Classic Lemon Meringue Pie (Printable)

Classic dessert with tangy lemon filling, fluffy meringue, and crisp crust. Perfect for special occasions.

# Ingredient List:

→ 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

# Directions:

01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold cubed 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 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, about 5 to 7 minutes. In a separate bowl, whisk egg yolks and slowly pour in 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, or until meringue is golden brown.
06 - Cool pie to room temperature, then chill at least 2 hours before slicing for clean cuts.

# Expert Tips:

01 -
  • The contrast between tart filling and sweet meringue makes every bite feel like a celebration.
  • It looks fancy enough to impress guests but uses ingredients you probably already have.
  • The smell of lemon zest filling your kitchen is better than any candle.
  • Leftover egg whites and yolks get used in one recipe, so nothing goes to waste.
02 -
  • Room temperature egg whites whip up much higher and more stable than cold ones, so plan ahead.
  • Sealing the meringue to the crust edge prevents it from shrinking away as it bakes.
  • If your filling seems thin, keep cooking and whisking until it coats the back of a spoon thickly.
  • Cutting the pie with a wet knife keeps the meringue from sticking and tearing.
03 -
  • Grate the zest before juicing the lemons so you don't wrestle with slippery, juiced fruit.
  • A kitchen torch can touch up any pale spots on the meringue without overbaking the whole pie.
  • Meyer lemons create a sweeter, more floral filling if you want a softer citrus punch.
  • Let the pie chill completely before slicing, or the filling will ooze out instead of holding its shape.
Go Back