Description
This classic Lemon Meringue Pie features a buttery, flaky crust filled with a smooth, tangy lemon filling and topped with a fluffy, toasted meringue. Perfectly balanced with sweet and tart flavors, it makes a delightful dessert for any occasion.
Ingredients
Pie Crust
- 1 homemade or storebought single pie crust
Lemon Filling
- 4 large egg yolks, room temperature
- 1 cup (200 g) granulated white sugar
- 6 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups (360 mL) water
- ½ cup (120 mL) fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Meringue
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- 6 tablespoons (74 g) granulated white sugar
Instructions
- Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough into a 12-inch diameter circle, turning the dough a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish, tuck it in smoothly, trim the excess leaving a 1-inch overhang, then fold the excess underneath and crimp the edges. Optionally refrigerate for at least 30 minutes to firm up.
- Blind bake the crust: Preheat oven to 400°F. Line the crust with parchment paper and fill with pie weights, dried beans, or rice evenly distributed. Bake for about 15 minutes until edges begin to brown. Remove the weights and paper, prick the bottom crust with a fork, and bake for an additional 7 minutes until the bottom is golden brown. Cool on a wire rack. Reduce oven temperature to 350°F.
- Make lemon filling: Whisk the egg yolks in a small bowl and set aside. In a medium saucepan, combine sugar, cornstarch, salt, water, lemon juice, and zest; whisk together. Cook over medium heat, whisking constantly for about 10 minutes until thick and boiling. Continue cooking and whisking for another 2 minutes. Remove from heat.
- Temper the eggs: Slowly stir a small amount of the hot mixture into the beaten egg yolks to prevent curdling. Immediately add this egg yolk mixture back into the saucepan. Cook for 2 additional minutes while whisking constantly. Remove from heat, add butter, and stir until smooth. Pour filling into the baked pie shell.
- Make meringue: Using a clean, dry bowl with an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar on high speed until soft peaks form (about 5 minutes). Gradually add sugar and continue beating on high until stiff and glossy peaks form (about 2 minutes). Spread the meringue evenly over the warm lemon filling, ensuring it touches the crust to prevent weeping.
- Bake the pie: Bake at 350°F for 15-20 minutes or until the meringue is golden brown on top. Remove from oven and cool on a wire rack at room temperature for 1 hour. The pie is best served the same day and any leftovers should be stored covered in the refrigerator to minimize separation of the meringue.
Notes
- Make sure the egg whites and yolks are at room temperature for best meringue volume and lemon filling texture.
- Blind baking the crust prevents a soggy bottom and ensures a crisp pastry.
- To avoid meringue weeping, spread it so it makes contact with the crust edges.
- Use fresh lemon juice and zest for the brightest flavor.
- This pie is best enjoyed the day it is made as the meringue tends to weep over time.
- Store leftovers refrigerated, covered to maintain freshness and slow meringue separation.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
