Lemon Meringue Pie Recipe
Classic lemon meringue pie with a buttery crust.
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Ingredients
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Pie Crust
Lemon Filling
Meringue Topping
Method
Pie Crust
- 1
Prepare the Dough
In a large bowl, mix together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add the ice water, one tablespoon at a time, combining until the dough forms a ball. Avoid overmixing.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
- 5
Pre-bake the Crust
Preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden. Let it cool.
Lemon Filling
- 6
Combine Ingredients
In a medium saucepan, whisk together the sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly.
- 7
Add Lemon Juice and Zest
Once boiling, remove from heat and stir in the lemon juice and lemon zest.
- 8
Prepare Egg Yolks
In a small bowl, beat the egg yolks. Gradually whisk in a small amount of the hot mixture to temper the yolks, then return the mixture to the saucepan.
- 9
Cook the Filling
Return to heat and cook for an additional 2-3 minutes until thickened. Remove from heat and stir in the butter until melted.
- 10
Fill the Pie Crust
Pour the lemon filling into the cooled pie crust and spread evenly.
Meringue Topping
- 11
Whip Egg Whites
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- 12
Add Sugar Gradually
Gradually add the sugar, continuing to beat until stiff peaks form and the meringue is glossy.
- 13
Top the Pie
Spread the meringue over the lemon filling, sealing the edges to prevent shrinkage.
- 14
Bake the Meringue
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is lightly browned.
- 15
Cool and Serve
Allow the pie to cool at room temperature for at least 2 hours before serving to let the filling set.
