Easy Lemon Meringue Pie

Introduction

This easy lemon meringue pie balances a crisp, buttery crust with a perfectly tangy, silky-smooth lemon curd and a cloud of lightly toasted meringue. You’ll find the process straightforward, breaking down the classic components into manageable steps. The result is a stunning, homemade dessert that’s sure to impress.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour 30 minutes

Servings: 8

Ingredients

• 1 ¼ cups flour
• 2 teaspoons sugar
• ½ teaspoon kosher salt
• ½ cup unsalted butter (, cold)
• 1-2 ounces ice water (, as needed)
• 1 ¼ cup cool water
• 7 tablespoons cornstarch
• ½ cup lemon juice (, about 3 fresh lemons)
• 2 teaspoons lemon zest
• 1 ¼ cups sugar
• ¼ teaspoon fine salt
• 5 egg yolks
• 3 tablespoons unsalted butter
• 5 egg whites
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar
• Pinch fine salt
• 1 ¼ cup sugar
• ¼ cup water

Instructions

1. Make the crust: In a food processor, pulse together 1 ¼ cups flour, 2 teaspoons sugar, and ½ teaspoon kosher salt. Add ½ cup cold, cubed unsalted butter and pulse until the mixture resembles coarse meal. Drizzle in ice water, 1 tablespoon at a time (up to 2 ounces), pulsing just until the dough begins to clump.
2. Bake the crust: Turn the dough onto a work surface, shape into a disc, wrap in plastic, and chill for 30 minutes. Roll out the dough to fit a 9-inch pie plate. Trim and crimp edges, then dock the bottom with a fork. Line with parchment and pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment and bake for another 10-15 minutes until golden. Set aside to cool. Reduce oven temperature to 325°F (163°C).
3. Make the lemon filling: In a medium saucepan, whisk together 1 ¼ cups cool water and 7 tablespoons cornstarch until smooth. Whisk in ½ cup lemon juice, 2 teaspoons lemon zest, 1 ¼ cups sugar, and ¼ teaspoon fine salt. Cook over medium heat, stirring constantly, until thick and bubbling.
4. Temper the eggs: In a separate bowl, whisk 5 egg yolks. Slowly pour about 1 cup of the hot lemon mixture into the yolks while whisking vigorously. Pour this tempered yolk mixture back into the saucepan and cook for 2 more minutes, stirring constantly. Remove from heat and stir in 3 tablespoons unsalted butter until melted and smooth.
5. Fill the crust: Pour the hot lemon filling into the cooled pie crust. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
6. Make the Swiss meringue: Combine 1 ¼ cups sugar and ¼ cup water in a small saucepan. Bring to a boil over medium-high heat. Meanwhile, in the bowl of a stand mixer, combine 5 egg whites, 1 teaspoon vanilla extract, ½ teaspoon cream of tartar, and a pinch of fine salt. Whip on medium speed until soft peaks form.
7. Cook the sugar syrup: Continue cooking the sugar syrup until it reaches 240°F (116°C) on a candy thermometer (soft-ball stage).
8. Finish the meringue: With the mixer running on low, carefully pour the hot sugar syrup in a thin, steady stream down the side of the bowl into the whipped egg whites. Once all syrup is added, increase speed to high and whip until the meringue is glossy, thick, and cool to the touch, about 5-7 minutes.
9. Top and brown the pie: Remove the plastic wrap from the chilled pie. Pile the meringue on top, spreading it to the edges and sealing it to the crust. Create decorative peaks with the back of a spoon. Use a kitchen torch to toast the meringue until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching closely.

Variations

• Individual Pies: Divide the dough and filling among 8 small tartlet pans for individual servings.
• Meringue Texture: For a rustic look, dollop the meringue instead of spreading it smoothly.
• Graham Cracker Crust: For a quicker version, swap the homemade crust for a pre-made graham cracker crust.
• Zest Garnish: Garnish the finished pie with additional lemon zest for a fresh, colorful look.

Tips for Success

• Ensure your butter and water for the pie dough are very cold to achieve a flaky crust.
• When making the Swiss meringue, pour the hot sugar syrup slowly and carefully to avoid cooking the egg whites into clumps.
• Seal the meringue completely to the edges of the crust to prevent it from shrinking during browning.
• Use fresh lemon juice rather than bottled for the brightest, most vibrant flavor.

Storage & Reheating

Store leftover pie, loosely covered, in the refrigerator for up to 3 days. The meringue will soften over time. This pie is best served chilled and does not reheat well; it’s not recommended to freeze it.

FAQ

Can I use a store-bought crust?

Yes, you can use a pre-made, unbaked pie shell. Simply follow its blind-baking instructions before adding the filling.

What if I don’t have a kitchen torch or candy thermometer?

For the meringue, you can use your oven’s broiler, watching it very closely. For the sugar syrup, cook it until it forms a thin thread when dropped from a spoon.

Why did my meringue weep or shrink?

Weeping can be caused by undercooked sugar syrup or not sealing the meringue to the crust. Ensure the syrup reaches 240°F and spread the meringue to touch the crust all around.

My filling didn’t set firmly. What happened?

The cornstarch mixture must come to a full boil while stirring constantly to activate its thickening power. If undercooked, the filling will remain runny.

Can I make this pie ahead of time?

You can bake the crust and prepare the filling a day ahead. Assemble with the meringue and brown it the day you plan to serve for the best texture.

What can I do with the leftover egg yolks/whites?

The 5 leftover yolks from the meringue are used in the filling. If you have leftover whites from another recipe, you can freeze them for future meringues or pavlovas.