Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Meringue Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

This classic Lemon Meringue Pie features a tender homemade pie crust filled with a luscious, tangy lemon pudding topped with a light and fluffy meringue. With a perfect balance of tartness and sweetness, and a beautifully browned meringue crown, this pie is an impressive dessert ideal for gatherings or special occasions.

  • Total Time: 7 hours 15 minutes
  • Yield: 12 servings

Ingredients

Pie Crust

  • 1 recipe Homemade Pie Crust (see linked recipe below)

Lemon Filling

  • 5 large egg yolks at room temperature (reserve whites for meringue)
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice (preferably Meyer lemon)
  • 1 1/3 cups water
  • 2 tablespoons unsalted butter, softened to room temperature
  • 1/2 teaspoon vanilla extract

Meringue

  • 5 large egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt

Instructions

  1. Prepare Pie Crust: Prepare the pastry dough according to your favorite pie crust recipe. Blind bake the crust in a quiche pan with a removable bottom or a standard pie pan at the recommended temperature until golden and set. The crust can be baked ahead and refrigerated for up to 5 days.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled pie with meringue later.
  3. Prep Ingredients: Separate egg yolks and whites, grate lemon zest, and juice lemons. Measure all ingredients for both the lemon filling and the meringue before starting to ensure smooth workflow.
  4. Whisk Egg Yolks: Thoroughly whisk the 5 egg yolks in a bowl or measuring cup and set aside for tempering.
  5. Cook Lemon Filling Base: In a small nonreactive saucepan, whisk together the sugar, cornstarch, salt, lemon zest, lemon juice, and water until the cornstarch is completely dissolved. Cook the mixture over medium heat, stirring constantly, until it thickens, about 5-7 minutes.
  6. Temper Egg Yolks: Slowly add a ladleful of the hot lemon mixture into the whisked egg yolks while constantly whisking; repeat 2-3 times. This gradual addition prevents scrambling. Then slowly pour the egg yolk mixture back into the saucepan with the lemon mixture, whisking continuously.
  7. Thicken Filling: Return the pan to medium heat and cook, stirring constantly until the filling reaches the consistency of thick pudding and bubbles begin to break the surface (about 175-180°F). Remove from heat immediately.
  8. Add Butter and Vanilla: Stir in the softened butter and vanilla extract into the thickened filling until melted and fully incorporated.
  9. Fill Pie Crust: Pour and evenly spread the lemon filling into the partially baked pie crust, which can still be warm.
  10. Make Meringue - Beat Egg Whites: Using a stand or handheld mixer with a whisk attachment, beat the egg whites and cream of tartar on low speed for 1 minute, medium speed for 1 minute, then high speed until soft peaks form (3-4 minutes).
  11. Add Sugar and Salt: Gradually add the sugar and salt to the egg whites while beating on high speed until stiff, glossy peaks form, about 2 minutes.
  12. Assemble and Spread Meringue: Immediately spread the meringue evenly over the lemon filling, pressing it all the way to the edges to seal against the crust to prevent shrinking and weeping.
  13. Bake Pie: Bake the assembled pie on the lowest oven rack at 350°F for 20-25 minutes until the meringue is golden brown. Watch carefully to avoid overbaking; cover quickly browning tips as needed.
  14. Cool Pie: Let the pie cool on a wire rack at room temperature for 2 hours, then transfer the pie uncovered to the fridge for 3-4 hours to chill and set.
  15. Slice and Serve: To slice, run a sharp knife under hot water, dry it, then gently slice through the meringue and pie. Clean the knife between slices for neat portions.

Notes

  • The pie crust can be prepared and blind baked up to 5 days ahead. It should be chilled at least 2 hours before rolling.
  • Using a quiche pan with a removable bottom helps in removing the pie easily, but a regular pie pan works well.
  • Prepping all ingredients before starting the lemon filling and meringue is critical as these steps are time sensitive.
  • Soft and stiff peaks are key to achieving the perfect meringue texture; soft peaks flop over, stiff peaks stand straight up.
  • Spreading the meringue to the edges ensures it anchors to the crust and prevents shrinkage and weeping.
  • Keep a close eye on meringue when baking; cover browning tips as necessary to avoid burning.
  • Chilling the pie after baking helps prevent the meringue from weeping or deflating.
  • Slice with a warm, dry knife for clean cuts.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/lemon-meringue-pie-recipe/