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Lemon Meringue Pies

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Classic lemon meringue pies featuring a buttery shortcrust pastry, tangy lemon curd filling, and fluffy toasted meringue. Perfectly balanced between sweet and tart, these stunning individual treats—or a full pie—make a showstopping dessert.

Ingredients

Units Scale
  • For the Shortcrust Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 egg yolk
  • 2–3 tbsp cold water
  • For the Lemon Filling:
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp unsalted butter
  • For the Meringue Topping:
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract

Instructions

  1. Make the Pastry: In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Add egg yolk and water, 1 tbsp at a time, until the dough comes together. Chill for 30 minutes.
  2. Roll dough and press into tart pans or a 9-inch pie tin. Prick base with a fork. Chill for 10 more minutes.
  3. Blind bake at 375°F (190°C) for 15–20 minutes until lightly golden. Let cool completely.
  4. Prepare Lemon Filling: In a saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in water. Bring to a boil, then reduce heat and simmer until thickened.
  5. Whisk egg yolks in a bowl, then gradually add some of the hot mixture to temper. Return all to saucepan and cook 1–2 more minutes.
  6. Stir in lemon juice, zest, and butter. Pour warm filling into baked crusts.
  7. Make Meringue: Beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating to stiff peaks. Add vanilla and mix in briefly.
  8. Assemble & Bake: Spoon or pipe meringue over lemon filling, sealing edges. Bake at 350°F (175°C) for 12–15 minutes until golden brown.
  9. Cool at room temperature, then chill for at least 1 hour before serving.

Notes

  • Ensure meringue touches the crust all the way around to prevent shrinking.
  • Use fresh lemon juice for best flavor.
  • Cool completely before slicing to keep layers defined.
  • Meringue is best toasted right before serving for optimal texture.

Nutrition

Find it online: https://yumfoodusa.com/lemon-meringue-pies/