Lemon Meringue Pie
Lemon Meringue Pie has a way of standing out on any table, whether it’s Easter or Mother's Day, a summer picnic, or part of a Thanksgiving dessert spread. With a crisp crust, bright lemon filling, and that perfectly toasted meringue, it looks impressive without feeling like a chore. I usually make it the night before so it’s chilled and ready when things get busy. It’s a reliable dessert favorite that feels just right for nearly any occasion.
Equipment
Ingredients
Pastry Base:
- 1 cup all-purpose flour
- 6 ounces unsalted butter chilled and cubed
- ¼ cup powdered sugar
- 1 large egg beaten
- 1 tablespoon cold water
Lemon Filling:
- 6 lemons Zest and juice
- ¼ cup cornstarch
- 1 cup sugar
- 6 egg yolks
- 1 ¾ cups water
Meringue Topping:
- 4 egg whites
- 1 cup powdered sugar
- 2 teaspoons cornstarch
Instructions
Make the Pastry Base:
- Preheat oven to 350°F (180°C).
- In a bowl, rub the flour and butter together with your fingertips (or a fork) until the mixture looks like fine breadcrumbs. Stir in powdered sugar, beaten egg, and water. Mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.1 cup all-purpose flour, 6 ounces unsalted butter, ¼ cup powdered sugar, 1 large egg, 1 tablespoon cold water
- On a lightly floured surface, roll dough to about ⅛-inch (3mm) thick. Line a 9-inch tart pan with the pastry, pressing gently into the edges. Trim excess.
- Line with parchment paper, fill with baking beans, and bake for 15 minutes. Remove beans and bake for 5 more minutes, until lightly golden.
- Reduce oven temperature to 340°F (170°C).
Make the Lemon Filling:
- In a small bowl, mix lemon zest, juice, and cornstarch into a smooth paste. Bring the water to a boil in a saucepan. Whisk in the lemon-cornstarch mixture and stir until thickened. Remove from heat.6 lemons Zest and juice, ¼ cup cornstarch, 1 ¾ cups water
- In a separate bowl, whisk egg yolks and sugar until smooth.1 cup sugar, 6 egg yolks
- Gradually whisk the yolk mixture into the lemon base. Return to medium heat and cook, stirring constantly, until thick and glossy.
- Let cool slightly, then pour into the baked pastry shell.
Make the Meringue:
- With an electric mixer, beat egg whites until soft peaks form.4 egg whites
- Gradually add sugar, whisking until stiff, glossy peaks form. Add cornstarch and whisk briefly to combine.1 cup powdered sugar, 2 teaspoons cornstarch
- Spoon meringue over the lemon filling, spreading to the edges to seal. Create decorative swirls on top.
- Use a kitchen torch to lightly toast the meringue (or bake at 400°F / 200°C for 8–10 minutes until golden).
Notes
- Cold Butter Is Key: Keep your butter chilled when mixing the pastry to ensure a flaky crust that doesn’t shrink during baking.
- Don’t Skip Chilling the Dough: Resting the dough in the fridge relaxes the gluten, preventing it from shrinking in the oven.
- Use Room Temp Eggs: Egg whites whip up better and faster when they’re at room temperature.
- Whip the Egg Whites Right: Start with a clean, dry bowl; any fat or moisture can stop them from whipping into stiff peaks.
- Seal That Meringue: Spread the meringue to the edges of the pastry to prevent it from separating during baking.
- Cornstarch Helps Stabilize: That little bit of cornstarch in the meringue makes it hold its shape and prevents weeping.
- Cool the Filling Slightly: Pouring hot filling into the crust is fine, but give it a few minutes to cool so it doesn’t make the crust soggy.
- Torch for Control: If you have a kitchen torch, it gives you more control over browning than the oven does.
Nutrition
Calories: 478kcalCarbohydrates: 68gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 212mgSodium: 47mgPotassium: 181mgFiber: 3gSugar: 46gVitamin A: 774IUVitamin C: 43mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!