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Lemon Meringue Pie Recipe

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4.6 from 3 reviews

Classic Lemon Meringue Pie featuring a buttery flaky crust, tangy lemon filling, and a fluffy golden meringue topping. Perfectly balanced sweet and tart flavors make this dessert a timeless favorite.

Ingredients

Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 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. Prepare the crust: In a bowl, combine flour and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually stir in ice water, one tablespoon at a time, until dough comes together in a ball. Roll out the dough and fit it into a pie dish.
  2. Bake the crust: Preheat oven to 425°F (220°C). Bake the pie crust for 12 minutes or until golden. Remove from oven and let cool.
  3. Make the lemon filling: In a saucepan, mix sugar, cornstarch, and salt. Gradually stir in water, cooking over medium heat while stirring constantly until thickened. Remove from heat.
  4. Temper the egg yolks: Stir a small amount of the hot mixture into the beaten egg yolks to temper them, then return the yolk mixture to the saucepan. Stir in lemon juice, lemon zest, and butter until well combined.
  5. Fill the crust: Pour the prepared lemon filling into the baked pie crust, spreading evenly.
  6. Prepare the meringue: In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
  7. Top with meringue: Spread the meringue over the lemon filling, making sure to seal the edges to the crust to prevent shrinking.
  8. Bake the pie: Bake for 12 minutes or until the meringue is golden brown on top.
  9. Cool and serve: Let the pie cool completely before slicing and serving for best texture and flavor.

Notes

  • Use chilled butter and ice water to ensure a flaky pie crust.
  • Seal the meringue edges properly to prevent shrinking during baking.
  • Let the pie cool fully to allow the filling to set properly.
  • For extra tartness, increase lemon juice to 1/3 cup if desired.
  • Store leftover pie covered in the refrigerator for up to 2 days.

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