Lemon Meringue Pie
A classic, tangy lemon meringue pie with a flaky crust, silky lemon curd filling, and a cloud-like meringue topping. A perfect balance of sweet and tart flavors.
Equipment
- Mixing Bowls
- Whisk
- Rolling Pin
- 9-inch Pie Dish
- Saucepan
- Electric Mixer
- Spatula
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter chilled and cubed
- 3-4 tbsp ice water as needed
Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/4 cups water
- 4 egg yolks lightly beaten
- 1/2 cup fresh lemon juice about 3-4 lemons
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
Meringue Topping
- 4 egg whites room temperature
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim the edges, and chill for 10 minutes.
- Preheat oven to 375°F (190°C). Line the crust with parchment paper and pie weights. Bake for 15 minutes.
- Remove the parchment and weights, then bake for another 5-7 minutes until golden brown. Let cool.
- In a saucepan, whisk sugar and cornstarch. Gradually add water and cook over medium heat until thickened.
- Slowly whisk some of the hot mixture into the egg yolks to temper them, then return the mixture to the saucepan.
- Cook for another 1-2 minutes until thick. Remove from heat and stir in lemon juice, zest, and butter. Let cool slightly.
- Pour the filling into the cooled pie crust.
- Preheat oven to 350°F (175°C). In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while beating until stiff, glossy peaks form. Mix in vanilla.
- Spread meringue over the hot lemon filling, sealing the edges to prevent shrinking.
- Bake for 12-15 minutes until the meringue is golden brown.
- Cool at room temperature for 2 hours before slicing.
Notes
For a Meyer lemon variation, use Meyer lemon juice and reduce the sugar by 2 tablespoons. To prevent meringue weeping, ensure sugar is fully dissolved before baking.