Homemade Lemon Meringue Pie Recipe

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.

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