Lemon Meringue Pie Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Servings: 8 slices
Ingredients
For the Crust:
1 ½ cups (190g) all-purpose flour
½ cup (115g) cold unsalted butter, cubed
¼ cup (50g) granulated sugar
2–4 tablespoons cold water
For the Lemon Filling:
1 cup (200g) granulated sugar
⅓ cup (40g) cornstarch
1 ½ cups (375ml) water
3 egg yolks, lightly beaten (save the whites for the meringue)
2 tablespoons unsalted butter
1 tablespoon lemon zest
½ cup (120ml) freshly squeezed lemon juice
For the Meringue:
3 egg whites (reserved from the filling)
½ teaspoon cream of tartar
½ cup (100g) granulated sugar
Instructions
1. Prepare the Crust:
Preheat the oven to 375°F (190°C).
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Mix flour and sugar in a bowl. Add cold butter and mix until it resembles coarse crumbs.
Add water 1 tablespoon at a time, mixing until the dough comes together.
Roll out the dough on a floured surface and press it into a 9-inch pie dish. Trim the edges and prick the base with a fork.
Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake for another 5 minutes. Let cool.
2. Make the Lemon Filling:
In a medium saucepan, whisk sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring until thickened and bubbly.
Whisk a small amount of the hot mixture into the egg yolks, then return to the saucepan. Cook 2 minutes, stirring constantly.
Remove from heat, stir in butter, lemon zest, and juice. Pour filling into the cooled crust.
3. Whip the Meringue:
Beat egg whites and cream of tartar in a clean, grease-free bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Spread meringue over the lemon filling, sealing it to the crust edges to prevent shrinking.
4. Bake & Chill:
Bake pie at 350°F (175°C) for 10–12 minutes, or until the meringue is golden.
Cool completely at room temperature, then chill in the fridge for at least 2 hours before serving.