Lemon Meringue Recipe

Prepare dough

In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup rye flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt until evenly combined.

Cut 8 tablespoons cold unsalted butter into small cubes and, using a pastry cutter or fingertips, work the butter into the flour mixture until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 passes).

Mix 1 teaspoon apple cider vinegar into 3 tablespoons ice water. Drizzle about half the water mixture into the flour and fold gently. Add more water, 1 teaspoon at a time, just until dough begins to hold together when pinched. Avoid overworking.

Gather dough into a flattened disk, wrap in plastic, and chill at least 30 minutes (or up to 2 days) to relax gluten and firm the butter.

Blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8" thick. Fit into a 9-inch (23 cm) pie dish, trim and crimp edges, and refrigerate 10 minutes while oven comes to temperature.

Line crust with parchment and fill with pie weights or dried beans. Bake for 18 minutes, then remove weights and parchment and bake an additional 8–10 minutes until bottom is set and edges are golden. Cool on a rack while preparing filling. Reduce oven to 325°F (160°C) if you'll brown meringue briefly later.

Combine dry and liquids

In a medium saucepan, whisk together 1 1/2 cups granulated sugar, 6 tablespoons cornstarch, and 1/2 teaspoon fine sea salt until no lumps remain.

Gradually whisk in 1 1/2 cups water until smooth. Place pan over medium heat and cook, whisking constantly, until mixture comes to a gentle boil and thickens (about 4–6 minutes).

While the mixture heats, in a separate bowl whisk together 3 whole eggs and 2 egg yolks until combined. Temper the eggs by slowly whisking 1/3 cup of the hot starchy liquid into the eggs, then whisk the warmed egg mixture back into the saucepan.

Continue to cook and whisk for 1–2 minutes until very thick and glossy. Remove from heat and stir in 3/4 cup fresh lemon juice, 1 tablespoon lemon zest, 4 tablespoons unsalted butter, and 1/2 teaspoon vanilla extract until smooth.

Strain the filling through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest if you prefer an ultra-smooth filling. Cover surface with plastic wrap to prevent a skin and cool 10–15 minutes until slightly warm but still pourable.

Pour the warm lemon filling into the cooled pre-baked rye crust, spreading evenly. Set aside while making meringue.

Whip egg whites

Ensure mixing bowl and whisk are perfectly clean and dry. In the bowl of a stand mixer (or large mixing bowl with electric hand mixer), combine 4 large egg whites and 1/4 teaspoon cream of tartar. Whip on medium speed until soft peaks form.

Gradually add 1/2 cup granulated sugar, a tablespoon at a time, while whipping on medium-high speed. Continue until glossy, stiff peaks form and sugar is fully dissolved (rub a small amount between fingers to check for grit).

Add 1/2 teaspoon vanilla extract and whip just to incorporate. If desired, fold in a small amount of finely grated lemon zest for extra aroma.

Top and brown

Spoon or pipe meringue onto the warm lemon filling, making sure to seal the meringue to the crust edge completely to prevent shrinkage. Create peaks or swirls for texture.

To set and lightly brown the meringue: place the pie in a preheated oven at 325°F (160°C) for 12–15 minutes until the meringue is lightly golden. Alternatively, use a kitchen blowtorch to brown the peaks evenly (move torch in quick passes until golden).

Remove pie from oven and cool on a wire rack for 1 hour, then chill in refrigerator for at least 2 hours (preferably 4 hours) before slicing to allow filling to fully set.