Perfect Lemon Meringue Pie
Bright, zesty, and indulgently creamy, this Perfect Lemon Meringue Pie is a show-stopping dessert that's sure to impress! Featuring a buttery, flaky homemade crust as the base, this classic pie is filled with a luscious, tangy lemon curd made from freshly squeezed lemon juice and zest for a vibrant, citrusy punch. It's topped with a cloud-like meringue, perfectly golden and delicately sweetened, forming a beautiful contrast to the tart filling. With its balance of textures and flavors, this timeless recipe is ideal for holidays, special occasions, or any time you crave a quintessentially refreshing dessert. Plus, it’s easy to prepare with step-by-step instructions to guide you toward the perfect slice every time.
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Recipe Information
Ingredients
- 160 grams All-purpose flour
- 115 grams Unsalted butter (cold, cubed)
- 25 grams Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Ice water
- 150 grams Granulated sugar (for filling)
- 40 grams Cornstarch
- 1 pinch Salt (for filling)
- 355 milliliters Water
- 4 large Egg yolks
- 120 milliliters Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 30 grams Unsalted butter (for filling)
- 4 large Egg whites
- 100 grams Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the flour, sugar, and salt for the crust. Add the cold butter and cut it into the mixture using a pastry cutter or fork until it resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges, then prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
Bake the crust for 15 minutes, remove the weights and parchment paper, and bake for an additional 5 minutes until lightly golden. Set aside to cool.
In a medium saucepan, whisk together 150 grams of sugar, cornstarch, and a pinch of salt. Gradually whisk in the water until smooth, then cook over medium heat, whisking constantly, until the mixture thickens and starts to boil.
Remove the pan from heat. In a small bowl, whisk the egg yolks, then slowly add a few spoonfuls of the hot mixture to the yolks, whisking constantly to temper them. Return the egg yolk mixture to the saucepan and cook for an additional 2 minutes, stirring constantly.
Remove from heat and stir in the lemon juice, zest, and butter until smooth. Pour the filling into the prepared crust and set aside.
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 100 grams of sugar and vanilla extract, beating on high speed until stiff, glossy peaks form.
Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal. Use a spatula to create decorative peaks in the meringue.
Bake the pie at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown. Keep an eye on it to prevent burning.
Allow the pie to cool at room temperature for 1-2 hours, then refrigerate for at least 3 hours before serving to allow the filling to set. Slice, serve, and enjoy!
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1054 mg | 352% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 448.9 g | 163% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 280.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 756 mg | 16% | |
*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.
