Dairy Free Classic Lemon Meringue Pie

Total time4 hr 15 min

Prep time45 min

Cook time30 min

Bright lemon curd, thickened to silky perfection with cornstarch and a generous hit of fresh juice and zest, fills a crisp, flaky homemade crust in this classic pie. The Italian meringue on top is the real showstopper here — a hot sugar syrup streamed into whipped egg whites until it turns thick, glossy, and marshmallow-soft, then torched into toasted peaks and swirls. Every component is made from scratch, from the blind-baked shell to the tempered egg yolk filling, so you control exactly what goes into each layer. The finished pie chills until it slices clean, revealing that gorgeous contrast of tangy yellow filling against billowy white meringue. It's a stunning make-ahead dessert for a dairy free table, and the citrus-forward filling means it never tastes like anything is missing.

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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
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1 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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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