This Homemade Lemon Meringue Pie is the perfect balance of tangy lemon filling, buttery crust, and fluffy meringue topping. The vibrant citrus flavor combined with the light, airy meringue creates an irresistible dessert that’s great for any occasion. Whether you’re baking for a family gathering or just treating yourself, this pie is sure to impress!
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter (cold, cut into cubes)
- 3-4 tablespoons ice water
For the Lemon Filling
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
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
- Make the Dough – In a mixing bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Ice Water – Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Roll and Chill – Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Bake the Crust – Roll out the chilled dough on a floured surface, fit it into a 9-inch pie pan, and trim the edges. Prick the bottom with a fork, then bake at 375°F (190°C) for 15 minutes or until lightly golden. Let it cool.
Prepare the Lemon Filling
- Cook the Base – In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until it thickens and becomes glossy.
- Temper the Egg Yolks – In a separate bowl, whisk the egg yolks. Slowly add a spoonful of the hot mixture to the yolks, whisking continuously, then return everything to the saucepan.
- Add Lemon and Butter – Stir in the lemon juice, zest, and butter. Cook for another 2 minutes, then pour the filling into the baked pie crust.
Prepare the Meringue Topping
- Beat Egg Whites – In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Mix in vanilla extract.
- Top the Pie – Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal in the moisture. Create decorative peaks using a spoon.
- Bake to Perfection – Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is golden brown.
Serve and Enjoy
- Cool Completely – Let the pie cool at room temperature for at least 1 hour, then refrigerate for another 2 hours before slicing.
- Slice and Indulge – Serve chilled and enjoy the perfect combination of crisp crust, zesty lemon, and fluffy meringue!
This Homemade Lemon Meringue Pie is a delightful dessert that brings together sweet, tart, and airy flavors in every bite. It’s a must-try classic that will impress everyone at the table!