Description
Delight in the perfect balance of tangy lemon and sweet meringue with this classic Lemon Meringue Pie recipe. Featuring a buttery crust, a zesty lemon filling, and a fluffy golden meringue topping, this dessert is a crowd-pleaser and a must-try for lemon lovers.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
4–5 tablespoons ice water
For the Lemon Filling:
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
4 large egg yolks, beaten
1/3 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a food processor, pulse flour, sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
- Roll out the dough on a floured surface, then fit it into a 9-inch pie dish. Trim excess and crimp edges.
- Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, and bake for an additional 10 minutes or until golden brown. Cool completely.
- Make the Lemon Filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Whisk in egg yolks, lemon juice, and lemon zest, cooking for an additional 2 minutes.
- Remove from heat and stir in butter until melted. Pour the filling into the cooled crust.
- Prepare the Meringue:
- In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in vanilla extract.
- Spread meringue over the lemon filling, ensuring it touches the edges of the crust to seal.
- Bake and Finish:
- Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, or until meringue is golden brown.
- Cool the pie to room temperature, then refrigerate for at least 3 hours before serving.
Notes
Ensure the meringue completely covers the lemon filling and touches the crust to prevent shrinking.
For a stronger lemon flavor, consider adding a bit more lemon zest to the filling.
Serve chilled for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
Keywords: Lemon Meringue Pie, classic dessert, lemon dessert, meringue, homemade pie, lemon filling, pie recipe, American dessert