Lemon meringue pie is one of the most beloved desserts, known for its tangy lemon filling, light and fluffy meringue topping, and crispy, buttery crust. It’s the perfect balance of sweet and sour, with a smooth, creamy filling and a delicate meringue.
Whether you’re baking for a special occasion or simply craving a citrusy treat, this pie is a classic choice.
In this article, we’ll guide you step by step through making the perfect lemon meringue pie.
Ingredients for Lemon Meringue Pie
To make the best lemon meringue pie, you’ll need the following ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cut into cubes)
- 3 tablespoons cold water
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks (lightly beaten)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue:
- 4 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Preparing the Pie Crust
Step 1: Make the Pie Dough
In a food processor or large bowl, combine the flour and salt. Add the cold butter and pulse (or cut it in with a pastry cutter) until the mixture resembles coarse crumbs.
Slowly add the cold water, one tablespoon at a time, and pulse (or mix) until the dough just begins to come together. Be careful not to overwork the dough.
Step 2: Chill the Dough
Form the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes. This step helps to relax the dough and prevent shrinkage when baking.
Step 3: Roll Out the Dough
Once the dough has chilled, roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish.
Press the dough into the bottom and sides of the dish, trimming any excess dough hanging over the edges.
Step 4: Blind Bake the Crust
Preheat the oven to 375°F (190°C). To blind bake, line the pie crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up during baking.
Bake the crust for about 15 minutes, then remove the paper and weights, and bake for an additional 5-7 minutes until the crust is golden brown. Let the crust cool before adding the lemon filling.
Making the Lemon Filling
Step 1: Cook the Filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water and whisk until the mixture is smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Once it starts boiling, continue to cook for another 1-2 minutes, until the filling is thick and glossy.
Step 2: Add the Egg Yolks
Slowly pour a small amount of the hot filling into the beaten egg yolks while whisking constantly to temper the eggs.
Once the egg yolks are warmed, pour the mixture back into the saucepan with the rest of the filling, whisking constantly. Continue to cook for another 2 minutes, ensuring the filling thickens further.
Step 3: Add the Lemon Juice, Zest, and Butter
Remove the filling from the heat and whisk in the fresh lemon juice, lemon zest, and butter. Stir until the butter is fully melted and the filling is smooth and creamy.
Step 4: Pour the Filling into the Crust
Pour the lemon filling into the cooled pie crust and smooth the top with a spatula. Set the pie aside while you prepare the meringue.
Preparing the Meringue
Step 1: Beat the Egg Whites
In a clean mixing bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
Step 2: Add the Sugar
Gradually add the granulated sugar, about one tablespoon at a time, while continuing to beat the egg whites. Beat on high speed until stiff peaks form and the meringue is glossy.
Step 3: Spread the Meringue
Spread the meringue over the lemon filling, ensuring the meringue touches the edges of the crust to seal it. This helps prevent the meringue from shrinking during baking.
Smooth the top of the meringue with a spatula, creating peaks for a beautiful finish.
Baking the Pie
Preheat your oven to 350°F (175°C). Bake the pie for about 10-12 minutes, or until the meringue is golden brown and firm to the touch. Keep an eye on it to prevent over-browning.
Once the pie is done, remove it from the oven and allow it to cool completely at room temperature. The lemon filling will firm up as the pie cools, making it easier to slice.
Serving and Storing
Lemon meringue pie is best served after it has cooled completely, allowing the filling to set. Slice the pie carefully with a sharp knife and serve with a dollop of whipped cream if desired.
To store the pie, cover it loosely with plastic wrap and refrigerate. It will keep for up to 2-3 days, though it’s best enjoyed within the first 24 hours for the freshest flavor.
Final Tips for the Perfect Lemon Meringue Pie
- Don’t Rush the Meringue: Be sure to beat the egg whites until stiff peaks form, as this ensures the meringue will hold its shape and texture while baking.
- Tempering the Eggs: When adding the egg yolks to the hot filling, always temper the eggs to avoid curdling.
- Golden Brown Meringue: Watch the meringue closely as it bakes to ensure it doesn’t over-brown. A light golden color is ideal.
Conclusion
Lemon meringue pie is a classic dessert that brings together a rich, tart filling with a sweet and airy meringue topping. With this step-by-step recipe, you can easily make this delicious pie at home and impress your guests with its stunning appearance and refreshing flavor.
Whether for a special occasion or a weekend treat, lemon meringue pie is always a crowd-pleaser!