Dessert: United States – Lemon Meringue Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 40 min

Cook 33 min

Additional 1 hr

Total 2 hrs 13 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

For the crust (9-inch (23 cm) pie):
1 1 / 4 cups (300 ml) all-purpose flour (5 1/2 oz (155 g))
1 tbsp (15 ml) granulated sugar
1 / 2 tsp (2.5 ml) fine salt
1 / 2 cup (120 ml) cold unsalted butter, cut into small cubes (4 oz (113 g))
3 to 5 tbsp (45 to 75 ml) ice water
For the lemon filling:
1 1 / 4 cups (300 ml) granulated sugar
1 / 3 cup (80 ml) cornstarch
1 / 4 tsp (1.25 ml) fine salt
1 3 / 4 cups (420 ml) water (1.73 cups (415 ml))
4 large egg yolks (reserve whites for meringue)
1 / 2 cup (120 ml) fresh lemon juice (about 3 to 4 lemons)
1 tbsp (15 ml) finely grated lemon zest
3 tbsp (45 ml) unsalted butter
For the meringue:
4 large egg whites, at room temperature
1 / 2 tsp (2.5 ml) cream of tartar
1 / 2 cup (120 ml) granulated sugar
1 / 2 tsp (2.5 ml) vanilla extract

Show original ingredient measurements

For the crust (9-inch pie):
1 1 / 4 cups all-purpose flour (155 g)
1 tbsp granulated sugar
1 / 2 tsp fine salt
1 / 2 cup cold unsalted butter, cut into small cubes (113 g)
3 to 5 tbsp ice water
For the lemon filling:
1 1 / 4 cups granulated sugar
1 / 3 cup cornstarch
1 / 4 tsp fine salt
1 3 / 4 cups water (415 ml)
4 large egg yolks (reserve whites for meringue)
1 / 2 cup fresh lemon juice (about 3 to 4 lemons)
1 tbsp finely grated lemon zest
3 tbsp unsalted butter
For the meringue:
4 large egg whites, at room temperature
1 / 2 tsp cream of tartar
1 / 2 cup granulated sugar
1 / 2 tsp vanilla extract

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the crust: In a bowl, whisk flour, sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized crumbs form. Sprinkle in ice water, 1 tablespoon (15 ml) at a time, tossing just until the dough holds together when pinched. Form into a disk, wrap, and chill 1 hour.
Roll and bake the crust: On a lightly floured surface, roll dough into a 12-inch (30 cm) circle. Fit into a 9-inch (23 cm) pie plate, trim to a 1-inch (2.54 cm) overhang, fold under, and crimp. Chill 20 minutes. Heat oven to 400°F (205°C). Line crust with parchment and fill with pie weights. Bake 15 minutes. Remove weights and parchment, dock the bottom with a fork, and bake 10 to 12 minutes more until golden. Cool on a rack. Reduce oven to 350°F (175°C).
Start the lemon filling base: In a medium saucepan off heat, whisk sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, whisking constantly, until thick and translucent and bubbling, 5 to 7 minutes. Reduce heat to low and cook 1 minute more, whisking.
Temper the yolks: Place yolks in a bowl. Slowly whisk in about 1 cup (240 ml) of the hot mixture to warm the yolks. Return yolk mixture to the saucepan, whisking constantly. Cook over medium-low heat until bubbling again, 1 minute.
Finish the filling: Remove from heat and whisk in lemon juice, lemon zest, and butter until smooth. Keep the filling hot.
Make the meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Increase to medium-high and beat to soft peaks. Gradually add sugar, 1 tablespoon (15 ml) at a time, beating until stiff, glossy peaks form and sugar is dissolved, 2 to 3 minutes. Beat in vanilla just to combine.
Assemble: Immediately pour the hot lemon filling into the warm crust. Spoon meringue over the hot filling, spreading to the edges to seal against the crust. Swirl or peak the top.
Bake: Bake at 350°F (175°C) for 15 to 18 minutes, until the meringue is golden.
Cool and set: Cool on a rack away from drafts for 1 hour, then refrigerate uncovered until fully set, 3 to 4 hours.
Serve: Slice with a clean, sharp knife wiped between cuts. Store leftovers loosely covered in the refrigerator for up to 2 days.

Make the crust: In a bowl, whisk flour, sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized crumbs form. Sprinkle in ice water, 1 tablespoon at a time, tossing just until the dough holds together when pinched. Form into a disk, wrap, and chill 1 hour.
Roll and bake the crust: On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate, trim to a 1-inch overhang, fold under, and crimp. Chill 20 minutes. Heat oven to 400°F (205°C). Line crust with parchment and fill with pie weights. Bake 15 minutes. Remove weights and parchment, dock the bottom with a fork, and bake 10 to 12 minutes more until golden. Cool on a rack. Reduce oven to 350°F (175°C).
Start the lemon filling base: In a medium saucepan off heat, whisk sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, whisking constantly, until thick and translucent and bubbling, 5 to 7 minutes. Reduce heat to low and cook 1 minute more, whisking.
Temper the yolks: Place yolks in a bowl. Slowly whisk in about 1 cup of the hot mixture to warm the yolks. Return yolk mixture to the saucepan, whisking constantly. Cook over medium-low heat until bubbling again, 1 minute.
Finish the filling: Remove from heat and whisk in lemon juice, lemon zest, and butter until smooth. Keep the filling hot.
Make the meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Increase to medium-high and beat to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved, 2 to 3 minutes. Beat in vanilla just to combine.
Assemble: Immediately pour the hot lemon filling into the warm crust. Spoon meringue over the hot filling, spreading to the edges to seal against the crust. Swirl or peak the top.
Bake: Bake at 350°F (175°C) for 15 to 18 minutes, until the meringue is golden.
Cool and set: Cool on a rack away from drafts for 1 hour, then refrigerate uncovered until fully set, 3 to 4 hours.
Serve: Slice with a clean, sharp knife wiped between cuts. Store leftovers loosely covered in the refrigerator for up to 2 days.