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Lemon Meringue Pie - Bright, Tangy, and Comforting

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients

  • For the pie crust: 1 1/4 cups (160 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine salt
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • For the lemon filling: 1 cup (200 g) granulated sugar
  • 1/3 cup (40 g) cornstarch
  • 1/4 teaspoon fine salt
  • 1 1/2 cups (360 ml) water
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • 2 tablespoons finely grated lemon zest
  • 4 large egg yolks
  • 3 tablespoons unsalted butter
  • For the meringue: 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 cup (60 ml) water
  • 1 teaspoon vanilla extract

Instructions

  • Make the crust: In a bowl, whisk flour, sugar, and salt. Cut in the cold butter until pea-sized bits remain. Drizzle in ice water, tossing just until the dough holds together. Form a disk, wrap, and chill 30–45 minutes.
  • Par-bake the crust: Heat oven to 400°F (200°C). Roll dough to a 12-inch circle and fit into a 9-inch pie dish. Prick the base with a fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights, and bake 8–10 more minutes until lightly golden. Cool slightly. Reduce oven to 350°F (175°C).
  • Prep the meringue slurry: In a small saucepan, whisk cornstarch and water until smooth. Cook over medium heat, stirring, until thick and translucent, 1–2 minutes. Remove from heat and keep warm; this stabilizer helps prevent weeping.
  • Start the lemon filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until thick and bubbling. Let it bubble for 30 seconds.
  • Temper the yolks: In a bowl, whisk egg yolks. Slowly whisk in about 1/2 cup of the hot mixture. Return yolk mixture to the pan, whisking. Cook 1–2 minutes, stirring, until glossy and very thick.
  • Finish the filling: Remove from heat. Stir in lemon juice, zest, and butter until smooth. Pour the hot filling directly into the warm pie crust. Keep it hot; meringue adheres best to hot filling.
  • Make the meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks. Gradually add sugar, 1 tablespoon at a time, beating to stiff, glossy peaks. Beat in vanilla. Beat in the warm cornstarch slurry on low until fully incorporated.
  • Top the pie: Spoon meringue over the hot lemon filling, spreading to the very edges to seal the crust. Create swoops with a spatula for nice peaks.
  • Bake: Bake at 350°F (175°C) for 15–18 minutes, until the meringue is lightly golden on top. Don’t over-brown. Cool on a rack for 1 hour, then chill 3–4 hours to set.
  • Serve: Slice with a sharp, clean knife. Wipe the blade between cuts for neat slices.