Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie is bright, vibrant, and perfect for Spring. You will love the zesty, sweet lemon filling, and the flaky, buttery homemade crust. And of course, the billowy toasted meringue topping piled high.   

Slice of Lemon Meringue Pie

I think we can all use a little brightness in our lives right now, and this lemon meringue pie is perfect for that. It’s made with sweet and zesty lemon custard filling, a flaky homemade pie crust, and piled high with classic meringue topping. 

How to Make Lemon Meringue Pie:

Buttery and Flaky Pie Crust:

  • Cold butter, cubed
  • All-purpose flour
  • Powdered sugar
  • Salt
  • Lemon juice
  • Ice water 
  1. Cut the butter into cubes and keep it in the fridge or freezer while you measure the other ingredients. 
  2. Add the flour, salt, and powdered sugar to a large bowl or the bowl of a food processor. 
  3. Cut in the cold, cubed butter using a pastry blender or by pulsing it in the food processor until all of the flour is coated. 
  4. Add the ice water and lemon juice and continue to blend until a dough forms.
  5. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes before using. 

Blind Bake:

  1. Roll the dough out and place it in a 9″ shallow pie dish. Trim the excess, cover with aluminum foil, and fill with pie weights or dried beans. Blind bake the crust in a 425° oven for 15 minutes. Remove the weights and the aluminum foil and bake for another 5 minutes. While the crust is baking you can start working on making your filling. 

Slice of Lemon Meringue Pie

Lemon Custard Filling: 

  • Egg yolks 
  • Sugar
  • Corn starch 
  • Freshly-squeezed lemon juice
  • Water
  • Salt
  • Butter

First, we need to separate our eggs. This is easier done with cold eggs, so separate them when you take them out of the fridge, and then leave both sitting out so they come to room temperature. Egg whites are easier to whip and whip to a greater volume when they are room temperature. There must not be a single trace of yolk in your egg whites or they won’t whip into a meringue. Don’t worry, if you do happen to get a bit of yolk in with the whites, simply use an eggshell to scoop it out, and you’re good to go!

  1. In a medium saucepan, heat sugar, cornstarch, salt, lemon juice, and water. Bring to a boil and simmer until thick.
  2. Temper egg yolks: Okay, listen up because this part is super important!!! We have to add the warm liquid to the egg yolks without the yolks curdling. To do this, SLOWLY, and in a steady stream, drizzle the warm liquid into the beaten egg yolks while whisking the yolks CONSTANTLY. Once all of the warm liquid is mixed in with the yolks it should be thick and smooth, like a custard. Add it back into the saucepan, and over low heat melt in the butter. Remove from heat and start making the meringue topping. The meringue will seal better if the filling is still somewhat warm when you spread it over the top. 

Lemon Meringue Pie

Meringue Topping:

  • Egg whites
  • Sugar
  • Cream of tartar
  • Salt
  1. Combine all of the ingredients in a large bowl or the bowl of a stand mixer fitted with a whisk attachment (preferred). The egg whites are going to whip up to at least 5, and probably more like 8, times their original volume, so make sure your bowl is large enough to accommodate. 
  2. Mix on high speed until stiff peaks form. Be patient because it might take about 10 minutes, but sometimes less or more time is needed. 
  3. Spread the meringue over the filling, going all the way to the edges of the pie. 

Spreading Meringue on top of Lemon Custard

Time to bake! Bake in a 350° oven for 25 minutes. The meringue should be nicely browned.

Now for the hardest part by far that I am really, really bad at:

Lemon meringue pie needs to cool completely before serving. At least 3 hours. If you slice into it while it’s still warm the filling won’t be set and you won’t get a clean slice out. It will taste amazing though! So if you don’t care about getting a pretty slice, go ahead and plunge into it with a big spoon 👌😄. 

Lemon Meringue Pie

More Pie  😍
Slice of Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie is bright, vibrant, and perfect for Spring. You will love the zesty, sweet lemon filling, and the flaky, buttery homemade crust. And of course, the billowy toasted meringue topping piled high.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: Lemon Meringue Pie, Meringue
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 1 9" pie
Calories: 350kcal
Cost: $5

Equipment

  • 9" shallow pie dish

Ingredients

For the Homemade Pie Crust

  • 1 and ¼ cup all-purpose flour
  • ¼ cup powdered sugar
  • ½ cup butter cold, cubed
  • 1 tsp. lemon juice
  • ¼ tsp. salt
  • 3 tbsp. ice water

Lemon Filling:

  • 5 egg yolks
  • 1 and ½ cups sugar
  • ¼ cup cornstarch
  • 1 and ¼ cups water
  • ½ cup fresh-squeezed lemon juice
  • ¼ tsp. salt
  • 4 tbsp. butter

For the Meringue Topping:

  • 5 egg whites
  • ½ tsp. cream of tartar
  • ½ cup sugar
  • ¼ tsp. salt

Instructions

Make the Pie Dough:

  • Cut the butter into cubes and keep in the fridge or freezer while you measure the other ingredients.
  • Add the flour, salt, and powdered sugar to a large bowl or the bowl of a food processor.
  • Cut in the cold, cubed butter using a pastry blender or by pulsing it in the food processor until all of the flour is coated.
  • Add the ice water and lemon juice and continue to blend until a dough forms.
  • Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes before using.
  • Preheat oven to 425°.

Blind Bake:

  • Roll the dough out and place it in a 9″ shallow pie dish. Cover with aluminum foil and add pie weights or dried beans.
  • Blind bake in the preheated oven for 15 minutes.
  • Remove the weights and the aluminum foil and continue to bake for another 5 minutes or until the bottom of the crust is beginning to brown. Remove from the oven and let cool while you make the rest of the components.
  • Reduce the oven temperature to 350°.

Separate the eggs:

  • Carefully separate your eggs while they are cold. Whisk the yolks in a medium bowl and set aside. Place the egg whites in a large bowl or the bowl of a stand mixer. When you make the meringue the whites are going to whip up to 8 x their original volume, so make sure you put them in a large enough bowl to accommodate that. Make sure there is absolutely no trace of egg yolk in with the egg whites. If you accidentally get some yolk in the egg whites when you are separating them, use a piece of eggshell to scoop it out. Keep the egg whites out on the counter to come to room temperature while you make the filling.

Make the Lemon Filling:

  • In a medium saucepan, heat the cornstarch, sugar, lemon juice, water, and salt over medium heat. Bring to a boil and then simmer until it becomes very thick.
  • Temper the egg yolks: While whisking the egg yolks constantly, very carefully, and in a slow and steady stream, pour the warm mixture into the egg yolks. Do this very carefully and make sure you are whisking constantly so the yolks don't curdle. Once most or all of the warm liquid is added you can add everything back into the saucepan. It should be thick and smooth. Add the butter and whisk over low heat until it melts. Remove from heat and set aside while you make the meringue.

For the Meringue Topping:

  • Add the cream of tartar and salt to the bowl with the egg whites. Use a stand mixer fitted with a whisk attachment or a hand-held mixer and mix on medium-high speed until peaks start to form. Add in the sugar and continue to mix until stiff peaks form.

Bake:

  • Pour the filling into the cooled pie crust. Spread the meringue over the top, going all the way to the edges of the pie crust.
  • Bake for 25 minutes. The meringue should be nicely browned.
  • Remove from the oven and allow the pie to cool completely before slicing. At least 3 hours. If you slice into it too soon the filling won't have had time to set and you won't get a clean slice out.

Nutrition

Calories: 350kcal

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