Cut in cold butter until mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, mixing until dough holds together.
Form into a disk, wrap in plastic, and chill 30 minutes.
Roll out and fit into a 9-inch pie dish. Crimp edges.
Blind bake: Line with parchment, fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes until golden. Cool.
2. Make the Lemon Filling:
In a medium saucepan, whisk sugar, cornstarch, lemon zest, and lemon juice.
Gradually whisk in water until smooth.
Cook over medium heat, stirring constantly, until thickened and bubbly (about 5–7 minutes).
Remove from heat. Whisk in egg yolks (temper first by adding a little hot mixture to yolks before returning to pan).
Stir in butter until melted and glossy.
Pour into cooled pie crust. Cover surface with plastic wrap (to prevent skin) and chill 30+ minutes.
3. Make the Meringue:
Preheat oven to 350°F (175°C).
In a clean, dry bowl, beat egg whites and cream of tartar with a mixer on medium until foamy.
Gradually add sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form.
Beat in vanilla.
4. Assemble & Bake:
Spread meringue over chilled lemon filling, starting at the edges and sealing to the crust (this prevents shrinking).
Use a spatula or spoon to create decorative peaks.
Bake 10–15 minutes, until meringue is golden brown.
Cool completely on a wire rack (at least 2 hours) before slicing.
💡 Tips & Variations:
No time? Use a pre-made refrigerated pie crust and canned lemon filling (though homemade is best!).
Extra tang? Add 1 tsp lime juice to the filling.
Toasted meringue? Use a kitchen torch for perfect browning.
Stabilize meringue? Add 1 tsp corn syrup with the sugar for extra shine and stability.
Vegan? Use aquafaba instead of egg whites for meringue.
This lemon meringue pie is bright, tart, sweet, and dramatic — exactly like your photo! The billowy meringue, crisp crust, and silky lemon curd are worth every minute.
Let me know if you want a key lime version, a mini pie adaptation, or a no-bake shortcut method! 🍋🥧✨ (And yes — EAT. Don’t pass.)
