Lemon Pie
Ingredients
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- 1 1/4 cups all-purpose flour
- 1 tsp granulated sugar
- 1/4 tsp kosher salt
- 8 tbsp unsalted butter – cold, cut into 0.5-inch cubes
- 4 tbsp ice water
- 1 cups granulated sugar
- 1/4 cups cornstarch
- 1/4 tsp kosher salt
- 1 1/2 cups water
- 4 large egg yolks – at room temperature
- 1 tbsp lemon zest – finely grated
- 1/2 cups lemon juice – freshly squeezed
- 2 tbsp unsalted butter – cut into pieces
- 4 large egg whites – at room temperature
- 1/4 tsp cream of tartar
- 1/2 cups granulated sugar
- 1/2 tsp vanilla extract
Instructions
1. Whisk the all-purpose flour, granulated sugar, and kosher salt in a bowl. Cut in the cold unsalted butter until pea-sized. Drizzle in the ice water, tossing just until the dough holds together; press into a 1-inch disk, wrap, and chill 45–60 minutes.
2. On a lightly floured surface, roll the dough to a 12-inch circle. Fit into a 9-inch pie plate, trim, fold under, and crimp. Chill 15 minutes while heating the oven to 375°F (190°C).
3. Line the crust with parchment and fill with pie weights. Bake 20 minutes. Remove weights and parchment, prick the bottom, and bake until golden and dry, 12–15 minutes more. Cool on a rack 15 minutes. Reduce oven to 350°F (175°C).
4. For the filling, whisk the granulated sugar, cornstarch, and kosher salt in a medium saucepan, then gradually whisk in the water. Cook over medium heat, whisking, until the mixture boils, turns translucent, and thickens, 5–7 minutes.
5. Whisk the egg yolks in a bowl. Slowly stream in about 1 cup of the hot mixture, whisking constantly, then return it all to the saucepan. Off the heat, whisk in the lemon zest and lemon juice. Return to a gentle boil and cook 1 minute, whisking. Remove from heat, stir in the unsalted butter until smooth, and pour the hot filling into the warm crust.
6. For the meringue, beat the egg whites and cream of tartar on medium speed to soft peaks. Gradually add the granulated sugar, 1 tablespoon at a time, and beat to stiff, glossy peaks, 3–5 minutes. Beat in the vanilla extract.
7. Immediately spread the meringue over the hot filling, pressing it to seal against the crust all around and swirling the top.
8. Bake at 350°F until the meringue is lightly golden, 10–15 minutes. Cool on a rack until room temperature, about 2 hours, then chill 1–2 hours until fully set. Slice with a wet knife and serve.
Lemon pie is a bright, sweet-tart dessert that balances a buttery, crisp crust with a silky lemon filling and a billowy, toasted meringue top. The filling’s citrusy intensity is rounded by a gentle richness, while the meringue adds lightness, gloss, and a hint of caramelized flavor from its browned peaks. Each slice offers contrast—crunch against creaminess, tang against sweet—that makes it a perennial crowd-pleaser.
Lemon pies trace their appeal to the long European tradition of lemon custards and curds, paired in the 18th and 19th centuries with meringue techniques developed by pastry cooks across France, Switzerland, and Italy. In the United States, the lemon meringue style became a bakery and diner staple by the late 1800s, appearing in community cookbooks and restaurant menus nationwide. Regional offshoots emerged as well, from the whole-lemon Shaker pies of the Midwest to Southern icebox versions that set without baking, all reflecting the American love of citrus desserts.