Name: Lemon Meringue Pie Recipe (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups All-Purpose Flour; 1/2 cup Cold Unsalted Butter-cut into cubes; 1/4 cup Ice Water; 1/4 tsp Salt; 1 1/2 cups Granulated Sugar; 1/4 cup Cornstarch; 1/4 tsp Salt; 1 1/2 cups Water; 1/2 cup Lemon Juice-freshly squeezed; 2 tbsp Lemon Zest; 4 Egg Yolks; 2 tbsp Butter; 4 Egg Whites; 1/2 cup Granulated Sugar; 1/4 tsp Cream of Tartar

Recipe tier

A traditional lemon meringue pie with a flaky crust, tart lemon filling, and fluffy meringue topping.

Total 2h 30m

Serves 8

Steps 7

Ingredients 15

Crust
1 cups 156 g All-Purpose Flour
cup 113 g Cold Unsalted Butter-cut into cubes
cup 60 mL Ice Water
tsp 1.25 mL Salt
Lemon Filling
1 cups 360 mL Granulated Sugar
cup 30 g Cornstarch
tsp 1.25 mL Salt
1 cups 360 mL Water
cup 120 mL Lemon Juice-freshly squeezed
2 tbsp 30 mL Lemon Zest
4 57 g Egg Yolks
2 tbsp 30 mL Butter
Meringue
4 57 g Egg Whites
cup 100 g Granulated Sugar
tsp 1.25 mL Cream of Tartar

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Equipment

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Instructions

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Preheat oven to 375°F (190°C).
To make the Crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Gradually add Ice Water until dough comes together. Roll out dough and place in a 9-inch pie plate. Bake for 15-20 minutes, or until golden brown.
To make the Lemon Filling, whisk together Sugar, Cornstarch, and Salt in a saucepan. Add Water and cook over medium heat, stirring constantly, until thickened. Stir in Lemon Juice, Lemon Zest, and Egg Yolks. Cook for 1 minute more. Remove from heat and stir in Butter.
Pour Lemon Filling into baked pie crust.
To make the Meringue, beat Egg Whites with Cream of Tartar until soft peaks form. Gradually add Sugar, beating until stiff, glossy peaks form.
Spread Meringue over Lemon Filling, sealing to the edges of the crust. Bake for 12-15 minutes, or until Meringue is golden brown.
Let cool completely before serving.