Lemon Meringue Pie (Printer-friendly)

Tangy lemon filling with golden meringue atop a crisp, buttery crust for a classic sweet treat.

# What You Need:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 2–3 tablespoons ice water
06 - Pinch of salt

→ Lemon Filling

07 - 1 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1/4 teaspoon salt
10 - 1 1/4 cups water
11 - 4 large egg yolks (reserve whites for meringue)
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 teaspoons finely grated lemon zest
14 - 3 tablespoons unsalted butter

→ Meringue

15 - 4 large egg whites
16 - 1/2 cup granulated sugar
17 - 1/4 teaspoon cream of tartar
18 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - Heat oven to 375°F.
02 - Combine flour, salt, and sugar with cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water; mix just until dough forms. Shape into a disk, wrap, and chill 30 minutes.
03 - Roll dough to fit a 9-inch pie dish. Trim edges, prick base, line with parchment, and fill with baking beans. Bake 15 minutes, remove beans and parchment, then bake 10 minutes more until lightly golden. Cool completely.
04 - Whisk together sugar, cornstarch, and salt in a saucepan. Gradually add water and cook over medium heat, stirring until thick and bubbling, then cook an additional minute.
05 - Whisk egg yolks separately. Slowly whisk a few spoonfuls of the hot mixture into yolks, then return all to the saucepan. Cook for 2 minutes, stirring constantly.
06 - Remove from heat and stir in lemon juice, zest, and butter until smooth. Pour filling into cooled crust.
07 - Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating to stiff glossy peaks. Fold in vanilla extract.
08 - Spread meringue over hot lemon filling, sealing edges to crust and creating decorative peaks.
09 - Bake 10–12 minutes until meringue is golden. Cool to room temperature, then chill at least 2 hours before serving.

# Expert Tips:

01 -
  • The filling is bright and tangy without being one-note, balancing sugar and lemon in a way that feels almost intentional.
  • That meringue has real structure—it doesn't weep or separate if you follow the steps without rushing.
  • It looks impressive enough to serve at dinner but simple enough to make on a random Tuesday afternoon.
02 -
  • Room-temperature egg whites are essential—they whip to nearly twice the volume of cold eggs, and that volume is what keeps your meringue from deflating.
  • Meringue that fully seals the filling to the crust edges is the secret to preventing weeping; any gap lets steam escape and creates that watery layer underneath.
  • Don't skip the cornstarch in the filling—it's the difference between a silky custard and a soupy mess.
03 -
  • If your kitchen is warm, chill your mixing bowl and even your electric mixer beaters before whipping egg whites—it speeds up the process and creates more stable peaks.
  • Lemon zest oxidizes quickly, so grate it just before using; store-bought zest has lost most of its aromatic oils and brightness.
  • A pie server dipped in hot water and wiped clean before each slice prevents meringue from sticking and tearing.

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