1. Why does my meringue weep?

Usually it’s from undercooking or not sealing the meringue to the crust. Make sure you spread it onto hot filling and bake it long enough to cook through.

2. Can I make this without a mixer?

Technically, yes but whipping meringue by hand is a workout. A hand mixer or stand mixer saves time (and your arm).

3. What’s the best thickener for lemon filling?

Cornstarch is the classic choice. Just be sure to cook it long enough to remove any chalky texture.

4. Why does my crust shrink?

Overworking the dough, skipping chill time, or not using pie weights during blind baking can cause that. Resting the dough really helps.

5. Do I have to use fresh lemons?

I highly recommend it. Bottled lemon juice works in a pinch, but fresh lemons bring that bright, sharp flavor you can’t fake.

6. Can I use store-bought crust?

Absolutely. If you’re short on time, a good-quality store-bought crust still makes a tasty pie. Just follow the blind baking steps.

Lemon Meringue Pie Recipe 7 Steps to the Perfection

Description

A classic lemon meringue pie with a crisp, buttery crust, zesty lemon curd filling, and fluffy, golden-brown meringue. It’s tart, sweet, and always a showstopper at the table.

Ingredients

Scale

For the crust

1 1/4 cups all-purpose flour
1/2 cup unsalted butter cold and cubed
1/4 tsp salt
3 –5 tbsp ice water

For the lemon filling

1 cup granulated sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons zested and juiced
2 tbsp unsalted butter
4 egg yolks lightly beaten

For the meringue

4 egg whites
6 tbsp granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract

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Instructions

Make the crust: Combine flour and salt in a bowl. Cut in butter until crumbly. Add ice water a tablespoon at a time until dough forms. Chill 30 minutes.
Roll out the dough, place into a 9-inch pie pan, trim and crimp the edges. Prick bottom and bake at 375°F (190°C) for 15–18 minutes. Cool completely.
Make the filling: In a saucepan, whisk sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium heat until thick. Remove from heat, whisk in butter, then gradually mix in egg yolks. Return to heat, boil 1–2 minutes.
Pour the hot lemon filling into the cooled crust.
Make the meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar and vanilla, beat until stiff peaks form.
Spread meringue over the hot filling, sealing the edges. Bake at 350°F (175°C) for 12–15 minutes or until golden on top.
Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.

Notes

Don’t let any egg yolk get into the whites or your meringue won’t whip.
For a sturdier base, you can blind bake the crust with pie weights.
Make sure the filling is piping hot before topping with meringue so it doesn’t weep

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 32g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 150mg