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Fluffy Lemon Meringue Pie Recipe Easy Homemade with Crispy Peaks

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A light and refreshing lemon meringue pie featuring a flaky crust, silky lemon curd, and crispy golden meringue peaks. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 3 tablespoons (24g) cornstarch
  • 1 cup (240ml) fresh lemon juice (about 4–5 lemons)
  • Zest of 2 lemons
  • 4 large egg yolks, room temperature
  • 2 tablespoons (28g) unsalted butter, softened
  • 1/2 cup (120ml) water
  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Slowly add ice water, one tablespoon at a time, tossing gently until the dough just holds together when pressed. Don’t overwork it! Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 12 inches (30 cm) diameter. Transfer to your pie dish and trim the edges, crimping as desired. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes until golden. Let cool slightly.
  3. Make the Lemon Filling: In a medium saucepan, combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and boils. Boil for 1 minute. Remove from heat. In a separate bowl, whisk the egg yolks. Slowly whisk about a half cup of the hot sugar mixture into the yolks to temper them, then pour back into the saucepan. Return to medium heat and cook, stirring, until thick and bubbly. Remove from heat and stir in lemon juice, zest, and butter until smooth…
  4. Prepare the Meringue: With an electric mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, increasing to high speed until stiff, glossy peaks form. Beat in vanilla extract if using.
  5. Top the Pie: Immediately spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinkage. Use the back of a spoon to create peaks and swirls.
  6. Bake the Meringue: Reduce oven temperature to 325°F (160°C). Bake for 12-15 minutes until the meringue is golden and crisp on the peaks. Watch carefully to avoid burning. Cool on a wire rack for at least an hour before serving to let the filling set and flavors meld.

Notes

Use room temperature eggs for fluffier meringue. Ensure bowls and beaters are clean and grease-free. Add sugar gradually to stabilize meringue. Seal meringue edges to crust to prevent shrinkage and weeping. Bake meringue immediately after spreading on hot filling. Watch oven closely to avoid burning meringue peaks. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil or vegan butter substitutes.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue pie, homemade pie, easy dessert, lemon curd, crispy meringue

Find it online: https://elvafood.com/fluffy-lemon-meringue-pie-recipe-easy-homemade-with-crispy-peaks/