Classic Lemon Meringue Pie
A timeless dessert featuring a crisp crust filled with a tangy, smooth lemon curd. The pie is topped with a cloud of sweet, fluffy meringue that's baked to a perfect golden brown.
An original recipe by Forkin
- Total time
- 4 hr 45 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 339 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Crust
- 1 pcspre-baked pie crust, 9-inch
Lemon Filling
- 1 cupgranulated sugar
- 0.25 cupcornstarch
- 1 pinchsalt
- 1.5 cupwater, cold
- 0.5 cuplemon juice, freshly squeezed
- 3 pcsegg yolk, from large eggs
- 2 tbspunsalted butter, cubed
- 1 tbsplemon zest
Meringue
- 3 pcsegg white, from large eggs, at room temperature
- 0.25 tspcream of tartar
- 6 tbspgranulated sugar
- 0.5 tspvanilla extract(optional)
Equipment
saucepan · citrus juicer · citrus zester · spatula · wire rack · mixing bowl · electric mixer · whisk · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F).
About 10 min
Cook’s note: Position a rack in the middle of the oven for even baking.
- 2
In a medium saucepan, whisk together the sugar for the filling, cornstarch, and salt until combined.
About 1 min
Cook’s note: Combining the dry ingredients first prevents the cornstarch from clumping when you add liquid.
- 3
Gradually whisk in the cold water and lemon juice until the mixture is smooth.
About 1 min
- 4
Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 6-8 minutes.
About 8 min
Cook’s note: Constant whisking is crucial to prevent scorching on the bottom of the pan.
- 5
In a separate small bowl, lightly beat the egg yolks. Slowly pour about half a cup of the hot lemon mixture into the yolks while whisking vigorously to temper them.
About 1 min
Cook’s note: Tempering prevents the yolks from scrambling when added to the hot filling.
- 6
Pour the tempered yolk mixture back into the saucepan. Bring to a gentle boil and cook for 2 more minutes, whisking constantly.
About 2 min
- 7
Remove the saucepan from the heat. Stir in the cubed unsalted butter and lemon zest until the butter is fully melted and incorporated.
About 1 min
- 8
Pour the hot lemon filling directly into the pre-baked pie crust and spread it evenly.
About 1 min
Cook’s note: Pouring the filling while hot helps cook the bottom of the meringue, preventing a soggy layer.
- 9
In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
About 2 min
Cook’s note: Ensure your bowl and beaters are completely free of any fat or grease, which can prevent the egg whites from whipping properly.
- 10
Gradually add the sugar for the meringue, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
About 3 min
Cook’s note: The meringue is ready when you can turn the bowl upside down without it sliding out.
- 11
Beat in the vanilla extract, if using.
- 12
Immediately spread the meringue over the hot filling, making sure to seal it against the edges of the pie crust.
About 2 min
Cook’s note: Sealing the meringue to the crust prevents it from shrinking away from the sides during baking.
- 13
Use the back of a spoon or a spatula to create decorative swirls and peaks in the meringue.
About 1 min
- 14
Bake for 10-15 minutes, or until the meringue is lightly golden brown.
About 15 min
Cook’s note: Keep a close eye on it, as meringue can brown very quickly.
- 15
Let the pie cool on a wire rack at room temperature for 1 hour.
- 16
Transfer the pie to the refrigerator and chill for at least 4 hours, or until the filling is completely set.
About 4 hr
Cook’s note: Chilling is essential for a clean slice; do not skip this step.
Per serving
Nutrition
- Calories
- 338.5kcal
- Protein
- 4.1g
- Carbs
- 51.3g
- Fat
- 13.5g
- Fibre
- 0.6g
- Sugar
- 34.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the pie loosely covered in the refrigerator.