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Lemon Meringue Pie Recipe

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4 from 12 reviews

This classic Lemon Meringue Pie features a crisp blind-baked crust filled with a silky smooth lemon curd made from fresh lemon zest and juice, eggs, and butter. Topped with a light, fluffy meringue toasted to perfection, this dessert balances tart citrus flavors with sweet, airy topping. Perfect for any occasion, the pie is baked stepwise to achieve a perfectly set filling and beautifully browned meringue.

Ingredients

Pie Crust

  • Pie crust (homemade or storebought)

Lemon Filling

  • Zest of 4-5 lemons (washed to remove wax)
  • 200g or ¾ cup plus 2 tablespoons freshly squeezed lemon juice
  • 200g or 1 cup granulated sugar
  • 5 large eggs
  • Pinch fine sea salt
  • 85g or 6 tablespoons unsalted butter
  • 2 tablespoons water
  • 2 teaspoons tapioca starch or cornstarch

Meringue Topping

  • 4 large egg whites
  • 200g or 1 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract or paste plus a scrape of vanilla bean if desired
  • ¼ teaspoon fine sea salt

Instructions

  1. Blind bake the crust: Preheat the oven to 375°F. Roll out the pie crust and shape it onto a pie pan. Cover the crust with foil and fill with pie weights to prevent bubbling. Bake for 30 minutes.
  2. Finish baking crust: Remove the foil and pie weights, dock the bottom of the crust with a fork. Reduce oven temperature to 350°F and bake for an additional 10-15 minutes until golden and set.
  3. Prepare lemon filling: Zest the lemons directly into a pot. Add freshly squeezed lemon juice and granulated sugar. Whisk in 5 eggs and a pinch of fine sea salt until fully combined.
  4. Cook lemon curd: Slice unsalted butter and place in a bowl with a fine sieve set over it. Place the pot on low heat and whisk mixture constantly. Stir frequently as it cooks to prevent curdling. Cook until the mixture thickens and coats the back of a spoon or reaches 170°F. Remove from heat and strain through the sieve into the butter bowl. Stir until the butter is melted and fully incorporated. Mix in water and tapioca starch or cornstarch until smooth.
  5. Bake filling: Pour the lemon curd filling into the pre-baked crust. Return to oven and bake at 350°F for about 20 minutes, until the filling jiggles slightly in the center.
  6. Cool filling: Remove the pie from the oven and allow it to come to room temperature. Then store in the refrigerator until ready for meringue topping.
  7. Prepare meringue base: Fill a pot with one-third water and bring to simmer over medium-low heat. In a heatproof bowl, whisk egg whites and sugar together. Set the bowl over the simmering water and continuously stir with a rubber spatula, scraping sides to evenly heat the mixture until sugar dissolves and you cannot feel granules between your fingers.
  8. Whip meringue: Transfer the warm egg white mixture to a stand mixer bowl (clean and oil-free). Add cream of tartar and whip on medium speed, gradually adding salt and vanilla extract. Whip until stiff peaks form, meaning the meringue holds its shape when the whisk is turned upside down.
  9. Top and toast meringue: Spread the meringue evenly over the lemon filling, using the back of a spoon to create decorative swirls. Use a kitchen torch to carefully toast the meringue until golden brown.
  10. Store and serve: Refrigerate the pie until ready to serve. The meringue-topped pie is best consumed within one day to avoid leakage. Freezing is possible but may alter meringue texture.

Notes

  • Be sure to wash lemons thoroughly before zesting to remove any wax or pesticides.
  • Blind baking the crust prevents it from becoming soggy once the filling is added.
  • Cooking lemon curd slowly and whisking constantly prevents curdling and ensures a silky texture.
  • Straining the curd through a sieve removes any cooked egg bits for a smooth filling.
  • Heating the egg white and sugar mixture over simmering water ensures the sugar fully dissolves, leading to stable meringue.
  • A clean, oil-free bowl is essential for successful meringue whipping.
  • Use a kitchen torch for precise control when browning the meringue; alternatively, you can place under a broiler briefly but watch carefully.
  • Store the pie in the fridge and consume within one day as the meringue can weep and lose structure over time.

Find it online: https://recipefeastful.com/lemon-meringue-pie-recipe/