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Freshly baked lemon meringue pie with perfectly toasted peaks of meringue, a smooth lemon filling, and a golden flaky crust, surrounded by fresh lemon halves and a small bowl of lemon curd.

Zesty Lemon Meringue Pie

A bright and tangy lemon curd fills a buttery, flaky crust, crowned with golden, fluffy meringue for the ultimate summer treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ portion of pie crust chilled, ready-to-use or homemade
  • 1 cup granulated sugar for sweetening the lemon filling
  • ⅓ cup cornstarch for thickening the lemon curd
  • ¾ cup water room temperature
  • 4 large egg yolks for creating rich lemon curd
  • 1 cup fresh lemon juice strained, bright and tangy
  • 1 tablespoon lemon zest optional, finely grated for aroma
  • ¼ teaspoon kosher salt to balance the sweetness
  • 2 tablespoons unsalted butter cubed, for smooth lemon filling
  • 4 large egg whites room temperature for meringue stability
  • 1 cup granulated sugar for Swiss meringue
  • ¼ teaspoon cream of tartar stabilizes the egg whites
  • ½ teaspoon vanilla extract optional, for flavor depth

Equipment

  • 1 9-inch pie pan metal pan works best for a crispy crust
  • 1 pie weights can use uncooked rice or dried beans for blind baking
  • 1 parchment paper or heavy-duty foil for lining the crust during blind baking
  • 1 double boiler or heatproof bowl set over saucepan for gently cooking the lemon curd and dissolving sugar in egg whites
  • 1 stand mixer with whisk attachment or hand mixer for whipping Swiss meringue
  • 1 culinary torch or oven broiler for toasting the meringue until golden

Method
 

  1. Form half of your preferred pie dough into a disk and refrigerate for at least 30 minutes.
  2. On a lightly floured surface, roll the dough to about ¼ inch thickness, making it 2 inches wider than your pan.
  3. Transfer the crust to the pie pan, prick the bottom with a fork, trim excess, and shape the edges as desired.
  4. Freeze the crust for 30 minutes, then preheat oven to 425°F.
  5. Line the crust with parchment and fill with pie weights, then bake for 15 minutes.
  6. Remove weights and paper, return to oven, and bake 5 more minutes until the bottom is lightly golden.
  7. Lower oven temperature to 350°F.
  8. Set up a double boiler with simmering water.
  9. Combine sugar, cornstarch, water, egg yolks, lemon juice, zest, and salt in a heatproof bowl.
  10. Whisk continuously over the double boiler for 10–15 minutes until thick and pale, similar to hollandaise.
  11. Remove from heat and blend in cubed butter until smooth.
  12. Pour lemon filling into the slightly cooled crust and bake for 10–15 minutes until set but gently jiggly.
  13. Allow pie to cool at room temperature, then chill in the fridge for at least 3 hours, ideally overnight.
  14. Whisk egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until sugar dissolves and mixture reaches 160°F.
  15. Transfer to stand mixer and beat on medium-low until soft peaks form, then increase to high speed until stiff peaks appear.
  16. Spread meringue over the chilled lemon pie.
  17. Toast meringue using a blow torch or under the broiler for 30–60 seconds until golden.

Nutrition

Serving: 125gCalories: 330kcalCarbohydrates: 63gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 99mgSodium: 150mgPotassium: 97mgFiber: 0.5gSugar: 51gVitamin A: 212IUVitamin C: 13mgCalcium: 19mgIron: 1mg

Notes

This pie combines tart lemon curd and airy toasted meringue atop a flaky, golden crust—a dessert that brings sunshine to any table and delight with every bite.

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