There’s nothing quite like the bright, tangy flavor of Lemon Meringue Pie to brighten up any dessert table. This classic pie features a crisp buttery crust filled with silky, tart lemon custard and topped with a cloud of fluffy, golden meringue. The contrast of textures and flavors makes it a timeless favorite for celebrations, family dinners, or anytime you crave a refreshing sweet treat.
This recipe walks you through every step to create a beautiful, homemade lemon meringue pie that’s sure to impress both in taste and presentation.
Ingredients
Serves 8
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Lemon Filling:
- 1 cup (200g) granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup (240ml) water
- 3 large egg yolks, lightly beaten
- 1/2 cup (120ml) fresh lemon juice (about 3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
Preparation Time
- Prep time: 30 minutes
- Baking time: 15 minutes for crust, 15 minutes for meringue topping
- Cooling time: 2 hours
- Total time: Approximately 3 hours
Step-by-Step Instructions
Step 1: Prepare the Pie Crust
- In a large bowl, whisk together flour and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together.
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out chilled dough on a floured surface to fit a 9-inch pie dish.
- Transfer dough to the dish, trim edges, and prick bottom with a fork.
- Bake crust at 375°F (190°C) for 15 minutes until lightly golden. Remove and let cool.
Step 2: Make the Lemon Filling
- In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually stir in water.
- Cook over medium heat, stirring constantly until mixture thickens and boils.
- Remove from heat. Slowly whisk about half of the hot mixture into the egg yolks to temper them, then return the mixture to the saucepan.
- Bring to a gentle boil and cook for 2 more minutes while stirring.
- Remove from heat and stir in lemon juice, butter, and lemon zest. Pour filling into the cooled pie crust.
Step 3: Prepare and Add the Meringue
- In a clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Spread meringue over the hot lemon filling, sealing edges to the crust to prevent shrinking.
- Bake at 350°F (175°C) for 15 minutes or until meringue is golden brown.
Step 4: Cool and Serve
- Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 1 more hour before slicing.
- Serve chilled for best flavor and texture.
Serving Suggestions
- Garnish with fresh lemon slices or zest curls for added flair.
- Serve alongside whipped cream or a scoop of vanilla ice cream.
- Pair with a light herbal tea or sparkling lemonade for a refreshing combo.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, 1/8 pie) |
|---|---|
| Calories | 320 |
| Protein | 4 grams |
| Total Fat | 15 grams |
| Saturated Fat | 9 grams |
| Carbohydrates | 40 grams |
| Fiber | 1 gram |
| Sugars | 30 grams |
| Sodium | 140 milligrams |
Nutritional Notes:
- Egg whites and yolks provide protein and richness to the meringue and custard.
- Lemon juice and zest add vitamin C and bright flavor with minimal calories.
- Butter and crust contribute fats, enhancing texture and flavor but also increasing saturated fat content.
Tips for Success
- Use fresh lemons for the brightest, most natural flavor.
- Make sure the meringue seals completely against the crust to prevent weeping.
- Beat egg whites in a clean, grease-free bowl for maximum volume.
- Cool pie completely before slicing to ensure clean cuts and set filling.
Variations to Try
- Add a hint of ginger or cardamom to the lemon filling for a subtle spice twist.
- Use a graham cracker crust for a different texture and flavor base.
- Top with toasted coconut flakes along with meringue for extra crunch.
- Make mini lemon meringue pies using tartlet pans for individual servings.
This Classic Lemon Meringue Pie recipe perfectly balances tart, sweet, and fluffy elements to create a truly memorable dessert. Whether you’re a seasoned baker or a beginner, this guide ensures a successful, delicious pie every time. Its vibrant flavor and elegant presentation make it a standout choice for holidays, parties, or any day that calls for a little sunshine on a plate.