Classic Lemon Meringue Pie (Printable)

Classic dessert with crisp crust, tangy lemon filling, and fluffy golden meringue topping for any special occasion.

# Ingredient List:

→ 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

# Steps:

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, approximately 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.
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. 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 contrast between the tangy lemon curd and sweet cloud of meringue is pure magic in every forkful.
  • It looks like you spent all day in the kitchen, but the steps are simpler than you think once you get the rhythm.
  • Each layer has its own personality, crisp pastry, silky filling, billowy topping, and they come together like old friends.
02 -
  • Always spread meringue on warm filling, the heat helps the bottom of the meringue set and prevents that watery layer from forming underneath.
  • If you add sugar to the egg whites too quickly, the meringue will weep and bead up, so take your time and let it dissolve as you beat.
  • Chilling the pie fully before slicing is the only way to get those clean, Instagram-worthy wedges instead of a runny mess.
03 -
  • Use a stand mixer for the meringue if you have one, your arm will thank you and the peaks will be more stable.
  • Zest your lemons before juicing them, it is so much easier and you will get every bit of that fragrant oil.
  • If your meringue weeps no matter what, try adding a teaspoon of cornstarch to the sugar before beating it in, it helps stabilize everything.
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