Go Back
To master the art of making the ultimate Lemon Meringue Pie, it is crucial to understand its three primary components: the pie crust, the lemon filling, and the meringue. Each plays an integral role in crafting the perfect dessert, contributing to its flavor, texture, and overall appeal.

Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Discover the elegance of Lemon Meringue Pie, a timeless classic that balances tartness and sweetness perfectly. This delightful dessert features a buttery flaky crust, a luscious lemon filling, and a light, fluffy meringue topping. Learn how to create this show-stopping pie from scratch, understanding each component’s role. Whether for family gatherings or special celebrations, this pie promises to impress and satisfy lovers of citrus treats everywhere. Elevate your baking game with this beloved recipe!
Print Recipe Pin Recipe

Ingredients
  

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 1/2 cups water

3 large egg yolks, lightly beaten

1/4 cup unsalted butter

2/3 cup freshly squeezed lemon juice (about 3-4 lemons)

Zest of 2 lemons

For the Pie Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/4 cup granulated sugar

1/2 cup unsalted butter, chilled and cubed

1/4 cup ice water

For the Meringue Topping:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

--

Instructions
 

Prepare the Pie Crust:

    - Preheat your oven to 375°F (190°C).

      - In a large bowl, mix 1 1/4 cups flour, 1/2 teaspoon salt, and 1/4 cup sugar.

        - Cut in chilled butter until the mixture resembles coarse crumbs.

          - Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

            - Roll out the dough on a floured surface to fit a 9-inch pie pan. Place the crust in the pan, crimp edges, and poke holes in the bottom.

              - Bake for 20-25 minutes or until lightly golden. Set aside to cool.

                Make the Lemon Filling:

                  - In a saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually stir in water.

                    - Cook over medium heat, stirring continuously, until the mixture thickens and starts to bubble.

                      - Reduce heat. Stir a small amount of the hot mixture into the egg yolks, then return to the saucepan, whisking constantly.

                        - Add butter, lemon juice, and lemon zest. Mix until smooth and well combined.

                          - Pour the lemon filling into the cooled pie crust, smoothing the top with a spatula.

                            Prepare the Meringue:

                              - In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.

                                - Gradually add sugar while continuing to beat until stiff peaks form and the meringue is glossy.

                                  - Mix in the vanilla extract gently.

                                    Assemble the Pie:

                                      - Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.

                                        - Use a spatula to create decorative peaks and swirls.

                                          Bake:

                                            - Bake in the preheated oven for 10-15 minutes, or until the meringue is golden brown.

                                              - Allow the pie to cool at room temperature for several hours to set fully.

                                                Serve:

                                                  - Slice and serve chilled or at room temperature. Enjoy the tangy lemony goodness topped with dreamy meringue!

                                                    ---

                                                      Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8