The Ultimate Lemon Meringue Pie
Bright, zesty, and irresistibly decadent, the Ultimate Lemon Meringue Pie is a show-stopping dessert that's perfect for any gathering. With its buttery, flaky homemade crust, luscious lemon filling bursting with fresh citrus juice and zest, and a cloud-like meringue toasted to golden perfection, this pie is the ultimate balance of tart and sweet. Using classic techniques like tempering egg yolks and whipping meringue to stiff peaks, this recipe ensures a flawless result every time. Whether you're serving it as a special occasion treat or a weeknight indulgence, this lemon meringue pie is guaranteed to impress with every bite.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 tablespoons Granulated sugar
- 0.5 cups Salted butter
- 2 tablespoons Cold water
- 4 large Eggs
- 0.5 cups Lemon juice, freshly squeezed
- 2 teaspoons Lemon zest
- 0.25 cups Cornstarch
- 1 cups Granulated sugar (for filling)
- 1.5 cups Water (for filling)
- 2 tablespoons Unsalted butter (for filling)
- 0.5 cups Granulated sugar (for meringue)
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour, 0.5 tablespoons of sugar, and salted butter, cutting the butter into small pieces with a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
Roll out the dough on a floured surface into a circle about 1/8 inch thick. Transfer it to a 9-inch pie dish, pressing it gently to fit. Trim any excess dough and crimp the edges. Prick the bottom with a fork to prevent puffing.
Line the pastry with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes until lightly golden. Set aside to cool.
Separate the eggs, placing 4 yolks in a bowl and the whites in a clean, grease-free mixing bowl. Set both aside.
In a medium saucepan, whisk together the cornstarch, granulated sugar (for filling), and water. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
Temper the egg yolks by slowly adding a spoonful of the hot mixture into the yolks while whisking. Gradually add the tempered yolks back into the saucepan, stirring constantly. Place back on low heat and cook for 2 minutes.
Remove from heat, then stir in the lemon juice, lemon zest, and unsalted butter. Pour the lemon filling into the pre-baked pie crust and spread evenly.
To make the meringue, add the cream of tartar to the egg whites and beat with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar (for meringue) while beating on high speed until stiff, glossy peaks form.
Spoon the meringue onto the hot lemon filling, spreading it out to seal the edges completely. Use the back of a spoon to create decorative peaks.
Bake the pie in the preheated oven for 10–12 minutes, or until the meringue is golden brown. Keep a close eye to prevent burning.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving to allow the filling to set.
Slice, serve, and enjoy your Ultimate Lemon Meringue Pie!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 41.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 101 mg | 2% | |
*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.
