Description
A bright and refreshing classic lemon meringue pie featuring a flaky homemade crust, tangy lemon custard filling, and fluffy toasted meringue topping.
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour (150g)
- 7 tablespoons unsalted butter, cold and cubed (100g)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
- For the Lemon Filling:
- 1/2 cup fresh lemon juice (120ml)
- 1 tablespoon lemon zest
- 1 cup granulated sugar (200g)
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 cup water (240ml)
- 3 tablespoons unsalted butter (45g)
- For the Meringue:
- 4 large egg whites
- 1/2 cup granulated sugar (100g)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Make the Pie Crust:
- 1. In a large bowl, whisk together the flour, sugar, and salt.
- 2. Add the cold, cubed butter and use a pastry cutter or fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
- 3. Sprinkle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together when pressed. Do not overwork.
- 4. Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Prebake the Crust:
- 5. Preheat oven to 375°F (190°C).
- 6. Roll chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer and trim edges.
- 7. Prick bottom with a fork to prevent bubbles.
- 8. Line crust with parchment paper and fill with pie weights or dried beans.
- 9. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until just golden. Let cool.
- Prepare the Lemon Filling:
- 10. In a medium saucepan, whisk together sugar, cornstarch, and salt.
- 11. Gradually whisk in water, lemon juice, and zest until smooth.
- 12. Cook over medium heat, stirring constantly, until thickened and boiling (5-7 minutes).
- 13. Remove from heat.
- 14. Lightly beat egg yolks in a small bowl. Temper yolks by slowly whisking in about 1/2 cup of hot lemon mixture.
- 15. Pour yolk mixture back into saucepan and cook 2 more minutes over medium heat, stirring constantly until very thick.
- 16. Remove from heat and stir in butter until melted and smooth.
- 17. Pour filling into prebaked crust.
- Make the Meringue:
- 18. In a clean, dry bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
- 19. Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.
- 20. Beat in vanilla extract.
- Top and Bake the Meringue:
- 21. Immediately spread meringue evenly over hot lemon filling, sealing edges to crust to prevent shrinking.
- 22. Bake at 350°F (175°C) for 10-12 minutes until meringue is golden brown.
- 23. Cool on counter for at least 1 hour, then refrigerate for a few hours to fully set.
Notes
[‘Use room temperature egg whites for better volume in meringue.’, ‘Seal meringue edges firmly to crust to prevent shrinking and watery edges.’, ‘Add sugar gradually to egg whites for glossy, stable meringue.’, ‘Watch meringue closely while browning to avoid burning.’, ‘Chill pie well before serving to allow filling to set fully.’, ‘Prebake crust to prevent sogginess; optionally brush with beaten egg white before baking for moisture barrier.’, ‘Fresh lemon juice is preferred over bottled for best flavor.’, ‘Avoid freezing leftover pie as meringue texture degrades.’]
- Prep Time: 15 minutes plus 30 minutes chilling
- Cook Time: 40-44 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 30
- Sodium: 160
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Protein: 5
Keywords: lemon meringue pie, classic lemon pie, homemade pie crust, tangy lemon filling, fluffy meringue, easy lemon dessert