Lemon Meringue Pie
Ingredients
- Crust:
- 1¼ cups 155g all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup 115g cold unsalted butter, cubed
- 3 –4 tablespoons ice water
- Lemon Filling:
- 1½ cups 300g granulated sugar
- ⅓ cup 45g cornstarch
- ¼ teaspoon salt
- 1½ cups 360ml water
- 4 large egg yolks
- 2 tablespoons unsalted butter
- ½ cup 120ml fresh lemon juice
- 1 tablespoon lemon zest
- Meringue:
- 4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- ½ cup 100g granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Make crust: mix flour, salt, sugar. Cut in cold butter. Add ice water. Chill 30 minutes.
- Roll out dough. Place in 9-inch pie dish. Crimp edges.
- Blind bake at 375°F (190°C) for 15 minutes with weights, then 10–12 minutes without. Cool.
- Make filling: whisk sugar, cornstarch, salt, and water in a saucepan. Cook until thick and boiling.
- Temper egg yolks with hot mixture. Return to pan. Cook 2 minutes.
- Stir in butter, lemon juice, and zest. Pour into cooled crust.
- Make meringue: beat egg whites and cream of tartar to soft peaks. Gradually add sugar. Beat to stiff glossy peaks. Add vanilla.
- Spread meringue over hot filling. Seal to crust edges. Create peaks.
- Bake at 350°F (175°C) for 10–12 minutes until golden.
- Cool 1 hour at room temp, then chill 2+ hours before slicing.
Notes
- Add meringue while the filling is still hot to prevent weeping
- Seal the meringue to the crust edges all the way around to prevent shrinking
- Use room temperature egg whites for the best meringue volume
- Blind bake the crust fully to avoid a soggy bottom
- Chill the pie completely before slicing for clean cuts
- Store covered in the fridge for up to 2 days
- Do not freeze — the texture will not survive it