Macadamia Free Classic Lemon Meringue Pie
Few desserts hit quite like a lemon meringue pie — that contrast of buttery, flaky crust, intensely citrusy curd, and cloud-like toasted meringue is genuinely hard to beat. The filling here is built from fresh lemon juice and zest, egg yolks, and cornstarch, so every bite delivers a bright, clean tartness that feels anything but artificial. The Italian meringue technique — pouring hot sugar syrup into whipped egg whites — gives the topping an exceptionally stable, glossy finish that holds its dramatic peaks beautifully. Because every component is made from scratch using straightforward pantry staples, there's no need to scan labels or worry about unexpected nut additions that sometimes sneak into store-bought pie fillings or pre-made crusts. The tempering step for the egg yolks and the careful blind-baking of the crust are the two moments that really elevate this from good to genuinely impressive, and the instructions walk you through both with confidence. Whether you torch the meringue tableside or slide it under the broiler, those golden-tipped peaks make for a showstopper presentation that tastes every bit as good as it looks.
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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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