Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

Introduction

Bright, tangy, and beautifully topped with clouds of toasted meringue, a classic lemon meringue pie is a timeless dessert that never fails to impress. The silky lemon filling delivers the perfect balance of sweet and tart, nestled in a flaky crust and crowned with a light, airy meringue that browns gently in the oven. Each slice offers a delightful contrast of textures — crisp pastry, smooth citrus custard, and fluffy meringue. Whether served at family gatherings, holiday dinners, or special occasions, this pie always brings a refreshing and elegant finish to the table.

Ingredients

For the Pie Crust

• 1¼ cups (160 g / 5.6 oz) all-purpose flour
• ½ teaspoon (3 g) salt
• ½ cup (113 g / 4 oz) cold unsalted butter, cubed
• 3–4 tablespoons (45–60 ml) ice water

For the Lemon Filling

• 1 cup (200 g / 7 oz) granulated sugar
• 2 tablespoons (16 g) cornstarch
• 2 tablespoons (16 g) all-purpose flour
• ¼ teaspoon (1 g) salt
• 1½ cups (360 ml) water
• 3 large egg yolks
• 2 tablespoons (28 g / 1 oz) unsalted butter
• ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
• 1 tablespoon (6 g) lemon zest

For the Meringue

• 3 large egg whites
• ¼ teaspoon cream of tartar (optional)
• ½ cup (100 g / 3.5 oz) granulated sugar
• ½ teaspoon vanilla extract

Instructions