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The perfect lemon meringue pie recipe

The perfect lemon meringue pie recipe
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The perfect lemon meringue pie combines a crisp, flaky crust with a bright, tangy lemon filling and a fluffy, golden meringue topping. This classic dessert is easy to make, featuring fresh ingredients that deliver a balanced sweet and tart flavor with a delightful texture contrast. Ideal for beginners and seasoned bakers alike, it’s a timeless treat that impresses at any gathering.

Ingredients

Scale

Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • Pinch of salt

Lemon Filling

  • 1 cup granulated sugar (divided)
  • 1/4 cup cornstarch
  • 1 1/2 cups water
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 4 large egg yolks

Meringue Topping

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Prepare the crust: Make the pie dough by combining cold unsalted butter, all-purpose flour, and a pinch of salt. Chill the dough thoroughly to ensure a flaky crust once baked. Roll out the dough gently and fit it into a 9-inch pie dish, trimming any excess. Line the crust with parchment paper and fill with pie weights or dry beans to blind bake. Bake until the crust is golden and firm, then remove from the oven and set aside.
  2. Make the lemon filling: In a saucepan over medium heat, combine half of the sugar, cornstarch, and water, stirring constantly until thickened. Remove from heat and whisk in fresh lemon juice, lemon zest, and the egg yolks until smooth and creamy. Return the mixture to low heat and cook a few more minutes, stirring constantly, until the custard is thick and glossy. Remove from heat and allow it to cool slightly before pouring it into the baked pie crust.
  3. Whip the meringue: Beat the egg whites together with cream of tartar until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff, glossy peaks develop. This meringue will create the light, fluffy topping for your pie.
  4. Assemble and bake: Spread the meringue evenly over the lemon filling, making sure to seal the edges by pressing the meringue onto the crust to prevent shrinking and weeping. Bake the assembled pie in a preheated oven at medium heat (about 350°F/175°C) for 10-15 minutes or until the meringue is golden brown on top. Remove from oven and let the pie cool completely at room temperature before slicing and serving.

Notes

  • Chill your butter and dough thoroughly to create a flaky crust.
  • Avoid over-beating egg yolks in the filling to prevent curdling.
  • Press meringue firmly onto crust edges to avoid shrinking and weeping.
  • Use fresh lemons for the best flavor and aroma.
  • Allow the pie to cool fully to set the filling properly.
  • Store leftovers covered in the refrigerator and consume within 2-3 days for optimal meringue texture.
  • The pie crust and lemon filling can be frozen separately but not the assembled pie with meringue.
  • Reheat slices gently in the oven; avoid using a microwave to maintain meringue texture.

Nutrition

Keywords: lemon meringue pie, lemon pie, dessert, classic pie, baked meringue, flaky crust, lemon custard

Find it online: https://gourmetglazing.com/the-perfect-lemon-meringue-pie-recipe/