Description
This classic Lemon Meringue Pie recipe features a flaky butter crust, tangy lemon filling, and a fluffy, perfectly browned meringue topping. It’s the perfect balance of tart and sweet, ideal for any dessert lover looking for a bright, refreshing treat.
Ingredients
Units
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Pie Crust
- 2 1/2 cups all purpose flour, sifted
- 1 cup unsalted butter, cold, cut into pea-sized pieces
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon lemon zest
- A few tablespoons of ice water
- Vegetable shortening for greasing pie pan
Lemon Filling
- 5 large egg yolks
- 1 1/4 cups water
- 1 1/4 cups granulated sugar
- 1/3 cup + 1 tablespoon cornstarch
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
Meringue
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Pie Crust: Preheat the oven to 400°F. In a food processor, combine all the dry ingredients. Add the cold cubed butter and lemon zest, pulsing briefly a few times until the mixture is evenly combined but still crumbly. Gradually add ice water, one tablespoon at a time, pulsing after each addition until the dough just comes together.
- Chill Dough: Remove the dough from the processor, shape into a ball, wrap in plastic wrap, and refrigerate for up to one hour to chill.
- Roll and Blind Bake: Roll out the dough on a lightly floured surface and press it into a greased pie pan. Place a sheet of parchment paper on top and fill with pie weights (ceramic weights, dried beans, or rice). Blind bake at 400°F for 20 to 25 minutes until edges start to lightly brown. Remove weights and parchment after cooling slightly.
- Make Lemon Filling: Lower oven temperature to 350°F. Whisk egg yolks lightly and set aside. In a medium saucepan, combine water, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, whisking constantly until the mixture bubbles and thickens. Gradually temper the egg yolks by adding a tablespoon of hot lemon mixture to the yolks while whisking. Repeat 5-6 times until smooth.
- Cook Filling: Return the tempered egg yolk mixture to the saucepan. Over low-medium heat, whisk constantly until the filling thickens significantly and starts to bubble. Remove from heat.
- Prepare Meringue: Using a stand mixer with the whisk attachment, beat egg whites and cream of tartar on medium-high speed until soft peaks form (about 4 minutes). Gradually add sugar and vanilla extract, then beat until stiff, glossy peaks form (about 2 minutes).
- Assemble Pie: Pour the warm lemon filling into the pie crust. Immediately spread the meringue topping evenly over the filling, making sure it touches the crust to seal the edges.
- Bake Final Pie: Bake at 350°F for 15 minutes, or until the meringue is lightly browned at the tips.
- Cool and Chill: Allow the pie to cool on the counter for 1 hour, then refrigerate for at least 4 hours before serving. Enjoy!
Notes
- Store leftover pie loosely covered with aluminum foil in the refrigerator for 2 to 3 days.
- To avoid watery pie, ensure that the meringue is spread all the way to the crust while the lemon filling is still hot to prevent water from forming between layers.
- Temper the egg yolks slowly when making the filling by gradually adding the hot lemon mixture to avoid curdling.
- If you like this recipe, try our lemon raspberry cheesecake bars and lemon blackberry bread with lemon glaze for more zesty treats.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 405
- Sugar: 20g
- Sodium: 335mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
