Description
This Classic Lemon Meringue Pie features a flaky homemade pie crust filled with a tangy, smooth lemon custard and topped with a cloud of sweet, glossy meringue. The pie is baked to perfection with a golden meringue topping. It is chilled before serving to achieve the perfect texture and balance of tart and sweet flavors.
Ingredients
Pie Crust
- Homemade Pie Crust (pre-made or your preferred recipe)
Lemon Filling
- 5 large egg yolks (reserve whites for meringue)
- 1 and 1/3 cups (320ml) water
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
Meringue
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
Instructions
- Prepare Pie Crust: Prepare your homemade pie dough the night before or at least 2 hours prior to baking to allow it to chill thoroughly in the refrigerator. Once chilled, roll out the dough and place it in a 9-inch pie dish, crimping or fluting the edges for a decorative finish.
- Blind Bake the Pie Crust: Preheat the oven to 375°F (190°C) and position the rack to the lowest level. Blind bake the prepared pie crust by lining it with parchment or foil and filling with pie weights or dry beans, baking until partially cooked. This prepares the crust for the filling while preventing sogginess.
- Reduce Oven Temperature: After blind baking, lower the oven temperature to 350°F (177°C) to prepare for baking the assembled pie later.
- Make the Lemon Filling: In a medium bowl, whisk together the 5 egg yolks and set aside. In a medium saucepan over medium heat, combine water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest. Stir frequently; the mixture will be thin and cloudy at first but will thicken and bubble after approximately 6 minutes. Once thickened, whisk thoroughly and reduce heat to low.
- Temper the Egg Yolks: Slowly add a few large spoonfuls of the warm lemon mixture into the beaten egg yolks to temper them. Then gradually whisk the tempered yolks back into the saucepan. Increase heat to medium again and cook until the mixture thickens further and large bubbles start bursting on the surface. Remove from heat and whisk in the softened butter until fully incorporated.
- Assemble Filling: Pour and spread the warm lemon filling evenly into the partially baked pie crust. Keep it warm to facilitate adhesion with the meringue topping.
- Make the Meringue: Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed for 1 minute. Increase to high speed and continue until soft peaks form, about 4 minutes more. Add sugar and salt, then beat on high speed again until stiff, glossy peaks form, about 2 minutes. Immediately spread the meringue over the warm filling, making sure it touches the crust edges to seal the pie and prevent weeping. Create decorative peaks with a spoon if desired.
- Bake the Pie: Place the meringue-topped pie on the lowest oven rack and bake at 350°F (177°C) for 20-25 minutes until the meringue is golden brown. If browning too fast, tent with foil carefully without touching the meringue.
- Cool and Chill: Remove the pie from the oven and set on a wire rack to cool at room temperature for 1 hour. Then refrigerate the pie for at least 4 hours to fully set before slicing and serving.
- Storage: Cover leftover pie and store it in the refrigerator. It is best enjoyed on the first day as the meringue tends to wilt and separate over time.
Notes
- Make pie dough at least 2 hours ahead or the night before to ensure proper chilling for best crust texture.
- Tempering the egg yolks slowly is crucial to avoid curdling in the lemon filling.
- Spread meringue all the way to the edges of the crust to prevent the meringue from weeping.
- If meringue browns too quickly while baking, tent with foil without touching the meringue surface.
- Lemon meringue pie is best enjoyed fresh as the meringue does not keep well over time.
