Classic Lemon Meringue Pie (Print Version)

Crisp crust, tangy lemon filling, and fluffy golden meringue combine in this classic American dessert.

# What You 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 Make:

01 - In a large bowl, whisk together flour, salt, and sugar. 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 chill 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 or dried beans. Bake at 400°F for 15 minutes, remove weights, and bake 8-10 minutes more until golden. Cool completely.
03 - In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5-7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in a little hot mixture to temper, then whisk yolk mixture back into saucepan. Cook 2 more minutes, stirring. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Pour filling into cooled crust and set aside.
04 - Using a clean bowl, 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.
05 - 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. Cool pie to room temperature, then chill at least 2 hours before slicing.

# Expert Advice:

01 -
  • The contrast between tangy filling and sweet meringue creates a flavor balance that feels both refreshing and indulgent.
  • It looks far more impressive than the effort required, making it perfect for gatherings where you want to quietly show off.
  • Every bite has texture, from the crisp crust to the silky filling and airy topping.
02 -
  • Always temper your egg yolks slowly or they'll scramble into sweet lemon scrambled eggs, which is as sad as it sounds.
  • Spread the meringue on warm filling and seal it to the crust edge, or it will shrink away and weep during baking.
  • Chill the finished pie for at least two hours so the filling sets properly and slices cleanly instead of oozing everywhere.
03 -
  • Use a kitchen torch to brown the meringue peaks for more control and dramatic color contrast if your oven runs cool.
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll need every bit of that fragrant oil.
  • If your meringue weeps, it usually means the filling wasn't warm enough when you added it or the meringue wasn't sealed to the crust edge.
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