Zesty Delight: The Science and Art of Lemon Meringue Pie
This lemon meringue pie is a stunning balance of tangy citrus curd, fluffy meringue, and a crisp golden crust. Learn the secrets behind perfect texture, flavor, and structure in every slice.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: ~3 hours
- Yield: 1 (9-inch) pie, serves 8
- Category: Dessert, Pie
- Method: Baking
- Cuisine: European, American Classic
- Diet: Vegetarian
Ingredients
For the Crust:
1¼ cups all-purpose flour, sifted
¼ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 large egg yolk
2 tablespoons ice water
For the Lemon Curd:
1 cup freshly squeezed lemon juice (about 4–5 lemons)
1 tablespoon lemon zest
1¼ cups granulated sugar
4 large egg yolks
6 tablespoons unsalted butter, cubed
For the Meringue Topping:
4 large egg whites, room temperature
½ teaspoon cream of tartar
¾ cup granulated sugar
1 teaspoon vanilla extract
Instructions
Prepare the Crust:
In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolk and ice water; mix just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Blind Bake the Crust:
Roll chilled dough on a floured surface to fit a 9-inch pie dish. Prick the bottom with a fork. Line with parchment paper and fill with pie weights.
Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Let cool slightly.
Make the Lemon Curd:
In a heatproof bowl, whisk together lemon juice, zest, sugar, and egg yolks. Place over a saucepan of simmering water (double boiler method) and whisk constantly for about 10 minutes until thickened. Remove from heat and stir in butter until smooth. Cool slightly, then pour into the baked crust.
Make the Meringue:
Beat egg whites with cream of tartar until foamy. Gradually add sugar, one spoonful at a time, beating until stiff, glossy peaks form. Beat in vanilla extract.
Assemble and Bake:
Spoon meringue over the warm lemon curd, spreading to the edges to seal. Use a spatula to create swirls.
Bake at 350°F (175°C) for 12–15 minutes until meringue is golden brown.
Cool and Chill:
Cool pie completely at room temperature, then refrigerate for 1–2 hours before slicing.
Notes
Use fresh lemon juice for best flavor.
Always spread meringue over warm filling to help it set and avoid separation.
Room temp egg whites whip better—don’t skip this step!
To prevent a soggy crust, you can brush the baked crust with beaten egg white before filling.
