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Perfect Tangy Lemon Meringue Pie

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A quick and easy homemade lemon meringue pie with a perfect balance of tart lemon filling and fluffy meringue topping, ideal for every occasion.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 1/3 cup (75g) unsalted butter, cold and cubed
  • 4–5 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest
  • ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the Pie Crust (15-20 minutes prep + 30 minutes chilling): In a large bowl, whisk together 1 ¼ cups flour and ½ teaspoon salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat Oven to 375°F (190°C).
  3. Roll Out and Bake the Crust (15 minutes): On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to your pie dish, trim excess, and crimp edges. Prick the bottom with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, and bake 5 more minutes until golden. Let cool.
  4. Prepare the Lemon Filling (10 minutes): In a medium saucepan, whisk sugar, flour, lemon zest, and lemon juice until smooth. Add eggs and whisk well. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 7-8 minutes). Remove from heat and stir in the softened butter until melted and smooth. Pour into the cooled crust.
  5. Make the Meringue (10 minutes): Using a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form. Beat in vanilla extract if using.
  6. Top the Pie with Meringue: Spread meringue evenly over lemon filling, sealing the edges to the crust to prevent shrinking. Use a spatula to create peaks for that classic look.
  7. Bake the Pie (10-12 minutes): Bake at 350°F (175°C) until meringue is golden brown. Keep a close eye to avoid burning.
  8. Cool Completely: Let the pie cool at room temperature for at least 2 hours before slicing.

Notes

Use room temperature egg whites for better meringue volume. Seal meringue edges to crust to prevent weeping. Fresh lemon juice is preferred for best flavor. For gluten-free, substitute flour with almond or oat flour. For dairy-free, use coconut oil instead of butter. Let pie cool completely before slicing to set filling.

Nutrition

Keywords: lemon meringue pie, tangy lemon pie, homemade dessert, easy lemon pie, meringue topping, lemon curd pie, classic pie recipe

Find it online: https://rowanrecipes.com/perfect-tangy-lemon-meringue-pie-recipe-easy-homemade-dessert-for-every-occasion/