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Lemon Meringue Pie

A scrumptious pie featuring a crispy crust, tangy lemon filling, and fluffy meringue topping, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1.5 cups all-purpose flour For the base of the pie
  • 0.5 cups unsalted butter, chilled and cubed Keeps the crust flaky
  • 0.25 cups cold water To bind the dough
  • 1 tablespoon sugar Adds sweetness to the crust
  • 0.5 teaspoon salt Enhances flavor
For the Lemon Filling
  • 1 cup granulated sugar Sweetens the filling
  • 2 tablespoons cornstarch Thickens the filling
  • 1 cup water Used to cook the filling
  • 3 large egg yolks, lightly beaten Richness and color for the filling
  • 0.5 cups fresh lemon juice For tartness
  • 1 tablespoon lemon zest Enhances lemon flavor
  • 2 tablespoons unsalted butter Adds richness
For the Meringue
  • 3 large egg whites Creates the meringue topping
  • 0.25 teaspoon cream of tartar Stabilizes the meringue
  • 0.5 cups granulated sugar Sweetens the meringue

Method
 

Prepare the Pie Crust
  1. In a mixing bowl, combine flour, sugar, and salt.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Stir in the cold water until the dough comes together.
  4. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
  5. Roll out the dough and fit it into a pie pan. Prick the bottom with a fork and bake at 375°F (190°C) for about 20 minutes or until lightly golden.
Make the Lemon Filling
  1. In a saucepan, whisk together sugar and cornstarch. Stir in water and cook over medium heat until it begins to thicken and bubble.
  2. Gradually add about 1 cup of the hot mixture to the egg yolks, stirring constantly.
  3. Return the yolk mixture to the saucepan and cook until it thickens.
  4. Remove from heat and stir in lemon juice, zest, and butter until combined. 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 soft peaks form.
  2. Gradually add in sugar, continuing to beat until stiff peaks form.
  3. Spread the meringue over the lemon filling, sealing it to the crust to prevent shrinking.
Bake the Pie
  1. Bake the pie at 350°F (175°C) for about 10-15 minutes until the meringue is lightly browned.
Cool and Serve
  1. Allow the pie to cool completely before serving. This will help it set up perfectly.

Notes

For a dairy-free option, substitute coconut oil for butter. Don’t open the oven door while the meringue is baking to maintain its structure. Ensure bowls and beaters are grease-free for optimal results.