This classic Lemon Meringue Pie features a buttery flaky crust filled with a tart and creamy lemon filling, topped with a light and fluffy golden meringue. Perfectly balanced between sweet and tangy, this dessert is a timeless favorite for any occasion.
Total Time:54 minutes
Yield:8 servings
Ingredients
Pie Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
3-4 tablespoons ice water
Lemon Filling
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 large egg yolks, beaten
1/4 cup lemon juice
1 tablespoon lemon zest
2 tablespoons butter
Meringue
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Instructions
Prepare the pie crust: Preheat your oven to 425°F. In a bowl, combine the flour and salt. Cut in the chilled diced butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually stir in ice water a tablespoon at a time until the dough forms a cohesive ball.
Bake the crust: Roll out the dough on a floured surface and place it into a pie dish, trimming any excess. Bake the crust in the preheated oven for 12 minutes or until golden. Remove from oven and allow to cool completely.
Make the lemon filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water, mixing until smooth. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat.
Temper the egg yolks: Take a small amount of the hot lemon mixture and slowly stir it into the beaten egg yolks to temper them. Then return this egg yolk mixture to the saucepan with the remaining lemon mixture, whisking constantly.
Add lemon flavor and butter: Stir in lemon juice, lemon zest, and butter until fully combined and smooth. Pour the lemon filling into the cooled pie crust.
Prepare the meringue: In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
Top with meringue: Spread the meringue evenly over the lemon filling, ensuring the edges are sealed to the crust to prevent shrinking during baking.
Bake the pie: Bake the pie in the oven at 425°F for 12 minutes or until the meringue is golden brown on top.
Cool and serve: Allow the pie to cool completely before slicing to ensure the filling sets properly.
Notes
For a flakier crust, use cold butter and handle the dough as little as possible.
If a perfect meringue top is desired, avoid letting any filling seep through before baking.
Use freshly squeezed lemon juice and zest for the best bright lemon flavor.
Make sure the pie cools completely to room temperature before slicing for clean slices.
Store leftovers covered in the refrigerator and consume within 2 days.
