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This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and has a mound of mild as air Italian meringue on pinnacle making for an clean to make but very unique treat!

This pie is a lemon-lover’s dream come true! heaps of zing and an ideal stability of sweetness and textures in every bite. I loved this recipe with a homemade butter crust however you may make a beaten cookie or nut crust if preferred.


Baking your pie shell with an egg wash creates a barrier for moisture, so that you can keep your pie crust quality and crisp. if you’re making plans on storing your pie for a piece longer or the use of a “wetter” filling with much less corn starch you may brush a layer of melted white chocolate onto the baked and cooled pie crust to behave as a barrier.

Your lemon pie may be excellent at room temperature for some hours however need to be refrigerated for any time longer than that. A lemon meringue pie will closing approximately three days inside the fridge.

This pie is so perfect for lemon-lovers. The assessment of CRISP butter crust and tender zingy filling is just wonderful. in case you don’t love meringue you can continually pinnacle with a big mound of whipped cream alternatively!


For the Pie Crust:

  • 2 1/2  cups  all purpose flour 300g, plus more for rolling
  • 4  tbs  granulated sugar 36g
  • 1/2  tsp  sea salt 3g
  • 1 cup unsalted butter 225g, chilled
  • 4  tbs  ice water 60mL
  • 1  egg  for the egg wash
  • 1 tbsp cream  for the egg wash

For the Filling:

  • 5 egg yolks
  • 1/4 tsp  kosher salt
  •  2g
  • 1/4 cup corn starch 50g, plus 1 tablespoon extra for a firmer filling if desired.
  • 1 1/4 cups granulated sugar 250g
  • 2 tbsp lemon zest add more if you want extra zing!
  • 3/4 cup lemon juice 177mL
  • 1 1/4 cup water 296
  • 4 tbsp butter 57g, unsalted

For the Italian meringue:

  • 1 1/3 cups sugar 266g divided
  • 1/3 cup water 50g
  • 4 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream or tarter
  • 1 tsp vanilla extract

For the Pie Crust:

  1. In a food processor, combine flour, sugar and salt. Whiz together. Add cubed of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.
  2. Dump onto a pastry mat or floured surface and knead a couple times then form into a disk. Wrap in plastic and refrigerate for 30 minutes.
  3. Preheat the oven to 425 degrees.
  4. With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.
  5. Unroll the dough into the pie pan without stretching. Press into pie pan.
  6. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
  7. Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. 
  8. Bake at 425 degrees for 15 minutes.
  9. Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
  10. Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

For the Filling:

  1. Zest 2-3 lemons for at least two tablespoons of zest. Juice lemons to obtain 3/4 cup of juice.
  2. Whisk together the five egg yolks in a medium bowl then set aside.
  3. Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, lemon juice and zest and whisk again to distribute all the dry ingredients. You don't want clumps!
  4. Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
  5. Time to temper the eggs! Slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat. 
  6. Add in butter and stir until all is melted.

For the Italian Meringue:

  1. Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
  2. In a medium saucepan add the remaining one cup of sugar and 1/3 cup water then place on medium-high heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
  3. Drizzle the sugar into the mixer immediately. Run mixer until meringue is tepid. Add the vanilla, beat to combine and use immediately.

For the Assembly:

  1. Pour lemon filling onto pie shell and smooth.
  2. Add meringue onto pie leaving a small border of the lemon curd exposed. use your spatula or a spoon to create some swirls and peaks for visual interest.
  3. You can toast the meringue with a kitchen torch or broil for about 1-2 minutes or until meringue is golden. Chill until pie is set before cutting, about 3 hours.

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