The Best Lemon Meringue Pie

The Best Lemon Meringue Pie
50 min
8 servings

Whip up your own creamy and refreshing lemon meringue pie from scratch!




1 ⅓
cup all purpose flour
pinch salt
cup cold unsalted butter
cup cold vegetable shortening
Tbsp ice water

Lemon Curd

cup water
cup cornstarch, plus 2 tbsp.
egg, yolks
cup lemon, juice
1 ⅓
cup sugar
tsp salt
grated zest of 4 lemon


egg, whites
tsp cream of tartar
cup sugar
tsp lemon, juice


Step 1

Preheat the oven to 375 degrees F.

Step 2

Sift the dry ingredients together.

Step 3

With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs.

Step 4

Add the ice water gradually until dough forms.

Step 5

Pat the dough into a flat disk and refrigerate for at least an hour.

Step 6

Roll the dough into a 13-inch round. Place it into a 9-inch pie plate and crimp the edges in a decorative pattern.

Step 7

Pierce the bottom with a fork.

Step 8

Place a piece of parchment or tinfoil in the shell. Fill the shell with pie weights.

Step 9

Bake for 20 minutes.

Step 10

Remove the pie weights and paper and continue to bake about 15 minutes until the pastry is golden and set. Cool on a wire rack.

Step 11

In a small bowl, whisk the cornstarch with 1 cup of water until dissolved. Set aside.

Step 12

In a small saucepan add egg yolks, lemon juice, sugar, lemon zest and salt and the remaining 1 cup of water.

Step 13

Cook over medium low heat for one minute, stirring constantly. The mixture should not boil but the sugar should dissolve.

Step 14

When the sugar has dissolved pour in the cornstarch mixture and turn up the heat to medium.

Step 15

Cook mixture, stirring continuously with a spoon so that the mixture does not stick to the bottom or the sides of the pan.

Step 16

Cook for 6 to 8 minutes until it has started to boil, thickens and becomes translucent.

Step 17

Set filling aside to cool slightly.

Step 18

Immediately make meringue so filling stays warm.

Step 19

Whip egg whites on high speed.

Step 20

Immediately add cream of tartar and whip until soft peaks form.

Step 21

While whipping, add the sugar one tablespoon at a time to allow it to dissolve.

Step 22

Add the lemon juice at the end when the meringue is shiny and holds medium stiff peaks.

Step 23

Pour the warm filling into the cooled pie shell and spread the meringue on top, making sure to reach the edges of the pastry.

Step 24

Use your spatula to swirl the meringue into peaks.

Step 25

Cook the pie at 375 degrees F. for about 6 minutes until meringue is just golden.

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