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How to Make a Luscious Lemon Meringue Pie for Someone You Love

Luscious Lemon Meringue Pie

A classic 9-inch lemon meringue pie with a buttery pastry crust, bright homemade lemon filling, and glossy toasted meringue. This recipe makes about 8 servings and is perfect for birthdays, holidays, or a thoughtful homemade gift.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pastry
  • 1 1/4 cups (156 g) All-purpose flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Granulated sugar
  • 1/2 cup (113 g) Cold unsalted butter, cut into small cubes
  • 3-4 tablespoons Ice water
Lemon Filling
  • 1 1/2 cups (300 g) Granulated sugar
  • 1/3 cup (40 g) Cornstarch
  • 1/4 teaspoon Salt
  • 1 1/2 cups (360 ml) Water
  • 6 large Large egg yolks
  • 1/2 cup (120 ml) Fresh lemon juice
  • 1 tablespoon Finely grated lemon zest
  • 2 tablespoons (28 g) Unsalted butter
Meringue
  • 4 large Large egg whites, at room temperature
  • 1/2 teaspoon Cream of tartar
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Whisk flour, salt, and sugar together. Cut in cold butter until coarse crumbs form with some pea-sized pieces remaining, then add ice water one tablespoon at a time until the dough holds together.
  2. Shape the dough into a disk, wrap it, and chill for at least 30 minutes. Roll it into an approximately 12-inch round, fit it into a 9-inch pie plate, crimp the edges, and prick the bottom with a fork.
  3. Line the crust with parchment and pie weights. Bake at 375°F (190°C) for about 15 minutes, remove the weights, and bake for another 8–12 minutes until lightly golden; cool slightly.
  4. Whisk sugar, cornstarch, and salt in a saucepan, gradually whisk in water, and cook over medium heat while whisking constantly until thick and bubbling. Continue boiling for about 1 minute.
  5. Whisk the egg yolks in a separate bowl and slowly whisk about 1 cup of the hot mixture into them. Return the tempered yolks to the saucepan and cook for 1–2 minutes, whisking constantly, until thick.
  6. Remove the filling from the heat and stir in lemon juice, lemon zest, and butter. Pour the hot lemon filling into the baked crust.
  7. Beat egg whites with cream of tartar and optional salt until foamy. Gradually add sugar while beating until the meringue is glossy and forms stiff peaks, then beat in vanilla.
  8. Spread the meringue over the hot lemon filling, taking it all the way to the pastry edges so it seals firmly against the crust. Bake at 350°F (175°C) for approximately 10–15 minutes, until lightly browned.
  9. Cool the pie at room temperature for about 1 hour, then refrigerate for at least 2 hours before serving. Use a sharp knife wiped clean between cuts for neat slices.

Notes

Freshly squeezed lemon juice and finely grated zest provide the brightest flavor. Cook the cornstarch mixture until fully thickened before adding the egg yolks, temper the yolks slowly, and spread the meringue over hot filling while sealing it to the crust. Refrigerate leftovers and enjoy them chilled; humidity can encourage a soft or weeping meringue.