Lemon Pie Picnic

June 30, 2025 vassarette

There are many delicious ways to make a lemon pie, from classic lemon meringue to simple lemon tarts. Here’s a popular recipe for a Classic Lemon Meringue Pie, combining a zesty, creamy filling with a fluffy, sweet meringue topping.

Classic Lemon Meringue Pie

This recipe involves three main components: the crust, the lemon filling, and the meringue.

Yields: 8 servings Prep time: 45 minutes Cook time: 35-60 minutes Chill time: At least 3 hours (or overnight)

For the Pie Crust (9-inch, pre-baked single crust):

1 ¼ cups all-purpose flour
1 tbsp granulated sugar
½ tsp kosher salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3 tbsp ice cold water (or more, as needed)

For the Lemon Filling:

1 ½ cups granulated sugar
6 tbsp cornstarch
¼ tsp kosher salt
1 ½ cups water
½ cup fresh lemon juice (from about 2-3 lemons)
4 large egg yolks (reserve whites for meringue)
2 tbsp unsalted butter, cut into cubes
1 tbsp finely grated lemon zest

For the Meringue:

4 large egg whites (at room temperature)
½ tsp cream of tartar
½ cup + 2 tbsp granulated sugar (or superfine sugar)
½ tsp vanilla extract (optional, for flavor)

1. Prepare the Pie Crust: * In a large bowl, whisk together flour, sugar, and salt. * Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. * Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overmix. * Gather the dough, shape it into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). * Preheat oven to 375°F (190°C). * On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim and crimp the edges as desired. * Prick the bottom of the crust all over with a fork. * Line the pie crust with parchment paper and fill with pie weights or dry beans. * Bake for 15-20 minutes, or until the crust is set. Remove the weights and parchment paper, and continue to bake for another 5-10 minutes, or until lightly golden brown. * Remove from oven and let cool completely on a wire rack. Reduce oven temperature to 350°F (175°C) for baking the pie with meringue.

2. Make the Lemon Filling: * In a medium saucepan, whisk together the sugar, cornstarch, and salt. * Gradually whisk in the water and lemon juice until smooth. * Place the saucepan over medium heat, whisking constantly, until the mixture comes to a boil and thickens significantly (about 5-7 minutes). Cook for 1 minute longer, whisking constantly. * In a separate medium bowl, whisk the egg yolks. * To temper the egg yolks, gradually whisk about half of the hot lemon mixture into the egg yolks. This prevents the eggs from scrambling. * Pour the egg yolk mixture back into the saucepan with the remaining hot lemon mixture. * Return the saucepan to medium heat and cook, whisking constantly, for 1-2 minutes, until the filling thickens further to a pudding-like consistency. Do not boil. * Remove from heat and stir in the butter and lemon zest until the butter is melted and fully incorporated. * Pour the hot lemon filling into the cooled, pre-baked pie crust.

3. Prepare the Meringue: * In a large, clean, heatproof bowl (preferably a metal bowl for a stand mixer), combine the egg whites and cream of tartar. * Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). * Whisk constantly until the egg whites are warm to the touch (about 115-120°F or 46-49°C) and the sugar is completely dissolved (test by rubbing a small amount between your fingers – it should feel smooth). This is known as a Swiss meringue method, which helps stabilize the meringue. * Remove the bowl from the heat and transfer it to a stand mixer fitted with the whisk attachment (or use a hand mixer). * Begin beating the egg whites on medium-low speed. Gradually increase the speed to high. * Slowly add the sugar, a spoonful at a time, while continuing to beat. * Continue beating on high speed until the meringue is glossy, forms stiff peaks (when you lift the whisk, the peaks stand straight up), and is completely cooled (the bowl should no longer feel warm to the touch). This can take 5-7 minutes. Stir in the vanilla extract, if using.

4. Assemble and Bake the Pie: * Carefully spoon or pipe the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all around. This creates a seal and helps prevent shrinkage. You can create decorative swirls or peaks with the back of a spoon. * Bake the pie in the preheated 350°F (175°C) oven for 10-15 minutes, or until the meringue is golden brown on top. * Remove from oven and let the pie cool completely on a wire rack at room temperature for at least 1 hour. * Once cooled to room temperature, refrigerate the pie for at least 3 hours, or preferably overnight, before slicing and serving. This allows the filling to set properly.