Ingredients
For the Pie Crust
- 1 ¼ cups (160g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup (115g) cold unsalted butter (cut into cubes)
- 3–4 tablespoons ice water
For the Lemon Filling
- 1 cup (200g) granulated sugar
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 1 ½ cups (360ml) water
- 4 large egg yolks (room temperature)
- 2 tablespoons unsalted butter
- ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
For the Meringue
- 4 large egg whites (room temperature)
- ½ teaspoon cream of tartar
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
Step 1: Preparing the Pie Crust
A good crust is the foundation of a great pie. Start by mixing the flour, salt, and sugar in a bowl. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overwork it—this keeps the crust tender.
Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Once chilled, roll it out on a floured surface and transfer it into a pie dish. Trim and crimp the edges. Prick the bottom with a fork to prevent bubbling.
Bake at 180°C (350°F) for 15–18 minutes or until lightly golden. Let it cool completely.
Step 2: Making the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while stirring to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the hot mixture into the yolks (this tempers them), then pour everything back into the saucepan.
Continue cooking for 2–3 minutes until thick and smooth.
Remove from heat and stir in butter, lemon juice, and lemon zest. The aroma at this stage is fresh, bright, and irresistible.
Pour the filling into the baked crust while still warm.
Step 3: Preparing the Meringue
In a clean bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, one tablespoon at a time, while beating. Continue until stiff, glossy peaks form. Mix in vanilla extract.
Step 4: Assembling the Pie
Spread the meringue over the hot lemon filling. Make sure it touches the crust edges—this prevents shrinking.
Use a spoon to create decorative peaks and swirls.
Step 5: Baking the Meringue
Bake the pie at 180°C (350°F) for 10–15 minutes, or until the top is golden brown with slightly darker peaks.
Watch carefully—meringue can brown quickly!
Step 6: Cooling and Setting
Let the pie cool at room temperature for about 1 hour, then refrigerate for at least 3 hours before slicing.
This step is very important. It allows the filling to fully set and makes slicing clean and beautiful.
Tips for Perfect Lemon Meringue Pie
1. Use Fresh Lemon Juice
Bottled juice doesn’t give the same bright flavor. Fresh lemons make a big difference.
2. Avoid a Watery Filling
Cook the filling long enough until it thickens properly. Undercooking leads to a runny pie.
3. Stabilize the Meringue
Cream of tartar helps the egg whites hold their shape and prevents collapse.
4. Spread Meringue on Hot Filling
This helps seal the layers and reduces weeping.
5. Don’t Overbake
Too much heat can cause the meringue to shrink or sweat.
Variations You Can Try
Graham Cracker Crust
Swap the traditional crust for a sweeter, crunchy base.
Italian Meringue
Instead of baking, use hot sugar syrup to create a more stable meringue.
Extra Tangy Version
Add a little more lemon zest for stronger citrus flavor.
Storage Instructions
- Store in the refrigerator for up to 3 days
- Cover loosely with foil or plastic wrap
- Do not freeze (meringue texture will change)
Why This Recipe Works
This recipe balances science and flavor. The cornstarch thickens the filling perfectly, while tempering the eggs ensures smooth texture. The meringue is stabilized and baked just enough to create that signature golden top.
Final Thoughts
Lemon meringue pie is more than just a dessert—it’s an experience. The crisp crust, silky lemon layer, and cloud-like meringue create a harmony of textures that feels both comforting and elegant.