Classic Lemon Meringue Pie (Print Version)

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

# 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, room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# How To:

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 refrigerate for at least 1 hour.
02 - 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 continue baking 8 to 10 minutes more until golden. Cool completely.
03 - 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.
04 - 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.
05 - Bake at 350°F for 15 to 18 minutes, or until meringue is golden brown. Cool pie to room temperature, then refrigerate for at least 2 hours before slicing for clean cuts.

# Expert Tips:

01 -
  • The lemon filling is so bright and tangy it wakes up your whole palate without being puckery.
  • That towering meringue topping is soft as silk inside and lightly toasted on the peaks, giving you texture in every bite.
  • Its one of those desserts that makes people gasp when you bring it to the table, but the steps are more forgiving than you think.
02 -
  • Always spread the meringue onto warm filling, not cold, or the two layers wont bond and the meringue will slide right off when you slice it.
  • Make sure your egg whites have no trace of yolk in them, even a tiny bit of fat will stop them from whipping up properly and youll end up with a flat, soupy mess instead of stiff peaks.
03 -
  • Add the sugar to your meringue slowly, about a tablespoon at a time, so it dissolves completely and gives you a stable, glossy finish instead of a grainy, weepy one.
  • If your meringue starts to brown too quickly in the oven, tent the pie loosely with foil and keep baking until the meringue is cooked through and no longer feels sticky when you touch it lightly.
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