Meringue Lemon Pie
A classic baked lemon pie with a buttery crust, silky citrus filling, and a golden meringue topping. Easy to make and perfect for special occasions.
lemon dessertmeringuepiebaked sweetscitrusdessertclassic recipe
Prep time
30 min
Cook time
40 min
Total time
1 h 30 min
Servings
8 servings
This meringue lemon pie combines a crisp buttery crust, a bright and creamy lemon filling, and a light meringue topping baked until golden. It is a beautiful dessert for family meals, celebrations, or any time you want a fresh and elegant sweet treat. The balance of tart lemon and sweet meringue makes every slice irresistible.
Ingredients
- For the crust: 1 1/2 cups all-purpose flour
- For the crust: 1/2 cup cold unsalted butter, cubed
- For the crust: 1/4 cup granulated sugar
- For the crust: 1 egg yolk
- For the crust: 2 to 3 tablespoons cold water
- For the filling: 1 can sweetened condensed milk
- For the filling: 1/2 cup heavy cream
- For the filling: 1/2 cup fresh lemon juice
- For the filling: 1 tablespoon lemon zest
- For the meringue: 4 egg whites
- For the meringue: 1 cup granulated sugar
- For the meringue: 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
- For finishing: extra lemon zest for garnish, optional
Instructions
- Preheat the oven to 350 F. Grease a 9-inch pie dish and set aside.
- To make the crust, mix the flour and sugar in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
- Add the egg yolk and enough cold water to bring the dough together. Form a disc, wrap it, and chill for 15 minutes.
- Roll out the dough and line the pie dish. Trim the edges, prick the base with a fork, and bake for 12 to 15 minutes until lightly golden. Let cool slightly.
- For the filling, whisk together the sweetened condensed milk, heavy cream, lemon juice, and lemon zest until smooth and thickened.
- Pour the lemon filling into the baked crust and spread it evenly.
- To make the meringue, beat the egg whites with the cream of tartar or lemon juice until soft peaks form. Gradually add the sugar and continue beating until glossy stiff peaks form.
- Spread or pipe the meringue over the lemon filling, making sure it touches the crust edges to help seal it.
- Bake for 10 to 15 minutes, or until the meringue is lightly golden on top.
- Cool completely, then chill for at least 1 hour before serving. Garnish with extra lemon zest if desired.
Nutrition values and ratings are estimates only. This recipe is provided for informational purposes and was authored by Stefano Barcellos.