Lemon meringue pie is a timeless dessert that balances tart, tangy lemon filling with a fluffy, sweet meringue topping all nestled inside a crisp pie crust. The zing of lemon cuts through the sweetness, making every bite refreshing and satisfying. This pie is perfect for spring or summer gatherings, holidays, or any time you crave a bright, homemade treat.
Quick Facts
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Medium |
| Servings | 8 |
| Prep Time | 20 minutes |
| Cooking Time | 40 minutes |
| Calories | Approx. 320 per slice |
Equipment Needed
To make a perfect lemon meringue pie, you’ll need a few key tools:
- 9-inch pie dish – Glass or ceramic works best for even baking.
- Mixing bowls – Multiple sizes to separate ingredients easily.
- Whisk or electric mixer – For beating egg whites to stiff peaks.
- Saucepan – To cook the lemon filling gently without burning.
- Measuring cups and spoons – For precise ingredient amounts.
- Rubber spatula – For folding ingredients smoothly.
- Rolling pin – To roll out the pie crust evenly.
- Fork – To prick the crust before baking.
- Oven – Obviously! Set at correct temperatures.
Every piece of equipment plays a role in delivering a smooth texture and balanced flavors. Don’t rush—having the right tools simplifies the process and improves results.
Ingredients
Here’s what you need for the whole pie:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cubed)
- 3-4 tablespoons ice water
For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons (zested and juiced)
- 2 tablespoons unsalted butter
- 4 large egg yolks (beaten)
For the meringue:
- 4 large egg whites
- 6 tablespoons granulated sugar
Instructions
- Prepare the crust:
Mix flour and salt. Cut in butter until crumbly. Add ice water gradually until dough forms. Roll out and place in pie dish. Prick with fork. Bake at 425°F for 12-15 minutes until golden. Let cool. - Make the lemon filling:
In a saucepan, mix sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium heat until thick and bubbly. Stir in butter. Slowly add beaten egg yolks while stirring. Cook 2 more minutes, then remove from heat. Pour into crust. - Prepare the meringue:
Beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over lemon filling, sealing edges to crust. - Bake:
Bake at 350°F for 10-12 minutes or until meringue is golden brown. Cool completely before serving to set the filling.
Essential Note
The secret to a perfect lemon meringue pie lies in the meringue. Make sure your bowl and beaters are completely clean and dry before whipping egg whites. Any fat or moisture can prevent the whites from stiffening. Also, seal the meringue edges tightly to the crust to avoid shrinking or weeping during baking. Baking time is crucial — overbaking causes the meringue to dry and crack, underbaking leaves it too soft. Finally, cool the pie thoroughly before slicing to let the lemon filling set firm.
