A classic homemade Lemon Meringue Pie with a buttery, flaky crust, bright and silky lemon filling, and a beautifully toasted meringue topping. It’s the perfect balance of sweet, tangy, creamy, and light.
Prep Time: 30 minutes
Cook Time: 35 minutes
Chilling Time: 2 hours
Total Time: About 3 hours 5 minutes
Servings: 8 slices
Difficulty: Intermediate
Ingredients
For the Pie Crust
- 1 ⅓ cups (165 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cubed
- 3–4 tablespoons ice-cold water
- 1 tablespoon granulated sugar
For the Lemon Filling
- 1 cup (200 g) granulated sugar
- ⅓ cup (40 g) cornstarch
- ¼ teaspoon salt
- 1 ½ cups (360 ml) water
- 4 large egg yolks
- ½ cup (120 ml) fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 3 tablespoons (43 g) unsalted butter
For the Meringue
- 4 large egg whites, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust
Combine the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough.
Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
Roll the dough into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Trim and crimp the edges, then prick the bottom several times with a fork.
Blind-bake at 400°F (200°C) for about 15 minutes, then remove the weights and continue baking until the crust is lightly golden. Allow it to cool.
- Make the Lemon Filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the water until smooth. Cook over medium heat, whisking frequently, until the mixture thickens and begins to bubble.
In a separate bowl, lightly whisk the egg yolks. Slowly whisk about 1 cup of the hot mixture into the yolks to temper them.
Pour the yolk mixture back into the saucepan and cook for another 1–2 minutes, whisking constantly, until thick and smooth.
Remove from the heat and whisk in the butter, fresh lemon juice, and lemon zest.
Immediately pour the hot lemon filling into the baked pie crust.
- Make the Meringue
Place the egg whites and cream of tartar in a clean mixing bowl.
Beat until soft peaks begin to form. Gradually add the sugar while continuing to beat until the meringue becomes glossy and holds stiff peaks.
Add the vanilla extract and mix briefly.
- Assemble the Pie
Spread the meringue over the hot lemon filling, making sure it reaches all the way to the crust edges. This helps anchor the meringue and reduces the chance of it shrinking.
Use the back of a spoon to create decorative peaks and swirls.
- Bake
Bake at 350°F (175°C) for approximately 8–12 minutes, or until the meringue is beautifully golden brown.
For an extra professional finish, you can lightly toast the peaks with a kitchen torch.
- Cool and Serve
Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
For clean slices, use a sharp knife and wipe it clean between cuts.
Pro Tips
- Use freshly squeezed lemon juice for the brightest flavor.
- Make sure your mixing bowl is completely clean and free of grease before whipping the egg whites.
- Spread the meringue all the way to the crust to help prevent shrinking.
- The lemon filling should be thick before it goes into the crust.
- Chill the finished pie thoroughly before serving for the cleanest slices.
Storage
Cover and refrigerate the pie. For the best texture and appearance, enjoy it within 2–3 days.
Recipe Notes
The combination of tart lemon curd, buttery pastry, and sweet toasted meringue makes this classic dessert perfect for holidays, family gatherings, dinner parties, or a special weekend treat.