Classic Lemon Meringue Pie (Printable Version)

Crisp crust, tangy lemon filling, and fluffy golden meringue create this stunning American classic dessert.

# List of Ingredients:

→ 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 Steps:

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.
02 - 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.
03 - 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, about 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.
04 - 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.
05 - Spread meringue over warm filling, sealing edges to the crust to prevent shrinking. 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 contrast between tart filling and sweet meringue creates a balance that feels both indulgent and refreshing.
  • It looks far more complicated than it actually is, which makes it perfect for impressing without the stress.
  • Every component can be made ahead and assembled later, so you're never rushing when guests arrive.
02 -
  • Always spread meringue onto warm filling, not cold, or it will slide right off when you slice it.
  • If you see liquid pooling under the meringue after baking, it means the filling wasn't thick enough before topping, so cook it a minute longer next time.
  • Room temperature egg whites whip up much higher and faster than cold ones straight from the fridge.
03 -
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll need every bit of that fragrant oil.
  • If your meringue weeps or beads, it's usually because the sugar didn't fully dissolve, so beat it a little longer and use superfine sugar if you have it.
  • A kitchen torch can touch up any pale spots on the meringue after baking, giving you that perfect golden finish without overbaking the whole pie.
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