Classic Lemon Meringue Pie (Printable Version)

Classic dessert with crisp crust, tangy lemon filling, and fluffy golden meringue topping. Serves 8.

# What You Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 3 to 4 tablespoons ice water

→ Lemon Filling

06 - 1 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 1 1/2 cups water
10 - 4 large egg yolks
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 tablespoons unsalted butter

→ Meringue

14 - 4 large egg whites, at room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# How To Make:

01 - In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour. Roll dough on a lightly floured surface to fit a 9-inch pie dish. Press into dish, trim edges, and prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, remove weights, and bake 8 to 10 minutes more until golden. Cool completely.
02 - In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, approximately 5 to 7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in a little hot mixture to temper, then whisk yolk mixture back into saucepan. Cook 2 more minutes, stirring. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Pour filling into cooled crust and set aside.
03 - Using a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
04 - Spread meringue over warm filling, sealing edges to the crust to prevent shrinking. Bake at 350°F for 15 to 18 minutes, or until meringue is golden brown. Cool pie to room temperature, then chill at least 2 hours before slicing.

# Expert Tips:

01 -
  • The contrast between tart lemon and sweet, pillowy meringue is the kind of balance that makes you close your eyes after the first bite.
  • It looks incredibly impressive but the steps are more forgiving than you'd think, especially once you get the hang of tempering eggs.
  • You can make the crust and filling ahead, then whip up the meringue just before serving so it stays cloud-like and fresh.
02 -
  • Always spread the meringue onto warm filling, not cold, or it will shrink away from the crust as it bakes and leave a gap.
  • Room temperature egg whites whip up to nearly double the volume of cold ones, so take them out of the fridge about 30 minutes before you start.
  • If your meringue weeps or beads with sugary droplets, it usually means the sugar wasn't fully dissolved, so add it slowly and beat until it feels smooth between your fingers.
03 -
  • Measure your lemon juice after squeezing because lemons vary wildly in juiciness, and too much or too little will throw off the balance of the filling.
  • If your meringue starts to deflate while you're spreading it, it means you didn't beat it long enough, so make sure those peaks stand up straight before you stop the mixer.
  • Use a glass or metal bowl for whipping egg whites, never plastic, because even a tiny bit of grease will prevent them from reaching full volume.
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