Classic Lemon Meringue Pie
Classic Lemon Meringue Pie
A timeless dessert featuring a crisp, buttery pie crust filled with tangy lemon curd and topped with a fluffy, golden meringue. Sweet, tart, and beautifully balanced, this pie is perfect for special occasions or any time you want a show-stopping dessert.
Ingredients
For the Pie Crust:
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup (1 stick) unsalted butter, cold and cubed
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3–4 tbsp ice water
For the Lemon Filling:
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1 cup granulated sugar
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2 tbsp all-purpose flour
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3 tbsp cornstarch
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1/4 tsp salt
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1 1/2 cups water
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2 lemons, juiced and zested
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2 tbsp unsalted butter
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4 large egg yolks, lightly beaten
For the Meringue:
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4 large egg whites
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1/2 cup granulated sugar
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1/4 tsp cream of tartar
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1/2 tsp vanilla extract
Instructions
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Prepare Pie Crust: Preheat oven to 375°F (190°C). Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Roll out and fit into a 9-inch pie pan. Prick bottom with a fork. Bake 10–12 minutes until lightly golden. Cool completely.
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Make Lemon Filling: In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium heat, stirring frequently, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Gradually whisk in butter and egg yolks. Return to heat and cook 2 minutes, stirring constantly, until thickened. Pour filling into cooled pie crust.
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Prepare Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Beat in vanilla.
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Top Pie: Spread meringue over lemon filling, sealing edges to crust to prevent shrinking.
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Bake: Reduce oven to 350°F (175°C) and bake 10–15 minutes, until meringue is golden brown.
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Cool: Cool to room temperature, then refrigerate for at least 2 hours before serving to allow filling to set.
Equipment
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Mixing bowls (medium and large)
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Whisk and electric mixer
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Medium saucepan
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Rolling pin
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9-inch pie pan
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Measuring cups and spoons
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Spatula
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Oven
Timing
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Prep Time: 25 minutes
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Cook Time: 25–30 minutes
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Total Time: 50–55 minutes (plus 2 hours chilling)
Serving Size
Serves 8
Classic Lemon Meringue Pie
Equipment
- Mixing bowls (medium and large)
- Whisk and electric mixer
- Medium saucepan
- Rolling Pin
- 9-inch pie pan
- Measuring cups and spoons
- Spatula
- Oven
Ingredients
- For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 3 –4 tbsp ice water
- For the Lemon Filling:
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 2 lemons juiced and zested
- 2 tbsp unsalted butter
- 4 large egg yolks lightly beaten
- For the Meringue:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Prepare Pie Crust: Preheat oven to 375°F (190°C). Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Roll out and fit into a 9-inch pie pan. Prick bottom with a fork. Bake 10–12 minutes until lightly golden. Cool completely.
- Make Lemon Filling: In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium heat, stirring frequently, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Gradually whisk in butter and egg yolks. Return to heat and cook 2 minutes, stirring constantly, until thickened. Pour filling into cooled pie crust.
- Prepare Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Beat in vanilla.
- Top Pie: Spread meringue over lemon filling, sealing edges to crust to prevent shrinking.
- Bake: Reduce oven to 350°F (175°C) and bake 10–15 minutes, until meringue is golden brown.
- Cool: Cool to room temperature, then refrigerate for at least 2 hours before serving to allow filling to set.
Frequently Asked Questions (FAQs)
Can I use a store-bought pie crust?
Yes. A pre-made crust works well and saves time. Bake according to package instructions before adding the lemon filling.
Can I make the lemon filling ahead of time?
Yes. Prepare the filling in advance and store it in the refrigerator. Pour into the baked crust just before adding the meringue.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Can I make the meringue ahead of time?
It’s best to prepare meringue just before baking to ensure it stays fluffy and glossy.
Can I use egg whites from a carton?
Yes, but fresh egg whites yield the best volume and texture for the meringue.
Can I freeze Lemon Meringue Pie?
Freezing is not recommended, as the meringue can separate and become watery when thawed.
How do I prevent the meringue from weeping?
Seal the edges of the meringue to the crust and bake at the correct temperature. Avoid underbaking or overmixing the meringue.
Can I use a different type of citrus?
Yes. Lime or orange juice can be used, but it will change the flavor profile.
How do I achieve a perfectly golden meringue?
Bake at 350°F (175°C) until the tips are lightly browned. Watch carefully to prevent burning.
Can I make this pie vegan or dairy-free?
Yes, but it requires alternative ingredients: use a vegan crust, plant-based butter, and an egg replacer for the filling and meringue.
How To Store Classic Lemon Meringue Pie
Refrigerator:
Store in an airtight container or cover loosely with plastic wrap. Keep refrigerated for up to 3 days. Serve chilled for the best texture.
Freezer:
Freezing is not recommended due to the meringue. If necessary, freeze only the baked crust or lemon filling separately.
Serving Tips:
Slice with a sharp, clean knife. Serve chilled or at room temperature for best flavor and texture.
