Description
A classic lemon meringue pie featuring a buttery, flaky crust filled with tangy lemon custard and topped with fluffy, golden-brown meringue. The perfect balance of sweet and tart in every bite.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 large egg yolks, beaten
For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C).
- To make the crust, combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and fit into a 9-inch pie plate. Trim and flute edges. Prick bottom with a fork and bake for 10–12 minutes or until lightly golden. Set aside.
- To prepare the filling, in a saucepan whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat until mixture thickens and bubbles. Stir in butter.
- Gradually whisk 1/2 cup of the hot mixture into the egg yolks to temper, then return the yolk mixture to the saucepan. Cook for 2 more minutes, stirring constantly, until thick and smooth. Remove from heat and pour filling into baked crust.
- To make the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Beat in vanilla if desired.
- Spread meringue over hot filling, sealing to the edges of the crust to prevent shrinking.
- Bake for 12–15 minutes, or until meringue is golden brown. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
Notes
- Make sure to spread the meringue on the hot filling to help prevent separation.
- For extra lemon flavor, add an additional teaspoon of zest.
- Use room temperature egg whites for better meringue volume.
- Store in the refrigerator and serve chilled within 2–3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American