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Lemon Meringue Pie
DifficultyBeginner
A timeless dessert with a crisp, buttery pie crust filled with a tangy, silky lemon curd, topped with pillowy meringue that's toasted to golden perfection. It's sweet, tart, and beautifully textured — a show-stopper for any occasion.
Combine flour, salt, and butter in a food processor or by hand until crumbly.
Add ice water, 1 tbsp at a time, until dough holds together.
Shape into a disc, wrap, and refrigerate for 30 minutes.
Roll out and press into a 9-inch pie pan. Trim edges.
Blind bake: Line crust with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake 10 more minutes until golden. Let cool.
Make the Lemon Filling
2
In a saucepan, whisk together sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thick and bubbly.
Temper the egg yolks by whisking in a small amount of hot mixture, then return all to the pot.
Stir in lemon juice, zest, and butter. Cook for 2–3 more minutes, stirring, until glossy and thick.
Pour hot filling into the cooled pie crust immediately.
Make the Meringue
3
In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy.
Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla if using.
Spread meringue over hot lemon filling, sealing to the crust edges to prevent shrinking.
Bake & Cool
4
Bake at 350°F (175°C) for 15–18 minutes, until the meringue is golden brown.
Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.
To Serve
5
Slice with a warm, clean knife for clean cuts.
Garnish with a twist of lemon zest or thin lemon slices for decoration.
Variations
6
Add a touch of vanilla or lavender to the lemon curd for floral notes
Use Meyer lemons for a slightly sweeter, more aromatic flavor
Try a graham cracker crust for a twist
Pairing Suggestions
7
Drink: Sparkling wine, Earl Grey tea, or limoncello
Plating: Add a small scoop of crème fraîche or raspberry coulis
Combine flour, salt, and butter in a food processor or by hand until crumbly.
Add ice water, 1 tbsp at a time, until dough holds together.
Shape into a disc, wrap, and refrigerate for 30 minutes.
Roll out and press into a 9-inch pie pan. Trim edges.
Blind bake: Line crust with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake 10 more minutes until golden. Let cool.
Make the Lemon Filling
2
In a saucepan, whisk together sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thick and bubbly.
Temper the egg yolks by whisking in a small amount of hot mixture, then return all to the pot.
Stir in lemon juice, zest, and butter. Cook for 2–3 more minutes, stirring, until glossy and thick.
Pour hot filling into the cooled pie crust immediately.
Make the Meringue
3
In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy.
Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla if using.
Spread meringue over hot lemon filling, sealing to the crust edges to prevent shrinking.
Bake & Cool
4
Bake at 350°F (175°C) for 15–18 minutes, until the meringue is golden brown.
Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.
To Serve
5
Slice with a warm, clean knife for clean cuts.
Garnish with a twist of lemon zest or thin lemon slices for decoration.
Variations
6
Add a touch of vanilla or lavender to the lemon curd for floral notes
Use Meyer lemons for a slightly sweeter, more aromatic flavor
Try a graham cracker crust for a twist
Pairing Suggestions
7
Drink: Sparkling wine, Earl Grey tea, or limoncello
Plating: Add a small scoop of crème fraîche or raspberry coulis
