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Fluffy Classic Lemon Meringue Pie

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A bright and comforting lemon meringue pie with a flaky crust, silky lemon filling, and fluffy toasted meringue crown. Easy to make and perfect for celebrations or any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups (360ml) water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely grated lemon zest
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together flour and salt. Cut cold butter into flour until mixture resembles coarse crumbs. Gradually add ice water, stirring gently until dough comes together. Form dough into disk, wrap, and chill for at least 30 minutes.
  2. Roll and Bake the Crust: Preheat oven to 375°F (190°C). Roll dough to fit 9-inch pie dish. Transfer dough, trim edges, prick bottom with fork. Line with parchment and pie weights. Bake 15 minutes, remove weights and parchment, bake 5-7 more minutes until golden. Let cool.
  3. Make the Lemon Filling: In saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in water. Cook over medium heat, stirring until thick and boiling (5-7 minutes). Boil 1 minute, remove from heat. Temper egg yolks with hot mixture, then whisk back into saucepan. Cook 2 more minutes until thick and glossy. Remove from heat, stir in butter, lemon juice, and zest. Pour into baked crust.
  4. Prepare the Meringue: Beat egg whites with cream of tartar until foamy. Gradually add sugar, increase speed to high, beat until stiff glossy peaks form and sugar dissolves. Beat in vanilla extract.
  5. Top and Toast the Meringue: Spread meringue over hot lemon filling, sealing edges. Create peaks and swirls. Toast with kitchen torch until golden or under broiler 1-2 minutes, watching closely.
  6. Cool and Chill: Let pie cool at room temperature 30 minutes, then refrigerate at least 3 hours or overnight to set filling.

Notes

Use room temperature eggs for best meringue volume. Seal meringue edges firmly to prevent shrinking and weeping. Add sugar gradually to egg whites for stable, glossy peaks. Watch closely when toasting meringue to avoid burning. Chill pie thoroughly to set filling. If no kitchen torch, use oven broiler carefully.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue pie, classic dessert, toasted meringue, easy lemon pie, flaky crust, homemade pie

Find it online: https://tempotaste.com/fluffy-classic-lemon-meringue-pie-recipe-easy-toasted-crown-tutorial/