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Lemon Meringue Pie

This classic dessert never goes out of style. Luscious lemon filling and a golden pastry crust are topped with billowy meringue for a truly delicious, nostalgic, and perfect dessert. Why change a good thing?
Course Desserts
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

For the Crust

  • 1 cup all-purpose flour
  • 1 tsp. Kosher salt
  • 3/4 cup shortening
  • 5-6 tbsp. very cold water

For the Filling

  • 1/3 cup cornstarch
  • 1/8 tsp. Kosher salt
  • 1 cup sugar
  • 1 1/2 cups warm water
  • zest of 1 lemon
  • 1/2 cup lemon juice
  • 4 eggs, separated
  • 1 tbsp. margarine or butter

For the Topping

  • 4 egg whites
  • 1/4 tsp. Kosher salt
  • 1/2 cup sugar

Instructions

Make the Crust

  1. In a medium bowl, stir the flour and salt together with a fork. With two knives or a pastry blender, cut in shortening until the mixture resembles coarse crumbs.
  2. Add the water, a little at a time and mix lightly until a dough forms and the pastry just holds together. Shape into a ball. If it is very soft, refrigerate for 20-30 minutes. Otherwise, move on to next step.
  3. Roll crust on a lightly floured board to 1/8" thick. Use a rolling pin to lift it into a a pie plate, making sure to leave 1-2" overhang. Gently press into pie plate and up the sides of the pie plate, Make a decorative edge or crimp/pinch the edge as desired.

Make the Filling

  1. Preheat oven to 400 degrees. In a large saucepan, add cornstarch, sugar and salt and stir together. Add warm water, lemon zest, lemon juice and stir until well-combined. Cook over medium heat, stirring constantly until the mixture boils. Remove from heat. Set aside.
  2. In a small bowl, beat 4 egg yolks with a whisk and then slowly pour the egg mixture into the the sauce, stirring quickly to avoid making any lumps. Return to the heat and cook, stirring until the mixture is thick but NOT boiling.
  3. Add margarine (or butter) to thickened mixture and stir until melted and blended throughout the mixture. Pour mixture into piecrust and make the meringue topping.
  4. Place 4 egg whites and salt in bowl of standing mixer (or use handheld mixer) and beat at high speed until stiff peaks form. As peaks are getting stiff, start to sprinkle in the sugar, 2 tbsp. at a time. When peaks are glossy and stiff, they are ready. Use the back of a wooden spoon to spread the meringue over the pie filling, swirling it up to make attractive swirls and pointy tips.
  5. Bake for 10 minutes or until lightly golden brown. Cool before slicing.