Lemon Meringue Pie

Print Recipe
Dive into the delightful layers of our Classic Lemon Meringue Pie, where the tangy zest of lemon meets the sweet cloud-like meringue. This pie features a buttery crust, filled with a smooth lemon custard, and is topped with a glossy, toasted meringue. Each bite is a perfect balance of sweet and tart, making it an irresistible dessert for lemon lovers. Prep Time: 30 minutes Cook Time: 25 minutes Chill Time: 3 hours Total Time: 3 hours 55 minutes Servings: 8

Ingredients

  • For the Crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter chilled and diced
  • 4-6 tablespoons ice water
  • For the Filling:
  • 1 ½ cups sugar
  • 1/3 cup cornstarch
  • 1 ½ cups water
  • 3 large egg yolks lightly beaten
  • ½ cup fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest
  • For the Meringue:
  • 4 large egg whites at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions

  • Prepare the Crust: In a medium bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
  • Preheat oven to 425°F (220°C). Roll out dough on a floured surface to fit a 9-inch pie plate. Transfer crust to pie plate. Prick bottom with a fork. Bake for 8-10 minutes or until crust is lightly golden. Cool on a wire rack.
  • Make the Filling: In a saucepan, combine 1 ½ cups sugar, cornstarch, and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, and zest. Pour into crust.
  • Prepare the Meringue: In a large bowl, beat egg whites, vanilla, and cream of tartar on medium speed until soft peaks form. Gradually beat in 6 tablespoons sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over hot filling, sealing edges to crust.
  • Bake at 350°F (175°C) for 12-15 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Notes

Storage Tips:
Lemon Meringue Pie is best enjoyed the day it is made. Refrigerate any leftovers for up to 2 days, although the meringue may weep.
Serving Suggestions:
Serve the pie chilled, with a cup of tea or a light coffee to balance the sweetness.
Nutritional Information: (per serving, approximate)
Calories: 390
Fat: 18g
Carbohydrates: 54g
Protein: 5g

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