Perfect Lemon Meringue Pie recipe

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This Perfect Lemon Meringue Pie is a timeless dessert that brings together a flaky, buttery crust, a bright and tangy lemon filling, and a fluffy cloud of toasted meringue. Each bite is a delightful contrast of textures and flavors—sweet, tart, and melt-in-your-mouth creamy. Whether for a holiday table or a sunny afternoon treat, this pie never fails to impress.

Ingredients:

For the Pie Crust:

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • ½ cup cold unsalted butter, cubed

  • 3–4 tbsp ice water

For the Lemon Filling:

  • 1 ½ cups granulated sugar

  • ⅓ cup cornstarch

  • ¼ tsp salt

  • 1 ½ cups water

  • ½ cup freshly squeezed lemon juice (about 3–4 lemons)

  • 1 tbsp lemon zest

  • 4 large egg yolks (save whites for meringue)

  • 2 tbsp unsalted butter

For the Meringue:

  • 4 large egg whites

  • ½ tsp cream of tartar

  • ½ cup granulated sugar

  • ½ tsp vanilla extract

  • Instructions:

    1. Prepare the Crust:

    1. In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.

    2. Add ice water a tablespoon at a time until dough comes together.

    3. Form into a disk, wrap in plastic, and chill for 30 minutes.

    4. Roll out the dough and place into a 9-inch pie dish. Trim and crimp edges.

    5. Line with parchment and fill with pie weights.

    6. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10 minutes more until golden. Cool completely.

    2. Make the Lemon Filling:

    1. In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water and lemon juice.

    2. Cook over medium heat, stirring constantly, until thickened and bubbling.

    3. Temper the egg yolks: stir some of the hot mixture into yolks, then return to saucepan.

    4. Cook 2 more minutes. Remove from heat; stir in butter and lemon zest.

    5. Pour filling into the baked pie crust.

    3. Prepare the Meringue:

    1. In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.

    2. Gradually add sugar and beat until stiff, glossy peaks form. Beat in vanilla.

    3. Spread meringue over hot lemon filling, sealing it to the edges of the crust to prevent shrinking. Swirl the top with a spoon for peaks.

    4. Bake and Cool:

    1. Bake at 350°F (175°C) for 15–18 minutes or until meringue is golden.

    2. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.

    3. Tip:

      Make sure the meringue touches all the edges of the crust to prevent weeping and shrinking!

      Let me know if you want a gluten-free or mini pie version!

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