Lemon Meringue Pie (Printable)
Tangy lemon filling topped with toasted meringue in a crisp crust, blending bright and sweet flavors.
# What You Need:
→ Pie Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 2 to 4 tablespoons ice water
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 1 1/2 cups water
09 - 1/2 cup freshly squeezed lemon juice (from about 2 to 3 lemons)
10 - 1 tablespoon lemon zest
11 - 4 large egg yolks
12 - 2 tablespoons unsalted butter
→ Meringue
13 - 4 large egg whites
14 - 1/2 cup granulated sugar
15 - 1/4 teaspoon cream of tartar
16 - 1/2 teaspoon vanilla extract
# How To Cook:
01 - Preheat the oven to 375°F.
02 - Combine flour and salt in a bowl. Cut in cold, cubed butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough just holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.
03 - Roll out chilled dough on floured surface to fit a 9-inch pie dish. Trim and crimp edges. Prick base with fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 10 minutes until golden. Cool completely.
04 - Whisk sugar, cornstarch, and salt in a saucepan. Gradually stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
05 - Beat egg yolks in a bowl. Slowly add a small amount of hot lemon mixture to temper the yolks, then return all to saucepan. Cook an additional 2 minutes while stirring. Remove from heat and stir in butter. Pour filling into cooled crust.
06 - Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks develop. Fold in vanilla extract.
07 - Spread meringue evenly over hot lemon filling, sealing edges to crust. Decoratively swirl the surface.
08 - Bake at 375°F for 10 to 12 minutes until meringue is golden brown.
09 - Allow pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
# Expert Tips:
01 -
- The lemon filling strikes that perfect balance between sharp and sweet without tasting artificial or cloying.
- Toasted meringue adds a云状 cloud-like texture that melts on your tongue while staying beautifully intact.
- Making your own crust means you control the butteriness and crispness in ways store-bought shells never deliver.
02 -
- Always spread meringue on hot filling, not cold, or it will weep and slide off in a watery mess.
- Seal the meringue to the crust edges completely to keep it from shrinking away as it bakes.
- Let the pie cool at room temperature first, then chill for at least 2 hours so the filling sets and slices cleanly.
03 -
- Overbeating meringue makes it grainy and dry, so stop as soon as stiff peaks form and the sugar dissolves completely.
- If your meringue browns too fast, tent the pie loosely with foil and finish baking until the filling is set.
- Room temperature egg whites whip faster and higher than cold ones, so separate your eggs ahead of time.