Lemon Meringue Pie

My grandmother kept lemon trees in her backyard, and the brightest ones always ended up in her famous meringue pie. The kitchen would smell incredible for hours, and I would hover by the oven watching those snowy peaks turn golden. I have burned my tongue more times than I would like to admit by sneaking a taste too soon. Something about that combination of tart lemon and sweet marshmallow meringue feels like sunshine on a plate, even on the grayest days.

I made this for a dinner party once, completely confident in my skills, and forgot to seal the meringue to the crust. The meringue shrunk away from the edges while baking, leaving a sad moat between filling and topping. We ate it anyway, laughing at my science experiment gone wrong. Lesson learned, and now I always press those meringue edges down like my life depends on it.

Ingredients

• All-purpose flour: The foundation of a tender crust that holds everything together beautifully
• Cold unsalted butter: Keep it ice cold to create those flaky layers we all love
• Granulated sugar: Balances the tartness without overwhelming the fresh lemon flavor
• Cornstarch: The secret to a smooth, pudding like filling that sets up perfectly
• Fresh lemon juice: Bottled juice cannot compare to the bright, zesty taste of freshly squeezed
• Lemon zest: Do not skip this, it contains all the aromatic oils that make the filling sing
• Egg yolks: Rich and creamy, they create that luxurious custard texture
• Unsalted butter: Adds silkiness and rounds out the sharp lemon notes
• Egg whites: Room temperature whites whip up into the most stable, glossy meringue
• Cream of tartar: Stabilizes the egg whites so your meringue stands tall and proud
• Vanilla extract: A whisper of warmth that makes the meringue taste special

Instructions

Prepare the pie dough:

Whisk together the flour, salt, and sugar in a large bowl until combined. Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs with some pea sized pieces remaining. Sprinkle ice water over the dough, one tablespoon at a time, mixing gently with a fork just until the dough holds together when squeezed. Shape into a disk, wrap tightly in plastic, and refrigerate for at least one hour to relax the gluten. On a lightly floured surface, roll the dough into a 12 inch circle and carefully transfer it to a 9 inch pie dish. Trim the overhang and crimp the edges, then prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans, then bake at 400°F for 15 minutes. Remove the weights and parchment, and continue baking for 8 to 10 minutes until the bottom is golden and set. Cool completely before filling.

Make the lemon filling:

Whisk together the sugar, cornstarch, and salt in a medium saucepan until no lumps remain. Gradually whisk in the water, then place over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. In a separate bowl, whisk the egg yolks until smooth. Slowly whisk about a cup of the hot mixture into the yolks to temper them, then pour the warmed yolk mixture back into the saucepan. Cook for 2 more minutes, stirring constantly, then remove from heat. Stir in the lemon zest, lemon juice, and butter until smooth and glossy. Pour the filling into the cooled crust and set aside while you make the meringue.

Whip the meringue:

Using a completely clean and dry bowl, beat the egg whites and cream of tartar on high speed until soft, cloud like peaks form. With the mixer running, gradually add the sugar one tablespoon at a time, beating until stiff, glossy peaks form and the sugar has dissolved. Beat in the vanilla extract until just combined.

Assemble and bake:

Spread the meringue over the warm lemon filling, starting from the edges and working inward. Be sure to seal the meringue completely against the crust to prevent shrinking. Bake at 350°F for 15 to 18 minutes, rotating halfway through, until the peaks are golden brown. Cool to room temperature, then refrigerate for at least 2 hours before slicing.

Save

My friend requested this pie for her birthday instead of a cake, which I took as the highest compliment. Watching her face light up when she saw those golden peaks, and then again when she tasted that perfect balance of sweet and tart, reminded me why I love baking. Food is never just about sustenance, it is about creating moments people remember.

Getting The Perfect Crust

A pie crust can be intimidating, but keeping everything cold is the real secret to success. I work quickly and keep my butter in the freezer until the moment I need it, and I even chill my flour and bowl if I have time. The tiny bits of cold butter create steam pockets in the oven, which results in those beautiful flaky layers that make a crust exceptional.

Mastering The Meringue

The difference between a good meringue and a great one comes down to patience and timing. I have learned to beat the whites until they are truly stiff, with peaks that stand straight up without falling over at all. It takes longer than you might expect, but that extra time on the mixer gives you a meringue that holds its shape beautifully and develops that gorgeous golden color in the oven.

Serving And Storing

This pie needs those two hours of chilling time to set properly, but I promise the wait is worth it. A clean, sharp knife dipped in hot water between slices helps you get those picture perfect portions. Leftovers keep well in the refrigerator for a couple of days, though something tells me you will not have to worry about that problem.

• Use a thin bladed knife and wipe it clean between slices for the neatest cuts
• Let the pie sit at room temperature for 15 minutes before serving for the best texture
• Store covered in the refrigerator, but know the crust will soften slightly after day one

Save

There is something so satisfying about slicing into a homemade pie and seeing those layers come together perfectly. I hope this recipe brings as much brightness to your table as it has to mine over the years.

Recipe FAQs

→ How do I prevent my pie crust from getting soggy?

To ensure a crisp crust, blind bake it thoroughly until golden before adding the filling. For extra protection, brush the baked crust with a thin layer of egg white and bake for another minute or two, creating a barrier against the moisture from the lemon custard.

→ What's the secret to a perfectly smooth lemon filling?

The key is to whisk the sugar, cornstarch, and water thoroughly to prevent lumps, and to temper the egg yolks by slowly introducing some hot mixture before combining everything. Stir continuously while cooking to avoid scorching, and pass it through a fine-mesh sieve if any small lumps remain.

→ Why does my meringue sometimes weep or shrink?

Meringue can weep if it's undercooked or if the sugar hasn't fully dissolved. Ensure you beat the egg whites to stiff, glossy peaks and gradually add the sugar. To prevent shrinking, spread the meringue all the way to the edges of the crust, sealing it, and bake until golden brown.

→ Can I prepare parts of this dessert ahead of time?

Yes, you can prepare the pie crust a day in advance and store it unbaked in the fridge, or blind bake and cool it. The lemon filling can also be made ahead and chilled, but it's best to assemble and bake the meringue and pie closer to serving for optimal texture.

→ What's the best way to store leftover Lemon Meringue Pie?

Leftover pie should be covered loosely with plastic wrap or an airtight container and refrigerated. It's best consumed within 2-3 days. The meringue may soften slightly over time, but the flavor will remain delicious.

→ Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is highly recommended for its vibrant flavor and zest, you can use bottled lemon juice in a pinch. However, be aware that the flavor might be less bright and the zest, which adds significant aroma, would be missed.