Classic Lemon Meringue Pie (Print Version)

Crisp crust, tangy lemon filling, and fluffy golden meringue create this classic American show-stopping dessert.

# What You’ll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 3-4 tablespoons ice water

→ Lemon Filling

06 - 1 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 1 1/2 cups water
10 - 4 large egg yolks
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 tablespoons unsalted butter

→ Meringue

14 - 4 large egg whites, at room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# How-To:

01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Roll dough on a lightly floured surface to fit a 9-inch pie dish. Press into dish, trim edges, and prick bottom with a fork. Line with parchment and fill with pie weights. Bake at 400°F for 15 minutes, remove weights, and bake 8-10 minutes more until golden. Cool completely.
03 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5-7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in hot mixture to temper, then whisk yolk mixture back into saucepan.
04 - Cook for 2 more minutes, stirring constantly. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Pour filling into cooled crust.
05 - Beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
06 - Spread meringue over warm filling, sealing edges to the crust to prevent shrinking. Bake at 350°F for 15-18 minutes until meringue is golden brown.
07 - Cool pie to room temperature, then refrigerate for at least 2 hours before slicing for clean cuts.

# Expert Advice:

01 -
  • The filling is bright and punchy enough to wake up your taste buds without making you pucker.
  • That meringue gets these gorgeous golden peaks that make everyone pause before cutting in.
  • Its one of those desserts that looks fancy but uses ingredients you probably already have.
  • The contrast between creamy, tart, and sweet in one bite is unmatched.
02 -
  • Spread the meringue all the way to the crust edge or it will shrink and pull away as it bakes.
  • Let the filling cool slightly but not completely before adding meringue, or you will get a soggy layer underneath.
  • Chill the pie for at least two hours before slicing or the filling will ooze everywhere.
  • Use a hot, wet knife to cut clean slices through the meringue without tearing.
03 -
  • Zest your lemons before juicing them, it is almost impossible to zest a juiced lemon.
  • If your meringue starts to weep, it usually means the sugar was not fully dissolved or the pie was not cooled properly.
  • Meyer lemons give a softer, sweeter flavor if you can find them, but regular lemons work beautifully too.
  • Make sure your filling is still warm when you add the meringue so they bond together and you avoid that gap between layers.
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