Oats Free Classic Lemon Meringue Pie
Few desserts hit the way a lemon meringue pie does — that sharp, custardy filling, the buttery shatter of a homemade crust, and a cloud of toasted meringue that somehow manages to be both dramatic and delicate. The bright filling comes together with fresh lemon juice and zest, cornstarch for that perfect silky set, and a careful egg yolk temper that keeps everything smooth and glossy. The crust is a straightforward all-butter pastry, blind-baked until golden so it stays crisp under all that luscious filling. What makes this version especially impressive is the Italian meringue — hot sugar syrup is streamed into whipped egg whites, creating a topping that's stable, glossy, and holds its gorgeous peaks beautifully. Because every component is built from scratch using simple, whole ingredients, there's no need to scrutinize labels or worry about hidden grains sneaking in through processed shortcuts. A kitchen torch gives those swirled peaks their signature caramelized finish, though a quick pass under the broiler works just as well. This is the kind of showstopper pie that looks like it came from a bakery window but tastes even better because you made it yourself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!