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Lemon Meringue Pie

This Lemon Meringue Pie recipe is a taste of bright, zingy, silky smooth sunshine and will have everyone begging for the recipe! It begins by blind baking the buttery, flaky homemade pie crust (no soggy crust here!) or you are welcome to use store-bought.  Next, add the creamy, silky-smooth lemon filling that’s not too tart, not too sweet, but the adept balance of fresh, tangy sweetness that makes you want to lick the plate. Finally, top with light, fluffy toasted meringue that’s foolproof with my tips and tricks.  Let the pie chill (the perfect make ahead dessert!), then bite into the fresh, vibrant, tangy, sweet relief of cool, creamy Lemon Meringue Pie.  
Course Dessert
Prep Time 6 hours
Cook Time 1 hour 10 minutes
Total Time 7 hours 10 minutes
Servings 12 slices

Ingredients

Pie Crust

Lemon Filling

  • 5 large egg yolks at room temperature (use the whites in the meringue below)
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon lemon zest
  • 1/2 cup fresh lemon juice (preferably Meyer)
  • 1 1/3 cups water
  • 2 Tablespoons unsalted butter softened to room temperature
  • 1/2 teaspoon vanilla extract

Meringue

  • 5 large egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt

Instructions

PIE CRUST

  • Note: The crust can be baked, cooled, covered and refrigerated up to 5 days ahead of time. At the least, I like to make the pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
  • Make the pastry dough: Prepare pie dough according to recipe directions and bake following the BLIND BAKE instructions in the recipe (click HERE for pie crust recipe). The pie shell does not need to be cooled before adding the pie filling.
  • A note on pans: I use a quiche pan with a removable bottom, but a pie pan works great. If using the quiche pan, press the dough all the way up the sides because it will shrink a bit as it bakes.

Lemon Filling

  • Preheat oven: Preheat oven to 350 degrees F.
  • Prep ingredients: The lemon filling, meringue, and adding the meringue over the lemon filling are all time sensitive. To be successful, prep (i.e. separate the eggs, grate the lemon zest, juice the lemons, etc.) and measure all of your ingredients out for both the lemon filling and the meringue before you begin the recipe so you can grab them the second you need them.
  • Whisk egg yolks: Whisk the egg yolks together in a liquid measuring cup or bowl; set aside.
  • Thicken the lemon filling: Whisk the sugar, cornstarch, salt, lemon zest, lemon juice and water together in a small nonreactive saucepan until the cornstarch dissolves. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes; turn off heat.
  • Temper the egg yolks: Whisking the egg yolks constantly, slowly stream a large ladleful of the thickened lemon mixture into the beaten egg yolks; repeat 2-3 times (never stop whisking!). This will prevent the eggs from scrambling once they’re added to the warm lemon mixture. Now, while constantly whisking, slowly stream the egg yolk mixture into the lemon mixture in the pan.
  • Thicken the filling: Return the heat to medium, while you continue to whisk. Cook until the mixture is thickened to the consistency of thick pudding and big bubbles begin bursting on the surface, about 175-180 degrees F an instant-read thermometer. Watch the video in the recipe card for exact consistency.
  • Stir in the butter: Once thickened, remove the saucepan from the heat and stir in the vanilla and butter until melted.
  • Transfer to the pie crust: Spread the filling into the partially baked pie crust (the crust can still be warm) and spread evenly. Immediately start to make the meringue.

Make the Meringue

  • Beat the eggs to soft peaks: Using a stand mixer fitted with the whisk attachment (my use a handheld mixer), beat the egg whites and cream of tartar on low speed for 1 minute. Increase to medium and beat for 1 minute. Finally, increase to high speed and beat until soft peaks form, about 3-4 minutes. (Soft peaks means the peaks flop over as soon as the beaters are lifted.)
  • Beat to glossy stiff peaks: Slowly and gradually add the sugar, followed by the salt and continue to beat on high speed until billowy, glossy stiff peaks form, about 2 minutes. (Stiff peaks means the egg whites stand straight up when the beaters are removed).

Bake the Pie

  • Assemble the pie: Immediately spread the meringue evenly over the lemon filling. Make sure you spread it all the way to the edges so it attaches to the crust without any gaps. The attachment will help anchor the meringue and prevent it from shrinking and weeping.
  • Bake: Bake the pie at 350 degrees F on the lowest oven rack for 20-25 minutes (don't overbake or it can weep). Keep a close eye on the meringue and cover tips that are browning too quickly (or the whole pie if needed).

Chill the Pie

  • Cool to room temperature: Let the pie cool on a wire rack for two hours.
  • Chill in the fridge: Transfer the room temperature pie to the fridge (don't cover). Chill for 3-4 hours before slicing and serving. It can be chilled longer, but the fresher, the better (less chance of weeping/deflating).
  • To slice: Run a sharp knife under hot water, or dip in a glass of hot water, then dry. Slowly slice through the meringue before pressing down to slice thorugh the rest of the pie. Clean the knife and repeat.

Video

Notes

  • Don’t make meringue on humid days. The humidity causes the sugar to absorb the extra moisture in the air, making the meringue sticky, chewy and less voluminous. It also can cause tiny beads of syrupy liquid to form on the meringue.
  • Use fresh egg whites. Old egg whites tend to collapse and don’t rise well in the oven because they don't hold the air bubbles as well.
  • Use a spotless bowl and egg whites! Fat and water are the greatest enemy of making meringue.  If there’s any residual oil or water in the mixing bowl, or a little egg yolk, your meringue will be ruined.   
  • Separate the eggs when cold. Cold eggs hold their shape better and separate more easily – we don’t want a drop of egg yolk in the whites!  Now, let the separated eggs come to room temperature.

Make Ahead

Lemon Meringue Pie is best served the same day it is made.  You can, however, prep the crust ahead of time:
  • Make pie dough: Make the pie dough, shape it into a disc, cover it with plastic wrap, and refrigerate for up to 2 days before using.
  • Form pie shell: Transfer dough to the pie plate to make the pie shell, cover, and refrigerate for up to 2 days. It can also be covered in multiple layers of plastic wrap and frozen for 3 months.
  • Bake pie shell: Blind bake and cool the pie shell. Cover with plastic wrap and refrigerate for up to 5 days or freeze for up to 3 months.

Storage

  • Lemon Meringue Pie is its best showstopping self a few hours after it is made, but leftovers are still delicious and will keep in the fridge for up to 4 days. Just note that the meringue will deflate and start weeping (releasing moisture) as more time passes (still tasty though!).
  • Lemon Meringue Pie does not need to be covered while it chills in the refrigerator before serving.  If storing overnight, insert toothpicks halfway between the center and edge of the pie, then loosely cover with plastic wrap.