Mushroom Free Classic Lemon Meringue Pie
Bright, tangy, and crowned with a cloud of glossy toasted meringue, this pie is the kind of showstopper that earns genuine gasps at the table. The filling gets its bold citrus punch from fresh lemon juice and zest, balanced by a silky, cornstarch-thickened curd that sets up beautifully for clean, picture-perfect slices. A buttery homemade crust rounds everything out with that satisfying, flaky snap that store-bought shells just can't replicate. The Italian meringue technique — pouring hot sugar syrup into whipped egg whites — creates a topping that's far more stable and luscious than the old-fashioned kind, with those gorgeous torched peaks that hold their shape for hours. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's nothing to swap, substitute, or second-guess. It's a classic that needs no workarounds — just good technique and a little patience while it chills.
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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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