Classic Lemon Meringue Pie (Print)

Classic dessert with crisp crust, tangy lemon filling, and fluffy golden meringue topping.

# What You Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 3 to 4 tablespoons ice water

→ Lemon Filling

06 - 1 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 1 1/2 cups water
10 - 4 large egg yolks
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 tablespoons unsalted butter

→ Meringue

14 - 4 large egg whites, at room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# Directions:

01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold cubed butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic wrap, and chill for at least 1 hour.
02 - Roll dough on a lightly floured surface to fit a 9-inch pie dish. Press into dish, trim edges, and prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, remove weights, and bake 8 to 10 minutes more until golden. Cool completely.
03 - In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 to 7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in hot mixture to temper, then whisk yolk mixture back into saucepan. Cook 2 more minutes, stirring. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Pour filling into cooled crust.
04 - Using a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
05 - Spread meringue over warm filling, sealing edges to the crust to prevent shrinking. Bake at 350°F for 15 to 18 minutes until meringue is golden brown. Cool pie to room temperature, then chill at least 2 hours before slicing for clean cuts.

# Helpful Hints:

01 -
  • The contrast between the crisp buttery crust and silky lemon filling is pure joy on a fork.
  • It looks fancy enough to impress anyone, but the steps are more forgiving than you'd think.
  • Every bite tastes like bottled sunshine, especially on a gray day when you need a little brightness.
02 -
  • Always spread meringue onto warm filling, it helps the two layers bond so the meringue doesn't slide off when you slice.
  • Seal the meringue all the way to the crust edge or it will shrink away as it bakes, leaving a gap that looks sad.
  • Chill the pie fully before cutting or your filling will ooze out, patience here makes all the difference.
03 -
  • Brush the baked crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier that keeps it crisp.
  • Add the butter to the filling off the heat so it melts in gently without breaking the emulsion.
  • Use a kitchen torch to touch up any pale spots on the meringue after baking for that professional bakery look.
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