Perfect Tangy Lemon Meringue Pie Recipe Easy Homemade Flaky Butter Crust
A reliable and delicious lemon meringue pie featuring a quick flaky butter crust, tangy lemon filling, and light, fluffy meringue topping. Perfect for any occasion and easy to make with simple ingredients.
- Prep Time: 15 minutes (plus 30 minutes chilling dough and 15 minutes chilling crust)
- Cook Time: 37 minutes (25 minutes crust baking + 10-12 minutes meringue baking + 2 minutes filling thickening)
- Total Time: 1 hour 15 minutes (including chilling and baking times)
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour – 1 1/4 cups (150g)
- Unsalted butter – 1/2 cup (115g), cold and cubed
- Granulated sugar – 1 tablespoon (optional, for crust)
- Salt – 1/4 teaspoon
- Ice water – 3 to 4 tablespoons (cold)
- Fresh lemon juice – 2/3 cup (160ml) (about 3-4 lemons)
- Lemon zest – 1 tablespoon
- Granulated sugar – 1 cup (200g)
- Large egg yolks – 4 (room temperature)
- Water – 1 cup (240ml)
- Cornstarch – 1/4 cup (32g)
- Unsalted butter – 2 tablespoons (30g), cut into small pieces
- Large egg whites – 4 (room temperature)
- Granulated sugar – 1/2 cup (100g)
- Cream of tartar – 1/4 teaspoon
- Vanilla extract – 1/2 teaspoon (optional)
Instructions
- Make the Flaky Butter Crust: In a large bowl, whisk together the flour, sugar (if using), and salt. Toss in the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently with a fork until the dough just holds together when pressed. Be careful not to overwork it. Wrap the dough in plastic and chill in the fridge for at least 30 m…
- Preheat the Oven: Set your oven to 375°F (190°C). Once chilled, roll the dough on a lightly floured surface into a 12-inch (30cm) circle, then transfer it to your pie dish. Trim any overhang, leaving about a 1/2-inch edge, and crimp as desired. Prick the bottom lightly with a fork. Chill again for 15 minutes before baking.
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and paper, and bake for another 10 minutes or until the crust is golden and flaky. Let it cool while you prepare the filling.
- Prepare the Lemon Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water, lemon juice, and zest. Place over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble — about 5-7 minutes. Remove from heat. In a small bowl, beat the egg yolks, then slowly whisk in about 1/2 cup (120ml) of the hot lemon mixture to temper the yolks. Pour the yolk mixture back into the saucepan and return to heat for 2 minutes, stirring cons…
- Make the Meringue: In a clean, dry bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, while continuing to beat on high until stiff, glossy peaks form and sugar dissolves. Beat in vanilla extract if using.
- Top and Bake: Spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to seal and prevent shrinking. Create peaks with the back of a spoon for that classic look. Bake at 350°F (175°C) for 10-12 minutes or until meringue is golden-brown on top.
- Cool and Serve: Allow the pie to cool completely on a wire rack, then chill in the fridge for at least 3 hours before slicing to help the filling set properly and keep the meringue stable.
Notes
Chill the dough well before rolling to ensure flakiness. Use room temperature eggs for better blending and volume. Temper egg yolks to avoid scrambling. Seal meringue edges to crust to prevent shrinking and weeping. Do not overbake meringue; it should be golden but soft inside. Chill pie for at least 3 hours before serving for best filling set. Store leftovers loosely covered in fridge for up to 3 days. Avoid airtight covers directly on meringue to prevent sogginess.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 30
- Fat: 15
- Carbohydrates: 42
- Protein: 4
Keywords: lemon meringue pie, flaky butter crust, tangy lemon filling, homemade pie, easy dessert, meringue topping, lemon dessert