Classic Lemon Meringue Pie (Printable)

Crisp crust, tangy lemon filling, and fluffy golden meringue create this stunning classic American 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 to 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

# Method:

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 paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, remove weights, and bake 8 to 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, approximately 5 to 7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in a small amount of 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.
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 to 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 crispy crust, silky-tart filling, and clouds of meringue makes every bite interesting.
  • It's fancy enough to impress but straightforward enough that home cooks can actually pull it off.
  • Lemon keeps things bright and prevents that heavy dessert feeling—you'll want a second slice.
02 -
  • Room temperature egg whites are non-negotiable for meringue—cold eggs simply won't whip into peaks no matter how long you beat them.
  • Never skip the tempering step when adding yolks to hot filling, or you'll end up with scrambled eggs instead of silky custard.
  • Meringue shrinkage happens when it doesn't seal to the crust edges, so press it right up to the pastry all the way around.
03 -
  • Brush the pre-baked crust with a thin layer of lightly beaten egg white before adding filling for extra crispness that lasts.
  • Meyer lemons add a sweeter, more floral quality if you want to experiment with flavor without changing technique.
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