Classic Lemon Meringue Pie with Buttery Crust and Fresh Zest
Lemon Meringue
Tangy lemon curd crowned with cloudlike meringue and a crisp butter crust—bright, classic dessert.
Nutrition (per serving)
This Lemon Meringue Pie is one of those desserts that makes people instantly smile — bright, tangy lemon curd balanced by a sweet, billowy meringue and a crisp, buttery crust. I love making it when lemons are at their peak; the aroma while cooking the curd is irresistible.
I’ll walk you through a straightforward blind-baked crust, a silky homemade lemon curd thickened just right, and a glossy Swiss-style meringue that browns to peaks in the oven. It’s a show-stopping dessert that’s easier than it looks and utterly worth the effort.
Ingredients
- All-purpose flour:1 1/4 cup
- Granulated sugar (for crust):1 tbsp
- Salt (for crust):1/4 tsp
- Unsalted butter (cold, cubed):6 tbsp
- Ice water:2 to 3 tbsp
- Granulated sugar (for filling):1 cup
- Cornstarch:3 tbsp
- Salt (for filling):1/8 tsp
- Water:1 cup
- Fresh lemon juice:1/2 cup
- Lemon zest:2 tsp
- Large egg yolks:3 pieces
- Unsalted butter (for filling):2 tbsp
- Large egg whites (for meringue):3 pieces
- Cream of tartar:1/4 tsp
- Granulated sugar (for meringue):1/2 cup
- Vanilla extract:1/2 tsp
Instructions
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Make the crust: In a bowl combine flour, 1 tbsp sugar and 1/4 tsp salt. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
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Sprinkle 2 to 3 tbsp ice water over the dough, toss until it just comes together; gather into a disk, wrap and chill 30 minutes.
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Roll chilled dough on a lightly floured surface into a 12-inch circle. Ease into a 9-inch pie pan, trim and flute the edges. Prick the bottom with a fork, chill 15 minutes.
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Preheat oven to 400°F. Line the chilled crust with parchment and fill with pie weights or dried beans. Blind-bake 15 minutes, remove weights and parchment, bake 8–10 more minutes until golden. Cool on a rack.
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For the filling: In a medium saucepan whisk together 1 cup sugar, 3 tbsp cornstarch and 1/8 tsp salt. Gradually whisk in 1 cup water until smooth, then add 1/2 cup lemon juice and lemon zest.
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Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil, about 5–7 minutes. Boil 1 minute to activate the cornstarch.
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Temper the yolks: whisk the 3 yolks in a small bowl. Slowly whisk 1/2 cup of the hot lemon mixture into the yolks, then return yolk mixture to the saucepan, whisking constantly.
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Cook 1–2 minutes more until very thick. Remove from heat and whisk in 2 tbsp butter until melted and smooth. Pour the hot curd into the baked pie crust. Set aside.
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Make the meringue: With a clean bowl and beaters, beat 3 egg whites with 1/4 tsp cream of tartar on medium until soft peaks form. Gradually add 1/2 cup sugar, a tablespoon at a time, increasing speed to high and beat until glossy stiff peaks. Beat in 1/2 tsp vanilla.
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Mound the meringue over the hot lemon filling, sealing the meringue to the crust edge to prevent weeping. Create peaks with the back of a spoon.
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Bake at 350°F for 8–12 minutes until meringue is golden brown on the peaks. Rotate the pie halfway if needed for even coloring.
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Cool on a wire rack 1 hour, then chill at least 2 hours before slicing to let the curd set fully.
Tips & Notes
- Use room-temperature egg whites and a completely clean, dry bowl for a stable meringue.
- Seal the meringue to the crust edge so the steam from the hot filling can't cause the meringue to weep.
- If your meringue browns too quickly, tent with foil and finish coloring, or use a kitchen torch for targeted browning.
- Make the crust a day ahead and keep wrapped; it saves time and improves texture.
