Perfect Lemon Meringue Pie

Here’s a Perfect Lemon Meringue Pie recipe — with a crisp flaky crust, tangy-sweet lemon filling, and fluffy toasted meringue. 🍋🥧 This is a classic, crowd-pleasing dessert when done right!

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🍋 Perfect Lemon Meringue Pie

🕒 Time:

• Prep: 30 minutes

• Cook: 30 minutes

• Chill: 2+ hours

• Total: ~3 hours (including cooling time)

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🧂 Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 tsp sugar

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 3–4 tbsp ice water

(or use a good-quality store-bought pie shell for shortcut)

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For the Lemon Filling:

• 1 1/4 cups granulated sugar

• 1/4 cup cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 1/2 cup fresh lemon juice (about 3–4 lemons)

• 1 tbsp lemon zest

• 4 egg yolks (save the whites for the meringue)

• 2 tbsp unsalted butter

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For the Meringue:

• 4 egg whites

• 1/2 tsp cream of tartar

• 1/2 cup granulated sugar

• 1/2 tsp vanilla extract (optional)

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🥣 Instructions

1. Make the Crust:

1. In a bowl, mix flour, salt, and sugar.

2. Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.

3. Add ice water 1 tbsp at a time, mixing until dough holds together.

4. Flatten into a disk, wrap in plastic, and chill 30 minutes.

5. Roll out dough and press into a 9-inch pie pan. Trim edges.

6. Prick bottom with a fork, line with parchment and baking weights (or beans).

7. Blind bake at 400°F (200°C) for 15 minutes. Remove weights and bake 10 more minutes or until golden. Cool completely.

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2. Make the Lemon Filling:

1. In a saucepan, whisk together sugar, cornstarch, and salt.

2. Slowly whisk in water and lemon juice until smooth. Add zest.

3. Cook over medium heat, stirring constantly, until mixture thickens and bubbles.

4. In a small bowl, whisk egg yolks. Slowly whisk in a bit of the hot mixture to temper, then pour yolks into the pot.

5. Cook 2–3 more minutes, stirring constantly, until thick.

6. Remove from heat, stir in butter until smooth.

7. Pour filling into the cooled crust.

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3. Make the Meringue:

1. In a clean bowl, beat egg whites and cream of tartar on medium until foamy.

2. Gradually add sugar, 1 tbsp at a time, beating on high until glossy stiff peaks form.

3. Beat in vanilla (optional).

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4. Assemble & Bake:

1. Spread meringue over hot lemon filling, sealing edges to crust to prevent shrinking.

2. Use the back of a spoon to make peaks and swirls.

3. Bake at 350°F (175°C) for 15–18 minutes, until meringue is golden brown.

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5. Cool Completely:

• Let pie cool at room temp for 1 hour.

• Chill at least 2 more hours before slicing to help it set.

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✅ Tips for Success:

• Seal meringue to the crust edges — prevents weeping/shrinkage.

• Use hot filling under meringue — helps cook bottom layer of meringue and avoid separation.

• Stiff peaks are key for stable meringue — don’t under-whip!

• For cleaner slices: chill fully before cutting with a sharp knife dipped in warm water.