Lemon Meringue Pie Recipe

🥧 Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–5 tbsp ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 4 large egg yolks, lightly beaten
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 2 tbsp unsalted butter

For the Meringue:

• 4 large egg whites (room temperature)
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar

👩‍🍳 Instructions

1. Make the Pie Crust

• Preheat oven to 375°F (190°C).
• Mix flour and salt. Cut in butter until crumbly. Add ice water until dough forms.
• Roll out, place into pie dish, prick with fork.
• Bake 12–15 min until golden. Cool.

2. Make the Lemon Filling

• In saucepan, whisk sugar, cornstarch, and salt.
• Slowly whisk in water and cook over medium heat until thickened.
• Temper egg yolks with some hot mixture, then return to pot.
• Stir in lemon juice, zest, and butter. Cook until thick.
• Pour into baked crust.

3. Make the Meringue

• Beat egg whites and cream of tartar until foamy.
• Gradually add sugar; beat until stiff peaks form.
• Spread over hot lemon filling, sealing to crust edges.

4. Bake and Cool

• Bake at 350°F (175°C) for 15–20 minutes, until meringue is golden.
• Cool 1 hour, then chill at least 4 hours before serving.