Perfect Lemon Meringue Pie
This lemon meringue pie is the ultimate citrusy treat—bright, fluffy, and foolproof. With a buttery crust, tangy lemon filling, and golden meringue topping, it’s a nostalgic dessert made for modern bakers.
Equipment
- Pie Dish
- Mixing bowls
- Whisk
- Hand Mixer or Stand Mixer
- Saucepan
- Rolling Pin
- Pastry Cutter
- Parchment paper
- Pie Weights
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter cold, diced
- 3–4 tbsp ice water
Lemon Filling
- 1 ½ cups sugar
- ¼ cup cornstarch
- 1 ½ cups water
- ½ cup fresh lemon juice about 3–4 lemons
- 1 tbsp lemon zest
- 4 egg yolks beaten
- 2 tbsp butter
Meringue
- 4 egg whites room temperature
- ½ tsp cream of tartar
- ½ cup sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, mix flour and salt. Cut in the butter with a pastry cutter until crumbly. Add ice water gradually until dough forms. Chill for 30 minutes.
- Roll dough into a 9-inch pie dish. Prick the bottom, line with parchment and pie weights. Bake at 375°F for 20 minutes. Remove weights and bake 10 minutes more. Let cool.
- For the filling, whisk sugar and cornstarch in a saucepan. Add water, lemon juice, and zest. Cook over medium heat until thick and bubbly.
- Temper the egg yolks with some hot mixture, then return to pan. Cook 2 more minutes, then remove from heat and stir in butter.
- Beat egg whites with cream of tartar until foamy. Add sugar gradually until stiff peaks form. Beat in vanilla.
- Pour hot filling into crust. Spread meringue over filling, sealing to edges. Bake at 350°F for 12–15 minutes until golden.
- Cool at room temperature for 1 hour. Chill in fridge for 4 hours before slicing.
Notes
For best results, use fresh lemon juice and spread meringue on hot filling. Chill thoroughly before serving to help the pie set properly.