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Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST! #lemonmeringuepie

Lemon Meringue Pie

Servings: 8 servings
Author: Shinee
Classic lemon meringue pie recipe with lots of tips and tricks for a perfect pie every time! No more weeping and shrinking. This's the BEST!
Print Recipe

Ingredients

For filling:

  • 1 cup 240ml water
  • 1 cup 200gr sugar
  • ½ cup 120ml fresh lemon juice
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt
  • 2 tablespoons 30gr unsalted butter
  • 4 egg yolks

For meringue:

  • 4 egg whites
  • 6 tablespoons sugar
  • 1 tablespoon cornstarch

Instructions

  • To prepare the pie crust, preheat oven to 350°F (175°C).
  • Roll the pie crust into 10-inch circle on floured surface.
  • Transfer it to 9-inch pie pan, fold the edges and pierce holes with a fork.
  • Now we need to blind-bake the crust to prevent the crust to puff up. In order to do that, cover the crust with a foil and pour raw rice or bean on top (or pie weights).
  • Bake for 15 minutes. Then remove the foil with rice/beans and bake for another 15-20 minutes, or until golden brown.
  • To make the meringue, in a small bowl, whisk together sugar and cornstarch.
  • In a large mixing bowl with whisk attachment, beat egg whites until foamy.
  • Then slowly add sugar mixture one tablespoon at a time and continue to beat on medium high speed until hard peaks form. Set aside.
  • To make the lemon curd filling, in a medium saucepan, mix together water, lemon juice, sugar, cornstarch, flour, lemon zest and salt. Bring the mixture to a boil over medium heat, stirring constantly.
  • To temper egg yolks, add about half cup of lemon juice mixture into the egg yolks and stir vigorously. Return the egg mixture back to the saucepan. Continue cooking for 3-5 minutes, continuously stirring.
  • Throw in the butter.
  • While butter is melting in the filling, briefly whisk the egg whites for a minute.
  • To assemble the pie, transfer the hot filling into pre-baked pie crust and immediately spread the meringue over the filling making sure to seal the edges.
  • Bake the pie for 8-10 minutes, or until meringue is golden brown.
  • Cool completely on wire rack at room temperature, 1-2 hours, before serving.