Lemon Meringue Recipe

Make Dough

Combine flour, sugar and salt in a large bowl. Add cold cubed butter and cut it into the flour with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle ice water, 1 tablespoon at a time, tossing gently until dough just holds together when pressed. Do not overwork.

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

Blind Bake

Preheat oven to 400°F (200°C). Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) pie plate. Transfer to 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 another 8–10 minutes until golden. Reduce oven to 350°F (175°C). Let crust cool slightly.

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

Gradually whisk in 1 1/4 cups water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil, about 5–7 minutes.

In a small bowl, lightly whisk the 4 egg yolks. Slowly temper the yolks by whisking a ladle of the hot cornstarch mixture into the yolks, then whisking the tempered yolks back into the saucepan. Return to medium-low heat and cook 1–2 minutes while stirring to ensure fully thickened and safe to use.

Remove saucepan from heat and stir in lemon juice, lemon zest and butter until butter is melted and mixture is glossy and smooth. Taste and adjust lemon or sugar if desired. Let filling cool for 5–10 minutes (do not let it set completely).

Pour the warm lemon filling into the baked pie crust, smoothing the top with a spatula. Set aside and proceed immediately to meringue while filling is still warm for good adhesion.

With clean, dry beaters and bowl, beat the 4 room-temperature egg whites and a pinch of salt on medium speed until foamy.

Add cream of tartar and continue to beat to soft peaks. Gradually add 3/4 cup sugar, about 1 tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form and sugar is dissolved (rub a little between fingers to check for grittiness).

Beat in vanilla extract on low speed for 5 seconds, then stop.

Spoon or pipe the meringue over the warm lemon filling, making sure to seal the meringue to the crust edge to prevent shrinking. Create peaks with a spatula for a toasted look.

Bake in preheated 350°F (175°C) oven for 10–12 minutes or until meringue is golden brown on top. For an extra-even color, use a kitchen torch to lightly brown high points after baking.

Cool pie on a wire rack for at least 1 hour, then chill for 2 hours to set completely before slicing. Store leftover pie refrigerated.