Lemon Meringue Pie is a traditional dessert with a tangy and creamy lemon filling and a fluffy and sweet meringue topping. Here’s a recipe to help you make a delectable homemade Lemon Meringue Pie:


For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small cubes
  • 3-4 tablespoons ice water

For the lemon filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/2 cup freshly squeezed lemon juice
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon

For the meringue:

  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract


For the crust:

  1. In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
  2. Slowly add the ice water, one tablespoon at a time, while pulsing the food processor, until the dough comes together.
  3. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Preheat your oven to 375°F (190°C).
  5. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges.
  6. Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
  7. Bake the crust in the preheated oven for about 15 minutes. Remove the pie weights and parchment paper/foil, then bake for an additional 5 minutes until the crust is golden brown. Set aside to cool.

For the lemon filling:

  1. In a saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the water and lemon juice until the mixture is smooth.
  3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.

Credit: Togetherdz

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