Homemade Lemon Meringue Pie 🍋🍰
Bright, tangy, and irresistibly creamy, this Lemon Meringue Pie features a buttery crust, luscious lemon filling, and a fluffy, golden meringue topping. A timeless dessert that’s sure to impress!
Prep Time: 20 minutes | Cook Time: 30 minutes | Chill Time: 2 hours | Servings: 8
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 4-5 tablespoons ice water
Lemon Filling:
- 1 cup granulated sugar
- ⅓ cup cornstarch
- 1 ½ cups water
- 4 large egg yolks (reserve the whites for meringue)
- ½ cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Meringue:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Directions:
- Make the crust 🥧
In a large bowl, combine flour, sugar, and cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Roll out the dough and press it into a 9-inch pie dish. Trim and crimp the edges, then chill for 30 minutes. - Blind bake the crust 🌟
Preheat the oven to 375°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes. Let the crust cool. - Prepare the lemon filling 🍋
In a medium saucepan, whisk together sugar and cornstarch. Gradually stir in water and cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. In a small bowl, whisk egg yolks. Slowly add a few tablespoons of the hot mixture to the yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for 2 minutes, remove from heat, and stir in lemon juice, zest, and butter until smooth. Pour the filling into the baked crust. - Whip the meringue 🍥
In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract. - Assemble and bake 🧁
Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal. Use a spoon to create decorative swirls. Bake at 375°F for 10-12 minutes, or until the meringue is golden brown. - Chill and serve ❄️
Cool the pie at room temperature, then chill in the refrigerator for at least 2 hours before serving. Slice and enjoy!
Chef’s Tip: For the best results, make the meringue right after preparing the filling, so it adheres perfectly without weeping!
