Homemade Lemon Meringue Pie Recipe
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water (more if needed)
- 1/4 tsp salt
For the Lemon Filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 1/2 cups water
- 3 large egg yolks (save the whites for the meringue)
- 2 tbsp unsalted butter
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
For the Meringue Topping:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/3 cup sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Pie Crust:
- In a large mixing bowl, combine flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough begins to come together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie pan. Trim and crimp the edges.
- Poke the bottom of the crust with a fork, line it with parchment paper, and add pie weights (or dried beans) to prevent bubbling.
- Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10-15 minutes, or until golden brown. Allow to cool.
2. Make the Lemon Filling:
- In a medium saucepan, combine sugar, cornstarch, flour, and water. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.
- Reduce heat and continue stirring for another 2 minutes, then remove from heat.
- In a separate bowl, beat the egg yolks. Gradually whisk about 1/2 cup of the hot mixture into the yolks to temper them.
- Pour the yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
- Remove from heat, then stir in the butter, lemon juice, and zest until smooth.
- Pour the lemon filling into the pre-baked crust and set aside.
3. Prepare the Meringue:
- Preheat oven to 350°F (175°C).
- In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in vanilla extract.
- Spoon the meringue over the lemon filling, spreading it to seal the edges of the crust and prevent shrinking.
4. Bake the Pie:
- Bake the pie for 10-12 minutes, or until the meringue is lightly golden.
- Remove from the oven and allow the pie to cool to room temperature. Refrigerate for at least 1-2 hours to set before serving.
Tips for the Perfect Lemon Meringue Pie
- Prevent Meringue Shrinkage: Spread the meringue to the edges of the crust to “seal” it to the pie, which helps prevent it from shrinking during baking.
- Add Meringue to Hot Filling: Adding the meringue to a hot filling helps cook the base of the meringue, preventing weeping or liquid from forming.
- Slice with a Sharp Knife: For clean cuts, use a sharp knife dipped in warm water.
Serving Suggestions
- Serve each slice with a twist of lemon zest on top for extra aroma.
- Pair with a cup of tea or coffee for a classic pairing.
Enjoy this homemade lemon meringue pie – the perfect balance of tart lemon filling and sweet, fluffy meringue!