Classic Lemon Meringue Pie (Printer-friendly)

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

# Required Ingredients:

→ 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

# How-To Steps:

01 - In a large bowl, whisk together flour, salt, and sugar. Cut in cold 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 refrigerate for at least 1 hour. 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.
02 - 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, approximately 5 to 7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in a small amount of 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 and set aside.
03 - 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. Spread meringue over warm filling, sealing edges to the crust to prevent shrinking.
04 - Bake at 350°F for 15 to 18 minutes, or until meringue is golden brown. Cool pie to room temperature, then refrigerate at least 2 hours before slicing for clean cuts.

# Expert Suggestions:

01 -
  • The contrast between tart lemon and sweet meringue hits differently every single bite, like a little argument that always ends well.
  • It looks intimidating but the steps are actually forgiving once you stop overthinking the meringue.
  • This pie tastes like effort and accomplishment, the kind of dessert that makes people pause mid-conversation.
  • You can make the crust and filling ahead, then add the meringue right before baking so it stays fluffy and impressive.
02 -
  • Always spread the meringue onto warm filling, not cold, or it won't stick properly and you'll get that gap between the layers that makes the whole thing slide apart.
  • Tempering the egg yolks is non-negotiable, if you dump them straight into the hot liquid they'll scramble and you'll have to start over with a grainy, ruined filling.
  • Don't skip chilling the dough or the pie after baking, patience is the difference between a clean slice and a soupy disaster on the plate.
03 -
  • Brush the baked crust with a thin layer of beaten egg white before adding the filling, it creates a moisture barrier that keeps the bottom crisp even after the pie sits overnight.
  • Use a sharp knife dipped in hot water and wiped dry between each cut, this gives you clean slices without dragging meringue everywhere.
  • If your meringue weeps, it usually means the filling wasn't warm enough when you added it or the meringue wasn't sealed to the crust properly.
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