Lemon Meringue Pie
This classic Lemon Meringue Pie features a flaky buttery crust, silky smooth lemon filling, and a fluffy toasted meringue topping. Perfectly sweet and tangy, this timeless dessert is ideal for spring gatherings, holidays, and summer celebrations.
Ingredients
- For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter cold and cubed
- 2 –3 tablespoons ice water
- ¼ teaspoon salt
- Or use 1 store-bought 9-inch pie crust for convenience.
- For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 3 large egg yolks
- ½ cup fresh lemon juice about 2–3 lemons
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- For the Meringue:
- 3 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare & Blind Bake the Crust
- Preheat oven to 375°F (190°C).
- Roll out dough and place in a 9-inch pie dish.
- Prick bottom with a fork.
- Line with parchment paper and add pie weights.
- Bake 12–15 minutes.
- Remove weights and bake 5 more minutes until lightly golden.
- Cool slightly.
- Step 2: Make the Lemon Filling
- In a saucepan, whisk sugar, cornstarch, and salt.
- Gradually whisk in water.
- Cook over medium heat, stirring constantly, until thickened.
- Lightly beat egg yolks in a small bowl.
- Slowly whisk in a small amount of hot mixture to temper yolks.
- Return yolk mixture to saucepan.
- Cook 1–2 minutes more until thick and smooth.
- Remove from heat and stir in lemon juice, zest, and butter.
- Pour hot filling into baked crust.
- Step 3: Make the Meringue
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar while beating.
- Beat until stiff, glossy peaks form.
- Mix in vanilla extract.
- Spread meringue over hot filling, sealing edges to the crust.
- Step 4: Bake the Meringue
- Reduce oven to 350°F (175°C).
- Bake 10–15 minutes until meringue is golden brown.
- Cool at room temperature for 1 hour.
- Refrigerate at least 3 hours before slicing.
Notes
- Always spread meringue over hot filling to prevent weeping.
- Seal meringue completely to crust edges to prevent shrinking.
- Do not undercook filling—it must be thick before removing from heat.
- Use fresh lemon juice for best flavor.
- Best enjoyed within 24 hours.