Description
This classic Lemon Meringue Pie features a crisp and buttery pastry base filled with a silky, tangy lemon curd and topped with a fluffy, sweet meringue that is lightly toasted to perfection. The combination of tart lemon flavor and sweet airy meringue creates a delightful dessert perfect for any occasion.
Ingredients
Pastry Base
- 1 cup all-purpose flour
- 6 ounces unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- 1 large egg, beaten
- 1 tablespoon cold water
Lemon Filling
- Zest and juice of 6 lemons
- ¼ cup cornstarch
- 1 cup sugar
- 6 egg yolks
- 1 ¾ cups water
Meringue
- 4 egg whites
- 1 cup powdered sugar
- 2 teaspoons cornstarch
Instructions
- Make the Pastry Base: Preheat oven to 350°F (180°C). In a bowl, rub the flour and chilled butter together with your fingertips or a fork until the mixture resembles fine breadcrumbs. Stir in the powdered sugar, beaten egg, and cold water, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll and Bake the Pastry: On a lightly floured surface, roll the chilled dough to about ⅛-inch (3mm) thickness. Line a 9-inch tart pan with the dough, gently pressing it into the edges and trimming any excess. Line the pastry with parchment paper and fill with baking beans to prevent puffing. Bake for 15 minutes, then remove the beans and parchment and bake for an additional 5 minutes until the crust is lightly golden. Reduce oven temperature to 340°F (170°C).
- Prepare the Lemon Filling: In a small bowl, combine the lemon zest, lemon juice, and cornstarch into a smooth paste. In a saucepan, bring the water to a boil, then whisk in the lemon-cornstarch mixture. Stir continuously until the filling thickens. Remove from heat.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until smooth. Gradually pour the yolk mixture into the lemon base, whisking constantly. Return the mixture to medium heat and stir continuously until it becomes thick and glossy. Allow the filling to cool slightly before pouring it into the baked pastry shell.
- Make the Meringue: Using an electric mixer, beat the egg whites until soft peaks form. Gradually add powdered sugar while continuing to beat until stiff, glossy peaks form. Add cornstarch and whisk briefly to combine.
- Top and Toast the Meringue: Spoon the meringue over the lemon filling, spreading it evenly to the edges to seal the filling. Create decorative swirls on top with a spoon. Use a kitchen torch to lightly toast the meringue until golden, or alternatively, bake the pie in a preheated oven at 400°F (200°C) for 8–10 minutes until the meringue is golden brown.
Notes
- Chilling the dough before baking helps prevent shrinkage and improves texture.
- Be careful not to overcook the lemon filling; it should be thick but still silky.
- When making meringue, ensure no yolk contaminates the whites for maximum volume.
- If you don’t have a kitchen torch, baking the pie at high heat will give a similar toasted finish.
- Let the pie cool completely on a wire rack before serving for best texture.
- The pie is best consumed within 2 days and stored refrigerated.
