Lemon meringue pie is a classic dessert with a tart, lemony filling, a buttery crust, and a sweet, fluffy meringue topping. 🍋🥧
Lemon Meringue Pie
Ingredients
For the crust
- 1 ½ cups all-purpose flour
- ½ cup cold butter, cubed
- 3–4 tbsp cold water
- Pinch of salt
For the lemon filling
- 1 cup sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 2 lemons, juiced and zested
- 2 tbsp butter
- 4 egg yolks, beaten
For the meringue
- 4 egg whites
- 6 tbsp sugar
Instructions
1. Make the crust
- Combine flour and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add cold water until dough forms.
- Roll out and place in a 9-inch pie pan.
- Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Cool.
2. Prepare the lemon filling
- In a saucepan, whisk sugar, flour, cornstarch, and salt.
- Gradually stir in water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly until mixture thickens.
- Remove from heat and stir in butter.
- Slowly whisk in egg yolks. Return to low heat and cook 2 minutes more.
- Pour into baked pie crust.
3. Make the meringue
- Beat egg whites until soft peaks form.
- Gradually add sugar while beating until stiff peaks form.
4. Assemble and bake
- Spread meringue over lemon filling, sealing edges.
- Bake at 350°F (175°C) for 10–12 minutes or until meringue is golden.
- Cool before serving.
💡 Tips for Perfect Lemon Meringue Pie
- Make sure the filling is hot when adding meringue to help it stick.
- Avoid letting sugar fall into egg whites too quickly to prevent collapse.
- Use a sharp knife to slice and serve neat pieces.
If you want, I can also share a quick 30-minute lemon meringue pie version that skips blind baking and still tastes like a classic bakery pie. 🍋✨