Zesty Lemon Meringue (Printable)

Tangy lemon filling topped with fluffy toasted meringue for a bright, sweet citrus treat.

# What You'll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon salt
03 - 1/2 cup unsalted butter, cold, cubed
04 - 3 to 4 tablespoons ice water

→ Lemon Filling

05 - 1 cup granulated sugar
06 - 1/4 cup cornstarch
07 - 1/4 teaspoon salt
08 - 1 1/4 cups water
09 - 1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 3 large egg yolks
12 - 2 tablespoons unsalted butter

→ Meringue

13 - 3 large egg whites
14 - 1/4 teaspoon cream of tartar
15 - 1/2 cup granulated sugar
16 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Shape into disk, wrap, and chill 30 minutes. Roll out dough and fit into 9-inch pie dish. Trim edges, line with parchment and fill with weights. Bake at 400°F for 15 minutes, remove weights, then bake 10 more minutes. Cool.
02 - Whisk sugar, cornstarch, and salt in saucepan. Gradually add water, lemon juice, and zest. Cook over medium heat, stirring constantly until thick and bubbling. Temper egg yolks with a spoonful of hot mixture, then return to saucepan and cook 2 minutes more. Remove from heat, stir in butter, then pour into cooled crust.
03 - Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff and glossy. Mix in vanilla extract. Spread meringue over hot filling, sealing edges to crust.
04 - Bake at 350°F for 15 to 18 minutes until meringue is golden. Cool at room temperature, then chill for at least 1 hour before serving.

# Expert Suggestions:

01 -
  • The bright lemon filling cuts through sweetness with a tartness that wakes up your taste buds.
  • Toasted meringue adds a cloud-like texture that feels fancy but comes together in minutes.
  • Its a dessert that looks impressive on the table and tastes even better than it looks.
  • Every bite balances creamy, tangy, and sweet in a way that feels both nostalgic and exciting.
02 -
  • Spread the meringue all the way to the crust edge or it will shrink and pull away as it bakes.
  • Tempering the egg yolks slowly prevents them from scrambling in the hot lemon mixture.
  • Let the pie cool at room temperature first, then chill it, or condensation will make the meringue weep.
  • Use a sharp knife dipped in hot water to slice through the meringue without tearing it.
03 -
  • Zest the lemons before juicing them, it's nearly impossible to zest a juiced lemon.
  • Room temperature egg whites whip up higher and faster than cold ones.
  • A kitchen torch gives you more control over browning the meringue than an oven does.
  • If your filling turns out too runny, whisk in an extra teaspoon of cornstarch and cook for another minute.

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