Baking & Pastry > Pies & Tarts > Cream Pies & Custard Pies > Lemon Meringue Pie Recipe

Classic Lemon Meringue Pie

This Lemon Meringue Pie features a tangy lemon custard filling nestled in a flaky crust, topped with a cloud of sweet, billowy meringue. It's the perfect balance of tart and sweet, making it a timeless dessert favorite.

Prep Time
45 minutes
Cook Time
35 minutes
Servings
8
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/4 teaspoon Salt
  • 1/2 cup Cold unsalted butter, cut into cubes
  • 1/4 cup Vegetable shortening, chilled
  • 4-6 tablespoons Ice water
  • 1 1/2 cups Granulated sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 1 1/2 cups Water
  • 1/2 cup Lemon juice, fresh
  • 2 tablespoons Lemon zest
  • 4 Egg yolks, large
  • 2 tablespoons Unsalted butter
  • 4 Egg whites, large
  • 1/4 teaspoon Cream of tartar
  • 1/2 cup Granulated sugar

Making the Pie Crust

Start by combining the flour and salt in a large bowl. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate, trim and crimp the edges. Blind bake the crust at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.

Preparing the Lemon Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water, lemon juice, and lemon zest until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute more, stirring constantly. Remove from heat. In a small bowl, whisk the egg yolks lightly. Gradually whisk a small amount of the hot lemon mixture into the egg yolks to temper them. Then, pour the tempered egg yolks into the saucepan with the remaining lemon mixture. Cook over low heat, stirring constantly, until the filling is thick and smooth, about 1-2 minutes. Remove from heat and stir in the butter until melted. Pour the lemon filling into the cooled pie crust.

Making the Meringue

In a clean, dry glass or metal bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. The meringue should hold its shape and be smooth.

Assembling the Pie

Immediately spread the meringue over the hot lemon filling, making sure to seal it to the edges of the crust to prevent shrinking. Use a spoon or pastry bag to create decorative swirls. Bake the pie in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown. Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.

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FAQ

  • Why did my meringue shrink?

    Meringue shrinkage often happens because the meringue wasn't properly sealed to the crust or because the filling was too cool when the meringue was added. Make sure the meringue touches the crust all the way around and apply it while the lemon filling is still hot.
  • Why is my meringue weeping?

    Weeping, or beading, occurs when sugar separates from the egg whites. Overbaking or underbeating the meringue can cause this. Ensure the meringue is beaten to stiff, glossy peaks and bake it until lightly golden.
  • Can I use bottled lemon juice?

    Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice can sometimes have a slightly artificial taste.