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Lemon Meringue Pie

A classic citrus dessert featuring a buttery crust, tangy lemon filling, and golden toasted meringue topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 3-4 tablespoons ice water
Lemon Filling
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1 1/2 cups water
  • 1/2 cup lemon juice freshly squeezed
  • 2 teaspoons lemon zest
  • 4 egg yolks
Meringue Topping
  • 4 egg whites
  • 1/2 cup granulated sugar

Equipment

  • 9-inch pie dish
  • Saucepan
  • electric mixer

Method
 

  1. Prepare and blind bake the pie crust until lightly golden.
  2. Cook the lemon filling ingredients in a saucepan until thickened and smooth, then pour into crust.
  3. Beat egg whites with sugar until stiff peaks form, spread over filling, and bake until golden brown.

Notes

For best results, spread meringue over hot filling and seal to crust edges to prevent shrinking or weeping.