Few desserts command attention quite like a Lemon Meringue Pie — a glistening, golden-topped masterpiece with a crisp crust, a vibrant lemon filling, and a cloud of pillowy meringue that seems to float above it all. It’s sweet, tart, silky, and crisp all at once — a symphony of contrasting textures and flavors that make it one of the most beloved classic pies in baking history. This detailed recipe will guide you through every step to create a pie so perfect, it’ll look (and taste) like it came straight from a patisserie window.
🥧 Ingredients
For the Pie Crust:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) cold unsalted butter, cubed
- ¼ teaspoon salt
- 2–3 tablespoons ice water
For the Lemon Filling:
- 1 cup (200g) granulated sugar
- ¼ cup (30g) cornstarch
- ⅛ teaspoon salt
- 1 ½ cups (360ml) water
- 4 large egg yolks, lightly beaten
- ½ cup (120ml) fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons (30g) unsalted butter
For the Meringue:
- 4 large egg whites (room temperature)
- ½ cup (100g) granulated sugar
- ½ teaspoon cream of tartar
- ½ teaspoon pure vanilla extract
🕒 Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 25 minutes
- Cooling Time: 2 hours
- Total Time: Around 3 hours
🍽 Servings: 8 slices
Step 1: Crafting the Perfect Pie Crust
A great pie starts with a perfect foundation — buttery, flaky, and sturdy enough to hold the luscious lemon curd.
- Mix the dry ingredients.
In a medium bowl, combine the flour and salt. Add the cold butter cubes and, using your fingertips or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. - Add ice water.
Sprinkle in the ice water, 1 tablespoon at a time, gently mixing until the dough just comes together. Be careful not to overwork it — you want streaks of butter visible. - Chill the dough.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Chilling prevents shrinking during baking and ensures flakiness. - Roll and bake.
On a floured surface, roll the dough into a 12-inch circle. Fit it into a 9-inch pie dish, trim the edges, and crimp decoratively. Prick the base with a fork, line with parchment, and fill with pie weights or dried beans. - Blind bake.
Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake another 10 minutes until golden. Let it cool completely before filling.
Step 2: Preparing the Lemon Filling
The heart of the pie lies in its tangy lemon curd — smooth, glossy, and bursting with citrus brightness.
- Combine sugar, cornstarch, and salt.
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking to avoid lumps. - Cook until thickened.
Place over medium heat and cook, whisking constantly, until the mixture thickens and bubbles — about 5–7 minutes. - Temper the egg yolks.
In a small bowl, whisk the yolks. Slowly pour in a little of the hot mixture, whisking constantly to prevent scrambling. Then return the tempered yolks to the saucepan. - Add lemon juice, zest, and butter.
Stir in lemon juice and zest. Cook for another 2 minutes until silky and thick. Remove from heat and whisk in butter until glossy. - Fill the crust.
Pour the warm lemon filling into the cooled crust, smoothing the top. Keep warm while preparing the meringue — a warm filling helps the meringue adhere, preventing separation later.
Step 3: Making the Fluffy Meringue
The meringue is what makes this pie spectacular — glossy, cloud-like, and perfectly caramelized on top.
Iframe sync- Beat egg whites.
In a clean, grease-free bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. - Add sugar gradually.
Increase to high speed, adding sugar a tablespoon at a time until stiff, glossy peaks form and the sugar is completely dissolved. - Flavor and finish.
Beat in vanilla extract for aroma. The meringue should hold its shape when you lift the beaters.
Step 4: Assemble and Bake
- Top the pie.
Spread the meringue over the hot lemon filling, sealing all edges to the crust to prevent weeping (liquid seeping out). Swirl the top with a spatula to create peaks. - Bake until golden.
Bake at 350°F (175°C) for 12–15 minutes or until the meringue turns golden brown with beautifully toasted tips. - Cool gradually.
Let the pie cool at room temperature for an hour, then refrigerate for at least 2 hours to set the filling completely.
Step 5: Slice and Serve
Use a sharp, clean knife to cut through the layers. Each slice should reveal a crisp crust, a vivid lemon layer, and a fluffy meringue crown. Serve chilled or slightly cool — perfect after a summer meal or as an elegant dessert centerpiece.
🍋 Tips for Success
- Avoid meringue weeping: Always spread the meringue over hot filling. This allows it to “cook” slightly from the steam beneath, creating a tight seal.
- Stabilize the meringue: Adding cream of tartar or a pinch of cornstarch strengthens the egg whites and prevents collapse.
- Use fresh lemons: Bottled juice won’t give you the same vibrant flavor or aroma.
- No runny filling: Be sure your lemon mixture boils before adding yolks, and cook until thickened like pudding.
- Slice cleanly: Dip your knife in hot water before each cut for perfect slices.
🧮 Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Sugars | 32 g |
| Fiber | 1 g |
| Sodium | 160 mg |
| Cholesterol | 120 mg |
(Values are approximate and can vary by ingredients used.)
👩🍳 Chef’s Notes
This pie is best enjoyed the day it’s made, as meringue can soften after refrigeration. If storing overnight, loosely cover it with plastic wrap (avoid touching the surface). For a fun twist, try substituting part of the lemon juice with fresh lime or orange for a citrus blend.
Baking this Perfect Lemon Meringue Pie isn’t just about making dessert — it’s about crafting a balance between tart and sweet, soft and crisp, bright and buttery. Each forkful offers a burst of sunshine, wrapped in a golden halo of meringue that melts delicately on your tongue.
Serve it proudly, and watch every bite disappear into delighted smiles — the true mark of baking perfection. 🌤️💛