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Lemon Meringue Pie Recipe

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4.6 from 63 reviews

A classic Lemon Meringue Pie featuring a crisp homemade pie crust filled with tangy lemon custard and topped with a fluffy, golden meringue.

Ingredients

Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tablespoons ice water

Lemon Filling

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks, beaten
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons butter

Meringue

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions

  1. Preheat and Prepare Dough: Preheat the oven to 425°F (220°C). In a bowl, combine flour and salt. Cut in chilled butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually stir in ice water, one tablespoon at a time, until the dough forms a ball.
  2. Roll and Bake Crust: Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish. Bake the pie crust for 12 minutes or until golden brown. Allow it to cool completely before filling.
  3. Make Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat.
  4. Incorporate Egg Yolks: Stir a small amount of the hot lemon mixture into the beaten egg yolks to temper them, then slowly add the egg yolk mixture back into the saucepan, stirring constantly to prevent curdling.
  5. Add Lemon and Butter: Stir in lemon juice, lemon zest, and butter until the filling is smooth and fully combined. Pour the lemon filling into the baked and cooled pie crust.
  6. Prepare Meringue: In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, continuing to beat until stiff, glossy peaks form.
  7. Top and Seal Meringue: Spread the meringue over the lemon filling, making sure to seal the edges completely to prevent shrinking during baking.
  8. Bake Meringue: Bake the pie at 350°F (175°C) for 12 minutes or until the meringue is golden brown on top.
  9. Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature before slicing and serving.

Notes

  • Use chilled butter and ice-cold water to achieve a flaky pie crust.
  • Tempering the egg yolks prevents them from scrambling when added to the hot lemon mixture.
  • Make sure to seal the meringue edges well to avoid shrinking or separating during baking.
  • For a more vibrant lemon flavor, use freshly grated lemon zest and freshly squeezed lemon juice.
  • Allow the pie to cool fully to let the lemon filling set properly.

Find it online: https://sweetworldtastes.com/lemon-meringue-pie-recipe/