Classic Lemon Meringue Pie (Printable)

Crisp crust, tangy lemon filling, and fluffy golden meringue create this classic show-stopping American dessert.

# What Goes In:

→ 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 It:

01 - In a large mixing bowl, whisk together flour, salt, and sugar. Cut in cold cubed butter until the 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 wrap, and refrigerate for at least 1 hour.
02 - Roll chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press dough into dish, trim edges, and prick bottom with a fork. Line with parchment paper 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. Allow to cool completely.
03 - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while 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 small amounts of hot mixture into yolks to temper, then whisk yolk mixture back into saucepan. Cook 2 minutes more while stirring. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth.
04 - Pour prepared lemon filling into cooled pie crust. Allow to cool to room temperature before proceeding to meringue preparation.
05 - Using a clean mixing bowl and electric mixer, beat egg whites with cream of tartar on high speed until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Beat in vanilla extract until combined.
06 - Spread meringue topping over warm filling, ensuring that meringue contacts the pie crust edges completely to prevent shrinking during baking.
07 - Bake at 350°F for 15 to 18 minutes, or until meringue is golden brown. Allow pie to cool to room temperature, then refrigerate for at least 2 hours before slicing to ensure clean cuts.

# Expert Advice:

01 -
  • The contrast between tart lemon and sweet cloud-like meringue hits every craving at once.
  • It looks like you spent all day baking, but the steps are simpler than they seem.
  • You can make the crust and filling ahead, then top with meringue right before serving.
  • Every slice feels like a celebration, even on a Tuesday.
02 -
  • Always temper your egg yolks slowly or they'll scramble in the hot filling and ruin the texture.
  • Seal the meringue all the way to the crust edges, any gaps will cause it to pull away as it cools.
  • Don't skip chilling the finished pie, cutting it warm will give you a soupy mess instead of clean slices.
03 -
  • Brush the blind-baked crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier.
  • Meyer lemons will give you a sweeter, less tart filling if you want a softer citrus note.
  • Toast the meringue with a kitchen torch for extra control over the browning if your oven runs hot.
Return