Description
A classic tangy lemon meringue pie featuring a flaky, buttery crust, bright lemon filling, and fluffy meringue topping. Perfect for any occasion and sure to impress with its balance of sweet and tart flavors.
Ingredients
Scale
- 1 1/4 cups all-purpose flour (160g), unbleached recommended
- 1/2 cup cold unsalted butter (115g), cubed
- 1/2 cup granulated sugar (100g), divided
- 1/4 teaspoon salt
- 3–4 tablespoons ice water (45-60ml)
- Juice and zest of 4 large fresh lemons (about 3/4 cup juice and 2 teaspoons zest)
- 4 large egg yolks
- 2 large whole eggs
- 1/2 cup water (120ml)
- 1/3 cup cornstarch (40g)
- 1 teaspoon vanilla extract
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar (60g)
Instructions
- Make the Flaky Pie Crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
- Roll and Bake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface into a 12-inch circle. Transfer to pie dish, trim edges, and crimp. Prick bottom with fork, line with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 8-10 minutes until golden and crisp. Let cool.
- Prepare the Tangy Lemon Filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and zest. Cook over medium heat, whisking constantly until thick and bubbling (5-7 minutes). In a separate bowl, beat egg yolks and whole eggs lightly. Temper eggs by slowly whisking in some hot lemon mixture, then return to saucepan. Cook 2 more minutes until thick and glossy. Remove from heat, stir in vanilla extract. Pour filling into cooled crust.
- Whip and Top with Meringue: Using clean beaters, whip egg whites and cream of tartar on medium speed until soft peaks form. Gradually add powdered sugar while whipping until stiff, glossy peaks form. Spread meringue over lemon filling, sealing edges to crust. Create peaks with back of spoon.
- Bake the Meringue: Bake at 350°F (175°C) for 10-12 minutes until meringue is golden brown. Watch carefully to avoid burning. Let pie cool completely at room temperature, then chill at least 2 hours before slicing.
Notes
Use cold butter and ice water for flaky crust. Do not overmix dough to avoid toughness. Seal meringue to crust edges to prevent shrinking. Whip egg whites to stiff peaks for best meringue texture. Let pie cool to room temperature before chilling to avoid soggy crust. Fresh lemon juice and zest are essential for bright flavor. Store leftovers covered in fridge up to 3 days. Reheating is not recommended.
- Prep Time: 35 minutes
- Cook Time: 37-42 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 22
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: lemon meringue pie, tangy lemon pie, flaky pie crust, homemade pie, lemon dessert, meringue topping, summer dessert