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Lemon Meringue Pie

Lemon Meringue Pie - recipe card
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A classic dessert featuring a crisp, buttery pastry crust filled with a tangy, silky lemon curd and topped with a cloud-like toasted meringue. The contrast between the tart lemon filling and sweet, airy meringue creates a perfectly balanced pie.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160g)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cut into 1/2-inch cubes
  • 3 to 4 tablespoons ice water, as needed
  • 1 cup granulated sugar (200g)
  • 1/4 cup cornstarch (32g)
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups water (355ml)
  • 3 large egg yolks (reserve whites for meringue)
  • 1/2 cup fresh lemon juice (from about 3 lemons, 120ml)
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (100g)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the pie crust: In a medium bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon salt, and 1 tablespoon sugar until combined. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces, which ensures a flaky crust.
  2. Sprinkle 3 tablespoons of ice water over the flour mixture and stir with a fork just until the dough begins to come together. If the dough is too dry, add the remaining tablespoon of water, one teaspoon at a time, until the dough holds together when squeezed. Do not overwork the dough or it will become tough.
  3. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter, preventing shrinkage and ensuring a tender crust.
  4. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the dough out to a 12-inch round, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and up the sides. Trim the overhang to about 1/2 inch, fold it under, and crimp the edges as desired.
  5. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Continue baking for 10-12 minutes, until the crust is light golden brown and set. Let cool completely on a wire rack before filling.
  6. Make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Slowly whisk in 1 1/2 cups water until smooth. Cook over medium-high heat, stirring constantly with a heatproof spatula, until the mixture thickens and comes to a full boil, about 5-7 minutes. You will see large bubbles burst on the surface — this is crucial to cook out the starch.
  7. In a small bowl, lightly beat the 3 egg yolks. Gradually whisk about 1/2 cup of the hot sugar mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan. Reduce heat to medium and cook, stirring constantly, for 2 minutes more until the filling is very thick and glossy. Do not let it scorch.
  8. Remove the pan from heat and stir in the lemon juice, lemon zest, and 2 tablespoons butter until the butter is fully melted and the filling is smooth and uniform. Pour the hot filling through a fine-mesh strainer into the cooled pie crust to remove any lumps and zest pieces. Spread evenly and let cool at room temperature for 10-15 minutes.
  9. Make the meringue: In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the 3 room-temperature egg whites and 1/4 teaspoon cream of tartar. Beat on medium speed until foamy, then gradually increase speed to high while slowly adding 1/2 cup sugar, about 1 tablespoon at a time. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved, about 4-6 minutes. Add vanilla and beat briefly to combine.
  10. Spread the meringue over the warm lemon filling, making sure it touches the edges of the crust all the way around to seal — this prevents shrinking. Use the back of a spoon to create decorative peaks and swirls.
  11. Bake the pie at 375°F (190°C) for 10-12 minutes, until the meringue is golden brown and toasted. Watch closely to avoid over-browning. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to set the filling fully before slicing. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Store leftover pie in the refrigerator, covered loosely with plastic wrap, for up to 3 days. Do not freeze, as the meringue will weep and become watery. To reheat, place individual slices on a baking sheet in a 300°F (150°C) oven for 5-7 minutes to warm gently — do not microwave. For best results, assemble and serve within 24 hours.

Nutrition

Keywords: Lemon Meringue Pie, lemon pie, meringue pie, classic dessert, lemon curd, pie recipe, dessert pie, baked meringue, lemon dessert, American pie, tart lemon

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