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Perfect Lemon Meringue Pie Recipe Easy Fluffy Toasted Meringue Dessert

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A classic lemon meringue pie with a buttery flaky crust, bright lemon filling, and fluffy toasted meringue topping. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour (or gluten-free flour blend)
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice-cold water
  • 1 cup (200g) granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 1/4 cup (60ml) water
  • 2 tablespoons unsalted butter, softened
  • 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 crust: In a large bowl, combine flour and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs. Slowly add ice-cold water, mixing gently until dough just comes together. Wrap dough in plastic and chill in fridge for 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll out chilled dough on floured surface to fit 9-inch pie dish. Transfer and press into dish, trimming edges. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper, bake additional 10 minutes until golden. Let cool.
  3. Make the lemon filling: In a medium saucepan, whisk together sugar, flour, and lemon zest. Add eggs, fresh lemon juice, and water; whisk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling (7-9 minutes). Remove from heat and stir in butter until melted. Pour filling into cooled crust.
  4. Prepare the meringue: In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form (5-7 minutes). Beat in vanilla extract if using.
  5. Top and toast the meringue: Spread meringue over lemon filling, sealing edges to crust. Use back of spoon to create peaks and swirls. Place pie under preheated broiler for 1-3 minutes until golden brown. Remove immediately to prevent burning.
  6. Cool and chill: Let pie cool at room temperature for 20 minutes, then refrigerate at least 3 hours before slicing.

Notes

Use room temperature eggs for better meringue volume. Keep mixing bowls and tools dry and grease-free for stiff peaks. Seal meringue edges to crust to prevent shrinking. Watch closely when broiling to avoid burning. Chill pie well for clean slices. Substitutions available for gluten-free and dairy-free diets.

Nutrition

Keywords: lemon meringue pie, lemon pie, meringue dessert, toasted meringue, easy lemon pie, homemade pie, classic dessert

Find it online: https://elvafood.com/perfect-lemon-meringue-pie-recipe-easy-fluffy-toasted-meringue-dessert/