Classic Lemon Pie
Classic Lemon Pie
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, large
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons unsalted butter
For the Meringue (Optional)
- 3 egg whites, large
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, 1 teaspoon 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.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
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. Pierce the bottom of the crust several times with a fork.
⏱️ 10 min
- 4
Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly.
⏱️ 25 min•🌡️ 375
- 5
Prepare the lemon filling: In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and 1/4 teaspoon salt. Gradually whisk in the water until smooth.
⏱️ 3 min
- 6
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
⏱️ 7 min
- 7
In a small bowl, whisk the egg yolks. Gradually temper the egg yolks by slowly whisking about 1/2 cup of the hot sugar mixture into the yolks. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot sugar mixture, whisking constantly.
⏱️ 5 min
- 8
Return the saucepan to medium-low heat and cook, stirring constantly, for 1-2 minutes, until the filling thickens further. Do not boil. Remove from heat and stir in the lemon juice, lemon zest, and 2 tablespoons unsalted butter until the butter is melted and fully incorporated.
⏱️ 5 min
- 9
Pour the hot lemon filling into the pre-baked pie crust. If making meringue, proceed to the next step. If not, cover the pie with plastic wrap directly on the surface of the filling to prevent a skin from forming, and refrigerate for at least 2 hours, or until set.
⏱️ 2 min
- 10
Prepare the meringue (optional): In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
⏱️ 5 min
- 11
Spread the meringue over the hot lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinkage. Create decorative peaks with the back of a spoon.
⏱️ 3 min
- 12
Bake the pie with meringue at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 350
- 13
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow the filling to fully set.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Lemon Pie
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, large
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
- 2 tablespoons unsalted butter
For the Meringue (Optional)
- 3 egg whites, large
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, 1 teaspoon 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.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
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. Pierce the bottom of the crust several times with a fork.
⏱️ 10 min - 4
Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly.
⏱️ 25 min•🌡️ 375 - 5
Prepare the lemon filling: In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and 1/4 teaspoon salt. Gradually whisk in the water until smooth.
⏱️ 3 min - 6
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
⏱️ 7 min - 7
In a small bowl, whisk the egg yolks. Gradually temper the egg yolks by slowly whisking about 1/2 cup of the hot sugar mixture into the yolks. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot sugar mixture, whisking constantly.
⏱️ 5 min - 8
Return the saucepan to medium-low heat and cook, stirring constantly, for 1-2 minutes, until the filling thickens further. Do not boil. Remove from heat and stir in the lemon juice, lemon zest, and 2 tablespoons unsalted butter until the butter is melted and fully incorporated.
⏱️ 5 min - 9
Pour the hot lemon filling into the pre-baked pie crust. If making meringue, proceed to the next step. If not, cover the pie with plastic wrap directly on the surface of the filling to prevent a skin from forming, and refrigerate for at least 2 hours, or until set.
⏱️ 2 min - 10
Prepare the meringue (optional): In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
⏱️ 5 min - 11
Spread the meringue over the hot lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinkage. Create decorative peaks with the back of a spoon.
⏱️ 3 min - 12
Bake the pie with meringue at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 350 - 13
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving to allow the filling to fully set.
⏱️ 120 min