Lemon Meringue Pie
- 30m Prep Time
- 45m Cook Time
- 6h Ready In
A classic lemon meringue pie with a flaky crust, tangy lemon filling, and fluffy meringue topping. Perfect for a zesty and sweet dessert.
Ingredients
- 237 ml all-purpose flour
- 2.46 ml kosher salt
- 78.9 ml shortening
- 44.4 ml cold water
- 4 egg yolks
- 355 ml sugar
- 88.7 ml cornstarch
- 1.23 ml kosher salt
- 355 ml water
- 118 ml freshly squeezed lemon juice
- 44.4 ml unsalted butter
- 9.86 ml freshly grated lemon zest
- 4 egg whites
- 4.93 ml freshly squeezed lemon juice
- 1.23 ml cream of tartar
- 73.9 ml sugar
- 2.46 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 36.3 mg
- Iron: 1.68 mg
- Magnesium: 11.4 mg
- Phosphorus: 119 mg
- Potassium: 132 mg
- Zinc: 0.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml all-purpose flour
- 2.46 ml kosher salt
- 78.9 ml shortening
- 44.4 ml cold water
- 4 egg yolks
- 355 ml sugar
- 88.7 ml cornstarch
- 1.23 ml kosher salt
- 355 ml water
- 118 ml freshly squeezed lemon juice
- 44.4 ml unsalted butter
- 9.86 ml freshly grated lemon zest
- 4 egg whites
- 4.93 ml freshly squeezed lemon juice
- 1.23 ml cream of tartar
- 73.9 ml sugar
- 2.46 ml vanilla extract
Let's Cook
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Step 1.
In a medium bowl, mix 1 cup all-purpose flour and ½ teaspoon kosher salt. Cut in ⅓ cup shortening with a pastry blender until the mixture resembles small peas. Add 3 tablespoons cold water, 1 tablespoon at a time, tossing with a fork until the flour is evenly moistened; add 1 to 2 teaspoons more water if needed. Form the pastry into a ball, then shape into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate for about 45 minutes, or until firm yet pliable.
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Step 2.
Preheat the oven to 450°F. On a lightly floured surface, roll out the pastry to fit a 9-inch pie pan. Transfer the pastry to the pan, trim the dough to leave a 1-inch overhang, fold it gently over the rim, press to the sides, and flute the edges with your fingers. Bake the crust for 15 minutes or until light brown. Cool completely, then reduce the oven temperature to 350°F.
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Step 3.
In a medium bowl, beat 4 egg yolks with a fork or whisk until blended. In a medium saucepan, whisk together 1½ cups sugar, 6 tablespoons cornstarch, and ¼ teaspoon kosher salt, then slowly stir in 1½ cups water. Set the pan over medium heat, stirring constantly, until the mixture thickens. Boil and continue stirring for 1 minute.
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Step 4.
Whisk half of the hot mixture into the beaten egg yolks, then stir it back into the saucepan, whisking constantly. Boil and stir for 2 to 3 more minutes, then remove from the heat. Stir in ½ cup freshly squeezed lemon juice, 3 tablespoons unsalted butter, and 2 teaspoons freshly grated lemon zest. Pour the filling into the cooled pastry crust.
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Step 5.
In another bowl, beat 4 egg whites, 1 teaspoon lemon juice, and ¼ teaspoon cream of tartar with an electric mixer on high speed until foamy and soft. Slowly beat in 5 tablespoons sugar, 1 tablespoon at a time, until glossy and stiff peaks form. Beat in ½ teaspoon vanilla extract.
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Step 6.
Spread the meringue over the hot filling, carefully covering it completely to prevent shrinkage. Use a spoon to create light peaks in the meringue. Bake the pie on the center rack at 350°F for 20 to 25 minutes, or until the meringue is golden. Cool at room temperature for 1 hour, then cover and refrigerate for 4 hours or until the filling is set. Store leftovers in the refrigerator, loosely covered, for up to 5 days.