lemon meringue pie – recipesshubb

Classic Lemon Meringue Pie Recipe

About Lemon Meringue Pie

Lemon Meringue Pie is a timeless dessert loved for its tart, creamy lemon filling topped with a light, airy meringue. The contrast between the tangy filling, sweet meringue, and buttery crust makes it irresistible.

Prep & Cooking Time

Prep time: 25 minutes
Cook time: 30–35 minutes
Cooling/chilling: 2 hours
Total time: ~3 hours

Ingredients

For the Crust:

200 g (1 2/3 cups) all-purpose flour
100 g (½ cup) unsalted butter, cold, cubed
2 tbsp sugar
1–2 tbsp cold water

For the Lemon Filling:

1 cup (200 g) granulated sugar
3 tbsp cornstarch
½ tsp salt
1 ½ cups (360 ml) water
3 large egg yolks, lightly beaten
¼ cup (60 ml) fresh lemon juice
2 tsp lemon zest
2 tbsp unsalted butter

For the Meringue:

3 large egg whites
¼ tsp cream of tartar
6 tbsp sugar

Instructions

Step 1: Prepare the Crust

Preheat oven to 190°C / 375°F.
In a bowl, combine flour and sugar. Cut in cold butter until mixture resembles coarse crumbs.
Add cold water 1 tbsp at a time, mixing until dough forms.
Roll out dough and fit into a 9-inch pie pan.
Prick the bottom with a fork and blind bake for 15 minutes using parchment paper and pie weights. Remove weights and bake 5 more minutes until lightly golden.

Step 2: Make the Lemon Filling

In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1–2 minutes.
Remove from heat. Slowly whisk a small amount of hot mixture into egg yolks to temper, then return to the saucepan.
Add lemon juice, lemon zest, and butter. Cook for 1–2 more minutes, stirring constantly. Remove from heat and let cool slightly.

Step 3: Make the Meringue

In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, 1 tbsp at a time, until stiff, glossy peaks form.

Step 4: Assemble the Pie

Pour lemon filling into the baked crust.
Spread meringue over the filling, sealing edges to prevent shrinking.
Bake at 175°C / 350°F for 10–12 minutes, or until meringue is lightly browned.

Step 5: Cool & Serve

Let pie cool at room temperature for 1 hour, then chill in the fridge for at least 1 hour before serving.
Slice with a sharp knife for clean pieces.

Tips for Perfect Lemon Meringue Pie

Prevent weeping meringue: Spread meringue over hot filling immediately to seal edges.
Use fresh lemons: For bright flavor and natural color.
Blind bake the crust: Ensures a crisp bottom and prevents sogginess.
Egg whites at room temperature: Whip easier and achieve higher peaks.

Variations

Mini pies: Use tart shells for individual servings.
Flavored meringue: Add a pinch of cinnamon or vanilla extract for a unique twist.
Lighter version: Use a sugar substitute or reduced butter in the crust.

Lemon Meringue Pie is a classic dessert that balances tart and sweet perfectly, making it a showstopper for holidays, family gatherings, or a special treat anytime. With this step-by-step recipe, you can create a beautiful, restaurant-quality pie at home.