Lemon Meringue Pie Recipe: Tangy and Fluffy
Classic Lemon Meringue Pie with tangy, fluffy flavor.
Ingredients
- Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold, cubed
- 3 –4 tbsp ice water
- Lemon Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp kosher salt
- 1 ½ cups water
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 large egg yolks
- 2 tbsp unsalted butter
- Meringue:
- 4 large egg whites
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- ½ tsp vanilla extract
- Optional: Lemon zest lemon slice
- Suggested Pairings: Herbal tea coffee
Instructions
- Mix flour, salt, sugar; cut in butter, add ice water to form dough. Chill 30 minutes.
- Preheat oven to 375°F; roll dough, fit into 9-inch pie plate, bake with weights 15 minutes, then 10 minutes more. Cool.
- Whisk sugar, cornstarch, salt, water, lemon juice, and zest; cook until thick. Add yolks, cook 2 minutes, stir in butter. Taste and adjust filling. Pour into crust.
- Beat egg whites, cream of tartar to soft peaks; add sugar, vanilla, beat to stiff peaks. Spread over filling.
- Bake at 350°F for 10–12 minutes until golden.
- Cool 1 hour, chill 2 hours. Serve on a white ceramic pie plate with zest or berries.
Notes
- Use fresh lemons for the best flavor.
- Store in the fridge for 2 days; don’t freeze.
- Try lime or a low-sugar variation.
- Pair with whipped cream.