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Lemon Meringue Pie

A delightful combination of tangy lemon filling, fluffy meringue, and a buttery crust that creates a classic dessert for any gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter (very cold, cut into small cubes) Use a high-quality European-style butter for richer flavor.
  • 4 to 6 tablespoons ice water
For the Filling
  • 1 1/2 cups granulated sugar Can substitute with monk fruit sweetener.
  • 1/3 cup cornstarch Thickens the filling.
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups water
  • 5 large egg yolks
  • 1/2 cup fresh lemon juice Fresh lemons are recommended for best flavor.
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons unsalted butter
For the Meringue Topping
  • 5 large egg whites Aquafaba can be used for a vegan alternative.
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar Use a low-carb sweetener for a keto version.
  • 1 teaspoon vanilla extract

Method
 

Prepare the Crust
  1. Preheat your oven to 375°F.
  2. In a mixing bowl, stir together the flour, sugar, and salt.
  3. Cut in the cold butter until the mixture resembles pea-sized crumbs.
  4. Add 4 tablespoons of ice water and mix; if the dough is still too dry, add more water, one tablespoon at a time.
  5. Wrap the dough in plastic and chill for 30 minutes.
  6. Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie dish, trimming and crimping the edges.
  7. Line the crust with parchment paper and fill it with pie weights.
  8. Bake for 15 minutes, then remove the weights and parchment.
  9. Prick the bottom lightly and bake for another 10-12 minutes until golden.
Create the Filling
  1. In a saucepan, whisk together the sugar, cornstarch, and salt.
  2. Slowly add water until smooth, then cook over medium heat while whisking constantly until thick.
  3. In a separate bowl, temper the egg yolks by mixing them with half a cup of the hot mixture.
  4. Return the yolk mixture to the saucepan and cook for an additional 2 minutes.
  5. Stir in the lemon juice, zest, and butter.
  6. Pour the filling into the baked crust.
Prepare the Meringue
  1. In a clean mixing bowl, beat the egg whites and cream of tartar until foamy.
  2. Gradually add sugar until stiff peaks form.
  3. Beat in the vanilla extract.
  4. Spoon the meringue over the filling, sealing it to the crust edge and creating swirls and peaks.
  5. Lower the oven temperature to 350°F and bake for 12-15 minutes or until the meringue is lightly golden.
Cool and Serve
  1. After baking, allow the pie to cool at room temperature for 1 hour.
  2. Refrigerate for at least 4 hours before slicing.

Notes

For an elegant presentation, serve with a dollop of whipped cream and a sprig of fresh mint. This pie is perfect for summer picnics or holiday gatherings. To double the recipe, increase ingredients proportionally and adjust baking times as needed.