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This lemon meringue pie recipe is a timeless dessert that combines a flaky crust with a tangy lemon filling and fluffy meringue topping. With straightforward instructions and easy-to-follow steps, this recipe ensures a homemade treat that is both elegant and delicious.

Ingredients

For the lemon pie:

1 unbaked 9-inch pie crust (homemade or store-bought)
1 egg, beaten (optional, for egg wash)
1 ¼ cups (250 grams) white sugar
2 tablespoons lemon zest (from about 2 large lemons)
5 large egg yolks
1 ¼ cups (300 grams) water
3/4 cup (180 grams) freshly squeezed lemon juice (from about 5-6 large lemons)
¼ cup + 2 teaspoons (58 grams) cornstarch
¼ teaspoon salt
¼ cup (57 grams) unsalted butter, cold, cut into small cubes

For the meringue:

5 large egg whites
1 cup (200 grams) white sugar
¼ teaspoon cream of tartar (optional)
1 teaspoon vanilla

Instructions

Bake the pie crust:

Preheat the oven to 425°F (220°C).
Roll out the pie dough to a 12-inch circle and carefully transfer it into a 9-inch pie dish. Trim and crimp the edges as desired.
Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans.
Place on a baking sheet and bake for 18 minutes. Remove the parchment and weights, reduce the oven temperature to 375°F (190°C), and bake for another 12 minutes. If using an egg wash, brush the crust and bake for an additional 2 minutes. Let the crust cool completely.

Make the lemon filling:

In a medium bowl, combine sugar and lemon zest, rubbing them together with your fingers until fragrant.
Transfer the mixture to a medium saucepan and whisk in egg yolks, water, lemon juice, cornstarch, and salt until smooth.
Cook over medium-low heat, whisking constantly, until the filling thickens to a pudding-like consistency and reaches 170-175°F (77-79°C). Do not exceed 180°F (82°C) to prevent curdling.
Remove from heat and stir in cold butter until melted and smooth.
Strain the filling through a fine-mesh sieve directly into the cooled pie crust. Cover with plastic wrap, pressing it onto the surface of the filling, and refrigerate for at least 4 hours or overnight.

Make the meringue:

In a heatproof bowl of a stand mixer, combine egg whites, sugar, and cream of tartar. Place the bowl over a saucepan with simmering water (bain-marie), ensuring it doesn’t touch the water.
Whisk constantly until the mixture reaches 165°F (74°C) and the sugar dissolves.
Transfer the bowl to the stand mixer and beat on high until stiff peaks form. Add vanilla and beat for 10 seconds more.
Spread the meringue over the chilled lemon filling, sealing it to the crust edges.
Use a kitchen torch to toast the meringue until golden, or place under the broiler for 30 seconds, watching closely to avoid burning.
Let the pie cool completely at room temperature before refrigerating.

Why You’ll Love This Recipe

This lemon meringue pie features a perfect balance of tart lemon filling, sweet meringue, and a buttery crust. The homemade components elevate it to a classic dessert ideal for any occasion.

Tips

Use fresh lemons for the best flavor in the filling.
Ensure the pie crust is completely cooled before adding the filling to prevent a soggy crust.
Whisk the meringue over a bain-marie for a stable, glossy finish.
Chill the pie thoroughly before serving for clean slices.

Variations and Substitutions

Crust Alternatives: Use a graham cracker crust for a no-roll option.
Dairy-Free: Replace butter with a plant-based alternative.
Flavor Twists: Add a touch of orange zest or juice to the filling for a citrus blend.

FAQs

Can I make this pie ahead of time?
Yes, prepare the crust and filling a day in advance. Add the meringue and toast it just before serving.

Why does my meringue weep?
Weeping occurs when the meringue isn’t cooked or sealed properly. Whisking over a bain-marie and sealing the edges can help prevent this.

Can I freeze lemon meringue pie?
It’s not recommended as freezing can affect the texture of the meringue and filling.

Serving

Serve chilled or at room temperature. Pair with a cup of tea or coffee for a refreshing dessert experience.

Suggestions

Serve at celebrations, brunches, or afternoon gatherings.
Add a garnish of lemon slices or zest curls for a decorative touch.
Experiment with plating by serving individual slices with a dollop of whipped cream or fresh berries.