Peanut Free Classic Lemon Meringue Pie
Few desserts hit the way a proper lemon meringue pie does — that sharp, custardy filling against a buttery, flaky crust, all crowned with a cloud of glossy, torched meringue. The filling gets its bright punch from fresh lemon juice and zest, balanced by egg yolks and a touch of butter for a silky, rich texture that sets up beautifully when chilled. The Italian meringue technique — pouring hot sugar syrup into whipped egg whites — creates a topping that's far more stable and luscious than a standard meringue, with those gorgeous caramelized peaks that make the whole thing look like it came from a bakery case. Every component here is made from scratch using straightforward pantry staples, so you know exactly what's going into it — no mystery additives or shared-facility concerns to stress over. The blind-baked crust is crisp enough to hold the filling without going soggy, which is honestly the secret weapon of the whole recipe. It takes a little patience between the chilling, cooking, and setting time, but none of the individual steps are difficult, and the payoff is absolutely worth it. Slice it cold, let those layers speak for themselves, and watch it disappear fast.
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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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