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Easy Lemon Meringue Pie Recipe

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★★★★★

4.7 from 117 reviews

This Easy Lemon Meringue Pie features a crisp, buttery crust filled with a tangy lemon custard topped with light, fluffy meringue. Perfectly balanced between tart and sweet, this classic dessert is baked to golden perfection and chilled to set for a refreshing treat.

Ingredients

Scale

Pie Crust

  • 1 1/4 cups all purpose flour (156g)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into cubes
  • 3–4 tablespoons cold water

Lemon Filling

  • 1 1/2 cups sugar (300g)
  • 1/2 cup corn starch (60g)
  • 1 1/2 cups water
  • 4 egg yolks
  • 1/4 cup lemon juice
  • Zest from 2 lemons
  • 2 tablespoons butter

Meringue

  • 1/2 cup water
  • 1 tablespoon corn starch (8g)
  • 4 egg whites
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1/2 cup sugar (100g)

Instructions

  1. Prepare the Pie Crust: In a medium bowl, stir together flour, sugar, and salt. Cut in cold butter using a pastry cutter or fork until pea-sized chunks remain. Gradually add cold water, stirring until dough presses together. Form into disk, wrap in plastic, refrigerate for at least 2 hours or freeze 30 minutes until chilled.
  2. Preheat Oven and Roll Dough: Preheat oven to 425°F (220°C). Roll out dough to fit 9″ pie plate, press into plate and up sides. Trim edges, crimp if desired. Poke bottom and sides with fork to prevent puffing or use pie weights.
  3. Bake Pie Crust: Bake crust for 10-12 minutes until light golden brown. Remove and set aside.
  4. Make Lemon Filling: In medium saucepan, whisk sugar, water, cornstarch, egg yolks, lemon juice, and lemon zest. Cook over medium-high heat, whisking constantly until thickened to a pudding consistency (10-15 minutes). Remove from heat, stir in butter. Cover and keep warm.
  5. Prepare Meringue Base: Preheat oven to 375°F (190°C). In small saucepan, whisk water and cornstarch, cook over medium heat until thick and clear. Keep warm.
  6. Beat Egg Whites: In clean bowl with clean beaters, beat egg whites, vanilla, and salt until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form.
  7. Incorporate Cornstarch Mixture: Gradually beat in warm cornstarch mixture until fully incorporated and meringue is light, fluffy, and holds stiff peaks.
  8. Assemble Pie: Pour hot lemon filling into baked pie crust. Immediately spread meringue over filling right to the edges to seal crust completely.
  9. Bake Meringue: Bake at 375°F for a few minutes until meringue tops are lightly golden. Avoid overbaking to keep meringue soft.
  10. Cool and Chill: Let pie rest on wire rack at room temperature for 1-2 hours, then refrigerate 5-6 hours or overnight until fully chilled and set.
  11. Serve: Slice and serve chilled for a refreshing lemon dessert.

Notes

  • Ensure the lemon filling is hot when spreading the meringue so it’ll seal the edges to prevent shrinking.
  • Use fresh lemon juice and zest for the best bright flavor.
  • Do not overbake the meringue or it will dry out; it should be just lightly golden.
  • Chilling the pie overnight helps the filling fully set for clean slices.
  • If you want a gluten-free version, substitute the all-purpose flour with a gluten-free pie crust mix.

Keywords: lemon meringue pie, easy lemon pie, lemon dessert, classic pie, homemade pie crust

Find it online: https://amayaharis.com/easy-lemon-meringue-pie-recipe/