This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired. The contrast of CRISP butter crust and soft zingy filling is just great. If you don’t love meringue you can always top with a big mound of whipped cream instead!
How to Make Lemon Meringue Pie
1. To make the pie crust; In a food processor, combine flour, sugar and salt then whiz together.
2. Add cubed of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.
3. Dump the mixture out onto a pastry mat or floured surface. Knead together a couple times then form the pastry dough into a disk. Wrap it in plastic wrap or a ziplock bag and refrigerate for 30 minutes.
4. Preheat the oven to 425 degrees. With a rolling pin, on a well-floured surface, flatten out dough into a circle at least 1 inch larger than the pie pan rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching then unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
5. Dock your pie crust. Add a fringed round of parchment paper then add tin foil to keep your pie crust propped up during baking. Fill with pie weights of beans and bake at 425 degrees for 15 minutes.
6. Make the egg wash by mixing the egg and a dash of heavy cream together. Take out the tin foil and paper then brush the crust with the egg wash. Now dock the pie crust with a fork or sharp knife and add a tent of foil around the sides. Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside.
7. To make the filling: Zest 2-3 lemons for at least two tablespoons of zest. I like to pulse the sugar and zest in a food processor to bring the oils out but you can just mince the zest instead. Juice lemons to obtain 3/4 cup of juice. Add sugar/zest, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, and lemon juice and whisk again, you don’t want clumps! Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
8. Whisk together the five egg yolks in a medium bowl then set aside.
9. Once the mixture is thickened it;’s time to temper the eggs. Slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
10. Add butter and mix until combined. Transfer to a bowl and set aside to cool slightly.
11. When the filling has cooled down a bit you can transfer to pie crust, smooth with a spatula and chill.
12. To make the meringue you will do two things at once: Place one cup of sugar and 1/3 cup or water in a small pot over medium heat. Stir until dissolved then leave to heat up. Beat the egg whites, salt and cream of tartar, slowly sprinkle in 1/3 cup of sugar and continue beating until soft peaks form.
13. Once the sugar reached 240F and the egg whites are at the soft peak stage you can drizzle the sugar into the mixer immediately. Run mixer until meringue is tepid. Add the vanilla, beat to combine then use immediately.
14. Add the meringue onto the cooled pie. use a spatula or spoon to create little peaks and wisps. Torch the meringue with a kitchen torch or broil in the oven for a minute or two until golden brown. Chill in refrigerator until set, about three hours.
Pro Tips For this Recipe
- You can make this pie a day or two ahead, served chilled and it will be delicious!
- Add more lemon juice and zest for an even zingier flavor! remember to subtract an equal amount of water from the recipe.
- For a looser pie filling subtract a tablespoon of corn starch. It may be more difficult to get a clean piece but you’ll love the texture!
- The egg wash will prevent your crust from getting soggy so don’t skip that step!
- This pie works well with a cookie crust too so feel free to experiment! Try crushing up some lemon shortbread cookies!
Frequently Asked Questions
How do you keep lemon meringue pie from weeping?
This recipe used an Italian meringue which is much more stable than the simpler French variety. You really won’t have to worry about weeping as long as your filling is free of condensation. Baking meringue can destabilize it a bit so using a torch to brown it helps with this as well.
How do you keep lemon meringue pie from getting soggy?
Baking your pie shell with an egg wash creates a barrier for moisture, which will keep your pie crust nice and crisp. If you’re planning on storing your pie for a bit longer or using a “wetter” filling with less corn starch you can brush a layer of melted white chocolate onto the baked and cooled pie crust to act as a barrier.
How long does it last in fridge?
Your lemon meringue pie will be fine at room temperature for a few hours but should be refrigerated for any time longer than that. A lemon meringue pie will last about 3 days in the fridge.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this easy lemon meringue pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Lemon Meringue Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all purpose flour 300g, plus more for rolling
- 4 tbs granulated sugar 36g
- 1/2 tsp sea salt 3g
- 1 cup unsalted butter 225g, chilled
- 4 tbs ice water 60mL
- 1 egg for the egg wash
- 1 tbsp cream for the egg wash
For the Filling
- 5 egg yolks
- 1/4 tsp kosher salt 2g
- 1/4 cup corn starch 50g, plus 1 tablespoon extra for a firmer filling if desired.
- 1 1/4 cups granulated sugar 250g
- 2 tbsp lemon zest add more if you want extra zing!
- 3/4 cup lemon juice 177mL
- 1 1/4 cup water 296
- 4 tbsp butter 57g, unsalted
For the Italian meringue
- 1 1/3 cups sugar 266g divided
- 1/3 cup water 50g
- 4 egg whites
- 1/4 tsp salt
- 1/4 tsp cream or tarter
- 1 tsp vanilla extract
Instructions
For the Pie Crust
- In a food processor, combine flour, sugar and salt. Whiz together. Add cubed of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.
- Dump onto a pastry mat or floured surface and knead a couple times then form into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 425 degrees.
- With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.
- Unroll the dough into the pie pan without stretching. Press into pie pan.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking.
- Bake at 425 degrees for 15 minutes.
- Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
- Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.
For the Filling
- Zest 2-3 lemons for at least two tablespoons of zest. Juice lemons to obtain 3/4 cup of juice.
- Whisk together the five egg yolks in a medium bowl then set aside.
- Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, lemon juice and zest and whisk again to distribute all the dry ingredients. You don't want clumps!
- Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
- Time to temper the eggs! Slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
- Add in butter and stir until all is melted.
For the Italian Meringue:
- Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
- In a medium saucepan add the remaining one cup of sugar and 1/3 cup water then place on medium-high heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately. Run mixer until meringue is tepid. Add the vanilla, beat to combine and use immediately.
For the Assembly
- Pour lemon filling onto pie shell and smooth.
- Add meringue onto pie leaving a small border of the lemon curd exposed. use your spatula or a spoon to create some swirls and peaks for visual interest.
- You can toast the meringue with a kitchen torch or broil for about 1-2 minutes or until meringue is golden. Chill until pie is set before cutting, about 3 hours.
Video
Notes
- You can make this pie a day or two ahead, served chilled and it will be delicious!
- Add more lemon juice and zest for an even zingier flavor! remember to subtract an equal amount of water from the recipe.
- For a looser pie filling subtract a tablespoon of corn starch. It may be more difficult to get a clean piece but you'll love the texture!
- The egg wash will prevent your crust from getting soggy so don't skip that step!
- This pie works well with a cookie crust too so feel free to experiment! Try crushing up some lemon shortbread cookies!
