Classic Lemon Meringue Pie (Printable)

Crisp crust, tangy lemon filling, and fluffy golden meringue create this classic American dessert masterpiece.

# What You Need:

→ 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 wrap, and chill for at least 1 hour.
02 - Roll chilled dough on lightly floured surface to fit a 9-inch pie dish. Press into dish, trim edges, and prick bottom with a fork. Line with parchment paper 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 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, approximately 5 to 7 minutes. Whisk egg yolks separately, then slowly pour in small amount of hot mixture to temper. Whisk tempered yolks back into saucepan and cook 2 more minutes. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Pour filling into cooled crust.
04 - Beat egg whites and cream of tartar in a clean bowl 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, ensuring edges seal completely to the crust to prevent shrinking. Bake at 350°F for 15 to 18 minutes until meringue is golden brown.
06 - Cool pie to room temperature, then chill at least 2 hours before slicing for clean, neat cuts.

# Expert Advice:

01 -
  • The meringue billows into glossy peaks that look almost too beautiful to eat, but you absolutely will.
  • Every bite balances sharp citrus with buttery crust and airy sweetness in a way that feels both nostalgic and exciting.
  • It impresses dinner guests without requiring fancy equipment or hard-to-find ingredients.
  • The filling sets firm enough to slice cleanly, so you get those magazine-worthy wedges every time.
02 -
  • Room temperature egg whites whip up much higher and more stable than cold ones, so leave them out for about thirty minutes before beating.
  • Spread the meringue all the way to the crust edge to seal it, or it will shrink and weep as it cools.
  • Pour the filling into the crust while it is still warm so the meringue adheres properly and doesn't slide off later.
  • Chill the finished pie for at least two hours before slicing, or the filling will ooze instead of holding its shape.
03 -
  • Brush the baked crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier that keeps it extra crisp.
  • Use a sharp knife dipped in hot water and wiped clean between slices for neat, professional-looking cuts.
  • Meyer lemons add a sweeter, floral note if you want a softer citrus flavor instead of the classic tart punch.
  • Pair each slice with a chilled glass of Moscato or Riesling to complement the bright lemon and sweet meringue beautifully.
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