Lemon Meringue Pie

The kitchen smelled like citrus and butter the afternoon I finally nailed this pie without weeping meringue. I'd tried twice before, each time watching the topping shrink into a sad puddle, until my neighbor mentioned her grandmother's trick of spreading meringue on hot filling. That one adjustment changed everything.

I made this for a summer potluck once, arriving with the pie still cool from the fridge. By the time we cut into it, the meringue had these gorgeous bronze peaks, and someone asked if I'd used a blowtorch. I hadn't, just patience and a watchful eye through the oven door.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation of your crust, and using cold butter with it creates those flaky layers that shatter under your fork.
• Unsalted butter (1/2 cup for crust, 2 tablespoons for filling): Cold cubes for the dough keep it tender, while the bit stirred into hot filling adds silky richness.
• Ice water (2 to 4 tablespoons): Add just enough to bring the dough together without making it sticky or tough.
• Granulated sugar (1 cup for filling, 1/2 cup for meringue): Sweetens the tart lemon and stabilizes the egg whites into glossy peaks.
• Cornstarch (1/4 cup): Thickens the filling so it slices cleanly instead of oozing across the plate.
• Fresh lemon juice (1/2 cup): Bottled juice tastes flat compared to the bright zing of juice squeezed from real lemons.
• Lemon zest (1 tablespoon): The oils in the zest amplify citrus flavor without adding extra liquid.
• Egg yolks (4 large): They enrich the filling and give it that sunny yellow color.
• Egg whites (4 large): Whipped with sugar, they transform into the billowy meringue crown.
• Cream of tartar (1/4 teaspoon): Stabilizes the egg whites so your meringue holds its shape through baking and slicing.
• Vanilla extract (1/2 teaspoon): A subtle warmth that rounds out the meringue without competing with lemon.

Instructions

Chill the dough:

Mix flour and salt, then cut in cold butter until it looks like rough breadcrumbs. Drizzle in ice water a tablespoon at a time, stirring until the dough just holds together, then wrap and refrigerate for 30 minutes so it rolls out without shrinking.

Blind bake the crust:

Roll the chilled dough into a circle, fit it into your pie dish, trim the edges, and prick the bottom with a fork. Line with parchment, fill with pie weights, and bake at 375°F for 15 minutes, then remove the weights and bake another 10 minutes until golden.

Cook the lemon filling:

Whisk sugar, cornstarch, and salt in a saucepan, then stir in water, lemon juice, and zest. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles like lava.

Temper the yolks:

Beat the egg yolks in a bowl, then slowly whisk in a few spoonfuls of hot lemon mixture to warm them gently. Pour the yolk mixture back into the saucepan, cook for 2 minutes, then stir in butter and pour into the baked crust.

Whip the meringue:

Beat egg whites and cream of tartar until soft peaks form, then gradually add sugar and keep beating until stiff, glossy peaks stand tall. Fold in vanilla at the end.

Seal and bake:

Spread meringue over the hot filling, making sure it touches the crust all around to prevent shrinking. Swirl the top with a spoon, then bake at 375°F for 10 to 12 minutes until the peaks turn golden brown.

Save

The first time I served this to my sister, she closed her eyes after the first bite and said it tasted like the pies our aunt used to make. I'd never met that aunt, but somehow the balance of tart and sweet carried a memory forward.

Choosing Your Lemons

Regular Eureka lemons give you that classic sharp tang, but Meyer lemons offer a sweeter, almost floral note that softens the filling. I've used both, and Meyer lemons make the pie feel gentler, almost elegant, while Eureka lemons deliver that wake-up-your-taste-buds punch. Either way, roll the lemons on the counter before juicing to get every drop out.

Avoiding a Soggy Bottom

Blind baking is non-negotiable here because wet filling will turn an unbaked crust into a pale, gummy disaster. If you want extra insurance, brush the baked crust with a thin layer of beaten egg white and pop it back in the oven for a minute to create a moisture barrier. I learned this after one too many pies with crusts that dissolved into mush.

Storing and Serving

This pie tastes best the day it's made, but it will keep covered in the fridge for up to two days. The meringue may weep tiny beads of moisture as it sits, which is normal. Serve it cold with a glass of Moscato or a cup of Earl Grey tea to balance the sweetness.

• For cleaner slices, dip your knife in hot water and wipe it between cuts.
• If you have leftover egg yolks or whites, freeze them in ice cube trays for future baking projects.
• A few fresh berries on the side add color and a tart contrast without stealing the spotlight.

Save

There's something quietly triumphant about pulling a perfect lemon meringue pie from the oven, those golden peaks catching the light. It's a dessert that rewards attention and patience, and every bite proves it was worth the effort.

Your Questions Answered

→ How do I get a crispier crust?

Brushing the crust with egg white before adding the filling helps create a barrier, keeping it crisp after baking.

→ What lemons work best for the filling?

Meyer lemons provide a sweeter, less acidic flavor, enhancing the brightness without overpowering the meringue.

→ How to ensure the meringue peaks hold their shape?

Beat egg whites with cream of tartar until soft peaks form, then gradually add sugar, beating until stiff, glossy peaks develop.

→ Why temper the egg yolks with the hot lemon mixture?

Tempering prevents yolks from curdling by gradually raising their temperature before returning to the saucepan for cooking.

→ Can I prepare this dessert ahead of time?

Yes, after baking, allow it to cool completely, then chill for at least two hours to let flavors develop fully before serving.