Description
This classic lemon meringue pie features a flaky buttery crust, a tangy lemon filling, and a light, fluffy meringue topping. Perfectly balanced between tart and sweet, this pie is baked to golden perfection and chilled for the ultimate refreshing dessert.
Ingredients
Units
Scale
Pie Crust
- 2 1/2 cups all purpose flour, sifted
- 1 cup unsalted butter, cold, cut into pea-sized pieces
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon lemon zest
- A few tablespoons of ice water
- Vegetable shortening for greasing pie pan
Lemon Filling
- 5 large egg yolks
- 1 1/4 cups water
- 1 1/4 cups granulated sugar
- 1/3 cup + 1 tablespoon cornstarch
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
Meringue
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Pie Crust: Preheat oven to 400°F. Mix all dry ingredients in a food processor. Add cubed butter and lemon zest, pulsing briefly to combine. Gradually add ice water, a tablespoon at a time, pulsing until dough sticks together. Remove dough, roll into ball, wrap in plastic, and chill for up to 1 hour.
- Blind Bake Crust: Roll out dough on lightly floured surface and press into greased pie pan. Place parchment and pie weights on top. Bake at 400°F for 20-25 minutes until edges lightly brown. Cool slightly, then remove weights and parchment.
- Make Lemon Filling: Reduce oven temperature to 350°F. Whisk egg yolks and set aside. In a small pan, whisk water, sugar, cornstarch, lemon juice, and lemon zest over medium heat until bubbling and thickened. Temper egg yolks by gradually whisking in hot mixture a tablespoon at a time. Return to pan, cook over low-medium heat, whisking until thick and bubbling. Remove from heat.
- Prepare Meringue: Using a stand mixer with whisk attachment, beat egg whites and cream of tartar to soft peaks (~4 minutes). Add sugar and vanilla, beat until glossy firm peaks form (~2 minutes).
- Assemble Pie: Pour warm lemon filling into baked crust. Spread meringue evenly over filling, ensuring it touches the crust edges to seal.
- Bake Meringue: Bake pie at 350°F for 15 minutes or until meringue tips turn golden brown. Cool on counter for 1 hour, then refrigerate for 4 hours before serving.
Notes
- Store leftover pie loosely covered with aluminum foil in the refrigerator for 2-3 days.
- To prevent watery pie, spread meringue to the crust edges while filling is still hot, avoiding water separation.
- Temper egg yolks carefully by gradually adding hot lemon mixture with constant whisking to avoid curdling.
- If you enjoy this recipe, try our lemon raspberry cheesecake bars and lemon blackberry bread with lemon glaze.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 405
- Sugar: 20g
- Sodium: 335mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 165mg
