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Perfect Tangy Lemon Meringue Pie Recipe with Fluffy Golden Meringue

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A perfectly balanced lemon meringue pie featuring a tangy lemon filling and fluffy golden meringue topping, ideal for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups (360ml) water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons (75g) granulated sugar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it. Wrap in plastic and chill for at least 30 minutes.
  2. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 12 inches (30cm) diameter. Transfer it to your pie dish and trim the edges, crimping as desired. Prick the bottom with a fork to prevent bubbling.
  3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake another 5-7 minutes until golden. Let cool.
  4. Prepare the lemon filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble—about 5-7 minutes. Stir a bit longer to fully cook the cornstarch.
  5. Temper the egg yolks: Slowly whisk a small amount of the hot lemon mixture into the beaten egg yolks to warm them up (about 1/2 cup). Then pour the yolk mixture back into the saucepan, stirring constantly. Cook for another 2 minutes until thick and glossy.
  6. Remove from heat: Stir in lemon juice, zest, and butter until smooth. Pour the filling into the cooled pie crust.
  7. Make the meringue: In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, increasing speed to high, until stiff, glossy peaks form. Beat in vanilla if using.
  8. Top the pie: Spread the meringue over the hot lemon filling, making sure to seal the edges to the crust to prevent shrinking.
  9. Bake the meringue: Place the pie in the oven at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown on top. Alternatively, use a kitchen torch for more control and that perfectly toasted look.
  10. Cool and serve: Let the pie cool at room temperature for at least an hour before slicing. This helps the filling set properly.

Notes

Use room temperature egg whites for best meringue results. Seal meringue edges to crust to prevent shrinking and weeping. Watch meringue closely while browning to avoid burning. Let pie cool fully before slicing for clean cuts. For gluten-free or dairy-free versions, substitute crust and butter accordingly.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue, dessert, tangy lemon, homemade pie, easy pie recipe, spring dessert

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