Pescatarian Classic Lemon Meringue Pie
Few desserts hit the way a proper lemon meringue pie does — that sharp, silky citrus filling, the buttery shatter of a homemade crust, and a cloud of toasted meringue that somehow makes the whole thing feel celebratory. The filling gets its gorgeous, jammy texture from fresh lemon juice and zest combined with egg yolks and cornstarch, cooked low and slow until it's thick enough to hold a clean slice. What really sets this version apart is the Italian meringue, made by streaming hot sugar syrup into whipped egg whites — it's more stable than a standard meringue, which means those dramatic peaks and swirls actually stay put. The tempering step for the yolks keeps the filling smooth and lump-free, and straining it before it goes into the crust is the kind of small move that makes a big difference in the final texture. Spreading the meringue all the way to the crust edge seals everything in and prevents that frustrating shrinkage that plagues so many homemade attempts. A kitchen torch gives you the most control over that toasty, golden finish, but the broiler works just as well if you keep a close eye on it. This is a showstopper that fits naturally into a pescatarian table without any substitutions or workarounds — just classic, honest ingredients doing exactly what they're supposed to do.
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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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