Low Sodium Classic Lemon Meringue Pie

Total time4 hr 15 min

Prep time45 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 tbsp granulated sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
3–4 tbsp ice water

For the lemon filling

1 cup granulated sugar
¼ cup cornstarch
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups water
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
5 large egg yolks
2 tbsp unsalted butter

For the Italian meringue

4 large pasteurized egg whites, at room temperature
1 cup granulated sugar
¼ cup water
¼ tsp cream of tartar

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add the chilled butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the fourth tablespoon only if the dough is still crumbly. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the rolling pin and transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim the overhang to about 1 inch, fold it under, and crimp the edge. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!