Classic Lemon Meringue Pie with Fluffy Meringue Topping
This classic lemon meringue pie features a rich and tangy lemon filling topped with a sweet, fluffy meringue, all nestled in a buttery crust. It's a timeless dessert perfect for any occasion.
Equipment
- 1 9-inch pie pan with removable bottom
- 1 Electric Mixer for beating meringue
- 1 Saucepan medium-sized for filling
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 to 3 tablespoons ice water
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks beaten
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue Topping
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles crumbs. Add ice water slowly, mixing until dough forms. Roll out and fit into pie pan. Prick the base with fork, line with parchment, fill with weights. Bake at 375°F for 25 minutes, removing weights halfway.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, cook over medium heat until thickened. Reduce heat, simmer 1 minute. Remove from heat, whisk small amount into egg yolks, then return yolk mixture to pan. Stir in lemon juice, zest, and butter.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Mix in vanilla.
- Pour hot lemon filling into crust. Spread meringue over filling, sealing to crust edges. Create swirls with a spatula.
- Bake at 350°F for 10–12 minutes until meringue is golden brown. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Serving
- Slice and serve chilled. Enjoy the refreshing and tangy flavors of this classic dessert.
Storage
- Store leftovers in the refrigerator, covered, for up to 3 days. The pie is best enjoyed fresh.
Notes
Pro Tips: Ensure egg whites are at room temperature for the best meringue. Ingredient Substitutions: Try using lime juice for a zesty twist. How to Serve: Best served chilled with a cup of tea. Storage & Freshness: Keep refrigerated and consume within 3 days. Make-Ahead Tips: Prepare crust and filling a day ahead, then add meringue before serving.