Lemon meringue

Lemon meringue pie is indeed a beloved classic in the world of desserts. Its delightful combination of zesty lemon filling and fluffy meringue topping makes it a favorite among many


For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3-4 tablespoons ice water

For the lemon filling:

  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 tablespoon grated lemon zest
  • 1/2 cup fresh lemon juice

For the meringue:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract


For the crust:

  1. In a food processor, combine the flour and salt.
  2. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
  3. Slowly add the ice water, one tablespoon at a time, and pulse until the dough starts to come together.
  4. Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat your oven to 425°F (220°C).
  6. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Press the dough into the pan, trimming any excess, and crimp the edges.
  7. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for about 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes, or until the crust is golden brown. Allow it to cool while you prepare the filling.

For the lemon filling:

  1. In a saucepan, whisk together the sugar, flour, cornstarch, and salt.
  2. Gradually add the water, whisking until smooth.
  3. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
  4. Remove the saucepan from the heat. Gradually whisk in the beaten egg yolks.
  5. Return the mixture to the heat and cook for an additional 2 minutes, stirring constantly.
  6. Remove from heat and stir in the butter, lemon zest, and lemon juice. Pour the lemon filling into the baked pie crust.

For the meringue:

  1. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
  2. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Add the vanilla extract and mix until combined.


  1. Preheat your oven to 350°F (175°C).
  2. Spread the meringue over the lemon filling, making sure to seal the edges of the pie crust.
  3. Use a spatula to create peaks in the meringue, which will brown nicely in the oven.
  4. Bake for about 10-12 minutes or until the meringue is golden brown.
  5. Let the lemon meringue pie cool completely before slicing and serving.

Enjoy your homemade lemon meringue pie!

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