📝 About This Recipe
A true triumph of pastry arts, this Lemon Meringue Pie balances a shattered-glass crisp crust with a velvety, tart citrus curd. Originating in the 19th century, this dessert has become a global favorite for its dramatic contrast between the sharp acidity of lemons and the cloud-like sweetness of toasted meringue. It is the perfect centerpiece for a spring celebration or a refined Sunday dinner.
🥗 Ingredients
The Flaky Pastry Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into small pieces)
- 1 tablespoon Granulated sugar
- 3-4 tablespoons Ice water (as needed for binding)
- 1/2 teaspoon Salt (fine sea salt)
The Zesty Lemon Filling
- 1 1/2 cups Granulated sugar
- 1/3 cup Cornstarch (sifted)
- 1 1/2 cups Water
- 4 large Egg yolks (room temperature, lightly beaten)
- 1/2 cup Lemon juice (freshly squeezed from 3-4 lemons)
- 1 tablespoon Lemon zest (finely grated)
- 2 tablespoons Unsalted butter (cubed)
The Billowy Meringue
- 4 large Egg whites (room temperature, no traces of yolk)
- 1/4 teaspoon Cream of tartar (helps stabilize the peaks)
- 1/2 cup Granulated sugar
- 1/2 teaspoon Vanilla extract (pure extract)
👨🍳 Instructions
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1
In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie plate. Trim and crimp the edges, prick the bottom with a fork, and blind bake with pie weights for 15 minutes. Remove weights and bake for another 5-8 minutes until golden. Let cool completely.
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4
In a medium saucepan, whisk together 1 1/2 cups sugar and cornstarch. Gradually whisk in 1 1/2 cups water until smooth.
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5
Bring the mixture to a boil over medium heat, stirring constantly. Cook for 1-2 minutes until the mixture becomes thick and translucent.
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6
Temper the egg yolks by slowly whisking a small amount of the hot cornstarch mixture into the beaten yolks. Once warmed, pour the yolk mixture back into the saucepan.
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7
Return to a boil and cook for 2 more minutes, stirring vigorously. Remove from heat and stir in the lemon juice, zest, and 2 tablespoons of butter until glossy.
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8
Pour the hot lemon filling into the pre-baked pie shell. It is crucial the filling is hot when you add the meringue to prevent 'weeping'.
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9
In a clean glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
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10
Gradually add 1/2 cup sugar, one tablespoon at a time, while continuing to beat on high speed. Add vanilla and beat until stiff, glossy peaks form that stand straight up.
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11
Spread the meringue over the hot filling, ensuring you spread it all the way to the edge of the crust to seal it. Use a spatula to create decorative swirls and peaks.
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12
Bake at 350°F (175°C) for 12-15 minutes, or until the meringue peaks are a beautiful toasted golden brown.
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13
Cool the pie on a wire rack at room temperature for 1 hour, then refrigerate for at least 3-4 hours before slicing to allow the curd to set perfectly.
💡 Chef's Tips
Use room temperature egg whites to achieve maximum volume for your meringue. Always spread the meringue while the lemon filling is still hot; this 'cooks' the bottom of the meringue and prevents it from sliding off. Avoid making meringue on very humid days, as the sugar can absorb moisture from the air and cause 'beading'. Ensure your mixing bowl for the whites is completely grease-free; even a tiny drop of yolk or oil will prevent the whites from foaming. For the cleanest slices, dip your knife in hot water and wipe it clean between every single cut.
🍽️ Serving Suggestions
Serve with a glass of chilled Moscato d'Asti to complement the citrus notes. A small dollop of unsweetened whipped cream on the side can help balance the sweetness. Pair with a hot Earl Grey tea for a sophisticated afternoon treat. Garnish the plate with a few fresh mint leaves and a light dusting of powdered sugar.