Lemon Meringue Pie

This easy homemade lemon meringue pie is delightfully tart and sweet. It's vibrant and bursting with a lovely fresh lemon flavor and topped with a billowy cloud of toasted meringue.

Course Dessert

Cuisine American

Method Bake

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 428

Author Lily Ernst

Ingredients

Crust

2 cups (250g) all-purpose flour twice sifted
1/2 tsp salt
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) milk

Filling

1 & 1/3 cups 265g granulated sugar
1/3 cup (40g) cornstarch
1 & 1/2 cups (360ml) lukewarm water
5 yolks from 5 large eggs
1/2 cup (125ml) lemon juice (grate zest first)
1 Tbsp finely grated lemon zest
2 Tbsp unsalted butter

Meringue

5 egg whites from 5 large eggs
1/2 tsp cream of tartar
1/2 tsp vanilla extract
3/4 cup (150g) granulated sugar

Instructions

Preheat oven to 425F. Fit a large piece of aluminum foil into a 9" pie plate. Remove the foil and set both aside.
Sift the flour twice, then whisk in the salt and create a well in the center.
2 cups (250g) all-purpose flour, 1/2 tsp salt
Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 Tbsp of milk.
1/2 cup (120ml) vegetable oil, 1/4 cup (60ml) milk
Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
Roll out between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate. Fit the crust onto the plate and finish the edges as desired.
Place the foil on top and fill 2/3 of the way full with pie weights.
Bake for 10-15 minutes until the edges start to brown. Grab the foil by all 4 corners, lift and remove.
Poke the bottom of the crust haphazardly with the tines of a fork. Place back in the oven and bake for another 5 minutes or until the bottom looks dry. Remove from oven and set aside. Reduce oven to 350F.
In a large saucepan, toss together the sugar and cornstarch.
1 & 1/3 cups 265g granulated sugar, 1/3 cup (40g) cornstarch
Whisk in the water, egg yolks, and lemon juice. Bring to a gentle boil over the stovetop while whisking constantly. Continue to cook for another minute until thick and translucent.
1 & 1/2 cups (360ml) lukewarm water, 5 yolks from 5 large eggs, 1/2 cup (125ml) lemon juice
Remove from heat and stir in the butter and lemon zest.
1 Tbsp finely grated lemon zest, 2 Tbsp unsalted butter
Pour the hot filling into your partially baked pie crust. Set aside somewhere to keep warm.
Beat the egg whites and cream of tartar on low speed until soft peaks form.
5 egg whites from 5 large eggs, 1/2 tsp cream of tartar
Add in the vanilla and increase the speed to medium. Slowly add in the sugar, 1 tablespoon at a time. Increase the speed to medium-high and continue beating just until glossy and stiff peaks form.
1/2 tsp vanilla extract, 3/4 cup (150g) granulated sugar
Spoon the meringue on top of the filling and spread to the edges, making sure to touch the crust. This will help prevent the meringue from shrinking. Spread and mound the rest of the meringue in the center to create a dome. Use the back of a spoon to create some dramatic swirls if desired.
Bake for 15-20 minutes until golden. Cool to room temperature, then chill in the fridge uncovered for 2 hours to firm up. Serve immediately or carefully cover until ready to serve. Best to enjoy the day it's made.

Notes

Leftovers can be placed in a large cake container with a lid or insert a couple of toothpicks into the meringue and drape a large piece of plastic wrap over the top (try to avoid touching the meringue) and store in the fridge for up to 3 days. Please note that the meringue will start to weep and separate over time. Best consumed as soon as possible.

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