Classic Lemon Meringue Pie (Printable)

Crisp crust, tangy lemon filling, and fluffy golden meringue create this classic American dessert showstopper.

# What You'll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 3 to 4 tablespoons ice water

→ Lemon Filling

06 - 1 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 1 1/2 cups water
10 - 4 large egg yolks
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 tablespoons unsalted butter

→ Meringue

14 - 4 large egg whites, at room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# How To Make It:

01 - In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour. Roll dough on a lightly floured surface to fit a 9-inch pie dish. Press into dish, trim edges, and prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, remove weights, and bake 8 to 10 minutes more until golden. Cool completely.
02 - In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, approximately 5 to 7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in a little hot mixture to temper, then whisk yolk mixture back into saucepan. Cook 2 more minutes, stirring. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Pour filling into cooled crust and set aside.
03 - Using a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract. Spread meringue over warm filling, sealing edges to the crust to prevent shrinking.
04 - Bake at 350°F for 15 to 18 minutes, or until meringue is golden brown. Cool pie to room temperature, then chill at least 2 hours before slicing for clean cuts.

# Expert Tips:

01 -
  • The contrast between tart lemon and sweet meringue makes every bite feel like a little celebration.
  • It looks fancy enough for guests but the steps are straightforward once you get the rhythm down.
  • You can make the crust and filling ahead, then top with meringue right before baking so it stays fluffy.
  • The smell of toasted meringue filling your kitchen is worth the effort alone.
02 -
  • Always spread the meringue on warm filling, not cold, or it will slide right off when you slice.
  • Seal the meringue all the way to the crust edge or it will shrink and pull away as it bakes.
  • Use freshly squeezed lemon juice, bottled juice tastes flat and dull and wont give you that bright pop.
03 -
  • Brush the baked crust with a little beaten egg white before adding the filling to keep it extra crisp and prevent sogginess.
  • If your meringue starts to brown too fast, tent the pie loosely with foil for the last few minutes of baking.
  • Zest the lemons before juicing them, its so much easier and you get every bit of that fragrant oil.
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