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Perfect Lemon Meringue Pie Recipe with Fluffy Toasted Meringue Easily

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A reliable and approachable lemon meringue pie recipe featuring a crisp crust, tangy lemon custard, and fluffy toasted meringue that tastes like sunshine on a plate.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • 1 cup (200g) granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups (360ml) water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 2 tbsp unsalted butter
  • 4 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp cream of tartar (optional)
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the crust: In a mixing bowl, combine flour and salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Roll out and blind bake the crust: Roll dough on a lightly floured surface to fit a 9-inch pie dish. Press into dish, trim edges, prick bottom with fork. Line with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5-10 minutes more until lightly golden. Let cool.
  3. Make the lemon filling: In a saucepan, whisk sugar, cornstarch, and salt. Slowly stir in water and cook over medium heat, whisking constantly until thickened and boiling. Boil 1 minute then remove from heat. Temper egg yolks by slowly whisking in a small amount of hot mixture, then return all to pan. Cook 2 more minutes, whisking constantly. Remove from heat and stir in lemon juice, zest, and butter until smooth. Pour into cooled crust.
  4. Prepare the meringue: Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, increasing speed to high until stiff, glossy peaks form. Beat in vanilla extract.
  5. Top and toast the meringue: Spread meringue over lemon filling, sealing edges to crust. Use back of spoon to create peaks. Broil 1-3 minutes until golden brown, watching closely. Remove and let pie cool completely before slicing.

Notes

Use room temperature eggs for best meringue volume. Seal meringue edges to crust to prevent shrinking. Watch closely when broiling to avoid burning. Let pie cool fully before slicing to set filling. For gluten-free, use gluten-free flour blend. For dairy-free, substitute butter with coconut oil or plant-based butter.

Nutrition

Keywords: lemon meringue pie, lemon pie, toasted meringue, dessert, easy pie recipe, homemade pie, citrus dessert

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