Lemon Meringue Pie Ingredients & Recipe

Lemon meringue pie is a classic American dessert featuring a tangy, silky lemon curd filling nestled in a crisp pastry crust and topped with a cloud of toasted, billowy meringue. The contrast of bright, tart lemon and sweet, airy meringue is what makes this pie so beloved. This recipe walks you through each component, ensuring a stable meringue and a filling that sets perfectly every time.

Ingredients

For the crust:
1 ¼ cups (155 g) all-purpose flour
½ teaspoon salt
½ cup (115 g) unsalted butter, cold and cut into small cubes
3–4 tablespoons (45–60 ml) ice water
For the lemon filling:
1 cup (200 g) granulated sugar
¼ cup (30 g) cornstarch
¼ teaspoon salt
1 ½ cups (360 ml) water
4 large egg yolks (save the whites for the meringue)
½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
1 tablespoon (15 ml) lemon zest (about 1 lemon)
2 tablespoons (30 g) unsalted butter, cut into small pieces
For the meringue:
4 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (100 g) granulated sugar
½ teaspoon vanilla extract (optional)

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 meal with some pea-sized butter bits. Sprinkle with ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Blind bake the crust: On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie plate, trim and crimp the edges. Prick the bottom with a fork. Freeze for 15 minutes. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10–12 minutes, until golden brown. Set aside to cool completely.
Make the lemon filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water. Place over medium heat and cook, 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, a little at a time, to temper them. Then pour the yolk mixture back into the saucepan, whisking constantly.
Finish the filling: Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and just begins to bubble (about 2–3 minutes). Remove from heat and stir in the lemon juice, zest, and butter until the butter is melted and the filling is smooth. Pour the hot filling into the cooled pie crust. Set aside while you make the meringue.
Make the meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved (about 5–7 minutes). Beat in the vanilla, if using.
Assemble and toast: Immediately spread the meringue over the hot filling, making sure to seal the edges to the crust to prevent shrinking. Create peaks with the back of a spoon. Bake at 350°F (175°C) for 12–15 minutes, until the meringue is golden brown. Alternatively, use a kitchen torch to toast the meringue.
Cool completely: Place the pie on a wire rack and cool completely, about 2 hours, before slicing. The filling will set as it cools.

Tips

Room-temperature egg whites: For maximum volume, let the egg whites sit at room temperature for 30 minutes before beating. Make sure no yolk gets into the whites, as any fat will prevent them from whipping properly.
Seal the meringue: Spread the meringue so it touches the crust all the way around. This “seals� the edges and prevents the meringue from shrinking or weeping.
Use fresh lemon juice: Bottled lemon juice lacks the bright, fresh flavor of real lemons. For the best taste, always use freshly squeezed juice.
No weeping: To avoid a watery layer between the filling and meringue, make sure the filling is hot when you add the meringue, and cool the pie gradually at room temperature before refrigerating.

Serving Suggestions

Serve lemon meringue pie chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of black coffee or Earl Grey tea complements the tartness wonderfully.

Variations

Lime meringue pie: Substitute the lemon juice and zest with lime for a tropical twist.
Ginger crust: Add ½ teaspoon of ground ginger to the flour for the crust to add a subtle warmth.
Torched meringue: Instead of baking the meringue, use a kitchen torch to toast it for a more dramatic, smoky flavor.
Individual tarts: Make mini tartlets using a muffin tin and adjust the baking time to about 10–12 minutes for the crust.

Storage and Reheating

Store leftover lemon meringue pie in the refrigerator, loosely covered, for up to 3 days. The meringue may weep slightly upon refrigeration; that’s normal. To serve, let it sit at room temperature for 20–30 minutes. Do not reheat the pie, as the meringue will deflate and the filling may become runny. If you prefer a warm slice, gently microwave individual pieces for 10 seconds, but note the texture will change.

Frequently Asked Questions

Why did my meringue weep?
Weeping is usually caused by undercooked meringue or a cold filling. Ensure the filling is hot when you add the meringue, and bake the pie long enough for the meringue to reach 160°F (71°C) (the safe minimum for egg dishes). Also, avoid refrigerating the pie before it has cooled completely.

Can I use a store-bought crust?
Yes, a pre-baked store-bought crust works well and saves time. Just make sure it’s a 9-inch pie crust and that you bake it according to the package instructions before adding the filling.

How do I know when the meringue is done?
The meringue should be golden brown on top and have stiff, glossy peaks. If you’re using a thermometer, the internal temperature should read 160°F (71°C) to ensure the egg whites are safe to eat.

Can I freeze lemon meringue pie?
Freezing is not recommended, as the meringue will become watery and the filling may separate upon thawing. It’s best enjoyed fresh or within 2–3 days of refrigeration.

Why is my filling runny?
The filling needs to boil for at least 1 minute after thickening to activate the cornstarch. If it’s still runny, you may have undercooked it or used too much lemon juice. Make sure to measure the cornstarch accurately and cook the filling until it’s very thick.

Can I use a different sweetener?
You can substitute granulated sugar with an equal amount of superfine sugar, but avoid using liquid sweeteners like honey, as they will alter the texture and setting of the filling.

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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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