Lemon Meringue Pie Recipe
Zesty lemon meringue, a pistachio crumble, served with a chantilly cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lemon Meringue Pie
Method
Instructions
- 1
Prepare the Pie Crust
In a large bowl, combine flour, powdered sugar, and salt. Cut in chilled butter until mixture resembles coarse crumbs. Stir in 1 egg yolk and enough cold water until dough comes together. Press into a pie dish and refrigerate for 30 minutes.
- 2
Bake the Crust
Preheat the oven to 375°F (190°C). Prick the crust with a fork and bake for 20 minutes until lightly golden. Let cool.
- 3
Make the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest. Cook over medium heat until thickened. Remove from heat and whisk in egg yolks. Pour filling into the cooled crust.
- 4
Prepare the Meringue
In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form. Spread meringue over the lemon filling, sealing edges.
- 5
Bake the Meringue
Bake at 350°F (175°C) for 10-15 minutes until meringue is golden brown. Remove from the oven and let cool.
- 6
Make the Chantilly Cream
In a bowl, whip heavy cream with vanilla extract until soft peaks form.
- 7
Serve
Slice the pie, serve with a dollop of chantilly cream, and sprinkle crushed pistachios on top.
