Cinnamon Free Classic Lemon Meringue Pie
Bright, tangy, and crowned with a cloud of glossy toasted meringue, this is the kind of showstopper dessert that earns serious applause at the table. The filling leans entirely on fresh lemon juice and zest for its bold citrus punch, so every bite is clean, vibrant, and completely free of any warm spice interference. That matters more than you might think — many store-bought or bakery versions sneak unexpected seasonings into their crusts or fillings, but every component here is straightforward and easy to verify. The buttery homemade crust is built from just flour, sugar, salt, butter, and ice water, keeping things simple and reliable. An Italian meringue technique — pouring hot sugar syrup into whipped egg whites — gives the topping its signature stability and silky texture, so it holds those gorgeous peaks whether you torch it or run it under the broiler. The result is a pie that looks like it came from a fancy pastry case but is entirely made in your own kitchen, with full control over every ingredient. Tart, sweet, and beautifully balanced, it's a dessert that genuinely doesn't need anything else.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- 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
- 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.
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