Lemon Meringue Pie Recipe
Lemon Meringue Pie is a timeless dessert loved for its perfect balance of flavors and textures. A crisp, buttery crust supports a silky-smooth lemon filling that is both sweet and tart, while a light, fluffy meringue crowns the pie with a gently toasted finish. This classic dessert is ideal for holidays, family gatherings, or any occasion when you want something bright and refreshing to end a meal.
Ingredients
For the Pie Crust
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1 ½ cups all-purpose flour
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½ teaspoon salt
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½ cup cold unsalted butter, cubed
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4–5 tablespoons ice water
(You may also use a ready-made 9-inch pie crust for convenience.)
For the Lemon Filling
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1 ¼ cups granulated sugar
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¼ cup cornstarch
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¼ teaspoon salt
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1 ½ cups water
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4 large egg yolks (save whites for meringue)
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2 tablespoons unsalted butter
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½ cup fresh lemon juice
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1 tablespoon lemon zest
For the Meringue
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4 large egg whites, room temperature
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½ teaspoon cream of tartar
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½ cup granulated sugar
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½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Pie Crust
In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges. Prick the bottom with a fork and bake at 375°F (190°C) for 15–18 minutes, or until lightly golden. Set aside to cool.
Step 2: Make the Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a separate bowl, lightly beat the egg yolks. Slowly whisk about ½ cup of the hot mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan. Continue cooking for 2–3 minutes until thick and glossy. Remove from heat and stir in butter, lemon juice, and lemon zest. Pour the hot lemon filling into the baked pie crust.
Step 3: Prepare the Meringue
In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, shiny peaks form. Beat in the vanilla extract.
Step 4: Assemble the Pie
Spoon the meringue over the hot lemon filling, spreading it all the way to the edges to seal the pie. Use the back of a spoon to create decorative peaks and swirls on top.
Step 5: Bake the Pie
Bake the pie at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden. Watch closely to prevent burning. Remove from the oven and allow the pie to cool completely at room temperature.
Serving and Storage Tips
Once cooled, refrigerate the Lemon Meringue Pie for at least 2 hours before slicing. This helps the filling set properly. Serve chilled for the best flavor and texture.
Store leftovers loosely covered in the refrigerator for up to 2 days. Lemon Meringue Pie is best enjoyed fresh, as the meringue may weep if stored too long.
Bright, tangy, and beautifully balanced, this Lemon Meringue Pie is a classic dessert that never goes out of style—each bite offering a refreshing burst of citrus wrapped in creamy sweetness.