Lemon Pie Recipe

Make the dough

In a medium bowl whisk together 1.25 cups flour, 2 tablespoons sugar, and 1 teaspoon salt. Cut 6 tablespoons cold unsalted butter into small cubes and work it into the flour with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.

Add water and chill

Sprinkle 3 tablespoons ice water over the mixture a tablespoon at a time, gently tossing until dough begins to come together. Press into a disk, wrap in plastic, and refrigerate at least 30 minutes.

Roll and blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to about 12-inch circle and fit into a 9-inch pie dish, trimming excess and crimping edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until golden. Let cool slightly.

Combine dry ingredients

In a medium saucepan whisk together 1 cup granulated sugar, 3 teaspoons cornstarch, and a pinch of salt until evenly combined.

Add liquids and cook

Whisk in 1 cup water and 3/4 cup fresh lemon juice until smooth. Cook over medium heat, stirring constantly, until mixture comes to a gentle boil and thickens, about 4–6 minutes.

Temper egg yolks

Place 3 egg yolks in a small bowl and whisk. Slowly ladle in about 1 cup of the hot lemon mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan, return to low heat and cook 1–2 minutes more, stirring, until fully thickened.

Finish filling

Remove from heat and stir in 1 tablespoon lemon zest and 3 tablespoons unsalted butter until melted and smooth. Taste and adjust lemon or sugar if needed. Pour hot filling into the baked pie crust, smoothing the top. Let cool 15–20 minutes, then chill in refrigerator at least 2 hours to set.

Whip egg whites

If making meringue, preheat oven to 350°F (175°C). In a clean, dry bowl beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, a tablespoon at a time, beating until glossy stiff peaks form. Beat in 1/2 teaspoon vanilla extract.

Top and bake

Spread meringue over chilled lemon filling, sealing to the crust edges. Bake 6–8 minutes until meringue is lightly golden. Cool to room temperature, then chill for 30 minutes before serving.