Lemon meringue pie is a classic dessert loved for its perfect balance of tangy lemon filling and sweet, fluffy meringue topping. With a crisp buttery crust, zesty lemon curd, and soft golden peaks, this pie is perfect for special occasions or any time you crave a refreshing dessert. Follow this easy recipe and make a show-stopping lemon meringue pie at home!
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2–3 tablespoons cold water
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 egg yolks, lightly beaten
For the Meringue:
- 4 egg whites
- 6 tablespoons granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
1. Make the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and cold water, one tablespoon at a time, until dough comes together.
- Press dough into a 9-inch pie pan and bake for 15–20 minutes, until lightly golden. Let it cool.
2. Prepare the Lemon Filling
- In a saucepan, combine sugar, flour, cornstarch, and salt. Gradually stir in water until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Remove from heat. Stir in butter, lemon juice, and lemon zest.
- Slowly whisk in egg yolks. Return to heat and cook for 2 more minutes, stirring constantly. Remove from heat and pour filling into the cooled crust.
3. Make the Meringue
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, continuing to beat until stiff, glossy peaks form. Stir in vanilla extract.
- Spread meringue over hot lemon filling, making sure to seal the edges to the crust to prevent shrinking.
4. Bake the Pie
- Bake in preheated oven at 350°F (175°C) for 10–15 minutes, or until the meringue is golden brown.
- Let the pie cool at room temperature for at least 1 hour, then refrigerate for 2–3 hours before serving.
Tips for the Perfect Lemon Meringue Pie
- Seal the meringue: Press it onto the edges of the crust to prevent weeping.
- Use fresh lemon juice: It gives the best bright and tangy flavor.
- Cool properly: Letting the pie cool completely ensures the filling sets perfectly.
- Beat whites to stiff peaks: Proper meringue creates light, fluffy, and golden peaks.
Serving Suggestions
- Serve chilled with a slice of fresh lemon or berries for garnish
- Pair with a cup of tea or coffee for an afternoon treat
- Perfect for holidays, dinner parties, or weekend desserts
Enjoy this lemon meringue pie recipe and impress everyone with a dessert that’s as beautiful as it is delicious!
