Description
A bright, tangy, and silky classic lemon meringue pie with a flaky golden crust and tall, fluffy meringue topping. Includes simple steps, smart baking tips, and health-conscious options.
Ingredients
Crust
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1¼ cups (160 g) all-purpose flour
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½ tsp salt
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2 tbsp sugar
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½ cup (113 g) cold unsalted butter, cubed
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2–4 tbsp ice water
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Optional: 9″ store-bought crust (blind-baked)
Lemon Filling
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¾ cup (150 g) sugar
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3 tbsp cornstarch
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¼ tsp salt
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1 cup (240 ml) water
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⅓ cup (80 ml) fresh lemon juice
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1 tsp lemon zest
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3 egg yolks
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2 tbsp butter
Meringue
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3 egg whites
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6 tbsp sugar
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⅛ tsp cream of tartar
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½ tsp vanilla (optional)
Instructions
Blind Bake the Crust
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Preheat oven to 375°F (190°C).
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Mix flour, salt, and sugar. Cut in butter.
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Add water gradually; shape dough.
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Press into dish; crimp edges.
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Line with parchment; add weights.
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Bake 15 min. Remove weights. Bake 5 more. Let cool.
Make the Lemon Filling
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Whisk sugar, cornstarch, salt, juice, zest, and water in a saucepan.
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Cook over medium heat until thick.
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Temper yolks, add back, cook 1 more minute.
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Remove from heat; stir in butter.
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Pour into cooled crust.
Make Meringue
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Beat whites with cream of tartar and vanilla.
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Gradually add sugar; whip to stiff peaks.
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Spread over warm filling. Seal edges.
Bake
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Bake 8–12 minutes at 375°F until tips are golden.
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Cool in oven with door cracked.
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Chill 2+ hours before serving.
Notes
- Let crust cool before adding filling
- Spread meringue to seal edges
- Chill at least 2 hours before slicing
- Use superfine sugar for better meringue texture
- Optional torching adds a bakery finish
- Prep Time: 25 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: Amrican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 90 mg
Keywords: classic lemon meringue pie, lemon curd pie, fluffy meringue, tart pie, flaky pie crust