeast, and 1 tbsp of the granulated sugar. Let sit until frothy, 5 minutes.
2. In a stand mixer, combine flour, remaining sugar, and salt. Add yeast mixture, egg, and melted butter. Mix on medium until a soft dough forms (3–4 minutes). Cover and let rise until doubled, 1 hour.
3. Roll dough on a floured surface to ½-inch thickness. Cut into 3-inch rounds. Cover and let rise 30 minutes.
4. Heat 2 inches of oil in a pot to 350°F. Fry donuts in batches until golden (1–2 minutes per side). Drain on paper towels.
5. Pipe lemon curd into each donut’s center using a narrow tip.
6. For the meringue: Whip egg whites, superfine sugar, and cream of tartar to stiff peaks. Pipe onto donuts and toast lightly with a kitchen torch.

The contrast of crisp meringue, pillowy dough, and zesty curd makes these donuts feel like a handheld dessert masterpiece.

Tip: For extra lemon punch, add 1 tsp zest to the dough or sprinkle it over the meringue before toasting.

Lemon Meringue Crepes

These dreamy crepes balance tart lemon curd with fluffy toasted meringue—a showstopping brunch treat that feels fancy but comes together with simple steps.

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp melted butter, plus extra for pan
• 1/4 tsp salt
• 1/2 cup lemon curd (store-bought or homemade)
• 3 egg whites
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar

Instructions

1. Make the crepes: Whisk together 1 cup flour, 1 1/4 cups milk, 2 eggs, 2 tbsp melted butter, and 1/4 tsp salt until smooth. Heat a nonstick skillet over medium, lightly brush with butter, and pour 1/4 cup batter, swirling to coat. Cook 1-2 minutes per side until golden. Repeat to make 8 crepes.
2. Fill & fold: Spread 1 tbsp lemon curd down the center of each crepe, then fold into quarters.
3. Toast the meringue: Beat 3 egg whites with 1/4 tsp cream of tartar until frothy. Gradually add 1/4 cup sugar, beating to stiff peaks. Dollop onto crepes and torch or broil (6″ from heat) for 1-2 minutes until caramelized.

The magic here? That crisp meringue topping melts into the tangy lemon filling, creating a cloud-like bite with every forkful.

Tip: For extra drama, pipe the meringue in swirls before torching!

Lemon Meringue Smoothie Bowl

This sunny smoothie bowl tastes like dessert for breakfast, with creamy citrus vibes and a fluffy meringue-like topping that’ll make you swoon.

Ingredients:

• 1 cup frozen cauliflower rice (trust us, it’s undetectable!)
• 1 frozen banana, sliced
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp turmeric (for color, optional)
• 1/3 cup aquafaba (liquid from canned chickpeas)
• 2 tbsp powdered sugar
• 1/4 tsp cream of tartar
• Toasted coconut flakes and lemon zest, for topping

Instructions:

1. Blend the base: In a blender, combine frozen cauliflower rice, banana, Greek yogurt, lemon juice, honey, vanilla extract, and turmeric (if using). Blend on high until ultra-smooth, scraping down sides as needed.
2. Whip the topping: In a clean bowl, beat aquafaba and cream of tartar with an electric mixer on high until foamy. Gradually add powdered sugar and whip 3–4 minutes until stiff peaks form, like meringue.
3. Assemble: Pour smoothie base into a bowl, dollop with aquafaba meringue, and lightly torch with a kitchen torch (or broil 1 minute) for toasted edges. Top with coconut flakes and lemon zest.

The magic here? Silky lemon custard meets actually airy meringue—no eggs required! It’s a showstopper that feels fancy but takes 10 minutes.

Tip: For a thicker smoothie, freeze your banana overnight and skip the ice.

Lemon Meringue Bread Pudding

This twist on classic bread pudding combines tangy lemon curd and fluffy meringue for a dessert that’s equal parts comforting and elegant.

Ingredients:

• 6 cups day-old brioche or challah, cut into 1-inch cubes
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar, divided
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup lemon curd (store-bought or homemade)
• 1/4 tsp cream of tartar

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and scatter bread cubes evenly in the dish.
2. In a saucepan over medium heat, warm milk, cream, and 1/2 cup sugar until steaming (do not boil). Whisk egg yolks, vanilla, and salt in a bowl, then slowly pour in the warm milk mixture while whisking. Pour custard over the bread and let soak for 15 minutes.
3. Dollop lemon curd over the soaked bread and gently swirl with a knife. Bake for 30 minutes until custard is set but still slightly wobbly.
4. While baking, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spread meringue over the warm pudding, then return to the oven for 10 minutes until lightly golden.
5. Let cool 10 minutes before serving. The contrast of creamy custard, tart lemon, and toasted meringue is downright dreamy!

Tip: For extra texture, toast the bread cubes at 300°F for 10 minutes before assembling—it helps them hold their shape.

Conclusion

With 18 luscious lemon meringue pie recipes, there’s a perfect slice for every occasion—whether you’re craving classic, creative, or fuss-free! We hope you’ll whip up one (or a few!) of these delightful desserts and savor every bite. Don’t forget to share your favorite in the comments and pin this roundup for later. Happy baking!