Description
Classic Lemon Meringue Pie features a flaky homemade pie crust filled with a tangy lemon custard and topped with a light, fluffy meringue that is baked to golden perfection. This timeless dessert balances sweet and tart flavors with a delightfully creamy texture and crisp meringue peaks, making it an irresistible treat perfect for any occasion.
Ingredients
Pie Crust
- Homemade pie crust (enough for a 9-inch pie dish, chilled)
Lemon Filling
- 5 large egg yolks (reserve whites for meringue)
- 1 and 1/3 cups (320ml) water
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
Meringue
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
Instructions
- Prepare Pie Crust: Prepare your homemade pie dough the night before, allowing it to chill in the refrigerator for at least 2 hours. This resting time helps prevent shrinking and ensures a tender crust.
- Blind Bake Pie Crust: Preheat the oven to 375°F (190°C) and place the oven rack in the lowest position. Roll out the chilled pie dough and fit it into a 9-inch pie dish. Crimp or flute the edges as desired. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake partially until the crust is set but not fully browned, then remove weights to allow the bottom to cook further.
- Reduce Oven Temperature: Lower the oven temperature to 350°F (177°C) for baking the filled pie later.
- Make Filling Mixture: In a medium saucepan over medium heat, whisk together the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest. The mixture will start thin and cloudy, then gradually thicken and bubble after about 6 minutes. Once thickened, whisk thoroughly and reduce heat to low.
- Temper Egg Yolks: In a separate bowl, whisk the 5 egg yolks. Slowly pour a few spoonfuls of the warm lemon mixture into the yolks to gently raise their temperature, whisking constantly. Then slowly pour the yolk mixture back into the saucepan, whisking continuously. Increase heat to medium and cook until the mixture thickens and bubbles burst on the surface. Remove from heat and stir in softened butter. Pour the warm filling into the partially baked pie crust, spreading evenly.
- Make Meringue: Using a handheld or stand mixer with whisk attachment, beat the reserved 5 egg whites and cream of tartar on medium speed for 1 minute. Increase speed to high and continue beating until soft peaks form, about 4 minutes. Gradually add sugar and salt, then beat on high until glossy, stiff peaks form, about 2 more minutes. Spread the meringue evenly over the warm lemon filling, making sure to seal the edges where the meringue meets the crust to prevent weeping. Create decorative peaks with the back of a spoon if desired.
- Bake Meringue-Topped Pie: Place the pie on the lowest rack of the oven and bake at 350°F (177°C) for 20-25 minutes until the meringue is golden brown. If browning too fast, tent loosely with foil to prevent burning.
- Cool and Chill: Remove the pie from the oven and place on a wire rack. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours to fully set before slicing and serving.
- Storage: Cover leftovers and store in the refrigerator. For best flavor and texture, consume within 1 day as meringue tends to wilt and separate over time.
Notes
- Chilling pie dough overnight is essential for a tender, crisp crust.
- Tempering egg yolks slowly prevents curdling when adding to the hot lemon mixture.
- Ensure meringue edges touch the crust to seal and prevent weeping.
- If meringue browns too quickly, tent with foil to avoid burning.
- Lemon meringue pie is best enjoyed fresh, ideally the day it is made.
- Use fresh lemon juice and zest for the brightest, most natural lemon flavor.
- Room temperature eggs whip better for stable meringue peaks.
- Prep Time: 2 hours 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
