Description
Classic Lemon Meringue Pie is a bright and elegant dessert made with a flaky crust, smooth and tangy lemon filling, and fluffy, golden meringue topping. It’s a timeless favorite perfect for special occasions or a citrusy treat anytime.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 tsp salt
- 1 tbsp sugar
- 3–4 tbsp ice water
- For the lemon filling:
- 4 large egg yolks
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
- For the meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- Make the crust: In a bowl, combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Roll dough out and fit into a 9-inch pie dish. Trim and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10 more minutes until golden. Cool completely.
- Make the lemon filling: In a saucepan, whisk sugar, cornstarch, and water. Cook over medium heat until thick and translucent. Slowly whisk some of the hot mixture into the egg yolks to temper, then return all to the pan. Cook 2–3 more minutes, stirring constantly. Remove from heat and stir in lemon juice, zest, and butter until smooth. Pour filling into baked crust while hot.
- Make the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form. Beat in vanilla if using.
- Spread meringue over the hot lemon filling, sealing it to the crust edges. Use a spatula to create swirls or peaks.
- Bake at 350°F (175°C) for 15–18 minutes until meringue is golden brown. Cool at room temperature, then refrigerate for at least 4 hours before slicing.
Notes
Always spread meringue over hot filling to help it adhere and prevent weeping.For neat slices, dip a sharp knife in hot water and wipe clean between cuts.Use fresh lemon juice for best flavor—bottled juice lacks brightness.Do not freeze this pie—meringue will weep and separate.Best enjoyed within 1–2 days for ideal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
