Classic Lemon Meringue Pie

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Ingredients

For the Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup ice water
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional)

For the Lemon Filling

  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter

For the Meringue

  • 6 large egg whites
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar

Instructions

1. Make the Pie Crust

  1. In a bowl, mix flour, sugar, and salt.
  2. Cut in the cold butter using fingers or a pastry cutter until it looks like coarse crumbs.
  3. Add ice water a little at a time until dough comes together.
  4. Shape into a disk, wrap, and chill for 30 minutes.
  5. Roll out the dough and place it into a pie dish.
  6. Trim edges and flute the crust.
  7. Prick bottom with a fork.
  8. Blind bake at 400°F (200°C) for 12–15 minutes with pie weights, then remove weights and bake another 10 minutes until golden.
  9. Cool completely.

2. Make the Lemon Filling

  1. In a saucepan, whisk sugar, cornstarch, and salt.
  2. Add water and whisk until smooth.
  3. Cook over medium heat until thick and bubbling.
  4. In a small bowl, whisk egg yolks.
  5. Slowly add a few spoonfuls of the hot mixture to the yolks (to temper), whisking constantly.
  6. Pour the egg mixture back into the saucepan.
  7. Cook 2–3 minutes until thick.
  8. Remove from heat and stir in lemon juice, zest, and butter.
  9. Pour the hot filling into the baked crust.

3. Make the Fluffy Tall Meringue

  1. Beat egg whites on medium speed until foamy.
  2. Add cream of tartar.
  3. Increase speed to high.
  4. Add sugar slowly, one tablespoon at a time.
  5. Beat until glossy stiff peaks form.
  6. Add vanilla and beat 10 seconds.

4. Assemble and Bake

  1. Spoon meringue while filling is still hot (this prevents separation).
  2. Spread to the edges so it seals the crust fully.
  3. Make tall peaks with the back of a spoon.
  4. Bake at 350°F (175°C) for 15–18 minutes until lightly browned on top.
  5. Cool for 1 hour, then refrigerate at least 4 hours.

Tips for Big, High Meringue Like the Photo

  • Use room-temperature egg whites.
  • Make sure the bowl is completely clean and dry.
  • Add sugar slowly to avoid grainy texture.
  • Seal the meringue to the crust to prevent shrinking.
  • Don’t overbake — only lightly brown the top

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