lemon meringue pie recipe
The Best lemon meringue pie recipe
I love that this recipe is simple enough for everyday baking but still impressive enough to serve to guests. The filling is made with real lemons, so you get that fresh, zesty flavor without any artificial stuff, and the meringue is just egg whites and sugar—nothing complicated. Plus, lemons are packed with vitamin C, and the eggs in the meringue give you a little protein boost, so it’s not just delicious but also a little better for you than some other desserts. It’s the kind of pie that disappears fast at family dinners, and I always end up making two because one never seems to be enough.
Classic Lemon Meringue Pie
A delightful dessert featuring a tangy lemon curd filling topped with a fluffy, toasted meringue. This pie is the perfect balance of sweet and tart with a buttery crust.
🥘Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tbsp ice water
- 1 ½ cups granulated sugar
- 6 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 3 large egg yolks, lightly beaten
- ½ cup fresh lemon juice (about 3-4 lemons)
- 2 tbsp unsalted butter
- 1 tbsp lemon zest
- 3 large egg whites, room temperature
- ¼ tsp cream of tartar
- 6 tbsp granulated sugar
- ½ tsp vanilla extract
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
Prepare the crust: In a mixing bowl, combine flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. -
3
Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp as desired. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans. -
4
Bake the crust for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until lightly golden. Brush the bottom with a little beaten egg white to seal (optional). Set aside to cool. -
5
Make the lemon filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils (about 5-7 minutes). -
6
Temper the egg yolks by slowly whisking in about ½ cup of the hot sugar mixture. Return the yolk mixture to the saucepan and cook for another 2 minutes, stirring constantly. -
7
Remove from heat and stir in lemon juice, butter, and lemon zest. Pour the filling into the pre-baked crust and smooth the top. Cover with plastic wrap to prevent a skin from forming and set aside. -
8
Prepare the meringue: In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract. -
9
Spread the meringue over the lemon filling, sealing the edges to the crust. Use the back of a spoon to create peaks in the meringue. -
10
Bake for 15-20 minutes, or until the meringue is golden brown. Allow the pie to cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours before serving.
🔧Equipment
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Whisk
- Saucepan
- Electric mixer
- Pastry brush
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Lemon Meringue Pie Works
❓ Frequently Asked Questions About Lemon Meringue Pie
1. Why did my meringue weep or collapse after baking?
Weeping or collapsing meringue can happen for a few reasons. Overbeating the egg whites can make the meringue too stiff and prone to shrinking, while underbeating may cause it to collapse. Another common issue is not sealing the meringue to the crust edges, which allows steam to escape and leads to weeping. To prevent this, make sure your egg whites are at room temperature, beat them to stiff peaks (but not dry), and spread the meringue over the hot filling while sealing it to the crust.
2. Can I make lemon meringue pie ahead of time?
Yes, but it’s best to assemble the pie just before serving for the freshest texture. The lemon curd filling can be made 1–2 days ahead and stored in the fridge, and the crust can be baked in advance. However, the meringue is best added right before baking to prevent it from becoming soggy or weeping. If you must make it ahead, refrigerate it uncovered for up to 4 hours, but expect some minor weeping.
3. How do I prevent a soggy bottom crust?
A soggy crust is usually caused by moisture from the filling seeping into the crust. To avoid this, blind-bake (pre-bake) the crust until it’s fully golden before adding the filling. You can also brush the baked crust with a thin layer of beaten egg white or melted chocolate before adding the lemon curd to create a moisture barrier. Additionally, ensure the filling is thick enough (not too runny) before pouring it into the crust.
4. Why is my lemon curd filling too runny or too thick?
The consistency of lemon curd depends on the ratio of eggs, sugar, and cornstarch (or flour). If it’s too runny, it may not have cooked long enough—simmer it until it thickens enough to coat the back of a spoon. If it’s too thick, you may have overcooked it or used too much cornstarch. For best results, temper the eggs by slowly whisking in the hot lemon mixture to prevent curdling, and cook over medium-low heat while stirring constantly.
5. Can I use store-bought lemon curd or meringue instead of making it from scratch?
Yes, you can use store-bought lemon curd to save time, but homemade often has a fresher, brighter flavor. If using store-bought, choose a high-quality brand and thicken it slightly on the stove if needed. For meringue, you can use pre-made meringue powder or whipped topping, but homemade meringue (from egg whites and sugar) will give the best texture and flavor. Just be sure to bake it until lightly golden for the best results.
