Lemon Meringue Pie Recipe

Make the dough

Combine 1.25 cups flour, 1 tsp sugar and 1/4 tsp salt in a large bowl. Cut in 6 tbsp cold cubed butter and 1 tbsp cold shortening with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.

Add liquids and chill

Stir in egg yolk (if using). Sprinkle 3 tbsp ice water over the flour mixture, tossing with a fork until the dough just comes together when pressed. Do not overwork. Form into a flat disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll and blind-bake

Preheat oven to 400°F (205°C). On a lightly floured surface roll dough to a 12-inch circle about 1/8–3/16 inch thick. Fit into a 9-inch (23 cm) pie plate, trim and crimp 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 and fully set. Let cool slightly while preparing filling.

Combine dry ingredients

In a medium saucepan whisk together 1 cup sugar, 1/4 cup cornstarch and 1/4 tsp salt until evenly combined.

Add water and cook

Gradually whisk in 1.5 cups water until smooth. Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil, about 5–7 minutes.

Temper the yolks

Whisk the 4 lightly beaten egg yolks in a small bowl. Slowly ladle about 1/2 cup of the hot cornstarch mixture into the yolks while whisking constantly to temper, then pour the tempered yolks back into the saucepan, whisking to combine. Continue to cook 1–2 minutes until very thick.

Finish the curd

Remove from heat and whisk in 3 tbsp butter, 3/4 cup fresh lemon juice and 1 tbsp lemon zest until smooth and glossy. Taste and adjust lemon or sugar if needed. Pour the hot filling into the warm pre-baked crust, spreading evenly. Set aside while you make the meringue so the surface cools slightly (about 10 minutes).

Whip the egg whites

Reduce oven to 325°F (160°C). In a clean, dry bowl, beat 4 room-temperature egg whites with 1/4 tsp cream of tartar and 1/8 tsp salt until soft peaks form.

Add sugar and flavor

With the mixer running, gradually add 1/2 cup sugar, a tablespoon at a time, beating well after each addition until glossy, stiff peaks form and the sugar is dissolved. Beat in 1/2 tsp vanilla extract.

Top the pie

Using a rubber spatula, spread meringue over the hot lemon filling, making sure to seal the meringue to the crust edge to prevent weeping. Create peaks or swirls as desired.

Bake to set and brown

Bake at 325°F (160°C) for 12–18 minutes, until the meringue is set and lightly golden on the peaks. For a deeper color, briefly use the broiler for 30–45 seconds while watching closely.

Cool

Remove pie from oven and cool on a wire rack for 1 hour, then chill in the refrigerator at least 3 hours (preferably overnight) to fully set the filling and make slicing clean.

Before serving, optionally garnish with thin lemon slices or candied peel and a light dusting of powdered sugar. Slice with a hot knife (dip in hot water and wipe dry between cuts) for clean slices.