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Lemon Meringue Pie

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This easy homemade lemon meringue pie features a crisp, flaky crust, tangy lemon filling, and fluffy, golden meringue. It’s a nostalgic, crowd-pleasing dessert that’s perfect for any occasion and comes together with simple ingredients and clear steps.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 2–3 tablespoons ice water
  • 1/2 teaspoon salt
  • 1 teaspoon sugar (optional)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 2 tablespoons finely grated lemon zest
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Pie Crust: In a large bowl, combine flour, salt, and sugar (if using). Add cold cubed butter and cut in until mixture resembles coarse crumbs. Drizzle in ice water, tossing until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
  2. Roll out dough to 1/8-inch thick. Fit into a 9-inch pie dish, trim and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights. Bake at 400°F for 15 minutes, remove weights, and bake 5 more minutes until lightly golden. Cool.
  3. Make the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water, lemon juice, and lemon zest. Cook over medium heat, whisking constantly, until thick and bubbling (6-8 minutes).
  4. In a separate bowl, lightly beat egg yolks. Slowly whisk in a ladle of hot lemon mixture to temper. Return yolk mixture to saucepan, whisking quickly. Cook 2 minutes more until glossy and thick. Remove from heat and stir in butter until melted. Pour into cooled crust and smooth top.
  5. Prepare the Meringue: In a clean mixing bowl, add egg whites and cream of tartar. Beat on medium speed until foamy, then gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form (3-5 minutes). Beat in vanilla extract if desired.
  6. Spread meringue over hot lemon filling, making sure it touches the crust edges. Use the back of a spoon to create swirls and peaks.
  7. Bake Pie: Bake at 350°F for 8-12 minutes until meringue is golden brown and set. Cool on a rack for 1 hour, then refrigerate 3-4 hours before slicing.

Notes

Use room temperature eggs for best meringue. Always spread meringue to the crust edge to prevent shrinking. For gluten-free, use a GF flour blend for the crust. For dairy-free, use plant-based butter. Let the pie chill fully before slicing for clean cuts. If meringue beads, it’s just sugar and harmless. For extra crispness, brush crust with egg white before the second bake.

Nutrition

Keywords: lemon meringue pie, classic dessert, homemade pie, lemon dessert, easy pie recipe, spring dessert, summer pie, meringue, citrus dessert, American pie

Find it online: https://jodierecipes.com/lemon-meringue-pie-recipe-easy-homemade-classic-dessert/