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Ultimate Lemon Meringue Pie: A Timeless Classic Recipe

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4.5 from 110 reviews

This Ultimate Lemon Meringue Pie is a timeless classic combining a buttery, flaky crust with a tangy, velvety lemon custard filling and a glossy, crisp-topped meringue. Each component—crust, lemon filling, and meringue—is made from scratch with quality ingredients, delivering the perfect balance of tart lemon flavor, sweetness, and airy texture. Ideal for celebrations or a special dessert treat, this recipe guides you step-by-step to achieve a beautifully set, golden-topped pie with a melt-in-your-mouth crust.

Ingredients

Scale

Crust

  • 1 ½ cups all‑purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice‑cold water

Lemon Filling

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 ¼ cups water
  • 3 large egg yolks, lightly beaten
  • ½ cup fresh lemon juice (about 3 lemons)
  • 2 tablespoons unsalted butter, cut into small pieces
  • Zest of one lemon

Meringue

  • 4 large egg whites, at room temperature
  • ¼ teaspoon cream‑of‑tartar
  • 6 tablespoons granulated sugar, sifted
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preparing the Crust: Whisk together flour, sugar, and salt in a large bowl. Cut the cold butter into the mixture using a pastry cutter or your fingertips until the texture resembles coarse crumbs. Add ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes to keep the butter solid for a flaky crust.
  2. Roll Out: On a lightly floured surface, roll the chilled dough into a 12-inch circle about ¼-inch thick. Transfer it gently to a 9-inch pie pan, pressing into the corners without stretching.
  3. Trim & Chill: Trim excess dough, leaving a 1-inch overhang. Fold the edge under for a neat, thick edge, then refrigerate the assembled crust while preparing the filling.
  4. Blind-Bake: Preheat the oven to 425°F (220°C). Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 12-15 minutes, remove weights and parchment, then bake an additional 5 minutes until lightly golden. Remove from oven and set aside.
  5. Making the Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Gradually stir in water until smooth. Place over medium heat, stirring constantly until the mixture thickens and boils, forming a glossy base.
  6. Temper the Egg Yolks: In a separate bowl, whisk the beaten egg yolks. Slowly pour about half a cup of the hot lemon mixture into the yolks while whisking vigorously to prevent curdling.
  7. Combine & Cook: Return the tempered yolk mixture to the saucepan. Cook, stirring constantly, for 2-3 more minutes until thickened and glossy, coating the back of a spoon.
  8. Finish with Lemon: Remove from heat. Stir in fresh lemon juice, butter pieces, and lemon zest until the butter melts and the filling is shiny and aromatic.
  9. Fill the Crust: Pour the hot lemon curd into the blind-baked pie shell and spread evenly.
  10. Whipping the Meringue: In a clean, grease-free bowl, add egg whites and cream-of-tartar. Beat on medium speed until soft peaks form.
  11. Gradual Sweetening: Increase speed to high. Add sifted sugar one tablespoon at a time, allowing each to dissolve before adding the next, until the meringue is glossy with stiff peaks.
  12. Flavor Boost: Beat in vanilla extract for a subtle balance to the lemon’s tartness.
  13. Spread: Spoon the meringue over the hot lemon filling, making sure it touches the crust edges completely to seal and prevent shrinking.
  14. Baking the Pie: Bake the assembled pie at 350°F (175°C) for 12-15 minutes, until the meringue is golden brown on top and set.
  15. Cooling & Serving: Let the pie cool on a wire rack for at least 2 hours to fully set the filling and stabilize the meringue. Refrigerate for an additional hour before slicing. Serve with whipped cream if desired, enjoying the contrast of tangy lemon, buttery crust, and sweet, airy meringue.

Notes

  • Use cold butter and ice-cold water when making the crust to ensure flakiness.
  • Make sure the mixing bowl and beaters are completely clean and free of grease before whipping egg whites to achieve stable meringue.
  • Gradually add sugar to meringue and beat thoroughly for shiny, stiff peaks that hold shape.
  • Seal meringue edges to crust to prevent weeping and shrinking during baking.
  • Allow the pie to cool completely and refrigerate to fully set the lemon filling before slicing.
  • If pie weights are unavailable, dried beans or rice are fine substitutes for blind-baking.

Keywords: lemon meringue pie, classic lemon pie, homemade pie crust, lemon custard filling, meringue topping, dessert recipe, tangy lemon dessert

Find it online: https://platedbyemma.com/ultimate-lemon-meringue-pie-a-timeless-classic-recipe/