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Lemon Meringue Pie Recipe

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4.3 from 43 reviews

This classic Lemon Meringue Pie features a tender, buttery crust topped with a smooth, tangy lemon filling and a light, fluffy meringue with a perfectly toasted finish. The pie balances tartness and sweetness beautifully, making it a refreshing and elegant dessert for any occasion.

Ingredients

Pie Crust

  • 1-¾ cups (210 grams) all-purpose flour, plus extra for work surface
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon grated lemon zest
  • Pinch coarse kosher salt
  • 8 tablespoons (115 grams) cold unsalted butter, diced
  • 2 tablespoons (25 grams) cream cheese, cold
  • 1/3 cup (75 grams) cold water

Lemon Filling

  • 1 cup (200 grams) granulated sugar
  • ¼ cup (28 grams) cornstarch
  • Pinch coarse kosher salt
  • 5 large egg yolks
  • 1-1/4 cups (280 grams) water
  • 3/4 cup (170 grams) fresh-squeezed lemon juice (5-6 lemons)
  • 4 tablespoons (65 grams) unsalted butter, cold, diced
  • 1 tablespoon grated lemon zest

Meringue

  • 5 large egg whites
  • 1 cup (200 grams) granulated sugar
  • Pinch coarse kosher salt
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust: In the bowl of a food processor, combine the flour, sugar, lemon zest, and salt. Pulse until mixed well. Add the cold butter and cream cheese, pulsing 5 to 7 times until the mixture resembles tiny pebbles. While the processor runs, gradually add cold water and continue processing until the dough forms a cohesive ball around the blade, about 1 minute.
  2. Chill the Dough: Remove the dough and either roll it out immediately or chill in the refrigerator for at least 30 minutes and up to 2 days to firm up for easier handling.
  3. Roll and Fit the Crust: On a well-floured surface, roll the dough into an 11-inch circle. Fit it into a 9-inch pie plate, pressing into the edges and bottom firmly. Crimp the edges as desired and prick the bottom all over with a fork. Place the crust in the freezer for at least 15 minutes while you preheat your oven.
  4. Preheat Oven and Blind Bake: Preheat the oven to 375ºF (190ºC). Line the chilled crust with parchment paper and fill with pie weights or dried beans/rice to prevent shrinkage. Bake for 20 minutes, then remove weights and parchment and bake for an additional 10 to 12 minutes until golden and fully cooked. Cool completely.
  5. Make the Lemon Filling: In a medium pot, whisk together sugar, cornstarch, and salt. Add egg yolks, water, and lemon juice, whisking until smooth. Cook over medium heat, whisking constantly, scraping the edges with a spatula until the mixture thickens and bubbles vigorously—about 8 minutes.
  6. Strain and Finish Filling: Remove from heat and strain the filling through a fine mesh sieve to remove any cooked egg bits. Whisk in cold butter and lemon zest until smooth and glossy.
  7. Fill the Pie Shell: Pour the lemon filling into the baked crust and smooth the surface. Allow the filling to cool at room temperature before chilling in the refrigerator for at least 3 hours or overnight to set.
  8. Prepare the Meringue: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. In the bowl, combine egg whites, sugar, salt, and cream of tartar. Whisk constantly until the mixture reaches 160°F and sugar has dissolved, about 8 to 10 minutes.
  9. Whip the Meringue: Transfer the warm mixture to a stand mixer fitted with a whisk attachment. Beat on low speed, gradually increasing to medium-high. Add vanilla extract and whip until the meringue is glossy, holds stiff peaks, and has cooled—about 8 minutes.
  10. Top the Pie with Meringue: Spread half the meringue evenly over the lemon filling with an offset spatula. Dollop the remaining meringue and create peaks or swoops using a spoon for texture and volume.
  11. Caramelize the Meringue: Use a kitchen torch to toast the meringue until golden brown, or place the pie under the broiler for 2 to 4 minutes, watching carefully to prevent burning.
  12. Serve: Serve the pie within 4 hours of torched meringue for best texture and flavor. Keep chilled until ready to slice and enjoy.

Notes

  • Use cold butter and cream cheese for a flaky crust texture.
  • Chilling the pie crust before baking helps prevent shrinking.
  • Straining the lemon filling ensures a smooth, creamy texture without cooked egg bits.
  • Whisk the egg whites over simmering water to dissolve the sugar and partially cook the whites, resulting in a safe and stable meringue.
  • When broiling the meringue, watch very closely to avoid burning as it can darken quickly.
  • If you don’t have a kitchen torch, broiling is a quick alternative method to caramelize the meringue.

Find it online: https://justsosavory.com/lemon-meringue-pie-recipe/