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5 from 2 votes
slice of lemon meringue pie on a white plate.
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Lemon Meringue Pie
Prep Time
40 mins
Cook Time
40 mins
Chill Time
4 hrs 30 mins
Total Time
5 hrs 50 mins
 
This is the perfect Lemon Meringue Pie recipe, as it begins with a buttery, flaky pie crust, is filled with a sweet yet tangy lemon filling, and topped with mile high toasted meringue. It’s one of my favorite lemon desserts.
Course: Dessert
Cuisine: American
Keyword: lemon meringue pie
Servings: 8 slices
Author: Michelle
Ingredients
Crust:
  • 1 1/2 cups all purpose flour
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 4-5 Tbsp ice water
Lemon Filling:
  • 1 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 4 egg yolks*
  • 1 cup milk (2% or whole milk is best)
  • 1 cup heavy whipping cream
  • 1/3 cup fresh lemon juice
  • 3 Tbsp unsalted butter
  • 2 tsp lemon zest
  • 1/2 tsp vanilla extract
Meringue Topping:
  • 6 egg whites*
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 6 Tbsp granulated sugar
Instructions
Make the Crust:
  1. In the bowl of a standing mixer, mix flour and salt together. (If you’re using a fork or a pastry cutter instead of a standing mixer, use a med-large bowl.)
  2. With your mixer on low (or with a fork/pastry cutter), work the cold butter into the flour a little at a time, until the flour mixture resembles coarse crumbs.

  3. Add ice water to the flour mixture, 1 Tbsp at a time, mixing after each addition. Continue adding ice water just until the dough comes together (I used all 5 Tbsp).

  4. Turn dough out onto a floured surface and form the dough into a small disc (the disc shape makes it easier to roll out). Cover in plastic wrap and store in the fridge for at least 30 minutes (or up to 3-4 days if you’re making the crust in advance).
Bake the Crust:
  1. Preheat the oven to 425 degrees.
  2. On a floured surface, roll out the pie dough into a large circle, about 1/4” thick.
  3. Gently roll the dough loosely around your rolling pin, and transfer the dough to your 9” deep dish pie plate. Unroll the dough and gently press into the pie plate.
  4. Cut off any excess pie dough on the edges, making sure to leave about 1/2” of overhang.
  5. Tuck the overhang underneath the dough (this makes a nice and thick crust edge), and crimp the edges.
  6. Use a fork to prick the bottom of the pie crust.
  7. Place a sheet of parchment paper over the top of the pie, and fill the bottom of the pie with pie weights.
  8. Bake for 15 minutes.
  9. Remove the parchment paper and pie weights.
  10. Continue baking for 10-12 minutes, or until the crust is just lightly brown.
  11. Reduce the temperature of the oven to 350, and if possible, adjust your oven rack to the lowest setting (don’t forget to use oven mitts).
Lemon Filling:
  1. In a medium saucepan, whisk sugar, honey, and cornstarch together (it will be thick and clumpy due to the honey). Do not turn on the heat yet.
  2. In a separate bowl, whisk egg yolks, milk, heavy whipping cream, and lemon juice together.
  3. Over medium heat, whisk the liquid mixture into the sugar mixture. Bring the mixture to a boil (over medium heat), whisking constantly.
  4. Once boiling, cook for 1 minute, whisking constantly.
  5. Remove from heat. Add butter, lemon zest, and vanilla extract, and mix until combined and smooth.
  6. Pour filling over the crust, and smooth into an even layer.
  7. Place a piece of plastic wrap directly on top of the filling to prevent the custard from getting a film on top. (Make the meringue topping right away, as the meringue will stick to the filling better when it’s warm.)
Meringue Topping:

  1. With a hand mixer or standing mixer (using the whisk attachment) on medium-low speed, whip the egg whites, cream of tartar, and vanilla extract together until the mixture is foamy.

  2. Add sugar, 1 Tbsp at a time, to the egg whites, whipping after each addition. Then, continue whipping the mixture on med-high speed until the sugar has dissolved and the egg whites are smooth, glossy, and have formed stiff peaks (about 2-4 minutes).

  3. Remove the plastic wrap from the filling.
  4. With a spoon or rubber spatula, spread the meringue on top of the pie filling. Make sure you spread all of the way to the crust so the filling is completely covered.
  5. Bake for 14-15 minutes, or until the meringue is golden brown on top.
  6. Allow to cool at room temperature for 1 hour. Then, chill for 3-4 hours, uncovered. If you plan to store in the fridge for longer, cover with plastic wrap (place toothpicks around the edge of the pie so the plastic wrap can rest on the toothpicks instead of on the meringue).
  7. Slice and serve. Store leftovers in the fridge.
Recipe Notes

*Separate the egg yolks and egg whites while the eggs are still cold--they separate easier this way. I separate the eggs while the pie crust is baking in the oven.

*Let the egg whites sit for 30 minutes before whipping to stiff peaks for meringue--the egg whites will whip faster when the egg whites are at room temperature.

*Finally, the filling calls for 4 egg yolks and the meringue calls for 6 egg whites. You will have 2 extra yolks you do not use for this recipe. If desired, you can make the meringue with 4 egg whites. Reduce the sugar to 4 Tbsp and the vanilla extract to 1/2 tsp. The meringue will not be as tall as how it's photographed if you reduce the egg whites.