Lemon Meringue Pie
A blind-baked pie crust holds a tart lemon curd filling crowned by a billowy meringue that is briefly baked until its peaks turn golden. The curd is built by cooking lemon juice, water, sugar, and cornstarch until thick, then rapidly whisking in egg yolks and finishing with butter for a glossy, velvety consistency. The filling's sharp citrus bite meets the meringue's airy sweetness in the same forkful, creating a dramatic contrast that is the hallmark of this pie. Spreading the meringue directly over the hot curd helps the two layers bond and reduces the weeping that can form between them. A short burst at 200 degrees Celsius tips each meringue peak with a gradient of caramel brown while the interior remains soft and marshmallow-like. The pie crust contributes a third texture, short and crisp, that grounds the two softer layers above it. Chilling the assembled pie before cutting produces the cleanest slices, with each layer visible in cross-section. Adding lemon zest to the curd intensifies the citrus aroma beyond what juice alone provides.
Adjust Servings
Instructions
- 1
Fit crust in a pie pan and blind-bake at 180C.
- 2
Cook lemon juice, water, part of sugar, and cornstarch until thick.
- 3
Whisk in yolks quickly to make curd, then add butter.
- 4
Whip egg whites with remaining sugar to stiff peaks.
- 5
Fill crust with lemon curd, top with meringue, and bake briefly at 200C to brown.
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