Description

Lemon Meringue Pie is one of the most beloved classic desserts. With its crisp buttery crust, creamy tart lemon filling, and a fluffy golden meringue topping, this pie is refreshing yet indulgent. It’s perfect for spring, summer, holidays, or anytime you want to impress with a dessert that looks as good as it tastes. This recipe gives you a foolproof way to make Lemon Meringue Pie at home with step-by-step instructions.

Ingredients

For the Crust

1 ¼ cups all-purpose flour
1 teaspoon granulated sugar
½ teaspoon salt
½ cup cold butter, cut into cubes
3–4 tablespoons cold water

For the Lemon Filling

2 lemons, divided
1 ½ cups granulated sugar
½ cup cornstarch
1 ½ cups water
4 egg yolks
2 tablespoons unsalted butter

For the Meringue Topping

½ cup water
1 tablespoon cornstarch
4 egg whites
1 teaspoon vanilla extract
Pinch salt
½ cup granulated sugar

Instructions

Prepare the Crust

Zest both lemons and juice one lemon to get ¼ cup juice. Set aside.
Mix flour, sugar, and salt in a bowl. Cut in butter until mixture forms pea-sized crumbs.
Add cold water gradually until dough comes together. Shape into a disk, wrap, and chill for 2 hours (or freeze 30 minutes).
Preheat oven to 425°F. Roll dough into a 12-inch circle and line a 9-inch pie plate. Trim and crimp edges.
Poke holes with a fork (or use parchment with pie weights).
Bake for 12-15 minutes until golden brown. Set aside.

Prepare the Lemon Filling

In a saucepan, whisk sugar, cornstarch, water, egg yolks, lemon juice, and zest.
Cook over medium heat, whisking constantly until mixture thickens like pudding (10-15 minutes).
Remove from heat and stir in butter.
Pour hot filling into baked crust.

Prepare the Meringue

Preheat oven to 375°F.
In a small saucepan, cook water and cornstarch over medium heat until thick and clear. Keep warm.
In a clean bowl, beat egg whites, vanilla, and salt until soft peaks form.
Slowly add sugar and beat until stiff glossy peaks form.
Add warm cornstarch mixture while beating until fully combined.
Spread meringue over hot filling, sealing edges completely.
Bake 5-8 minutes until golden brown on top.
Let rest at room temperature 1-2 hours, then refrigerate 5-6 hours or overnight.

Notes

Serve the pie well-chilled for the best flavor and texture. Refrigerate for at least 5–6 hours or overnight before slicing.
Use a sharp knife dipped in hot water to make clean, neat slices without tearing the meringue.
Leftovers should be stored covered in the refrigerator and eaten within 2–3 days.
Avoid storing at room temperature for long periods, as the meringue can soften and separate.
Do not freeze Lemon Meringue Pie, as freezing will cause the filling and meringue to become watery.