Introduction

Lemon Meringue Pie is a classic dessert featuring a crisp, buttery crust filled with tangy lemon custard and topped with a fluffy, golden meringue. Its balance of tart and sweet flavors makes it a favorite for any occasion.

A slice of lemon meringue pie sits on a white plate on a white marbled surface, showing three layers: a golden brown crust on the bottom with a flaky texture, a bright yellow smooth lemon filling in the middle that looks creamy, and a thick white meringue topping with peaks that have a light brown toasted color. In the background sit whole lemons and the rest of the pie in a clear glass pie dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 egg whites
1 1/4 cups sugar (for meringue)
¼ tsp cream of tartar
Pinch salt (for meringue)
1 tsp vanilla extract
1/3 cup corn starch
1/3 cup cake flour
Pinch salt (for filling)
1 ½ cups sugar (for filling)
5 egg yolks, slightly beaten
Zest of 2 lemons, very finely chopped
Juice of 2 lemons (about 1/4 cup)
2 cups water
3 tbsp butter (for filling)
1 cup very cold butter, cut into small cubes (for crust)
2 ½ cups flour (for crust)
½ tsp salt (for crust)
1/4 cup ice water, or a little more (for crust)

Instructions

Step 1: Using a food processor or pastry blender, cut cold butter into flour and salt until the mixture resembles a coarse meal, with small pieces of butter still visible.
Step 2: Pour cold water over the mixture and gently toss with a fork until the dough begins to form. Handle the dough as little as possible.
Step 3: Divide the dough into two balls, flatten into rounds, wrap in plastic, and refrigerate for at least 20 minutes. Freeze one round for later if desired.
Step 4: Roll one dough round into a 12-inch circle and place it in a 10-inch pie plate. Trim and flute the edges.
Step 5: Poke holes in the bottom of the crust, chill in the refrigerator for 20 minutes, then bake at 400°F for 12–15 minutes until golden brown. Cool completely.
Step 6: In a saucepan, mix corn starch, cake flour, sugar, and salt. Stir in water and cook over medium-low heat, stirring constantly, until it reaches a slow boil.
Step 7: Remove from heat and reduce flame to low. Gradually whisk about a cup of the hot mixture into the beaten egg yolks to temper them.
Step 8: Pour the egg mixture back into the saucepan, whisking constantly, and cook for 3 more minutes. Remove from heat.
Step 9: Stir in lemon juice, lemon zest, and then add butter one tablespoon at a time, whisking until smooth.
Step 10: Pour the lemon filling into the cooled crust. Let it stand while you prepare the meringue.
Step 11: Whip egg whites with vanilla, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until stiff and glossy.
Step 12: Spoon heaping tablespoons of meringue onto the filling, spreading gently to the edges to seal the crust and prevent shrinking.
Step 13: Bake at 325°F for 20–25 minutes, or until the meringue is golden brown.
Step 14: Cool the pie thoroughly in the refrigerator before serving.
Step 15: For clean slices, dip a sharp knife in cold water and wipe it between cuts.

Tips & Variations

Blind baking the crust helps prevent a soggy bottom and ensures a crisp shell.
Use fresh lemons for the best flavor and bright aroma in the filling.
When whipping meringue, adding sugar slowly is key for a stable and glossy finish.
For a twist, add a tablespoon of grated ginger or substitute lime juice for lemon for a different citrus profile.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the filling and meringue. Before serving, let it sit briefly at room temperature for easier slicing.

How to Serve

A lemon meringue pie is shown on a clear glass pie dish with a crimped golden-brown crust at the bottom layer. The middle layer is a bright yellow lemon filling, mostly hidden under a thick, fluffy meringue layer on top, which has soft peaks with light toasty brown tips giving a textured look. The pie sits on a white marbled surface with a soft yellow checked cloth beneath the dish. Behind the pie are two white cups filled with dark coffee, a small stack of white plates, a black knife, folded white napkins, and a whole lemon placed next to the plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust in advance?

Yes, the crust dough can be made the day before and refrigerated. Allow it to warm slightly before rolling to prevent cracking.

How do I prevent the meringue from shrinking?

Make sure the meringue touches the crust all around the edges to seal it, which helps prevent shrinkage during baking.