Classic Lemon Meringue Pie (Printable Version)

Classic dessert with crisp crust, tangy lemon filling, and fluffy golden meringue. Serves 8, ready in 3 hours.

# What You'll 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 - 3-4 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, room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# Directions:

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 8-10 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 5-7 minutes. 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.
04 - Pour lemon 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 15-18 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 Hints:

01 -
  • The bright lemon filling cuts through the sweetness in a way that feels refreshing, not heavy.
  • That towering meringue is pure drama on a plate, and people always gasp when you bring it to the table.
  • Its a make-ahead dessert that actually improves after a few hours in the fridge.
  • You get to torch something in your kitchen legally, which is oddly satisfying.
02 -
  • Always spread meringue on warm filling, not cold, or it will slide right off when you slice.
  • Seal the meringue to the crust edges completely, or it will shrink away and weep as it cools.
  • Do not skip chilling the finished pie; it needs time to set or your slices will be soupy.
03 -
  • Zest your lemons before juicing them; it is nearly impossible to zest a juiced lemon and you will wish you had planned ahead.
  • If you want extra drama, use a kitchen torch to add deeper caramelization to the meringue peaks after baking.
  • Meyer lemons make a sweeter, more floral filling if you can find them, and they are worth the splurge.
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