Classic Lemon Meringue Pie (Printable)

Show-stopping dessert with crisp crust, tangy lemon filling, and fluffy golden meringue topping.

# Ingredient List:

→ 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, room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# How to Prepare:

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. Spread meringue over warm filling, sealing edges to the crust to prevent shrinking.
04 - 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 for clean cuts.

# Expert Advice:

01 -
  • The contrast between sharp lemon and sweet meringue wakes up your taste buds in the best way.
  • It looks like you spent all day in the kitchen, but most of the time is just waiting.
  • Every slice feels like a celebration, even on a Tuesday.
  • Leftover egg whites and yolks get used in one recipe, no waste.
02 -
  • Always spread meringue onto warm filling, the heat helps the bottom of the meringue cook through and prevents that weird soggy layer.
  • If your meringue weeps or beads, it usually means you didn't beat it long enough or the oven temperature was too high.
  • Tempering the egg yolks slowly is non-negotiable, rushing this step will give you sweet lemon scrambled eggs.
03 -
  • Use a serrated knife dipped in hot water and wiped dry between cuts for clean slices that don't drag the meringue.
  • If you're nervous about meringue, make the pie a day ahead and add the meringue right before serving so it's fresh and tall.
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll need every bit of that fragrant oil.
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