Lemon Meringue Pie Delicious (Print version)

Tangy lemon curd in a crisp crust topped with fluffy golden meringue for a delightful dessert.

# Ingredient List:

→ Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 2 to 3 tablespoons ice water
06 - Pinch of salt

→ Lemon Filling

07 - 1 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1/4 teaspoon salt
10 - 1 1/4 cups water
11 - 4 large egg yolks (reserve whites for meringue)
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 teaspoons finely grated lemon zest
14 - 3 tablespoons unsalted butter

→ Meringue

15 - 4 large egg whites
16 - 1/2 cup granulated sugar
17 - 1/4 teaspoon cream of tartar
18 - 1/2 teaspoon pure vanilla extract

# How To Make It:

01 - Set oven temperature to 375°F.
02 - Combine flour, salt, and sugar in a bowl, then rub in cold cubed butter until mixture resembles coarse crumbs. Mix in egg yolk and ice water just until dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
03 - Roll out dough and line a 9-inch pie dish. Trim edges, prick base, cover with parchment paper, and fill with baking beans. Bake for 15 minutes. Remove beans and parchment, bake an additional 10 minutes until lightly golden. Let cool.
04 - In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, cooking over medium heat while stirring until thick and bubbling. Continue cooking for 1 minute.
05 - Whisk egg yolks separately. Slowly add a few spoonfuls of hot filling mixture to yolks, then return all to saucepan. Stir constantly and cook for 2 minutes. Remove from heat and mix in lemon juice, zest, and butter until smooth. Pour filling into cooled crust.
06 - Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until glossy stiff peaks develop. Fold in vanilla extract.
07 - Spread meringue evenly over hot lemon filling, sealing edges to crust. Create decorative peaks by swirling with a spoon. Bake for 10 to 12 minutes until meringue turns golden.
08 - Allow dessert to cool to room temperature, then refrigerate for at least 2 hours before serving.

# Expert Advice:

01 -
  • The contrast of tangy lemon, buttery crust, and cloud-soft meringue is honestly addictive.
  • It feels fancy enough to impress but honest enough that even one failed attempt won't discourage you.
  • The smell alone—bright lemon and toasted sugar—makes your kitchen feel like a French patisserie.
02 -
  • Room-temperature egg whites will never whip properly, so take them out of the fridge at least 30 minutes ahead and beat in a bowl with no trace of grease or egg yolk.
  • The meringue must fully seal to the crust edge or it will shrink away and weep—this is not a suggestion, it's a promise I learned the hard way.
  • Don't skip cooling the pie to room temperature first; rushing it into the fridge causes the meringue to crack and the custard to separate.
03 -
  • If your meringue looks like it's starting to separate, you can gently reheat the pie in a 300°F oven for 5 minutes and it may come back together.
  • Some bakers brush the warm crust with a tiny bit of beaten egg white before adding the filling—it creates an extra barrier against sogginess.

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