How to Make Lemon Meringue Pie

A tart, glossy lemon filling in a fully baked crust, topped with a tall, lightly browned meringue that is baked onto hot filling so it stays put.

Makes

One 9-inch pie, 8 slices

Active time

About 1 hour 15 minutes

Bake

Crust 30 minutes, meringue 12 minutes

Chill

At least 4 hours

Lemon meringue pie has three parts: a fully baked crust, a lemon filling cooked on the stove, and a meringue baked on top. The filling is thickened with cornstarch and egg yolks, and the meringue is spread over it while the filling is still hot. That heat helps cook the underside of the meringue, which is the best defense against a watery layer between the two.

The meringue uses a small amount of cornstarch cooked into a paste, which keeps it from weeping. Work in order and have everything measured before you start the filling, because it moves quickly once it thickens.

Ingredients

For the single crust

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3 to 4 tablespoons ice water

For the lemon filling

• 1 1/4 cups (250 g) sugar
• 1/3 cup (40 g) cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups (360 ml) water
• 4 large egg yolks (save the whites)
• 2 tablespoons unsalted butter
• 1 tablespoon grated lemon zest (from about 2 lemons)
• 1/2 cup (120 ml) fresh lemon juice (from about 3 lemons)

For the meringue

• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup (100 g) sugar
• 1 tablespoon cornstarch
• 1/3 cup (80 ml) water
• 1/2 teaspoon vanilla extract

Instructions

1. Make and chill the dough. Mix the flour and salt, work in the butter until it is in pea-sized pieces, then stir in just enough ice water for the dough to hold together. Wrap and refrigerate for at least 1 hour.
2. Shape the shell. Roll the dough into a 12-inch circle, ease it into a 9-inch pie plate, trim, fold under and crimp. Prick the bottom all over with a fork and freeze for 15 minutes. Heat the oven to 400°F (200°C).
3. Fully blind-bake. Line the shell with parchment or foil and fill with pie weights or dried beans. Bake 15 minutes, remove the weights and paper, then bake 12 to 15 minutes more until deep golden. Let it cool while you make the filling, and lower the oven to 350°F (175°C).
4. Cook the filling base. In a medium saucepan, whisk the 1 1/4 cups sugar, 1/3 cup cornstarch and salt. Whisk in the 1 1/2 cups water. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil. Boil for 1 minute.
5. Add the yolks. Whisk the egg yolks in a bowl. Slowly whisk about 1/2 cup of the hot mixture into the yolks, then pour the yolks back into the saucepan, whisking. Cook over medium heat for 2 minutes, whisking constantly, until thick.
6. Add the lemon. Remove the pan from the heat and whisk in the butter, lemon zest and lemon juice until smooth. Pour the filling into the baked crust right away and keep it hot.
7. Make the meringue base. Whisk 1 tablespoon cornstarch with 1/3 cup water in a small saucepan. Cook over medium heat, stirring, until it thickens to a clear gel, about 1 minute. Set it aside to cool slightly.
8. Whip the whites. In a clean, dry bowl, beat the egg whites and cream of tartar on medium-high until soft peaks form. Add the 1/2 cup sugar a tablespoon at a time, then beat in the vanilla. Add the cornstarch gel a spoonful at a time and beat until the meringue is stiff and glossy.
9. Seal and bake. Spread the meringue over the hot filling, making sure it touches the crust all the way around. Swirl the top into peaks. Bake at 350°F (175°C) for 10 to 12 minutes, until the peaks are golden brown.
10. Cool and chill. Cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing. Dip a sharp knife in hot water and wipe it between cuts.

Common problems

• Runny filling: it wasn't boiled long enough. Egg yolks contain an enzyme that breaks down starch unless it is heated until it bubbles, so cook until thick and keep whisking.
• Weeping meringue: a layer of liquid under the meringue usually means it was spread on a cool filling or the whites were underbeaten. Use hot filling and whip to stiff, glossy peaks.
• Shrinking meringue: it wasn't attached to the crust. Spread it all the way to the edge of the pastry.
• Beads of syrup on top: the sugar didn't dissolve or the meringue was overbaked. Add sugar gradually and bake only until golden.

Because the filling contains eggs, keep lemon meringue pie in the fridge, loosely covered, for up to 2 days. Meringue softens over time, so the pie is best on the day it is chilled. It doesn't freeze well. For more on getting a flaky shell, see Why Cold Butter Makes a Flaky Pie Crust.