Classic Lemon Meringue Pie
Classic Lemon Meringue Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 4 tablespoons ice water, as needed
For the Lemon Filling
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks, large
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter, cold, cut into pieces
For the Meringue Topping
- 4 egg whites, large, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
To make the pie crust: In a large bowl, whisk together the flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust with a fork several times.
⏱️ 10 min•🌡️ 425
- 4
Bake the pie crust for 12-15 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 425
- 5
To make the lemon filling: In a medium saucepan, whisk together 1 1/4 cups granulated sugar, 1/4 cup all-purpose flour, cornstarch, and 1/4 teaspoon salt. Gradually whisk in the water until smooth.
⏱️ 5 min
- 6
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
⏱️ 5 min
- 7
In a separate bowl, whisk the egg yolks. Gradually temper the hot lemon mixture into the egg yolks by slowly whisking a small amount of the hot mixture into the yolks, then pouring the tempered yolks back into the saucepan with the remaining hot mixture. Cook over medium-low heat, stirring constantly, for 1-2 minutes, until thickened. Do not boil.
⏱️ 5 min
- 8
Remove from heat and stir in the lemon zest, fresh lemon juice, and cold butter until the butter is melted and fully incorporated. Pour the hot lemon filling into the pre-baked pie crust.
⏱️ 5 min
- 9
To make the meringue topping: In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
⏱️ 7 min
- 10
Carefully spread the meringue over the hot lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinking. Create decorative swirls with the back of a spoon.
⏱️ 3 min
- 11
Bake the pie in the preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 350
- 12
Remove from oven and let cool completely on a wire rack for at least 3-4 hours before slicing and serving. For best results, refrigerate for an hour before serving.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Lemon Meringue Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 4 tablespoons ice water, as needed
For the Lemon Filling
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks, large
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter, cold, cut into pieces
For the Meringue Topping
- 4 egg whites, large, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
To make the pie crust: In a large bowl, whisk together the flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust with a fork several times.
⏱️ 10 min•🌡️ 425 - 4
Bake the pie crust for 12-15 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 425 - 5
To make the lemon filling: In a medium saucepan, whisk together 1 1/4 cups granulated sugar, 1/4 cup all-purpose flour, cornstarch, and 1/4 teaspoon salt. Gradually whisk in the water until smooth.
⏱️ 5 min - 6
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
⏱️ 5 min - 7
In a separate bowl, whisk the egg yolks. Gradually temper the hot lemon mixture into the egg yolks by slowly whisking a small amount of the hot mixture into the yolks, then pouring the tempered yolks back into the saucepan with the remaining hot mixture. Cook over medium-low heat, stirring constantly, for 1-2 minutes, until thickened. Do not boil.
⏱️ 5 min - 8
Remove from heat and stir in the lemon zest, fresh lemon juice, and cold butter until the butter is melted and fully incorporated. Pour the hot lemon filling into the pre-baked pie crust.
⏱️ 5 min - 9
To make the meringue topping: In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
⏱️ 7 min - 10
Carefully spread the meringue over the hot lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinking. Create decorative swirls with the back of a spoon.
⏱️ 3 min - 11
Bake the pie in the preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 350 - 12
Remove from oven and let cool completely on a wire rack for at least 3-4 hours before slicing and serving. For best results, refrigerate for an hour before serving.
⏱️ 240 min