Ginger Free Classic Lemon Meringue Pie
Few desserts hit quite like a lemon meringue pie — that contrast of buttery, flaky crust, silky-tart lemon curd, and billowy toasted meringue is genuinely hard to beat. The bright citrus flavor here comes entirely from fresh lemon juice and zest, so every layer is clean, vibrant, and completely free of any warming spice that might otherwise sneak into a bakery version. The filling is built the right way, with tempered egg yolks and cornstarch giving it that thick, glossy set that slices beautifully without collapsing. Italian meringue — made by streaming hot sugar syrup into whipped egg whites — is the real showstopper on top, producing a stable, cloud-like topping that holds its dramatic peaks and swirls. Torching it to golden perfection is genuinely satisfying, and the result looks like it came straight out of a professional pastry case. This is the kind of pie that earns serious compliments at a dinner table, and the ingredient list is refreshingly straightforward — just pantry staples, fresh lemons, eggs, and butter doing exactly what they're supposed to do.
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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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