Description
A classic dessert made from scratch with a buttery pie crust, zesty lemon filling, and a cloud of golden, fluffy meringue. This pie is a stunning and delicious showstopper that’s perfect for any celebration or sunny day.
Ingredients
Pie Crust:
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup cold unsalted butter, cubed
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3–5 tbsp ice water
Lemon Filling:
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1 1/2 cups granulated sugar
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1/4 cup cornstarch
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1/4 tsp salt
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1 1/2 cups water
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4 large egg yolks (save the whites for meringue)
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1/2 cup fresh lemon juice
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1 tbsp lemon zest
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2 tbsp unsalted butter
Meringue Topping:
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4 large egg whites
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1/2 tsp cream of tartar
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1/2 cup granulated sugar
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1/2 tsp vanilla extract
Instructions
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Make the Crust:
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Mix flour and salt. Cut in butter until crumbly.
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Add ice water gradually, mixing just until dough holds.
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Form into a disk, chill 30 mins, then roll out and place in a 9-inch pie pan.
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Prick bottom, line with parchment and weights.
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Bake at 375°F (190°C) for 15 mins, remove weights, bake 10 more mins. Cool.
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Prepare Lemon Filling:
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In a saucepan, whisk sugar, cornstarch, and salt. Stir in water and cook over medium heat until thick.
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In a small bowl, beat egg yolks. Gradually whisk in some hot mixture, then return to saucepan.
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Cook 2 mins more. Remove from heat and stir in lemon juice, zest, and butter.
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Pour into baked crust.
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Make the Meringue:
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Beat egg whites and cream of tartar until soft peaks form.
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Gradually add sugar, beat until stiff, glossy peaks form. Mix in vanilla.
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Spread over hot lemon filling, sealing edges.
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Bake the Pie:
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Bake at 350°F (175°C) for 15–18 mins until meringue is golden.
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Cool 1 hour, then refrigerate 3+ hours before slicing.
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Notes
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Use fresh lemon juice for best flavor.
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Seal meringue to crust to prevent shrinking.
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Don’t cover the pie while warm, or the meringue may weep.
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Store uncovered in the refrigerator for up to 3 days.
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For clean slices, use a hot knife wiped dry between cuts.