Pecan Free Classic Lemon Meringue Pie
Few desserts hit the way a proper lemon meringue pie does — that bright, custardy filling, the buttery homemade crust, and a cloud of toasted meringue that practically begs to be admired before you cut into it. The filling is built from fresh lemon juice and zest, tempered egg yolks, and a touch of butter, giving it that glossy, intensely citrusy set that holds a clean slice every time. The Italian meringue technique — pouring hot sugar syrup into whipped egg whites — creates a topping that is dramatically more stable and silky than a standard meringue, with gorgeous peaks that toast up beautifully under a kitchen torch or broiler. Every component here is made entirely from scratch using pantry staples and fresh lemons, so there is no need to scan labels or worry about unexpected add-ins from store-bought shortcuts. For anyone navigating tree nut concerns, this is exactly the kind of showstopper dessert that can feel off-limits at bakeries or potlucks — but this recipe keeps things completely clear, relying only on flour, butter, eggs, sugar, and citrus. The result is a pie that looks like it came from a serious pastry kitchen but is genuinely achievable at home with a little patience and a thermometer.
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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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