Lemon Meringue Pie Recipe | Bon Appétit

Lemon Meringue Pie Recipe | Bon Appétit

Zesty Lemon Meringue Pie Recipe

Indulge in the delightful world of homemade Lemon Meringue Pie with this zesty recipe:


For the Pie Crust:

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

For the Lemon Filling:

  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 large egg yolks, well-beaten
  • 2 teaspoons lemon zest (from approximately 2 lemons)
  • 1/2 cup freshly squeezed lemon juice (from about 3-4 lemons)
  • 2 tablespoons unsalted butter

For the Meringue Topping:

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract


For the Pie Crust:

  1. In a food processor, blend the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  2. Gradually incorporate ice water, one tablespoon at a time, pulsing until the dough just starts coming together. Be cautious not to overmix.
  3. Transfer the dough to a floured surface, shaping it into a disk. Wrap it in plastic wrap and refrigerate for a minimum of 30 minutes.
  4. Preheat your oven to 425°F (220°C).
  5. Roll out the chilled dough on a floured surface, forming a circle large enough to fit your pie dish. Carefully place the dough into the pie dish, trimming any excess hanging over the edge. Prick the crust’s bottom with a fork.
  6. Line the pie crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up. Bake for approximately 10-12 minutes or until the edges turn lightly golden.
  7. Remove the pie weights and parchment paper, and bake for an additional 5-7 minutes until the bottom is fully cooked through and golden. Set aside to cool.

For the Lemon Filling:

  1. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually pour in water, whisking constantly.
  2. Cook over medium heat, stirring constantly until the mixture thickens and reaches a boil. Let it boil for one minute, then remove from heat.
  3. In a separate bowl, whisk the well-beaten egg yolks. Gradually add a small amount of the hot sugar mixture to the yolks, whisking continuously to temper the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining sugar mixture, stirring constantly.
  5. Return the saucepan to heat and bring it to a gentle boil. Cook for an additional 2 minutes, stirring constantly.
  6. Remove from heat and stir in lemon zest, lemon juice, and butter until the mixture becomes smooth.
  7. Pour the lemon filling into the pre-baked pie crust and set it aside as you prepare the meringue topping.

For the Meringue Topping:

  1. In a clean, dry bowl, use an electric mixer on high speed to beat egg whites and cream of tartar until soft peaks form.
  2. Gradually add sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
  3. Gently fold in the vanilla extract into the meringue.

Assembly and Baking:

  1. Preheat your oven’s broiler.
  2. Spread the meringue over the lemon filling, ensuring it seals the edges to the crust.
  3. Place the pie under the broiler for approximately 1-2 minutes or until the meringue turns lightly browned. Keep a close watch to prevent burning.
  4. Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours to set before serving.

Slice and savor your homemade Zesty Lemon Meringue Pie!

This classic recipe delivers a delectable Lemon Meringue Pie with a flaky crust, tangy lemon filling, and a cloud-like meringue topping. Enjoy every zesty bite!

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