Description
Classic Lemon Meringue Pie is a nostalgic dessert featuring a buttery crust, silky lemon filling, and fluffy golden meringue topping. Perfectly balancing sweet and tart flavors, this pie is an elegant showstopper for holidays, gatherings, or any occasion where a timeless citrus dessert is desired.
Ingredients
1 homemade or store-bought pie crust
5 large egg yolks (reserve whites for meringue)
1 1/3 cups water
1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter, room temperature
5 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/8 teaspoon salt
Instructions
- Prepare pie crust: Chill dough for at least 2 hours. Preheat oven to 375°F (190°C). Roll out crust, transfer to a 9-inch pie dish, crimp edges, and blind bake until partially baked. Reduce oven to 350°F (175°C).
- Make lemon filling: Whisk yolks in a bowl. In a saucepan, whisk water, sugar, cornstarch, salt, lemon juice, and zest. Cook over medium heat, whisking constantly, until thickened and bubbling (about 6 minutes).
- Temper yolks: Slowly whisk several spoonfuls of hot mixture into yolks, then whisk yolk mixture back into saucepan. Cook until thick with large bubbles. Remove from heat and whisk in butter. Spread into warm crust.
- Make meringue: Beat whites and cream of tartar with a mixer until soft peaks form (about 5 minutes). Add sugar and salt gradually; beat until glossy stiff peaks form (about 2 minutes more). Spread meringue over warm filling, sealing edges to crust.
- Bake: Place on lowest oven rack and bake at 350°F for 20–25 minutes, tenting with foil if browning too quickly. Remove and cool 1 hour at room temperature, then chill at least 4 hours before serving.
- Slice and serve chilled.
Notes
- Seal meringue to crust edges to prevent weeping.
- Blind bake crust thoroughly to avoid sogginess.
- Fresh lemon juice gives the best flavor—avoid bottled if possible.
- Cool completely before slicing to allow filling to set.
- Best eaten the same day; leftovers can be refrigerated for 1–2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 310
- Sugar: 38g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
