Classic Lemon Meringue Pie (Print Version)

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

# Components:

→ 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

# Preparation 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, 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; 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. 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 strikes that perfect balance between tart and sweet, and homemade means you control every drop of lemon juice.
  • Watching the meringue brown in the oven never gets old, and your kitchen will smell like a lemon grove transformed by heat.
  • It's impressive enough for company but honest enough to make for yourself on a Tuesday evening.
02 -
  • Meringue weeping is usually a sign the filling wasn't hot enough when you spread it on, or the pie wasn't baked long enough—both fixable problems if you know what to watch for.
  • Don't skip the chilling time after baking; it's the difference between a pie that slices beautifully and one that collapses into a delicious mess the moment your knife touches it.
03 -
  • Brush the pre-baked crust with a light egg white wash for extra crispness that holds up beautifully against the filling.
  • If you find yourself with extra egg yolks after separating them, save the whites for this recipe and use yolks for custard or ice cream; waste nothing.
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