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Lemon Meringue Pie Recipe

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★★★★★

4.6 from 68 reviews

This classic Lemon Meringue Pie features a crisp, buttery homemade crust filled with a tangy, smooth lemon custard and topped with a fluffy, golden-brown meringue. The perfect balance of tart and sweet, this dessert is ideal for special occasions or a delightful treat any time of year.

Ingredients

Scale

For the Pie Crust

  • 1 cup very cold butter, cut into small cubes
  • 2 ½ cups flour
  • ½ tsp salt
  • ¼ cup ice water, or a little more, to form dough

For the Lemon Filling

  • ⅓ cup corn starch
  • ⅓ cup cake flour
  • 1 ½ cups sugar
  • Pinch salt
  • 2 cups water
  • 5 egg yolks, slightly beaten
  • Zest of 2 lemons, very finely chopped
  • Juice of 2 lemons (about ¼ cup)
  • 3 tbsp butter

For the Meringue

  • 5 egg whites
  • 1 ¼ cups sugar
  • ¼ tsp cream of tartar
  • Pinch salt
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Pie Dough: Using a food processor or pastry blender, cut the cold butter into the flour and salt until the mixture resembles a coarse meal with small butter pieces visible.
  2. Form the Dough: Pour cold water over the mixture and gently toss with a fork until the dough begins to form; minimize hand contact and handling to keep it flaky.
  3. Chill the Dough: Divide the dough into two balls, flatten into rounds, wrap in plastic, and refrigerate for at least 20 minutes. One round can be frozen for future use.
  4. Roll and Shape: After chilling, roll the dough into a 12-inch circle and place it into a 10-inch pie plate. Trim and flute edges. Poke holes in the bottom and refrigerate again for 20 minutes.
  5. Bake the Crust: Preheat oven to 400°F (204°C) and bake the crust for 12–15 minutes until golden brown. Cool completely before filling.
  6. Start Lemon Filling: In a medium saucepan, combine cornstarch, cake flour, sugar, and salt. Stir in water and cook over medium-low heat, stirring constantly until the mixture boils slowly.
  7. Temper Egg Yolks: Remove from heat. Slowly whisk about a cup of the hot mixture into the beaten egg yolks to temper, then return egg mixture to the saucepan, stirring constantly.
  8. Cook Filling: Place the pan back on the stove and cook for 3 more minutes, stirring continuously.
  9. Add Lemon and Butter: Remove from heat and stir in lemon juice, lemon zest, and then add butter one tablespoon at a time, whisking until smooth.
  10. Fill Pie Shell: Pour the lemon filling into the cooled pie crust and let it stand while preparing the meringue.
  11. Make Meringue: Beat egg whites with vanilla, salt, and cream of tartar until soft peaks form. Gradually add sugar while whipping to stiff peaks.
  12. Top the Pie: Spoon heaping tablespoons of meringue onto filling, spreading gently to cover completely and seal edges against crust to prevent shrinking.
  13. Bake Meringue: Bake at 325°F (163°C) for 20–25 minutes or until meringue is golden brown.
  14. Cool and Refrigerate: Let pie cool thoroughly, then refrigerate before serving.
  15. Serve: Use a sharp knife dipped in cold water for clean slicing, wiping between cuts.

Notes

  • Minimizing hand contact while preparing the dough helps keep the crust flaky.
  • Chilling the dough and crust before baking prevents shrinkage.
  • Tempering the egg yolks prevents curdling in the filling.
  • Ensure the meringue seals the crust edges to avoid shrinking during baking.
  • Cool the pie completely and keep refrigerated to set filling and maintain freshness.
  • Use a water-dipped knife for clean slices and easier serving.

Keywords: Lemon Meringue Pie, lemon pie, meringue pie, homemade pie crust, classic dessert

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