Seed Oil Free Classic Lemon Meringue Pie
Few desserts hit the way a lemon meringue pie does — that sharp, custardy filling, the buttery homemade crust, and a cloud of toasted meringue that practically begs to be sliced into. What makes this version especially clean is what's not in it: every component relies on real, whole ingredients like unsalted butter, fresh lemon juice, egg yolks, and sugar, with zero refined vegetable or seed oils anywhere in the recipe. The all-butter crust is flaky and rich in a way that shortening or oil-based crusts simply can't match, and it comes together with just flour, butter, salt, and a splash of ice water. The lemon filling is cooked low and slow with cornstarch and tempered egg yolks for that glossy, sliceable set, finished with a knob of butter for body and brightness. The Italian meringue — made by streaming hot sugar syrup into whipped egg whites — is silky, stable, and torched to golden perfection without a drop of anything processed. If you've been frustrated trying to find a classic pie that doesn't quietly sneak in canola or soybean oil, this one is the real deal from crust to crown. It takes a little patience, but the result is a showstopper that tastes exactly the way it should.
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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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