CategoryDesserts
This Classic Lemon Meringue Pie features a buttery, flaky crust, a smooth, tangy lemon curd filling, and a light, airy meringue topping that is perfectly toasted. The contrast of the zesty citrus filling and sweet meringue makes this a refreshing and elegant dessert, ideal for any occasion.
For the Pie Crust
1 ¼ cups (155g) all-purpose flour
½ tsp salt
½ cup (115g) unsalted butter, cold and cubed
3 tbsp ice water
For the Lemon Filling
1 cup (200g) granulated sugar
¼ cup (30g) cornstarch
1 cup (240ml) water
½ cup (120ml) fresh lemon juice
1 tbsp lemon zest
4 large egg yolks (reserve whites for meringue)
2 tbsp unsalted butter
For the Meringue Topping
4 large egg whites
½ tsp cream of tartar
½ cup (100g) granulated sugar
½ tsp vanilla extract
Prepare the Pie Crust
1
- Mix the Dough:
- In a bowl, whisk together flour and salt.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Ice Water:
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.
- Chill the Dough:
- Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Roll and Bake:
- Roll out the dough to fit a 9-inch pie pan.
- Press into the pan, trim edges, and prick the bottom with a fork.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 5 minutes.
- Let cool.
Make the Lemon Filling
2
- Heat the Mixture:
- In a saucepan, whisk together sugar, cornstarch, and water over medium heat.
- Stir until it thickens (about 3-5 minutes).
- Add Lemon Flavor:
- Whisk in lemon juice and zest, then reduce heat.
- Temper the Egg Yolks:
- In a small bowl, whisk egg yolks.
- Slowly add a spoonful of hot lemon mixture to the yolks, whisking constantly.
- Gradually return the tempered yolks to the saucepan, stirring continuously.
- Finish the Filling:
- Stir in butter until melted and smooth.
- Pour the lemon filling into the baked pie crust.
Make the Meringue
3
- Beat Egg Whites:
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Add Sugar Gradually:
- Add sugar, 1 tablespoon at a time, beating until glossy, stiff peaks form.
- Add Vanilla:
- Mix in vanilla extract.
Assemble and Bake
4
- Top with Meringue:
- Spread meringue over the warm lemon filling, sealing the edges completely.
- Bake Until Golden:
- Bake at 350°F (175°C) for 12-15 minutes, until the meringue is lightly browned.
- Cool and Set:
- Let cool at room temperature for 1 hour, then chill for at least 2 hours.
Serve and Garnish
5
- Slice and Serve:
- Cut into slices using a sharp knife.
- Garnish:
- Decorate with lemon slices and fresh mint leaves.
Pro Tips
6
- For a Firmer Pie: Allow the pie to chill overnight before slicing.
- To Prevent Meringue Weeping: Spread it over hot filling to create a proper seal.
- For Extra Flavor: Add a pinch of salt to the meringue.
Ingredients
For the Pie Crust
1 ¼ cups (155g) all-purpose flour
½ tsp salt
½ cup (115g) unsalted butter, cold and cubed
3 tbsp ice water
For the Lemon Filling
1 cup (200g) granulated sugar
¼ cup (30g) cornstarch
1 cup (240ml) water
½ cup (120ml) fresh lemon juice
1 tbsp lemon zest
4 large egg yolks (reserve whites for meringue)
2 tbsp unsalted butter
For the Meringue Topping
4 large egg whites
½ tsp cream of tartar
½ cup (100g) granulated sugar
½ tsp vanilla extract
Directions
Prepare the Pie Crust
1
- Mix the Dough:
- In a bowl, whisk together flour and salt.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Ice Water:
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.
- Chill the Dough:
- Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Roll and Bake:
- Roll out the dough to fit a 9-inch pie pan.
- Press into the pan, trim edges, and prick the bottom with a fork.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 5 minutes.
- Let cool.
Make the Lemon Filling
2
- Heat the Mixture:
- In a saucepan, whisk together sugar, cornstarch, and water over medium heat.
- Stir until it thickens (about 3-5 minutes).
- Add Lemon Flavor:
- Whisk in lemon juice and zest, then reduce heat.
- Temper the Egg Yolks:
- In a small bowl, whisk egg yolks.
- Slowly add a spoonful of hot lemon mixture to the yolks, whisking constantly.
- Gradually return the tempered yolks to the saucepan, stirring continuously.
- Finish the Filling:
- Stir in butter until melted and smooth.
- Pour the lemon filling into the baked pie crust.
Make the Meringue
3
- Beat Egg Whites:
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Add Sugar Gradually:
- Add sugar, 1 tablespoon at a time, beating until glossy, stiff peaks form.
- Add Vanilla:
- Mix in vanilla extract.
Assemble and Bake
4
- Top with Meringue:
- Spread meringue over the warm lemon filling, sealing the edges completely.
- Bake Until Golden:
- Bake at 350°F (175°C) for 12-15 minutes, until the meringue is lightly browned.
- Cool and Set:
- Let cool at room temperature for 1 hour, then chill for at least 2 hours.
Serve and Garnish
5
- Slice and Serve:
- Cut into slices using a sharp knife.
- Garnish:
- Decorate with lemon slices and fresh mint leaves.
Pro Tips
6
- For a Firmer Pie: Allow the pie to chill overnight before slicing.
- To Prevent Meringue Weeping: Spread it over hot filling to create a proper seal.
- For Extra Flavor: Add a pinch of salt to the meringue.
Notes
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