Lemon Meringue Pie Recipe

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This easy Lemon Meringue Pie Recipe is a perfect version of this classic dessert. It’s got a creamy, tangy lemon filling inside a flakey pie crust, topped with a fluffy golden brown meringue topping.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 4695kcal

Author: The Carefree Kitchen

Ingredients

Single Pie Crust Recipe

1¼ cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco
1/4 cup water cold

Lemon Pie Filling

2 cups cold water
1½ cups sugar
1/3 cup cornstarch
7 large egg yolks reserve the whites for the meringue
3/4 cup lemon juice
1½ tablespoons lemon zest
5 tablespoons butter add after cooking

Meringue for Pie

7 large egg whites
3/4 cup sugar
1 teaspoon clear vanilla extract
1/3 teaspoon cream of tarter
2/3 cup water
2 tablespoons cornstarch

US Customary - Metric

Instructions

Single Pie Crust

Preheat oven to 425 degrees F.
In a large mixing bowl, combine the flour and salt. Add the Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead! Form the dough into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, roll from the middle of the dough outwards to make a circle that is about 1/4" thick and large enough to hang over your pie plate at least 1/2".
Carefully line a 9" pie plate with the rolled dough, pressing into the sides and bottom edges. Fold the top edges under and pinch to make a decorative edge. Prick the bottom and sides of the pie crust with a fork about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
Blind bake the prepared pie crust in a preheated oven for 10-12 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.

Lemon Pie Filling

In a small bowl combine the sugar and cornstarch, mix.
In a large pot, combine the cold water, cornstarch and sugar mixture, egg yolks, lemon juice, and lemon zest. Whisk until smooth.
Heat over medium heat and whisk constantly until the mixture comes to a boil. Continue to whisk at a low boil for 30 seconds, or until the filling is thick and bubbly. Remove from heat and add the butter and stir until the butter has melted. Cover with plastic wrap to prevent a film from forming on top of the filling. Set aside while the crust bakes.
Reduce the oven heat to 325 degrees F.

How to Make Meringue for Pie

Into the bowl of a stand mixer, add the egg whites and beat on medium. Once soft peaks have formed, add the sugar, vanilla, and cream of tarter. Continue to beat until stiff peaks form.
While the eggs are beating, add the cold water and cornstarch to a small pan. Whisk until smooth. Heat on medium heat until the mixture turns from white to translucent and bubbles a little. Remove from heat, then slowly stream it into the egg white mixture and continue to whip until stiff peaks form.

Assembling the Pie

Add the lemon filling into the prepared crust, reheating it slightly if it has set up. Top with the prepared meringue, using the back of the spoon to create decorative peaks with the meringue.
Bake the pie in the oven for about 20 minutes, or until the meringue peaks are golden brown. Transfer the pie to a wire rack and cool to room temperature before serving.

Video

Notes

Storing instructions: cover the pie loosely with plastic wrap and store for up to 3 days in the fridge.

For the meringue: be sure there are no traces of yolks in the egg whites before whipping, or they will never whip to stiff peaks.

Nutrition