Classic Lemon Meringue Pie

My neighbor brought over a slice once after a Sunday potluck, and I ate it standing at the counter with the fridge door still open. The tartness hit first, then the sweetness, then that cloud of meringue dissolved on my tongue. I asked for the recipe immediately, scribbling it on the back of a grocery receipt. That crumpled piece of paper is still tucked into my recipe binder, stained with lemon juice and butter.

I made this for my daughters birthday last spring, and she insisted on carrying it to the table herself. The meringue wobbled with every step, and I held my breath the whole way. When she set it down without disaster, the whole table clapped. She still talks about that pie like it was a personal victory.

Ingredients

• All-purpose flour: The foundation of a flaky crust, and using cold butter is the secret to those tender layers.
• Cold unsalted butter: Cube it straight from the fridge and work fast so it stays cold, thats what creates the flakiness.
• Ice water: Add just enough to bring the dough together without overworking it, or the crust gets tough.
• Granulated sugar (for filling): Balances the lemon juice and gives the filling body when it cooks down with the cornstarch.
• Cornstarch: This is what thickens the filling into that smooth, sliceable custard instead of a runny mess.
• Egg yolks: They make the filling rich and golden, and tempering them prevents scrambled eggs in your pie.
• Lemon zest: Grate it fine and fresh for that aromatic punch that makes the whole filling sing.
• Freshly squeezed lemon juice: Bottled juice will not give you the same brightness, trust me on this one.
• Egg whites: Let them come to room temperature for the fluffiest meringue, and make sure no yolk sneaks in.
• Cream of tartar: Stabilizes the egg whites so your meringue holds those stiff peaks and doesnt weep later.
• Pure vanilla extract: Just a touch rounds out the sweetness and adds warmth to the meringue.

Instructions

Mix the Dough:

Whisk the flour, salt, and sugar together, then work the cold butter in with your fingers or a pastry cutter until it looks like wet sand. Drizzle in ice water a tablespoon at a time, stirring gently until the dough just barely holds together.

Chill and Roll:

Pat the dough into a disk, wrap it tight, and let it rest in the fridge for at least an hour so the gluten relaxes and the butter firms up. Roll it out on a floured surface into a circle big enough to drape over your pie dish with some overhang.

Blind Bake the Crust:

Press the dough into the dish, trim the edges, prick the bottom with a fork, then line it with parchment and fill with pie weights. Bake at 400 degrees F until the edges start to turn golden, then remove the weights and bake until the whole crust is crisp and blonde.

Cook the Filling:

Whisk sugar, cornstarch, and salt in a saucepan, then slowly add water and cook over medium heat, stirring constantly until it thickens and bubbles. Temper your egg yolks by whisking in a little hot mixture first, then stir everything back in and cook for two more minutes before adding lemon zest, juice, and butter.

Whip the Meringue:

Beat room temperature egg whites with cream of tartar until soft peaks form, then gradually add sugar and keep beating until the peaks are stiff and glossy. Fold in the vanilla at the end.

Assemble and Bake:

Pour the warm lemon filling into the cooled crust, then spread the meringue over the top, making sure it touches the crust edges to seal. Bake at 350 degrees F until the meringue turns golden brown on the tips, then let it cool completely before chilling.

Save

The first time I served this at a dinner party, someone asked if I bought it from a bakery. I laughed so hard I almost dropped my fork. That compliment meant more than any recipe ribbon ever could. Now I make it whenever I want to feel like I know what I am doing in the kitchen.

Getting the Crust Just Right

The crust can make or break this pie, and I learned that the hard way after a soggy bottom disaster. Keep everything cold, handle the dough as little as possible, and do not skip the blind bake. If you brush the baked crust with a thin layer of beaten egg white before adding the filling, it creates a barrier that keeps things crisp. I started doing this after my third attempt, and I have never looked back.

Mastering the Meringue

Meringue used to intimidate me until I realized it is all about patience and clean equipment. Any trace of grease or yolk will keep the whites from whipping up properly. I wipe my bowl and beaters with a little lemon juice or vinegar before starting, and I add the sugar slowly so it dissolves completely. The result is a glossy, stable meringue that does not weep or deflate. Room temperature egg whites whip up faster and higher, so plan ahead and pull them out of the fridge early.

Storing and Serving

This pie is best enjoyed within a day or two, as meringue does not love humidity and can start to weep if it sits too long. Keep it loosely covered in the fridge, and let it sit out for about ten minutes before slicing so the filling is not rock hard. If you have leftovers, they make an excellent breakfast with coffee, no judgment here.

• Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
• Serve with a dollop of whipped cream if you want to gild the lily.
• Pair it with something bubbly and sweet like Moscato for a real treat.

Save

Every time I pull this pie out of the oven and see those golden peaks, I feel a little spark of pride. It is the kind of dessert that turns a regular evening into something special, and that is worth every bit of effort.

Recipe FAQs

→ How do I prevent the meringue from weeping?

Spread the meringue over warm filling and seal it completely to the crust edges. Bake immediately after spreading to create a proper seal between filling and topping.

→ Can I make the crust ahead of time?

Yes, you can prepare and bake the crust up to 2 days in advance. Store it covered at room temperature, then fill and top with meringue when ready to serve.

→ Why is my lemon filling runny?

The filling needs to cook long enough for the cornstarch to fully activate. Stir constantly and ensure it bubbles for the full time specified to achieve proper thickness.

→ How long does lemon meringue pie last?

Store covered in the refrigerator for up to 2 days. The meringue is best within the first day, as it may begin to weep or soften over time.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for the best flavor and brightness. Bottled juice often has a flat, slightly bitter taste that won't deliver the same tangy results.

→ What's the secret to stiff meringue peaks?

Use room temperature egg whites in a completely clean, grease-free bowl. Add cream of tartar for stability and beat on high speed while gradually adding sugar until glossy, stiff peaks form.