Classic Lemon Meringue Pie (Printer version)

Crisp crust, tangy lemon filling, and fluffy golden meringue create this classic American dessert masterpiece.

# What You'll Need:

→ 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

# Directions:

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, and chill 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 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, about 5 to 7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in a little 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 chill at least 2 hours before slicing for clean cuts.

# Expert Advice:

01 -
  • The filling is intensely lemony without being too sweet, balancing tart and creamy in every bite.
  • The meringue gets golden and crisp on top while staying soft underneath, which feels like a magic trick every time.
  • It looks fancy enough to impress guests but uses ingredients you probably already have in your kitchen.
  • Leftovers keep well in the fridge, and cold pie for breakfast is a secret pleasure no one talks about enough.
02 -
  • Always spread the meringue onto warm filling, not cold, or it won't bond properly and will shrink away from the crust.
  • Make sure the meringue touches the crust edge all the way around to seal it, or it will pull away and weep during baking.
  • Use room temperature egg whites for the meringue because they whip up faster and hold more air than cold ones.
  • Tempering the egg yolks slowly prevents them from curdling when you add them to the hot filling, which can ruin the texture.
03 -
  • Brush the baked crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier and keep the crust crisp.
  • Toast the meringue with a kitchen torch for extra control and dramatic effect, just watch it closely so it doesn't burn.
  • Let the pie chill completely before slicing or the filling will ooze out, no matter how perfectly you cooked it.
  • Zest the lemons before juicing them because it's nearly impossible to zest a juiced lemon half.
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