Lemon Meringue Pie is a classic dessert that perfectly balances sweet and tart flavors. The buttery, flaky crust holds a luscious, tangy lemon filling, topped with a cloud-like, golden-brown meringue. This pie is a favorite for special occasions, summer gatherings, or anytime you crave a refreshing yet indulgent treat.
This recipe features a homemade pie crust, a vibrant lemon curd filling made with fresh lemon juice, and a fluffy meringue topping that’s lightly toasted to perfection. Follow these step-by-step instructions to create the ultimate Lemon Meringue Pie!
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cut into cubes
- 2-4 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 4 large egg yolks (save the whites for meringue)
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Pie Crust
- In a mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.
- Carefully transfer the dough to the pie pan, trim excess, and crimp the edges. Prick the bottom with a fork and line with parchment paper and pie weights (or dried beans).
- Bake for 15 minutes, remove weights, and bake for another 5-7 minutes until golden brown. Let cool completely.
Step 2: Make the Lemon Filling
- In a medium saucepan, whisk together sugar and cornstarch. Gradually add water, stirring until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Let it boil for 1-2 minutes, then remove from heat.
- In a small bowl, whisk the egg yolks. Gradually add a spoonful of the hot sugar mixture to the yolks, whisking constantly to temper them.
- Pour the egg yolk mixture back into the saucepan, whisking continuously. Cook for another 2 minutes, stirring constantly.
- Remove from heat and stir in lemon juice, zest, and butter until smooth.
- Pour the hot lemon filling into the cooled pie crust.
Step 3: Make the Meringue
- In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue beating. Gradually add sugar, one tablespoon at a time, until stiff, glossy peaks form.
- Beat in the vanilla extract.
Step 4: Assemble and Bake
- Preheat oven to 350°F (175°C).
- Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to prevent shrinking.
- Use a spoon to create decorative peaks.
- Bake for 10-12 minutes, or until the meringue is golden brown.
- Remove from the oven and let the pie cool to room temperature, then refrigerate for at least 3 hours before serving.
Serve & Enjoy
Slice and serve chilled or at room temperature. Enjoy the contrast between the crisp crust, the tangy lemon filling, and the airy, slightly caramelized meringue.
Calories per Serving
Each slice (1/8 of the pie) contains approximately 320-350 calories, depending on portion size and ingredients used.
This Homemade Lemon Meringue Pie is a show-stopping dessert that’s worth every step. The bright citrus flavor, smooth filling, and fluffy meringue create an irresistible combination. Try it for your next family gathering or holiday event!