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Classic Lemon Meringue Pie

Jessica T. Brown
A perfectly balanced Lemon Meringue Pie featuring a crisp homemade crust, tangy lemon filling, and cloud-like toasted meringue topping—impressive yet manageable for home bakers.
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Prep Time 6 hours
Cook Time 1 hour 10 minutes
Total Time 7 hours 10 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 Handheld or Stand Mixer
  • 1 9-inch Pie Dish
  • 1 Rolling Pin
  • 1 Saucepan
  • 1 Whisk
  • Pie Weights (optional)

Ingredients
  

Pie Crust

  • 5 large egg yolks
  • 1 1/3 cups 320 ml water
  • 1 cup 200 g granulated sugar
  • 1/3 cup 38 g cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup 120 ml fresh lemon juice
  • 1 Tablespoon lemon zest
  • 2 Tablespoons 28 g unsalted butter, softened

Meringue

  • 5 large egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup 100 g granulated sugar
  • 1/8 teaspoon salt

Instructions
 

  • Prepare the Pie Dough: Begin by making your pie crust at least a few hours before baking.
    This allows the dough to chill and makes rolling easier.
    Once your dough is prepared, wrap it tightly in plastic wrap and place it in the refrigerator for a minimum of 2 hours.
    Chilled dough helps prevent shrinking during baking and ensures a tender, flaky crust.
    For best results, consider making the dough the night before.
  • Preheat and Arrange Oven: Preheat your oven to 375°F (190°C).
    Adjust your oven rack to the lowest position so the pie crust bakes evenly and avoids burning the edges.
    This setup ensures a crisp, golden bottom crust that will support the lemon filling without becoming soggy.
  • Blind Bake the Pie Crust: Roll out your chilled dough on a lightly floured surface to fit a 9-inch pie dish.
    Gently transfer the dough and press it into the dish, trimming any excess edges. Use a fork to prick the bottom lightly.
    Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans to prevent bubbling.
    Bake for 15–20 minutes until the edges are lightly golden.
    Remove the weights and parchment, then bake for another 5–10 minutes until the crust is fully set and golden.
    Set aside to cool slightly while preparing the filling.
  • Combine Lemon Filling Ingredients: In a medium saucepan over medium heat, whisk together 1 1/3 cups water, 1 cup sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest.
    The mixture will initially appear thin and cloudy, but as it warms, it will gradually thicken and become translucent.
    Stir constantly to prevent lumps and ensure a smooth consistency.
  • Temper the Egg Yolks: Whisk the 5 egg yolks in a separate medium bowl.
    To avoid curdling, slowly pour a small amount of the warm lemon mixture into the yolks while whisking constantly.
    Gradually incorporate the yolk mixture back into the saucepan.
    Continue cooking over medium heat, stirring continuously, until the filling thickens further and bubbles appear across the surface.
    Remove from heat and stir in 2 tablespoons softened butter until fully melted and incorporated.
  • Fill the Pie Crust: Carefully pour the warm lemon filling into the partially baked pie crust, spreading it evenly with a spatula.
    The filling should still be warm when you top it with meringue, as this helps seal the layers together and prevents separation between the filling and meringue.
  • Prepare the Meringue: In a large, clean mixing bowl, combine 5 egg whites and 1/2 teaspoon cream of tartar.
    Using a handheld or stand mixer, beat on medium speed for 1 minute, then increase to high speed until soft peaks form (approximately 4 minutes).
    Gradually add 1/2 cup sugar and 1/8 teaspoon salt, continuing to beat on high until the meringue becomes glossy and forms stiff peaks.
  • Top with Meringue: Spoon the meringue over the warm lemon filling, spreading it to the edges so it fully touches the crust.
    This step is critical to prevent weeping. Use the back of a spoon to create decorative peaks for a classic presentation.
  • Bake the Meringue: Reduce the oven temperature to 350°F (177°C).
    Place the pie on the lowest oven rack and bake for 20–25 minutes, or until the meringue is golden brown.
    If the peaks brown too quickly, lightly tent the pie with aluminum foil without letting it touch the meringue.
  • Cool and Chill: Once baked, remove the pie from the oven and transfer it to a wire rack.
    Allow it to cool at room temperature for 1 hour.
    Afterward, refrigerate the pie for at least 4 hours to set the filling completely.
    This chilling step ensures clean slices and prevents the meringue from collapsing.
  • Serve and Store: Serve chilled, slicing with a sharp knife to maintain clean layers.
    Cover any leftovers and store in the refrigerator for up to 1 day.
    Lemon Meringue Pie is best enjoyed fresh, as the meringue will gradually soften over time.

Notes

  • Chill Dough Thoroughly: Always chill your pie dough for at least 2 hours before rolling to ensure a tender, flaky crust.
  • Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the bright, tangy flavor that canned juice cannot replicate.
  • Temper Egg Yolks Carefully: Pour warm filling slowly into the yolks to avoid scrambling. Patience here guarantees a smooth custard.
  • Spread Meringue to Edges: Ensure the meringue touches the crust all around to prevent weeping during baking.
  • Serve Fresh: This pie is best enjoyed the same day it’s made, as the meringue will slowly soften over time.
  • Make-Ahead Options: You can blind bake the crust in advance, but the filling and meringue are best prepared on the day of serving.