Description
Master the perfect Lemon Meringue Pie featuring a crisp golden crust, tangy and smooth lemon filling, and a fluffy, glossy meringue topping. This classic dessert balances tartness and sweetness harmoniously, ideal for celebrations or a homemade treat.
Ingredients
Scale
Pie Crust
- 1 homemade or store-bought shortcrust pastry (enough for a 9-inch pie)
Lemon Filling
- 1 cup fresh lemon juice (about 4–5 lemons)
- Zest of 2 lemons
- 1 cup granulated sugar, divided
- 1/2 cup water
- 3 tablespoons cornstarch
- 4 large egg yolks
Meringue Topping
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt (a pinch)
- 1/2 cup granulated sugar
Instructions
- Prepare the crust: Blind bake your pie crust first to ensure a crispy base that won’t get soggy from the filling. Line the crust with parchment paper and weight it down with pie weights or dried beans, then bake at 375°F (190°C) for about 15-20 minutes until lightly golden.
- Make the lemon filling: In a medium saucepan, combine fresh lemon juice, lemon zest, half of the sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Slowly temper the egg yolks by gradually whisking in a small amount of the hot mixture, then return everything to the pan. Cook for an additional minute until smooth and thickened. Remove from heat.
- Whip the meringue: In a clean bowl, beat the egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add the remaining sugar in small increments, continuing to beat until the meringue is glossy and holds stiff peaks.
- Assemble and bake: Pour the warm lemon filling into the baked crust. Immediately spread the meringue evenly on top, sealing it firmly to the edges of the crust to prevent shrinking. Bake at 350°F (175°C) for about 10-15 minutes or until the meringue is golden brown and slightly crisp on top.
- Cool and chill: Allow the pie to cool to room temperature on a wire rack, then refrigerate for at least 3 hours to let it set completely. This ensures the filling firms up and the flavors meld.
Notes
- Use room temperature eggs as the whites whip better and achieve more volume.
- Press the meringue firmly against the crust edges to prevent shrinking during baking.
- Make sure the lemon filling thickens fully for the best texture and clean slices.
- Add sugar gradually into egg whites to prevent grainy meringue and maximize gloss and stability.
- Always use fresh lemon juice for the brightest and most vibrant lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg
Keywords: lemon meringue pie, lemon pie, meringue dessert, tart lemon pie, classic pie, homemade dessert