Classic Lemon Meringue Pie (Printable Version)

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

# What You'll 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.
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. 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 Advice:

01 -
  • The contrast between tart lemon and sweet meringue is so satisfying it feels like eating sunshine and clouds at the same time.
  • It looks fancy enough to impress dinner guests but uses everyday ingredients you probably already have.
  • Making it from scratch gives you total control over the sweetness and tang, no artificial flavors or mystery ingredients.
  • That crisp crust against creamy filling and fluffy topping creates the kind of texture contrast that makes you go back for another bite.
02 -
  • Always spread the meringue onto warm filling and seal it to the crust edges, or it will shrink away and leave gaps as it cools.
  • If you see liquid pooling under your meringue after baking, it means the filling wasn't hot enough when you added the topping.
  • Don't skip chilling the pie for at least 2 hours or your slices will be soupy and slide apart on the plate.
03 -
  • Use a sharp knife dipped in hot water and wiped dry between each cut for clean slices that don't squish or drag.
  • Meyer lemons add a sweeter, almost floral note if you want a gentler tartness that's a little less puckery.
  • Leftover pie keeps for up to 3 days in the fridge, though the meringue will soften slightly after the first day.
  • If you're nervous about meringue, practice whipping egg whites on their own first so you can see what soft and stiff peaks actually look like.
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