Lemon Meringue Pie

Preparation Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes
Servings: 8


For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 3-4 tablespoons ice water

For the Lemon Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 large egg yolks, lightly beaten
  • 1 tablespoon lemon zest
  • 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
  • 2 tablespoons unsalted butter

For the Meringue:

  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract


1. Make the Pie Crust:

  • In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse crumbs.
  • Gradually add ice water, 1 tablespoon at a time, pulsing until dough starts to come together.
  • Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Pie Crust:

  • Preheat oven to 375°F (190°C).
  • On a lightly floured surface, roll out chilled dough into a circle about 12 inches in diameter.
  • Transfer dough to a 9-inch pie dish. Trim and crimp edges as desired. Prick bottom of crust with a fork.
  • Line crust with parchment paper or foil and fill with pie weights or dried beans.
  • Bake for 15 minutes. Remove parchment paper and weights, then bake for an additional 5-7 minutes, until crust is golden brown. Remove from oven and let cool completely on a wire rack.

3. Make the Lemon Filling:

  • In a medium saucepan, whisk together sugar, cornstarch, and salt.
  • Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (about 5-7 minutes).
  • Remove from heat. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them. Then, gradually whisk the egg yolk mixture back into the saucepan.
  • Return to heat and bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat.
  • Stir in lemon zest, lemon juice, and butter until butter is melted and mixture is smooth.
  • Pour hot filling into cooled pie crust. Smooth top with a spatula.

4. Make the Meringue:

  • In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  • Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Beat in vanilla extract.

5. Assemble and Bake the Pie:

  • Immediately spread meringue over hot filling, sealing to edge of crust to prevent shrinking or weeping.
  • Bake at 350°F (175°C) for 12-15 minutes or until meringue is golden brown.
  • Cool on a wire rack for 1 hour. Then refrigerate for at least 4 hours before serving.

6. Serve:

  • Slice and serve chilled. Enjoy your homemade Lemon Meringue Pie!

Nutrition Information (per serving):
(Approximate values)
Calories: 380 kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 270mg | Fiber: 1g | Sugar: 38g

Feel free to adjust the sweetness or tartness according to your preference. Enjoy baking this delightful dessert!

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