Description
The perfect lemon meringue pie recipe offers a classic dessert with a flaky crust, tangy lemon filling, and fluffy toasted meringue topping. This easy-to-follow recipe delivers bright, fresh flavors and flawless textures, making it an impressive treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch flaky pie crust (homemade or store-bought)
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 cup water
- 1/2 cup fresh lemon juice (from about 3–4 lemons)
- 1 tablespoon lemon zest
- 4 large egg yolks
- 2 tablespoons unsalted butter
Meringue
- 4 large egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare the Pie Crust: Roll out your pie crust into a 9-inch pie pan, trim the edges, and prick the base with a fork. Blind bake in a preheated oven at 375°F (190°C) for 15 minutes using pie weights or dried beans to prevent bubbling. Remove weights and bake for another 10 minutes until golden brown. Let it cool completely before filling.
- Make the Lemon Filling: In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and boils. Boil for 1 minute, then remove from heat and quickly whisk in egg yolks. Return to low heat and cook for 2 more minutes. Remove from heat and stir in butter until melted and smooth. Let cool slightly.
- Prepare the Meringue: In a clean, grease-free bowl, beat egg whites with cream of tartar at medium speed until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Avoid overbeating.
- Assemble the Pie: Pour the warm lemon filling into the cooled pie crust, spreading evenly. Immediately top with meringue, spreading it to the crust edges to seal the filling. Use a spatula to create swoops and peaks for a classic look.
- Bake the Pie: Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes, or until meringue is golden and lightly toasted. Remove and cool thoroughly before serving to allow filling to set.
Notes
- Use fresh-squeezed lemon juice and zest for the brightest flavor.
- Use room temperature eggs for fluffier meringue.
- Press the meringue firmly against the crust edges to prevent shrinking and weeping.
- Cream of tartar stabilizes the meringue, giving it a glossy finish.
- Serve the pie at room temperature for best texture; chilling can cause the meringue to become gummy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg
Keywords: lemon meringue pie, lemon pie, meringue topping, tangy lemon dessert, classic pie
