Indulge in the tangy-sweet perfection of Homemade Lemon Meringue Pie, a classic dessert featuring a buttery, flaky crust filled with luscious lemon curd and topped with a cloud-like, golden-brown meringue. This pie is the ultimate combination of tart and sweet, making it an irresistible treat for any occasion. Whether you’re baking for a family gathering or simply satisfying a citrus craving, this homemade version ensures a delightful burst of flavor in every bite. Follow this step-by-step guide to create a bakery-style masterpiece right in your own kitchen.
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (cold, cut into cubes)
- ¼ teaspoon salt
- 2-4 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup water
- ½ cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 4 large egg yolks (beaten)
For the Meringue Topping:
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
Prepare the Pie Crust
- In a large bowl, mix flour and salt, then cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan.
- Trim excess dough, prick the bottom with a fork, and refrigerate for another 15 minutes.
- Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let it cool.
Make the Lemon Filling
- In a medium saucepan, whisk together sugar, cornstarch, and water over medium heat until smooth.
- Bring to a gentle boil, stirring constantly, until thickened.
- Reduce heat and slowly whisk in beaten egg yolks, stirring constantly to prevent curdling.
- Add lemon juice, lemon zest, and butter, stirring until smooth.
- Pour the filling into the cooled pie crust and set aside.
Prepare the Meringue
- In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Gradually add sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Mix in vanilla extract and ensure the meringue holds its shape.
Assemble and Bake
- Preheat oven to 350°F (175°C).
- Spread the meringue over the lemon filling, ensuring it touches the crust edges to prevent shrinking.
- Use the back of a spoon to create decorative peaks.
- Bake for 10-15 minutes until the meringue is golden brown.
- Remove from the oven and let the pie cool at room temperature for at least an hour.
- Refrigerate for another 2 hours before slicing to allow the filling to set properly.
Serving Suggestions
- Serve chilled or at room temperature for the best texture and flavor.
- Garnish with lemon zest curls or a dusting of powdered sugar for an elegant touch.
- Pair with a cup of tea or coffee for a delightful dessert experience.