Desserts > Pies & Tarts > Cream Pies > Lemon Meringue Pie Recipe

Classic Lemon Meringue Pie

A tangy and sweet classic, this lemon meringue pie features a buttery crust, a smooth lemon custard filling, and a cloud of fluffy meringue. Perfect for any occasion!

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
  • 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, freshly squeezed
  • 2 tablespoons Lemon zest
  • 4 large Egg yolks, large
  • 2 tablespoons Butter, unsalted
  • 4 large Egg whites, large
  • 1/4 teaspoon Cream of tartar
  • 1/2 cup Granulated sugar

Making the Pie Crust

In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.

Baking the Pie Crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights and bake for another 10-15 minutes, or until lightly golden brown. Let cool completely.

Preparing the Lemon Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Add the lemon juice and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring constantly. Remove from heat.

Adding Egg Yolks and Butter

In a small bowl, whisk the egg yolks. Slowly drizzle a small amount of the hot lemon mixture into the egg yolks, whisking constantly to temper them. Pour the tempered egg yolks into the saucepan with the remaining lemon mixture. Cook over low heat, stirring constantly, for 1 minute, or until thickened. Remove from heat and stir in the butter until melted and smooth. Pour the lemon filling into the cooled pie crust.

Making the Meringue

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and gradually add the sugar, beating until stiff, glossy peaks form. Be careful not to overwhip.

Assembling the Pie

Spread the meringue over the lemon filling, making sure to seal the edges to the crust. You can create swirls or peaks with a spoon or spatula. Broil the pie for 1-2 minutes, or until the meringue is lightly golden brown, watching carefully to prevent burning. Alternatively, you can bake the pie in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the meringue is lightly golden brown.

Cooling and Serving

Let the pie cool completely at room temperature before refrigerating for at least 2 hours. This allows the filling to set and the meringue to stabilize. Slice and serve chilled.

Nutrition Facts Estimated per 100g of product

Calories: 250-300, Carbohydrates: 40-50g, Protein: 3-4g, Fat: 8-12g (Values are approximate and can vary based on specific ingredient amounts).

Other Important Considerations for Nutrition

This pie is high in sugar and moderate in fat. Portion control is recommended. Using less sugar in the filling and meringue can reduce the overall sugar content. Consider using a whole wheat crust for added fiber. Check ingredient labels for allergens if needed.

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FAQ

  • Why is my meringue weeping?

    Weeping, or beading, can happen if the meringue is undercooked, overcooked, or if the filling is too wet. Make sure the egg whites are whipped to stiff peaks and the meringue is properly sealed to the crust. Avoid overbaking the meringue.
  • Why is my crust soggy?

    A soggy crust can be caused by a filling that is too wet or by not blind-baking the crust properly. Make sure the lemon filling is thick enough and blind-bake the crust until it's lightly golden brown before adding the filling.
  • Can I use store-bought pie crust?

    Yes, you can use a store-bought pie crust to save time. Just be sure to blind-bake it according to the package directions.