Classic Lemon Meringue Pie (Printable Version)

Classic dessert with crisp crust, tangy lemon filling, and fluffy golden meringue. A true showstopper.

# 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 It:

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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - Cool pie to room temperature, then chill at least 2 hours before slicing for clean cuts.

# Expert Advice:

01 -
  • The balance between sweet meringue and tart filling is so sharp it wakes up your whole mouth.
  • It looks like you spent all day in the kitchen, but the steps are surprisingly forgiving.
  • Leftovers keep beautifully in the fridge, and cold slices at midnight are their own reward.
02 -
  • If you don't seal the meringue to the crust edges, it will shrink and weep, leaving a soggy gap that ruins the presentation.
  • Tempering the egg yolks slowly is the only way to avoid scrambled bits in your filling, so pour the hot mixture in a thin stream while whisking constantly.
  • Room temperature egg whites are essential for volume, cold whites won't whip up properly no matter how long you beat them.
03 -
  • Brush the baked crust with a beaten egg white before adding the filling to create a moisture barrier that keeps it crisp.
  • If your meringue weeps, it's usually because the filling wasn't warm enough when you spread it on, the heat helps the meringue set from the bottom up.
  • Use a kitchen torch to brown the meringue for more control and deeper caramelization than the oven can give you.
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