Here’s Chef Ed’s Classic Lemon Meringue Pie — a showstopping dessert with a buttery, flaky crust, tangy lemon filling, and a billowy, golden-browned meringue topping. It’s light, luscious, and perfect for spring, summer, or anytime you want a bright, citrusy treat.

🍋 Chef Ed’s Lemon Meringue Pie

Crisp crust, silky lemon curd, and fluffy toasted meringue — the ultimate citrus dessert

🕒 Prep Time: 30 minutes

🕒 Cook Time: 25–30 minutes

⏱️ Chill Time: 2–4 hours

🍽️ Makes: 1 pie (8 slices)

✅ Ingredients

For the Pie Crust:

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • 1 tbsp sugar
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 3–4 tbsp ice water

(Or use 1 pre-made 9-inch pie crust, blind-baked)

For the Lemon Filling:

  • 1¼ cups sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 1½ cups water
  • ½ cup fresh lemon juice (about 2–3 lemons)
  • 1 tbsp lemon zest
  • 4 large egg yolks (save whites for meringue)
  • 2 tbsp unsalted butter

For the Meringue:

  • 4 large egg whites
  • ½ cup sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

🔥 Instructions

1. Make & Bake the Crust

In a bowl, mix flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually and mix until dough comes together. Form into a disk, wrap, and chill 30 minutes.

Roll out dough to fit a 9-inch pie plate. Press into dish, trim edges, and dock the bottom. Blind bake at 375°F (190°C) for 15–20 minutes until golden. Cool completely.

2. Make the Lemon Filling

In a saucepan, whisk sugar, cornstarch, and salt. Gradually stir in water and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbly.

In a bowl, whisk egg yolks. Slowly whisk in a few spoonfuls of the hot lemon mixture to temper. Pour yolk mixture back into the pot. Cook 1–2 minutes more, stirring constantly, until thick and glossy.

Remove from heat and stir in lemon zest and butter. Pour into the cooled crust while warm.

3. Make the Meringue

In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, 1 tbsp at a time, until stiff peaks form and mixture is glossy. Beat in vanilla.

Spoon meringue onto the warm filling, spreading to the edges to seal completely. Swirl or spike the top with a spoon.

4. Bake

Bake at 350°F (175°C) for 12–15 minutes, or until meringue is lightly golden. Cool at room temperature for 1 hour, then chill for at least 2 more hours before slicing.

🧑‍🍳 Chef Ed’s Tips:

  • Seal the meringue to the crust to prevent it from shrinking.
  • Use fresh lemons — juice from concentrate won’t give that bright, clean flavor.
  • For extra glossy meringue, use room temperature egg whites.

🍽️ Serving Ideas:

  • Serve chilled with coffee or iced tea
  • Garnish with lemon zest curls or thin lemon slices
  • Leftovers keep in the fridge for 2 days (loosely covered)