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Perfect Tangy Lemon Meringue Pie Recipe with Toasted Peaks Made Easy

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A classic lemon meringue pie featuring a tangy lemon filling and fluffy toasted meringue peaks, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, chilled and cut into small cubes
  • 3–4 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (15g) cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups (360ml) water
  • 3 large egg yolks, lightly beaten (room temperature)
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon lemon zest
  • 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. Prepare the crust: In a mixing bowl, whisk together flour and salt. Add chilled, cubed unsalted butter and work into flour until mixture resembles coarse crumbs. Gradually add ice water, mixing gently until dough just comes together. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll out chilled dough to about 12 inches diameter. Transfer to pie dish, trim edges, and prick bottom with fork. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 10 minutes until lightly golden. Let cool.
  3. Make the lemon filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils (about 5-7 minutes). Boil for 1 minute, then remove from heat.
  4. Temper the eggs: Slowly whisk a small amount of hot lemon mixture into beaten egg yolks to warm them (about 1/2 cup). Whisk egg yolk mixture back into saucepan. Return to medium heat and cook, stirring constantly, for 2 more minutes until thick and glossy. Remove from heat, stir in butter and lemon zest until smooth. Pour filling into cooled crust.
  5. Prepare the meringue: Using a clean, dry bowl and whisk attachment, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, while increasing speed to high. Continue beating until stiff, glossy peaks form. Beat in vanilla extract if using.
  6. Top and toast the meringue: Spread meringue evenly over lemon filling, sealing edges to crust. Use back of spoon or spatula to create peaks and swirls. Place pie under preheated broiler for 1-2 minutes, watching closely, until peaks are golden brown and toasted. Remove immediately.
  7. Cool and serve: Let pie cool at room temperature for 1 hour, then chill in fridge for at least 2 hours before slicing.

Notes

Use fresh lemons for best flavor. Ensure no yolk gets into egg whites for stiff meringue peaks. Add sugar slowly when beating meringue. Seal meringue edges to crust to prevent weeping. Watch broiler carefully to avoid burning meringue. Chill pie before serving for best texture.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue, toasted peaks, dessert, easy pie recipe, tangy lemon dessert

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