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Perfect Tangy Lemon Meringue Pie

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A quick and easy lemon meringue pie with a crisp crust, tangy lemon filling, and fluffy golden meringue topping. Perfect for impressing guests or enjoying a comforting dessert.

Ingredients

Scale
  • Pie Crust:
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • Lemon Filling:
  • 1 cup (200g) granulated sugar
  • 3 large egg yolks, room temperature
  • 1/3 cup (45g) cornstarch
  • 1 1/2 cups (360ml) water
  • 1/4 cup (60ml) fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 2 tablespoons unsalted butter
  • Meringue Topping:
  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and rub it into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Preheat the Oven: Set oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 12 inches in diameter. Transfer to pie dish, trim edges, prick bottom with fork. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights, bake 5-7 minutes more until golden. Let cool.
  3. Prepare the Lemon Filling: In a saucepan, whisk sugar, cornstarch, and water until smooth. Cook over medium heat, stirring constantly until thick and bubbling, about 5-7 minutes. Remove from heat. Beat egg yolks lightly. Temper yolks by whisking in a few tablespoons of hot mixture, then return yolk mixture to saucepan. Cook 2 more minutes, stirring constantly.
  4. Add Lemon and Butter: Remove from heat. Stir in lemon juice, lemon zest, and butter until smooth and glossy. Pour filling into cooled crust. Let cool slightly.
  5. Make the Meringue: Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, increasing to high speed until stiff, glossy peaks form. Beat in vanilla if using.
  6. Top the Pie: Spread meringue over lemon filling immediately, sealing edges well. Create peaks and swirls with back of spoon.
  7. Bake the Pie: Bake at 350°F (175°C) for 10-12 minutes until meringue is golden brown. Watch closely to avoid burning. Cool completely on wire rack.
  8. Chill and Serve: Chill pie in fridge at least 2 hours before serving. Slice with sharp knife, wiping clean between cuts.

Notes

Use room temperature eggs for better meringue volume. Gradually add sugar to meringue to avoid collapse. Seal meringue edges to crust to prevent shrinking and weeping. Chill pie for at least 2 hours before serving for best texture. Use fresh lemon zest for best flavor. If meringue weeps, it may be under-beaten or sugar added too quickly.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue, dessert, homemade pie, tangy lemon, easy pie recipe

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