Lemon Meringue Pie Recipe
This homemade lemon meringue pie recipe is a classic dessert that's perfect to serve all year long. With a flaky, from-scratch all-butter crust, a silky lemon filling, and a fluffy, toasted Italian meringue topping, every bite is bright, tangy, and perfectly sweet. It takes a little extra effort to make each component from scratch, but the steps are simple, and the end result is worth it!
Servings: 8 servings
Equipment
- 1 (9-inch/23 centimeter) Metal Pie Plate
- 3 Mixing Bowls
- 1 Rolling Pin
- Pie Weights or Ceramic Baking Beads
- 1 Medium Saucepan
- 1 Stand Mixer Fitted with a Whisk Attachment
- 1 Instant-Read Thermometer or Candy Thermometer
- 1 Pastry Brush
- 1 Kitchen Torch (Optional)
Ingredients
All-Butter Pie Dough
- 2 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 12 tablespoon cold unsalted butter sliced into ½ inch (1.25 centimeter) cubes
- 4-6 tablespoon ice water as needed
Egg Wash
- 1 large egg
- 1 tablespoon water
Lemon Filling
- ¾ cup lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- ¼ cup cornstarch OR ⅓ cup (65 gram) potato starch
- ¼ teaspoon salt
- ¾ cup water
- 6 large egg yolk
- 4 tablespoon unsalted butter
Meringue
- 6 large egg white
- ¼ teaspoon cream of tartar
- 1¼ cup granulated sugar
- ⅙ teaspoon salt
- ½ cup water
- ½ teaspoon vanilla extract
Instructions
Make and Blind Bake the Crust
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the flour, salt, and baking powder.2 cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon baking powder
- Using your hands, a pastry cutter, or a bench scraper, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.12 tablespoon cold unsalted butter
- Add the ice water, one tablespoon at a time, mixing gently until the dough just comes together.4-6 tablespoon ice water
- Form the dough into a disk, wrap tightly, and refrigerate for at least one hour.
- Roll the dough into an 11-inch (28 centimeter) circle and fit it into a nine-inch (23 centimeter) metal pie plate.
- Gently lift and press the dough into the corners of the plate. Fold excess dough underneath itself and crimp the edges.
- Freeze the shaped crust for at least one hour.
- Line the crust with parchment paper, and fill it with pie weights.
- Bake for 18-20 minutes, until the crust is set but not browned.
- Meanwhile, whisk together the egg and water to make the egg wash.1 large egg, 1 tablespoon water
- Remove the parchment and pie weights.
- Brush the crust evenly with the egg wash.
- Return the crust to the oven and bake for 12-15 minutes more, until golden brown and fully baked.
- Set aside and keep warm while preparing the filling.
Make the Lemon Filling
- In a small bowl, combine the lemon juice and lemon zest. Let sit for 15 minutes.¾ cup lemon juice, 1 tablespoon lemon zest
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.1 cup granulated sugar, ¼ cup cornstarch OR ⅓ cup (65 gram) potato starch, ¼ teaspoon salt
- Gradually whisk in the water, followed by the lemon juice and zest mixture.¾ cup water
- Cook over medium heat, whisking constantly, until thickened and bubbling, about two minutes.
- Place the egg yolks in a separate bowl.6 large egg yolk
- Slowly whisk about one cup of the hot lemon mixture into the yolks to temper them.
- Pour the tempered yolk mixture back into the saucepan.
- Continue cooking for one to two minutes, whisking constantly, until thick, glossy, and smooth.
- Remove from the heat and stir in the butter until melted.4 tablespoon unsalted butter
- Immediately pour the hot filling into the warm pie crust.
Make the Meringue
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment.6 large egg white, ¼ teaspoon cream of tartar
- In a medium saucepan, combine the sugar, salt, and water.1¼ cup granulated sugar, ⅙ teaspoon salt, ½ cup water
- Cook over medium heat, stirring until the sugar dissolves and the mixture begins to simmer.
- Stop stirring and continue cooking until the syrup reaches 230°F (110°C). If sugar crystals form on the sides of the pan, brush them down with a pastry brush dipped in water.
- Once the syrup reaches 230°F (110°C), begin whipping the egg whites on medium speed until frothy.
- Continue cooking the syrup until it reaches 240°F (115°C).
- Increase the mixer speed to high.
- Carefully pour the hot syrup down the side of the mixing bowl in a slow, steady stream.
- Add the vanilla extract.½ teaspoon vanilla extract
- Continue whipping until the meringue is glossy, thick, and holds stiff peaks. Do not over whip or meringue will be grainy. Set aside.
- Do not over whip, or the meringue may become grainy.
Assemble the Pie
- Spread the meringue over the hot lemon filling immediately.
- Start at the edges and completely seal the meringue to the crust to prevent shrinking and weeping.
- Pile the meringue toward the center to create height.
- Use the back of a spoon to create decorative peaks and swirls.
Bake and Finish
- Reduce the oven temperature to 275°F (135°C).
- Bake the assembled pie for ten minutes to help set the meringue.
- Remove from the oven.
- Use a kitchen torch or the broiler to toast the meringue until golden brown with lightly charred peaks.
- Cool completely at room temperature for at least three hours.
- Refrigerate for two to three hours before slicing for the cleanest cuts.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling the recipe to make two pies.
Storage:
- Refrigerator: Store cooled lemon meringue pie loosely covered in the refrigerator for up to three days.
- Freezer: Lemon meringue pie is not ideal for freezing, as the meringue can become watery and lose its texture when thawed. If needed, freeze the baked pie without the meringue for up to three months in a freezer-safe container. Thaw overnight in the refrigerator and top with freshly made meringue before serving.
- Refrigerator: Store cooled lemon meringue pie loosely covered in the refrigerator for up to three days.
- Freezer: Lemon meringue pie is not ideal for freezing, as the meringue can become watery and lose its texture when thawed. If needed, freeze the baked pie without the meringue for up to three months in a freezer-safe container. Thaw overnight in the refrigerator and top with freshly made meringue before serving.
Nutrition
Serving: 1serving | Calories: 616kcal | Carbohydrates: 86g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 502mg | Potassium: 146mg | Fiber: 1g | Sugar: 57g | Vitamin A: 920IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 2mg