Get ready to tantalize your taste buds with the most irresistible Lemon Meringue Pie that will transport you straight to grandma's kitchen! This classic American dessert is not just a pie—it's a magical symphony of buttery, flaky crust, tantalizingly tart lemon filling, and cloud-like meringue that will make your mouth water from the first glimpse. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating a showstopping dessert that will earn you serious culinary bragging rights.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, chilled and cut into small pieces
- 2 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 large egg whites
Instructions
- Prepare the pie crust by combining flour and 1/4 cup sugar in a large mixing bowl. Add chilled butter pieces and work them into the flour mixture using your fingertips until it resembles coarse crumbs.
- Mix one egg yolk into the flour mixture, gently kneading until the dough comes together. If the dough seems too dry, add a teaspoon of cold water.
- Press the dough evenly into a 9-inch pie dish, ensuring an even thickness across the bottom and sides. Refrigerate the crust for 30 minutes to help it firm up.
- Preheat the oven to 375°F (190°C). Blind bake the crust by covering it with parchment paper and filling with pie weights or dried beans. Bake for 15 minutes.
- Remove weights and parchment, then bake for an additional 5-7 minutes until the crust is light golden. Allow to cool completely.
- For the lemon filling, whisk together lemon juice, remaining sugar, and remaining egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Pour the hot lemon filling into the cooled pie crust, spreading it evenly.
- Prepare the meringue by beating egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff, glossy peaks develop.
- Spread the meringue over the lemon filling, creating decorative peaks and swirls. Ensure the meringue touches the crust edges to prevent shrinking.
- Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is lightly golden and toasted.
- Remove from oven and let cool completely at room temperature for at least 2 hours before serving. Refrigerate any leftovers.
Tips
- Keep your butter ice-cold when making the crust to ensure a flaky texture
- Use fresh lemon juice for the most vibrant, authentic flavor
- Make sure your egg whites are at room temperature for better meringue volume
- Prevent weeping meringue by ensuring you spread it to the crust edges
- Use a clean, dry bowl and whisk when beating egg whites
- Allow the pie to cool completely to help the filling set properly
- For picture-perfect meringue peaks, use the back of a spoon to create decorative swirls
- Serve the same day for the best texture and presentation
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 75mg
