Classic Lemon Meringue Pie (Printable)

Crisp pastry crust filled with tangy lemon custard, topped with fluffy golden-brown meringue for a stunning dessert.

# 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

# Directions:

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. 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.
02 - 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 and set aside.
03 - 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. Spread meringue over warm filling, sealing edges to the crust to prevent shrinking.
04 - 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 Advice:

01 -
  • The lemon filling is sharp enough to make your eyes widen, but the meringue balances it perfectly.
  • It looks like something from a bakery window, but you made it with your own hands.
  • Every component has a job, the crust stays crisp, the filling stays smooth, and the meringue doesn't weep if you treat it right.
02 -
  • If you skip the cream of tartar, your meringue might weep or collapse, and you'll have a puddle on top of your pie instead of a cloud.
  • Always spread the meringue onto warm filling, it helps the two layers bond and prevents the meringue from sliding off when you slice.
  • Chill the pie fully before cutting, or the filling will ooze out and your slices will look like a beautiful disaster.
03 -
  • Zest your lemons before you juice them, it's nearly impossible to zest a squeezed lemon and you'll end up frustrated.
  • Let the pie cool to room temperature before you chill it, or condensation will form under the plastic wrap and make the meringue sticky.
  • If your meringue cracks while baking, it's usually because the oven was too hot, lower the temperature next time and watch it closely.
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