Description
A fail-proof, show-stopping lemon meringue pie with a flaky homemade crust, bright lemon filling, and toasted meringue. Perfect for Easter or any holiday gathering.
Ingredients
Scale
- 1 ¼ cups (150g) all-purpose flour
- ½ cup (113g) unsalted butter, very cold and cubed
- ½ cup (113g) vegetable shortening
- 4–6 tablespoons ice water
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (200g) granulated sugar
- ¼ cup (30g) cornstarch
- 1 ½ cups (360ml) water
- ½ cup (120ml) fresh lemon juice (from 3–4 lemons)
- 2 teaspoons lemon zest
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ½ cup (100g) granulated sugar
Instructions
- In a large bowl, whisk together flour, salt, and sugar. Add cold butter and shortening, working it into the flour until pea-sized pieces form.
- Sprinkle in ice water one tablespoon at a time, mixing gently until dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Roll out the larger dough disc into a 12-inch circle and transfer to a 9-inch pie dish. Trim edges and freeze for 15 minutes.
- Line the chilled crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake 5-7 more minutes until golden. Cool completely.
- In a saucepan, whisk sugar and cornstarch. Slowly whisk in water, lemon juice, and zest. Cook over medium heat, whisking constantly, until thickened and boiling (5-7 minutes).
- Whisk egg yolks in a small bowl. Temper by slowly adding a ladle of hot lemon mixture while whisking. Pour back into saucepan and cook 1-2 minutes until thick.
- Remove from heat and stir in 2 tablespoons butter until melted. Pour into cooled crust.
- In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add ½ cup sugar while beating on high until stiff, glossy peaks form.
- Spread meringue over hot filling, sealing edges against the crust. Bake at 350°F (175°C) for 15-18 minutes until golden brown.
- Cool on a wire rack for at least 2 hours before slicing.
Notes
Keep all ingredients for the crust very cold to ensure flakiness. Blind bake the crust to prevent a soggy bottom. Temper egg yolks slowly to avoid scrambling. Seal meringue edges to prevent shrinking. Do not freeze this pie as the meringue texture will suffer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 38
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
Keywords: lemon meringue pie, easter dessert, homemade pie, flaky crust, lemon curd, meringue recipe, holiday baking