Classic Lemon Meringue Pie (Printable)

Classic dessert with crisp crust, tangy lemon filling, and fluffy golden meringue topping for special occasions.

# What You'll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 3 to 4 tablespoons ice water

→ Lemon Filling

06 - 1 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 1 1/2 cups water
10 - 4 large egg yolks
11 - 2 teaspoons finely grated lemon zest
12 - 1/2 cup freshly squeezed lemon juice
13 - 2 tablespoons unsalted butter

→ Meringue

14 - 4 large egg whites, at room temperature
15 - 1/2 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour.
02 - Roll dough on a lightly floured surface to fit a 9-inch pie dish. Press into dish and trim edges. Prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, remove weights, and bake 8 to 10 minutes more until golden. Cool completely.
03 - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 to 7 minutes. In a separate bowl, whisk egg yolks. Slowly pour in a little hot mixture to temper the yolks, then whisk yolk mixture back into saucepan. Cook 2 more minutes, stirring. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth.
04 - Pour lemon filling into cooled pie crust. Set aside to cool to room temperature.
05 - Using a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
06 - Spread meringue over warm filling, sealing edges to the crust to prevent shrinking. Bake at 350°F for 15 to 18 minutes, or until meringue is golden brown.
07 - Cool pie to room temperature, then chill at least 2 hours before slicing for clean cuts.

# Expert Advice:

01 -
  • The contrast between tart lemon and sweet meringue creates a flavor balance that never gets old.
  • It looks like you spent all day in the kitchen, but the steps are more forgiving than you'd think.
  • Every element can be prepped in stages, so you're never overwhelmed.
  • It's a dessert that works for both casual dinners and special occasions without feeling out of place.
02 -
  • Always spread meringue on warm filling, if the filling is cold, the meringue won't bond and will slide right off when you slice.
  • Sealing the meringue to the crust edge prevents shrinking and weeping, it's the one step that makes the biggest difference in appearance.
  • Don't skip chilling the finished pie, cutting into it too soon turns the filling soupy and ruins the texture.
03 -
  • Brush the baked crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier that keeps it crisp.
  • If your meringue weeps, it's usually because the filling wasn't warm enough or the meringue wasn't sealed to the crust edges.
  • For extra drama, use a kitchen torch to brown the meringue peaks more deeply after baking.
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