Lemon Meringue Pie is a bright, tangy dessert featuring a crisp pastry crust, tart lemon filling, and fluffy toasted meringue. Its balance of sweetness and acidity makes it a refreshing yet indulgent treat, perfect for spring and summer gatherings.
Ingredients
Crust:
- 1½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, chilled and cubed
- ¼ cup (50g) sugar
- 1–2 tablespoons cold water
Lemon Filling:
- 1 cup (200g) sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1½ cups (360ml) water
- 2 lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 egg yolks, beaten
Meringue:
- 4 egg whites
- 6 tablespoons sugar
Instructions
- Prepare crust
Preheat oven to 425°F (220°C). Combine flour, sugar, and butter in a food processor until mixture resembles coarse crumbs. Add water gradually and form dough. Press into a 9-inch pie pan and bake 12–15 minutes until golden. - Prepare filling
Combine sugar, flour, cornstarch, and salt in a saucepan. Gradually whisk in water, lemon juice, and zest. Cook over medium heat until thickened. Stir in butter. Temper egg yolks and return mixture to heat until fully thickened. Pour into baked crust. - Prepare meringue
Beat egg whites until soft peaks form. Gradually add sugar until stiff, glossy peaks form. Spread meringue over filling, sealing edges to crust. - Bake pie
Reduce oven to 350°F (175°C) and bake 10–12 minutes until meringue is golden. Cool before serving.
Tips for Lemon Meringue Pie
- Ensure filling is slightly cooled before adding meringue.
- Seal meringue edges to prevent shrinking.
- Use fresh lemons for bright flavor.
Uses for Lemon Meringue Pie
Perfect for holiday gatherings, spring events, or tea-time treats. Slice into wedges for dessert tables or family celebrations.
