Print

Perfect Tangy Lemon Meringue Pie

perfect tangy lemon meringue pie recipe - featured image
Print Recipe

A bright, tangy lemon filling paired with fluffy, toasted meringue on a buttery crust, this easy homemade dessert is perfect for any occasion and delivers nostalgic comfort with every bite.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup (75g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 cup (240ml) water
  • 3 large egg yolks, lightly beaten (room temperature)
  • ½ cup (120ml) fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 2 tablespoons unsalted butter, cut into small pieces
  • 4 large egg whites (room temperature)
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust: In a bowl, whisk together flour and salt. Cut in cold unsalted butter until mixture resembles coarse crumbs. Gradually add ice water, stirring gently until dough just holds together. Wrap in plastic and chill for 30 minutes.
  2. Roll out and bake the crust: Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish, trim edges, and prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake another 5-7 minutes until golden. Let cool.
  3. Make the lemon filling: In a saucepan, whisk sugar and cornstarch. Slowly add water, whisking until smooth. Cook over medium heat, stirring constantly until thickened and boiling (5-7 minutes). Boil for 1 minute, then remove from heat.
  4. Temper the egg yolks: Slowly whisk a small amount of hot lemon mixture into egg yolks to warm them. Pour yolk mixture back into saucepan. Return to low heat, stir constantly for 2 minutes until thick and creamy.
  5. Add lemon zest, juice, and butter: Remove from heat and stir in fresh lemon juice, lemon zest, and butter until smooth. Pour filling into cooled crust.
  6. Prepare the meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form. Gently stir in vanilla extract.
  7. Top and bake: Spread meringue over lemon filling, sealing edges to crust. Bake at 350°F (175°C) for 10-12 minutes until meringue is golden brown and firm to touch.
  8. Cool and chill: Let pie cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

Notes

Use room temperature eggs for better meringue volume and stability. Seal meringue edges to crust to prevent shrinking. Watch meringue closely while baking to avoid burning. Let pie cool completely before refrigerating to prevent cracks and soggy crust. For gluten-free crust, use almond flour; for dairy-free, substitute butter with coconut oil.

Nutrition

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

Find it online: https://blipflavor.com/perfect-tangy-lemon-meringue-pie-recipe-easy-homemade-dessert-guide/