Introduction
This classic lemon meringue pie is light, creamy, and filled with bright citrus flavor. The combination of a buttery crust, silky lemon filling, and fluffy toasted meringue creates a dessert that stands out on any table. It’s a comforting homemade treat that feels both nostalgic and indulgent. This recipe is simple to follow and perfect for weekend baking, family gatherings, or holiday celebrations.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 2–3 tablespoons cold water
- Pinch of salt
For the lemon filling
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1/2 cup fresh lemon juice
- 3 egg yolks, lightly whisked
- 2 tablespoons butter
- 1 tablespoon lemon zest
For the meringue
- 4 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Preparing the Crust
Start by mixing flour and salt in a bowl. Add the cold butter and cut it in with a pastry cutter until the mixture looks like coarse crumbs. Add cold water gradually until the dough comes together. Shape it into a disk, wrap, and chill for about 30 minutes.
Roll out the dough and press it into a pie dish. Trim the edges and flute them if desired. Use a fork to prick the bottom of the crust, then line it with parchment and add pie weights.
Bake at 190°C (375°F) for 12–15 minutes, remove the weights, and bake for an additional 8 minutes until golden. Let it cool completely before adding the filling.
Making the Lemon Filling
In a saucepan, whisk together the sugar and cornstarch. Slowly add the water and lemon juice, stirring until smooth. Cook over medium heat, whisking constantly until the mixture thickens.
Once thick, remove a small amount of the hot mixture and slowly whisk it into the egg yolks to temper them. Return the yolk mixture to the saucepan and cook for another minute.
Remove from heat and stir in butter and lemon zest. The filling should be glossy and smooth. Pour it directly into the warm crust to help seal the layers and prevent shrinking under the meringue.
Preparing the Meringue
Place egg whites in a clean, dry bowl. Add cream of tartar and beat until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff glossy peaks develop. Finish with vanilla extract.
Spread the meringue over the hot filling, making sure it touches the edges of the crust to seal completely. Create swirls and peaks with the back of a spoon for a decorative finish.
Baking the Pie
Bake the pie at 180°C (350°F) for 12–15 minutes until the meringue is golden brown. The peaks should be lightly toasted and slightly crisp on the outside while soft inside.
Let the pie cool at room temperature for at least two hours. This allows the filling to set properly and prevents the meringue from weeping.
Tips for Success
- Seal the meringue all the way to the crust edges to prevent shrinking.
- Use room-temperature egg whites for maximum volume.
- Add the meringue over hot filling; the heat helps cook it from underneath and keeps it stable.
- Allow the pie to cool fully before slicing to maintain neat layers and clean cuts.
Serving Suggestions
Serve slices with fresh berries, whipped cream, or enjoy it just as it is. This pie pairs wonderfully with tea, coffee, or a cold glass of lemonade. It’s a refreshing dessert that’s perfect for summer days, special dinners, or festive gatherings.
Storage
Store leftovers covered in the refrigerator for up to two days. Avoid covering the top with plastic wrap directly; instead, use a loose tent of foil to protect the meringue without flattening it.
Conclusion
This lemon meringue pie brings together a crisp crust, bright lemon filling, and airy toasted meringue for a dessert that is both classic and unforgettable. With simple techniques and fresh ingredients, you can create a bakery-level pie right at home. Whether you’re preparing it for a celebration or simply craving something sweet, this recipe delivers flavor, texture, and comfort in every slice.