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Perfect Lemon Meringue Pie Recipe with Toasted Peaks

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A foolproof lemon meringue pie with a buttery crust, silky lemon filling, and toasted meringue peaks that balance tartness and sweetness perfectly.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour (or gluten-free blend for GF)
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (200g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups (360ml) water
  • 3 large egg yolks, lightly beaten (room temperature)
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter, cut into small pieces
  • 4 large egg whites (room temperature)
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add ice water: Drizzle 3 tablespoons ice water over mixture and mix gently until dough starts to come together. Add last tablespoon if needed. Form dough into ball, flatten into disk, wrap in plastic, and refrigerate at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll out chilled dough on floured surface into 12-inch circle. Transfer to 9-inch pie dish, trim edges, flute if desired, and prick bottom with fork.
  4. Blind bake crust: Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Let cool slightly.
  5. Prepare lemon filling: In saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until thick and boiling (5-7 minutes). Boil 1 minute.
  6. Temper egg yolks: Slowly whisk about 1/2 cup hot lemon mixture into yolks, then pour back into saucepan. Cook 2 more minutes, stirring constantly until very thick.
  7. Finish filling: Remove from heat and stir in lemon juice, lemon zest, and butter. Pour filling into baked crust. Let cool 15 minutes.
  8. Make meringue: In clean dry bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla if using.
  9. Top pie: Spread meringue over lemon filling, sealing edges to crust. Use back of spoon to create peaks and swirls.
  10. Toast meringue: Place pie under broiler for 1-3 minutes, watching closely and rotating for even toasting until peaks are golden brown. Remove and cool at least 1 hour before serving.

Notes

Keep mixing bowls clean and dry for best meringue results. Use room temperature eggs for fluffier meringue. Seal meringue edges well to prevent shrinking and weeping. Watch closely when broiling to avoid burning. The pie tastes even better the next day after flavors meld. Can prepare and blind bake crust a day ahead. Avoid freezing pie to maintain texture.

Nutrition

Keywords: lemon meringue pie, toasted meringue, lemon pie, dessert, easy lemon pie, homemade pie, gluten-free option

Find it online: https://blixfood.com/perfect-lemon-meringue-pie-recipe-with-toasted-peaks-easy-step-by-step-guide/