Traditional Lemon Pie

🕒 Prep: 30 min
🔥 Cook: 12 min
🍽 Serves: 8
★★★★★
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This traditional lemon pie is a perfect balance of tangy and sweet, with a buttery crust and a light, fluffy meringue topping. It’s an all-time classic that shines at any gathering and brings a refreshing citrus twist to your dessert table.

Ingredients for Traditional Lemon Pie

Let’s break down what’s going into this pie. The crust relies on all-purpose flour and cold butter, which create that flaky texture we all love. The addition of ice water helps the dough come together without warming the butter, crucial for that flaky crust. For the filling, granulated sugar sweetens it up, while fresh lemon juice and lemon zest add a bright, citrusy zing. Egg yolks aid in thickening and enriching the filling, along with cornstarch for that smooth, stable texture. A touch of salt balances the flavors, and softened butter adds a silky finish. Finally, the meringue is made with egg whites and a bit of granulated sugar for a sweet, airy topping.

Tips & Tricks

  • Chill your mixing bowl and beaters before making the meringue to achieve better peaks.
  • Use fresh lemons for the juice and zest to capture the best flavor.
  • Ensure the meringue covers the filling completely to avoid weeping.

Serving Suggestions

This pie is wonderful served chilled, making it great for warm-weather gatherings. Pair it with a scoop of vanilla ice cream or some fresh berries for an extra touch of sweetness and color.

Frequently Asked Questions

Can I make the crust ahead of time?
Yes, you can prepare and bake the crust a day in advance. Just cover and store it at room temperature.
What’s the best way to store leftovers?
Cover any leftover pie with plastic wrap and store it in the refrigerator for up to three days.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Traditional Lemon Pie Recipe Walkthrough

Start by preheating your oven to 425°F. As you prepare your crust, mix the flour and cold butter in a bowl until you get that crumbly texture. Gradually add ice water a tablespoon at a time until the dough forms a ball. Roll it out on a floured surface, then lay it gently into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbles and bake it for 10 to 12 minutes until it turns a nice golden hue.

While the crust is baking, turn your attention to the filling. In a saucepan, combine 1 1/4 cups sugar, cornstarch, water, lemon juice, and salt. Cook this over medium heat, stirring constantly until it thickens. Once it's thick, remove from heat and stir in your lemon zest, egg yolks, and 3 tablespoons of butter until smooth. Pour this lemony mixture into your baked crust while it’s still warm.

For the meringue, beat egg whites in a clean bowl until soft peaks form. Gradually add 1/4 cup sugar, continuing to beat until you see stiff peaks. Spread this meringue over the hot lemon filling, making sure to seal the edges well to prevent shrinking. Pop it back in the oven at 350°F for 10 to 12 minutes, just until the meringue is golden brown. Let it cool completely before slicing and serving.

Why You'll Love This Recipe

  • Perfectly balanced flavors: tart lemon meets sweet meringue.
  • Simple ingredients that come together beautifully.
  • A nostalgic dessert that never fails to impress.
  • Great make-ahead option for parties or family dinners.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsalted butter (cold, cubed)
1/4 cup ice water
1 1/4 cups granulated sugar
1/2 cup fresh lemon juice
1 tbsp lemon zest
4 large egg yolks
1/3 cup cornstarch
1 1/2 cups water
1/4 tsp salt
3 tbsp unsalted butter (softened)
4 large egg whites
1/4 cup granulated sugar (for meringue)

Step-by-step Instructions

1. Preheat oven to 425°F.
2. In a bowl, mix flour and cold butter until crumbly. Add ice water slowly until dough forms.
3. Roll out dough on a floured surface and place in a 9-inch pie pan. Prick with a fork and bake for 10-12 minutes until golden.
4. In a saucepan, combine 1 1/4 cups sugar, cornstarch, water, lemon juice, and salt. Cook over medium heat, stirring until thickened.
5. Remove from heat and add lemon zest, egg yolks, and 3 tbsp butter. Stir until smooth. Pour into baked crust.
6. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.
7. Spread meringue over hot filling, sealing edges.
8. Bake at 350°F for 10-12 minutes until meringue is golden brown.
9. Cool completely before serving.

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