Perfect Lemon Meringue Pie

Ingredients

For the Crust

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter, chilled and cubed

3–4 tablespoons ice water

(You can also use a store-bought pie crust if you prefer.)

For the Lemon Filling

1 ½ cups granulated sugar

⅓ cup cornstarch

1 ½ cups water

4 large egg yolks (lightly beaten)

2 tablespoons unsalted butter

½ cup fresh lemon juice (about 2–3 lemons)

1 tablespoon lemon zest

For the Meringue

4 large egg whites (room temperature)

½ teaspoon cream of tartar

½ cup granulated sugar

1 teaspoon vanilla extract

Instructions

Step 1: Make the Crust

In a bowl, whisk together flour and salt.

Cut in butter until mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, mixing until dough just holds together.

Shape into a disk, wrap in plastic, and chill for 30 minutes.

Roll out dough, fit into a 9-inch pie dish, trim edges, and prick with a fork.

Line with parchment and add pie weights. Bake at 400°F (200°C) for 15 minutes, remove weights, and bake another 10 minutes until golden. Let cool.

Step 2: Make the Lemon Filling

In a saucepan, whisk sugar and cornstarch. Slowly add water while whisking.

Cook over medium heat, stirring, until thickened and bubbling.

Reduce heat. Slowly whisk in a little of the hot mixture into beaten yolks (to temper them), then return yolks to pan.

Cook 2 more minutes, stirring constantly.

Remove from heat and stir in butter, lemon juice, and zest until smooth.

Pour filling into baked pie crust.

Step 3: Make the Meringue

In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar, beating until glossy stiff peaks form.

Beat in vanilla.

Spread meringue over hot filling, sealing edges to crust (to prevent shrinking).

Step 4: Bake

Bake at 350°F (175°C) for 12–15 minutes, until meringue is golden brown.

Cool at room temperature for 1 hour, then chill for at least 3 hours before slicing.

Pro Tips

Always spread meringue on hot filling—this prevents separation.

Use fresh lemons for the best flavor.

For clean slices, dip your knife in hot water before cutting.