Fresh Lemon Meringue Pie
Treat yourself to the ultimate dessert indulgence with this Fresh Lemon Meringue Pie, a timeless classic that combines tangy, zesty lemon filling with a cloud-like meringue topping. This recipe starts with a buttery, flaky homemade crust that serves as the perfect base for the vibrant lemon custard made from fresh lemon juice, grated zest, and rich egg yolks. Topped with stiff, glossy peaks of lightly sweetened meringue, baked to a golden perfection, this pie delivers a beautiful medley of textures and flavors in every slice. Perfect for family gatherings, holidays, or a refreshing summer treat, this pie is a show-stopper that’s surprisingly easy to make. Serve it chilled and let the bright citrus notes and pillowy meringue steal the spotlight at your dessert table.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 teaspoons Salt (for crust)
- 0.5 cups Unsalted butter, chilled and diced
- 3 tablespoons Cold water
- 1 cups Granulated sugar (for filling)
- 2 tablespoons Cornstarch
- 3 tablespoons All-purpose flour
- 1.5 cups Water
- 2 Lemons, juiced
- 2 teaspoons Lemon zest, grated
- 4 Egg yolks
- 2 tablespoons Unsalted butter
- 4 Egg whites
- 0.5 cups Granulated sugar (for meringue)
- 0.25 teaspoons Salt (for meringue)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine 1.25 cups of flour and 0.25 teaspoons of salt.
Cut in 0.5 cups of chilled, diced butter until the mixture resembles coarse crumbs.
Drizzle 3 tablespoons of cold water over the mixture, 1 tablespoon at a time, and mix with a fork until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.
Roll the dough into a 9-inch circle on a floured surface and press into a 9-inch pie pan. Trim any overhang, prick the bottom with a fork, and bake for 10-12 minutes or until lightly golden. Set aside to cool.
For the filling, mix 1 cup of sugar, 2 tablespoons of cornstarch, and 3 tablespoons of flour in a medium saucepan.
Stir in 1.5 cups of water, 2 juiced lemons, and 2 teaspoons of lemon zest. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
Lower the heat and cook for 2 more minutes. Remove from heat.
In a small bowl, whisk together 4 egg yolks. Gradually stir in a small amount of the hot lemon mixture to temper the yolks, then add the yolk mixture back into the pan.
Cook for 2 more minutes, stirring constantly. Remove from heat and stir in 2 tablespoons of butter until melted. Pour the filling into the baked crust.
For the meringue, beat 4 egg whites and 0.25 teaspoons of salt with an electric mixer on high speed until soft peaks form.
Gradually add 0.5 cups of sugar, 1 tablespoon at a time, beating until stiff and glossy peaks form.
Spread the meringue over the hot lemon filling, sealing it completely to the crust edges to prevent shrinking.
Bake the pie at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown.
Cool the pie at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Slice, serve, and enjoy your Fresh Lemon Meringue Pie!
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 485.0 g | 176% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 325.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
