Classic Lemon Meringue Pie (Printable)

Classic dessert with crisp crust, tangy lemon filling, and fluffy golden meringue topping. Serves 8.

# Ingredient List:

→ 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 to 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, at room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# How to Prepare:

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. 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 to 10 minutes more until golden. Cool completely.
02 - 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 to 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. Pour filling into cooled crust and set aside.
03 - 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. Spread meringue over warm filling, sealing edges to the crust to prevent shrinking.
04 - Bake at 350°F for 15 to 18 minutes, or until meringue is golden brown. Cool pie to room temperature, then chill at least 2 hours before slicing for clean cuts.

# Expert Suggestions:

01 -
  • The filling hits that perfect sweet tart balance where neither flavor bullies the other.
  • Meringue that actually stays put instead of weeping all over your counter by morning.
  • It looks fancy enough to impress but uses ingredients you probably already have.
  • Leftovers keep beautifully in the fridge and taste even better cold the next day.
02 -
  • Spread the meringue while the filling is still warm so they bond together and the meringue does not slide off when you slice.
  • Do not skip chilling the dough or it will shrink dramatically in the oven and leave you with a sad shallow crust.
  • Use a clean dry bowl for whipping egg whites because even a speck of grease will stop them from reaching stiff peaks.
03 -
  • Brush the baked crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier that keeps it crisp.
  • If your meringue weeps, it usually means the filling was not hot enough when you added it or you did not seal the edges properly.
  • Swap half the water in the filling for more lemon juice if you want an even bolder citrus punch.
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