Traditional Lemon Meringue Pie Recipe
A Traditional Lemon Meringue Pie combines a tangy lemon filling with a fluffy, golden meringue topping, all nestled in a crisp, buttery crust. This classic dessert is a crowd-pleaser with its sweet-tart balance, making it the perfect treat for any occasion.
Equipment
- 9-inch pie dish
- Rolling pin (for the crust)
- Mixing bowls
- Whisk or electric mixer (for meringue)
- Saucepan (for lemon filling)
- Pastry brush (optional)
- Measuring Cups and Spoons
Ingredients
- For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter cold
- 3-4 tablespoons cold water
- For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice about 3 lemons
- 1 tablespoon lemon zest
- 2 tablespoons butter
- For the Meringue:
- 4 large egg whites
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine flour and salt. Cut the cold butter into small cubes and mix it into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, and mix until the dough comes together.
- Roll the dough out on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Bake the crust in the preheated oven for 15-20 minutes or until golden. Set aside to cool.
- Prepare the Lemon Filling:
- In a saucepan, whisk together the sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly until the mixture thickens.
- In a separate bowl, whisk the egg yolks. Gradually pour some of the hot mixture into the egg yolks to temper them, then slowly whisk the tempered eggs back into the saucepan.
- Continue to cook over medium heat until the mixture thickens further. Remove from heat, then stir in lemon juice, lemon zest, and butter until smooth.
- Pour the lemon filling into the pre-baked pie crust.
- Prepare the Meringue:
- In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add sugar, one tablespoon at a time, until stiff peaks form and the meringue is glossy.
- Spoon the meringue over the lemon filling, spreading it all the way to the edges of the crust to seal it.
- Bake the Pie:
- Bake the pie in the oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
- Remove from the oven and let it cool for at least 2 hours before serving.
Notes
Crust Tip: You can use a store-bought pie crust if you’re short on time, but homemade crust offers the best texture and flavor.
Meringue Tip: Make sure the mixing bowl and beaters are completely clean and dry to ensure the meringue whips properly.
Storage: Store the pie in the refrigerator. It can be kept for up to 3 days.
Variation: You can add a bit of vanilla extract to the lemon filling for extra flavor if desired.