This lemon meringue pie is a bright, creamy dessert inspired by the classic Edwards-style pie you find in the frozen aisle. It features a crisp, buttery crust, a tangy-sweet lemon curd filling, and a tall, billowy meringue topping that’s toasted to golden perfection. It’s a showstopper that’s easier to make than you think, and it’s perfect for any occasion.
Ingredients
- 1 ¼ cups (160 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 3-4 tablespoons (45-60 ml) ice water
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ¼ teaspoon salt
- 1 ½ cups (360 ml) water
- 4 large egg yolks
- ½ cup (120 ml) fresh lemon juice (about 3-4 lemons)
- 1 tablespoon (15 ml) lemon zest
- 2 tablespoons (30 g) unsalted butter, cut into small pieces
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup (100 g) granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Make the crust: In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Sprinkle with ice water, one tablespoon at a time, and stir with a fork until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Pre-bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim the edges, and crimp as desired. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for 5-7 more minutes, until the crust is lightly golden. Set aside to cool slightly.
- Make the lemon filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes. Boil for 1 minute, then remove from heat.
- Temper the egg yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk about ½ cup of the hot sugar mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan. Return to medium heat and cook, stirring constantly, for 2-3 minutes until the mixture is thick and bubbling.
- Finish the filling: Remove from heat and stir in the lemon juice, zest, and butter until the butter is melted and the mixture is smooth. Pour the filling into the pre-baked crust. Cover the surface with plastic wrap to prevent a skin from forming, and let cool to room temperature, about 30 minutes.
- Make the meringue: In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla.
- Top the pie: Spread the meringue over the warm (not hot) filling, making sure to seal the edges to the crust. Use the back of a spoon to create swirls and peaks.
- Bake and cool: Bake at 350°F (175°C) for 12-15 minutes, until the meringue is golden brown. Cool completely on a wire rack, then refrigerate for at least 3 hours before serving to set the filling.
Tips
- Use fresh lemon juice: Bottled lemon juice has a flat, overly tart flavor. Freshly squeezed lemons give the filling a bright, clean taste that makes a real difference.
- Make sure the meringue seals the edges: If the meringue doesn’t touch the crust, it will shrink and pull away during baking, causing weeping. Spread it all the way to the edge.
- Don’t over-bake the meringue: The meringue should be golden and crisp on the outside, but still soft and marshmallow-like inside. Over-baking can cause it to weep or become tough.
- Room temperature egg whites: For the highest volume, let your egg whites sit at room temperature for 30 minutes before beating. Make sure no yolk gets in, or they won’t whip up properly.
Serving Suggestions
Serve chilled, straight from the refrigerator, for the cleanest slices. A dollop of whipped cream on top is a lovely addition, but not necessary. This pie is wonderful on its own or with a cup of coffee or tea.
Variations
- Lime Meringue Pie: Substitute the lemon juice and zest with lime for a tropical twist.
- Orange Meringue Pie: Use orange juice and zest instead of lemon for a sweeter, milder citrus flavor.
- Graham Cracker Crust: For a simpler, no-roll option, use a store-bought or homemade graham cracker crust. The flavor is a bit different, but it’s still delicious.
Storage and Reheating
Store leftover pie in the refrigerator, loosely covered, for up to 3 days. The meringue may weep slightly upon storage, which is normal. To re-crisp the meringue, you can place slices under a broiler for a minute or two, but watch carefully. The pie itself is best served cold, so you don’t need to reheat the filling.
Frequently Asked Questions
Why is my meringue weeping?
Weeping is usually caused by undercooking the meringue or by not sealing it to the crust. Make sure you bake it until golden, and that it touches the crust all around.
Can I use a store-bought crust?
Absolutely. A pre-made graham cracker or shortbread crust will save time and work well. Just skip the crust-making and pre-baking steps.
How do I get clean slices?
Use a sharp, thin-bladed knife and dip it in hot water before each cut. Wipe the knife clean between slices for neat edges.
Can I freeze this pie?
Freezing is not recommended because the meringue will become watery and the filling may separate upon thawing. It’s best enjoyed fresh.
What if I don’t have cream of tartar?
You can omit it, but your meringue may not be as stable. A few drops of lemon juice or vinegar can also help stabilize the egg whites.
Why does my filling taste too tart?
Lemon meringue pie should be tart, but if it’s too much for you, reduce the lemon juice by 2 tablespoons and increase the water by the same amount.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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