Description
A foolproof, bright, and refreshing lemon meringue pie with a flaky buttery crust, tangy lemon curd, and pillowy meringue that stays fluffy without weeping.
Ingredients
Scale
- For the Pie Crust:
- 1 cup (226g) unsalted butter, cold and cubed
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon icing sugar
- 6–8 tablespoons ice water
- For the Lemon Curd Filling:
- 4–5 medium fresh lemons (for juice and zest)
- 1 cup (200g) granulated sugar
- 5 large egg yolks
- ½ cup (113g) unsalted butter, cubed
- For the Meringue:
- 5 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Pie Crust: Whisk flour, salt, and icing sugar. Cut in cold butter until coarse crumbs form. Add ice water gradually until dough comes together. Form into a disk, wrap, and refrigerate for at least 1 hour.
- Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch pie dish. Prick bottom with a fork, line with parchment, and fill with pie weights. Bake 15 minutes, remove weights, and bake 5-7 more minutes until golden. Cool completely.
- Make the Lemon Curd: In a double boiler, whisk sugar, lemon juice, zest, and egg yolks. Cook over medium-low heat, stirring constantly, until thickened (10-12 minutes). Do not boil. Remove from heat and whisk in butter until smooth. Strain and pour into the baked crust. Cover surface with plastic wrap touching the curd.
- Whip the Meringue: Beat egg whites and cream of tartar until foamy. Increase speed to high and gradually add sugar until incorporated. Beat until stiff, glossy peaks form. Add vanilla extract.
- Assemble and Bake: Spread meringue over hot lemon curd, sealing edges to the crust to prevent weeping. Create peaks with an offset spatula. Bake at 350°F (175°C) for 12-15 minutes until golden brown.
- Cool Completely: Let pie cool at room temperature for at least 2 hours, then refrigerate for 2-4 hours before slicing.
Notes
Ensure egg whites are room temperature for better volume. Seal meringue edges to crust to prevent weeping. Do not freeze as meringue becomes rubbery. Best served chilled.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 38
- Sodium: 120
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 1
- Protein: 5
Keywords: lemon meringue pie, homemade pie, spring dessert, lemon curd, meringue recipe, easy pie, gluten-free option, vegan option