Lemon Meringue Pie Recipe

American · Dessert · 75 min total

A classic dessert featuring a tangy lemon curd filling in a flaky pastry crust, topped with a fluffy, toasted meringue. This recipe yields a perfectly balanced sweet and tart pie.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons unsalted butter
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Instructions

1. Make the crust: In a medium bowl, whisk flour and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Sprinkle ice water over mixture, 1 tablespoon at a time, tossing with a fork until dough holds together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake 10-12 more minutes until golden. Cool completely.
3. Make the filling: In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, then remove from heat.
4. In a small bowl, lightly beat egg yolks. Gradually whisk about 1 cup of the hot sugar mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan. Return to a boil, stirring constantly, for 1 minute. Remove from heat and stir in lemon juice, lemon zest, and 2 tablespoons butter until melted. Pour filling into cooled crust.
5. Make the meringue: In a large clean bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 6 tablespoons sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
6. Spread meringue over hot filling, sealing to the edges of the crust. Use the back of a spoon to create peaks. Bake at 375°F (190°C) for 10-12 minutes until meringue is lightly browned. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.

Tips

• For a deeper lemon flavor, add an extra tablespoon of lemon zest.
• To prevent weeping meringue, ensure the filling is hot when topping with meringue and seal edges well.
• Store leftovers in the refrigerator for up to 2 days. The crust may soften over time.

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