Lemon Meringue Recipe

Combine 1.5 cups flour, 1 tsp salt and 1 tsp sugar in a large bowl and whisk to aerate.

Cut 6 tbs cold unsalted butter into the flour mixture using a pastry cutter or two forks until mixture resembles coarse peas with some pea-sized pieces remaining.

Sprinkle 3 tbsp ice water over mixture, tossing gently with a fork until dough holds together when pinched. If dough is dry, add up to 1 tbsp more ice water, 1 tsp at a time.

Form dough into a disk, wrap in plastic and chill in the refrigerator 30 minutes.

Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch (23 cm) tart or pie pan, trim and flute edges, and prick bottom lightly with a fork.

Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 8–10 more minutes until crust is pale golden. Let cool slightly while preparing lemon curd (reduce oven to 350°F / 175°C if using oven for meringue finishing).

Prepare thickening base

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

Gradually whisk in 1 cup water until smooth and no lumps remain.

Place saucepan over medium heat and stir constantly until mixture just begins to thicken and comes to a gentle simmer (about 3–5 minutes).

In a separate bowl, lightly whisk together 4 large egg yolks and 1 whole egg. Temper the eggs by slowly whisking about 1/3 cup of the hot sugar mixture into the yolks, then whisk the tempered yolks back into the saucepan.

Return to medium-low heat and cook, stirring constantly, 2–3 minutes until very thick and glossy. Do not boil hard; keep it just at a gentle simmer so eggs do not scramble.

Remove from heat and whisk in 3/4 cup fresh lemon juice and 1 tbsp lemon zest until smooth. Stir in 4 tbs unsalted butter, one piece at a time, until fully incorporated and the curd is glossy.

Pour hot lemon curd into the pre-baked pie crust and smooth the top. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. Let cool 15 minutes at room temperature, then chill in refrigerator 20–30 minutes until slightly set but still warm enough to accept meringue.

Ensure your mixing bowl and whisk are clean and free of grease. Bring 4 large egg whites to room temperature for about 20 minutes if possible.

In a stand mixer fitted with the whisk (or using a large bowl and electric mixer), begin whipping the egg whites on medium speed. When they become foamy, add 1/4 tsp cream of tartar. Continue whipping until soft peaks form.

With the mixer running, add 3/4 cup granulated sugar in three additions, about 15–20 seconds apart, allowing sugar to dissolve between additions. Increase speed to high and whip until stiff, glossy peaks form and the meringue holds sharp peaks when the whisk is lifted (about 2–3 minutes). Rub a little meringue between your fingers — it should feel smooth, not grainy; if grainy, continue whipping a bit more).

Whisk in 1/2 tsp vanilla extract at the end on low speed just to combine.

Spoon or pipe the meringue over the chilled lemon curd, making sure to seal the meringue to the crust edge to prevent weeping. Make peaks or swirls as desired with the back of a spoon.

To set and lightly brown the meringue: Option A — Place pie in a preheated 350°F (175°C) oven for 8–12 minutes until peaks are golden. Option B — Use a kitchen torch to brown the meringue evenly, holding the flame about 2–3 inches from the surface and sweeping continuously to avoid burning (recommended for best texture).

Cool the finished pie on a rack for at least 1 hour. Then refrigerate for at least 2 hours before slicing to allow the curd to fully set. Sprinkle optional 1/2 tsp fine lemon zest over the meringue just before serving for garnish.