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A close-up slice of Lemon Meringue Pie showing the golden-brown meringue topping, smooth lemon filling, and a buttery crust.

The Ultimate Guide to Lemon Meringue Pie: A Zesty Classic Dessert

Lemon Meringue Pie is a classic dessert with a tangy, refreshing lemon filling, topped with a fluffy golden meringue. The buttery pie crust perfectly complements the smooth filling, creating a balance of sweetness and tartness in every bite. A showstopper for any occasion, this pie is sure to delight!

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

  • For the Pie Crust:

    • 1 1/4 cups all-purpose flour

    • 1/4 cup sugar

    • 1/2 cup unsalted butter (cold, cut into pieces)

    • 1 egg yolk

    • 2–3 tablespoons ice water

    For the Lemon Filling:

    • 1 cup sugar

    • 2 tablespoons cornstarch

    • 1 1/2 cups water

    • 1/2 cup fresh lemon juice (about 3 lemons)

    • 1 tablespoon lemon zest

    • 4 large egg yolks (beaten)

    • 2 tablespoons unsalted butter

    For the Meringue:

    • 4 large egg whites

    • 1/2 teaspoon cream of tartar

    • 1/4 cup sugar

    • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust:

    • Preheat the oven to 375°F (190°C). In a food processor, combine flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.

    • Add the egg yolk and ice water, and pulse until the dough just comes together.

    • Roll out the dough on a floured surface and press it into a 9-inch pie pan. Prick the bottom of the crust with a fork and bake for 12-15 minutes, or until golden brown. Set aside to cool.

  2. Make the Lemon Filling:

    • In a medium saucepan, whisk together the sugar, cornstarch, and water. Bring the mixture to a boil over medium heat, stirring constantly until it thickens and turns translucent.

    • Remove from heat and whisk in the lemon juice, zest, and butter. Slowly pour in the beaten egg yolks while whisking to temper them. Return to the heat and cook for an additional 2-3 minutes, stirring constantly until thickened. Remove from heat and set aside.

  3. Prepare the Meringue:

    • In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.

    • Gradually add sugar, one tablespoon at a time, and continue beating until stiff peaks form.

    • Gently fold in the vanilla extract.

  4. Assemble and Bake the Pie:

    • Pour the lemon filling into the baked pie crust and spread evenly.

    • Spoon the meringue over the lemon filling, ensuring the edges of the meringue touch the crust to seal it.

    • Bake at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown.

    • Let the pie cool completely before serving.

Notes

  • Ensure the lemon filling is thickened to a custard-like consistency to avoid a runny pie.

  • Be careful when making the meringue: do not overbeat the egg whites as they can become dry and crumbly.

  • If you’re short on time, you can use a pre-made pie crust to save on preparation.

  • Author: Aleida
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8th of pie)
  • Calories: 320 kcal
  • Sugar: 35g
  • Sodium: 100mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: Lemon Meringue Pie, Citrus Dessert, Meringue, Pie, Lemon Dessert, Sweet and Tangy, Classic Dessert