Lemon Meringue Pie

5 stars (1 rating)

Perfect lemon meringue pie! A can't miss recipe- you'll adore the buttery, flaky crust, the tangy lemon filling, and the soft cloud of toasty meringue.

Prep Time40

Cook Time1 5

Chill Time4

Total Time5 45

Course: Dessert

Cuisine: American

Keyword: easy lemon meringue pie, lemon meringue, lemon meringue pie, lemon meringue pie recipe

Servings:

Calories: 436kcal

Ingredients

For the Pie Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 tablespoons oil (any neutral-tasting oil will work; I like vegetable oil)
1/4 cup unsalted butter (1/2 stick), cold
1/4 cup ice cold water

For the Lemon Pie Filling:

1 3/4 cups granulated sugar
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
6 eggs (large)
6 egg yolks (large)
1 cup lemon juice* (from about 4 to 5 lemons)

For the Meringue Topping:

4 egg whites (large)
1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
3/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

To Make the Pie Crust:

Place the flour and salt in a medium bowl and whisk to combine.
Add the oil, whisking it in until the mixture resembles coarse bread crumbs.
Cut the butter into thin slices and toss them in the flour mixture to coat.
Dribble ice water in, a tablespoon at a time, mixing just until the dough can hold its shape when squeezed (you may need slightly more or less water, depending upon the humidity of your environment).
Gather the dough into a ball, shape it into a disc, and wrap it tighly in plastic wrap.
Refrigerate the dough for at least 1 hour.
Roll the dough out to 1/4-inch thickness, and fold into thirds.
Roll again to about 1/4-inch, then fold into thirds again.
Repeat the rolling and folding process one more time, re-wrap, and refrigerate for another hour.
Preheat the oven to 400 degrees F.
Unwrap the dough and on a lightly floured surface, roll to about 2 inches larger than the diameter of a standard-size 9-inch pie plate.
Slip the dough into the ungreased pie plate, trim away any excess, and fold and crimp the edge.
Line with a sheet of parchment, and fill with ceramic pie weights or dry beans.
Partially bake the pie crust for 15 minutes.

To Make the Lemon Pie Filling:

Preheat the oven to 325 degrees F.
Place the sugar, flour, cornstarch, and salt in a large bowl, and whisk to combine.
Whisk in the eggs and egg yolks until smooth.
Whisk in the lemon juice until combined, then transfer the filling to the partially baked pie crust and bake for 38 to 42 minutes, or until set around the edges but still quite wobbly in the center (the filling will continue to set up as the pie cools).
Leave the pie in the oven (with the oven turned off and the door slightly ajar) for about 15 minutes, or until it has cooled slightly and the filling has set up.

To Make the Meringue Topping:

Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until the meringue can hold soft peaks.
Mix the sugar and cornstarch together in a small bowl.
With the mixer still running, add in the sugar/cornstarch mixture in a very slow, steady stream.
When all of the sugar mixture has been added, turn the mixer up to high speed and whip until the meringue is very stiff.
Stir in the vanilla extract, and scoop the meringue on top of the warm pie.
Use a spatula to spread the meringue out to the edges of the crust, and to create swirls.
Toast the meringue for a few minutes under the broiler, or use a brulee torch.

Video

Notes

*Use up to 1 1/2 cups lemon juice if you prefer a more tart flavor.

For more info on the pie crust, click here: Flaky Pie Crust Recipe.

Lemon Pie Filling recipe adapted from Bake from Scratch magazine's tarte au citron recipe: Tarte au Citron with Pine Nut Crust.

For more info on how to make meringue, click here: Meringue Cookies.

Nutrition