Lemon Meringue Pie is a beloved dessert known for its tangy lemon filling topped with fluffy, toasted meringue.

This pie combines a buttery, flaky crust with a silky smooth lemon custard filling that’s both tart and sweet. Topped with a cloud-like meringue that’s lightly browned to perfection, this dessert is a delightful treat that’s perfect for any occasion.

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 2-4 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
• 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
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

How to Make Lemon Meringue Pie:

Prepare the Pie Crust:

In a food processor, combine flour and salt. Add chilled cubed butter and pulse until mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, pulsing until dough begins to clump together.

Transfer dough to a lightly floured surface, knead briefly until it forms a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll and Shape the Crust:

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing dough into the bottom and sides. Trim excess dough and crimp edges decoratively. Prick bottom of crust with a fork.

Line crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10-12 minutes, or until crust is golden brown. Let cool completely on a wire rack.

Make the Lemon Filling:

In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils.

Remove from heat. In a separate bowl, whisk egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture to temper the yolks. Gradually whisk tempered yolks back into saucepan. Bring to a boil and cook, stirring constantly, for 1 minute.

Remove from heat. Stir in lemon zest, lemon juice, and butter until smooth. Pour filling into cooled pie crust.

Prepare the Meringue:

In a clean, dry mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue to beat until soft peaks form.

Gradually add granulated sugar, 1 tablespoon at a time, while beating on high speed. Beat until stiff, glossy peaks form. Beat in vanilla extract.

Assemble and Bake the Pie:

Immediately spread meringue over hot filling, starting from the edges and sealing to the crust. Create decorative peaks with the back of a spoon or spatula.

Bake at 375°F (190°C) for 10-12 minutes, or until meringue is lightly browned.

Cool and Serve:

Cool Lemon Meringue Pie on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving to set the filling.

Chef’s Note:

Pie Crust: Ensure the pie crust is well-baked and cooled completely before adding the lemon filling to prevent a soggy crust.

Meringue Tips: Make sure the bowl and beaters are clean and free of any grease to achieve maximum volume when beating the egg whites.

Storage: Store leftover Lemon Meringue Pie covered in the refrigerator for up to 3 days. Note that the meringue may start to weep slightly after a day.

Nutrition Information (per serving, based on 10 servings):

• Calories: 300 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 12g
• Sodium: 200mg
• Fiber: 1g
• Sugars: 30g

Enjoy this classic Lemon Meringue Pie, where the tartness of lemon and the sweetness of meringue come together to create a delightful dessert that’s sure to impress!

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