My Best Lemon Meringue Pie Recipe

By 6 m read
Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

My lemon meringue pie recipe is absolutely irresistible. The flaky butter crust is filled with smooth tangy lemon deliciousness, then topped off with a gorgeous amount of fluffy, lightly sweet meringue.

 

Lemon meringue pie is a fantastic dessert any time of year…whether it’s a hot summer day and you’re craving something cool and refreshing, or a cold winter day and you need a reminder of the warmer days that will be back, eventually, I promise.

 

While my recipe is super simple, the first time I made this pie, I had an “oopsie.” Let’s be honest here…we all have baking fails. I forgot to weigh down the crust while I was blind baking it (see my Instagram for the photo). Ok, make a new crust. Then, I realized I didn’t have enough lemons! Kind of important for a lemon meringue pie. After texting all the neighbors and having no luck, thankfully the local farm had some for sale just down the road. Whew!

 

After all was said and done, I also realized that I forgot to include the butter in the lemon curd filling…but you know what? It’s delicious! I’m thinking my mind was distracted after all the oopsies.

 

The only thing to really keep in mind when making this recipe is to be very careful when separating the eggs. Even a smidge of egg yolk in the egg whites, and the whites won’t fluff up properly for the meringue. Also, to get your whites at room temperature, just separate the eggs when you start this recipe, then by the time you’re ready to make the meringue, the whites will be at room temperature. Ta-daa!

 

Anyway, let’s get on to making the pie now, shall we?

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Ingredients

Pie Crust

  • 2-1/2 c all-purpose flour, sifted
  • 1 c unsalted butter, cold, cut into pea-sized pieces
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp lemon zest
  • A few Tbsp ice water
  • Vegetable shortening for greasing pie pan

Lemon Filling

  • 5 large egg yolks
  • 1-1/4 c water
  • 1-1/4 c granulated sugar
  • 1/3 c + 1 Tbsp cornstarch
  • 1/2 c lemon juice
  • 1 Tbsp lemon zest

Meringue

  • 5 large egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 1/2 c granulated sugar
  • 1/2 tsp vanilla extract
Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

How to make Lemon Meringue Pie

Flaky Butter Pie Crust

The first thing to do is make the pie crust. It’s easy as pie.

 

Preheat oven to 400°F. Mix all dry ingredients in a food processor. Then, add cubed butter and pulse briefly a few times to just mix them in. Lastly, add ice water, a tablespoon at a time, pulsing between each one, until it all sticks together. Remove dough, roll into a ball, wrap in plastic wrap, and chill in the fridge for up to an hour.

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Roll out the dough on a lightly floured surface and press into greased pie pan. On top of the crust, place a sheet of parchment and fill with weights (ceramic weights, dried beans, rice, etc).

Fruit Tart Recipe (Photo by Viana Boenzli)
This is from my Fruit Tart recipe, but same exact idea (Photo by Viana Boenzli)

Partially blind bake at 400°F for 20 minutes (read more about blind baking in my recipe for Fresh Fruit Tart). Once it’s finished baking and cooled slightly, simply spoon out your pie weights and remove the parchment paper.

 

Lemon Filling

Reduce oven temperature to 350°F. Whisk the egg yolks and set aside.

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

In a small pan, whisk together remaining ingredients over medium heat. After a few minutes, it will begin to bubble and thicken. Remove from heat.

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Spoon out a tablespoon at a time and add it to the egg yolks, while whisking the yolks constantly. This will temper the egg yolks. Do this about five or six times until the egg mixture is smooth.

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Return the pan to low-medium heat. While whisking continuously, slowly pour the egg mixture into the pan. Heat for a few more minutes, until the mixture thickens significantly and it starts to bubble. Remove from heat.

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Meringue

Using a KitchenAid stand mixer with whisk attachment, whisk together egg whites and cream of tartar until soft peaks, about four minutes. Then, add sugar and vanilla extract and whisk again for about two minutes, or until glossy firm peaks.

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Putting it all together

Pour the warm lemon filling into the pie crust.

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Next, add a thick layer of meringue on top of the warm filling and spread it all the way out to the crust (if the filling is still warm, the meringue will adhere better, so the layers won’t separate). Make some swirly decorative elements if you wish, using a spoon.

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Bake at 350° for 15 minutes or until the tips of the meringue are browned. Cool on the counter for 1 hour, then refrigerate for 4 hours before serving. Enjoy!

Lemon Meringue Pie (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Love fruity desserts? Check out a few more of our delicious recipes now!

And some delicious drinks too:

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Lemon Meringue Pie (Photo by Viana Boenzli)

My Best Lemon Meringue Pie Recipe

My lemon meringue pie recipe is absolutely irresistible. The flaky butter crust is filled with smooth tangy lemon deliciousness, then topped off with a gorgeous amount of fluffy, lightly sweet meringue.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 8

Ingredients
  

Pie Crust

  • 2-1/2 c all-purpose flour, sifted
  • 1 c unsalted butter, cold, cut into pea-sized pieces
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp lemon zest
  • A few Tbsp ice water
  • Vegetable shortening for greasing pie pan

Lemon Filling

  • 5 large egg yolks
  • 1-1/4 c water
  • 1-1/4 c granulated sugar
  • 1/3 c + 1 Tbsp cornstarch
  • 1/2 c lemon juice
  • 1 Tbsp lemon zest

Meringue

  • 5 large egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 1/2 c granulated sugar
  • 1/2 tsp vanilla extract

Instructions
 

Flaky Butter Pie Crust

  • Preheat oven to 400°F. 
  • Mix all dry ingredients in a food processor. 
  • Then, add cubed butter and pulse briefly a few times to just mix them in.
  • Lastly, add ice water, a tablespoon at a time, pulsing between each one, until it all sticks together.
  • Remove dough, roll into a ball, wrap in plastic wrap, and chill in the fridge for up to an hour.
  • Roll out the dough on a lightly floured surface and press into greased pie pan. 
  • On top of the crust, place a sheet of parchment and fill with weights (ceramic weights, dried beans, rice, etc).
  • Blind bake at 400°F for 20 minutes. Once it’s finished baking and cooled slightly, simply spoon out your pie weights and remove the parchment paper.

Lemon Filling

  • Reduce oven temperature to 350°F.
  • Whisk the egg yolks and set aside.
  • In a small pan, whisk together remaining ingredients over medium heat. After a few minutes, it will begin to bubble and thicken. Remove from heat.
  • Spoon out a tablespoon at a time and add it to the egg yolks, while whisking the yolks constantly. This will temper the egg yolks. Do this about five or six times until the egg mixture is smooth.
  • Return the pan to low-medium heat. While whisking continuously, slowly pour the egg mixture into the pan. Heat for a few more minutes, until the mixture thickens significantly and it starts to bubble. Remove from heat.

Meringue

  • Using a KitchenAid stand mixer with whisk attachment, whisk together egg whites and cream of tartar until soft peaks, about four minutes.
  • Then, add sugar and vanilla extract and whisk again for about two minutes, or until glossy firm peaks.

Putting it all together

  • Pour the warm lemon filling into the pie crust.
  • Next, add a thick layer of meringue on top of the warm filling and spread it all the way out to the crust.
  • Bake at 350° for 15 minutes or until the tips of the meringue are browned.
  • Cool on the counter for 1 hour, then refrigerate for 4 hours before serving. Enjoy!

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