Ingredients Overview
This recipe is divided into three main components:
- The Pie Crust
- The Lemon Filling
- The Meringue Topping
Each layer plays a crucial role in achieving the perfect texture and flavor.
Ingredients for the Pie Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter (very cold, cubed)
- 4–6 tablespoons ice-cold water
Optional shortcut: You can use a store-bought pie crust if preferred, but homemade offers superior flavor and texture.
Ingredients for the Lemon Filling
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks (reserve whites for meringue)
- ½ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons unsalted butter
Ingredients for the Meringue
- 4 large egg whites (room temperature)
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Step 1: Preparing the Pie Crust
In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overworking the dough to keep the crust tender.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step helps relax the gluten and prevents shrinking during baking.
Roll out the chilled dough on a lightly floured surface and gently transfer it into a 9-inch pie pan. Trim excess dough and crimp the edges decoratively. Prick the base with a fork.
Blind bake at 190°C (375°F) for 15–18 minutes, or until lightly golden. Let cool completely.
Step 2: Making the Lemon Filling
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
Once bubbling, remove from heat. Slowly whisk a small amount of the hot mixture into the egg yolks to temper them. Then return everything to the saucepan.
Cook for another 2–3 minutes, stirring continuously. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth and glossy.
Pour the hot lemon filling into the cooled pie crust, smoothing the surface evenly.
Step 3: Preparing the Perfect Meringue
In a clean, dry bowl, beat egg whites on medium speed until frothy. Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, one tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form. Beat in vanilla extract at the end.
The meringue should be thick, smooth, and able to hold peaks without collapsing.
Step 4: Assembling the Pie
Spoon the meringue over the hot lemon filling immediately. Spread it carefully to the edges, sealing the crust completely to prevent shrinking or weeping.
Use the back of a spoon to create decorative swirls and peaks.
Bake at 180°C (350°F) for 10–15 minutes, or until the meringue is lightly browned with golden tips.
Cooling and Setting
Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour, then refrigerate for an additional 2–3 hours before slicing. This ensures the filling sets properly and slices cleanly.
Expert Tips for Success
- Always spread meringue on hot filling to prevent separation
- Use fresh lemons for maximum flavor
- Avoid humid environments when making meringue
- Seal the meringue fully to the crust edge
- Chill well before serving for best texture
Flavor Variations
- Lime Meringue Pie: Replace lemon juice and zest with lime
- Orange Lemon Blend: Use half lemon and half orange juice
- Graham Cracker Crust: Swap traditional crust for a cookie base
- Italian Meringue: For extra stability and shine
Storage Instructions
- Refrigerate covered for up to 3 days
- Do not freeze (meringue texture may suffer)
- Best enjoyed within 24 hours
Why This Recipe Works
This lemon meringue pie balances sweetness, acidity, and texture perfectly. The crisp crust supports the silky lemon layer, while the airy meringue adds elegance and lightness. The result is a classic dessert that never goes out of style.
Final Thoughts
This Classic Lemon Meringue Pie is more than just a dessert—it’s a celebration of texture, flavor, and tradition. With careful preparation and attention to detail, you’ll create a show-stopping pie that looks just as beautiful as it tastes.