Classic Lemon Meringue Pie (Printable)

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

# What You Need:

→ 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

# Step-by-Step Guide:

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 paper 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, approximately 5 to 7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in a small amount of 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. Spread meringue over warm filling, sealing edges to the crust to prevent shrinking.
05 - 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 tangy lemon and sweet meringue wakes up your taste buds in the best way.
  • It looks impressive enough for special occasions but uses simple, everyday ingredients.
  • Every bite offers three distinct textures that somehow work together perfectly.
  • Leftover egg yolks and whites finally have a purpose in the same recipe.
02 -
  • Room temperature egg whites are essential, cold whites will never reach the volume you need for a tall meringue.
  • Spread the meringue while the filling is still warm so the bottom of the meringue cooks through and doesn't weep.
  • Sealing the meringue to the crust edge prevents it from shrinking away as it cools.
  • Cornstarch must be cooked fully or the filling will taste chalky and won't set properly.
03 -
  • Brush the baked crust with a thin layer of beaten egg white before adding the filling to keep it crisp.
  • Zest your lemons before juicing them, it's much easier and you won't waste any of that fragrant oil.
  • If your meringue weeps, it usually means the filling wasn't warm enough when you added it or the oven wasn't hot enough to cook the bottom of the meringue.
  • Use a kitchen torch to touch up any pale spots on the meringue after baking for a more even color.
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