For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2-3 tablespoons ice water

For the Lemon Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 large egg yolks, beaten
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter

For the Meringue:

  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract


1. Pie Crust: a. In a food processor, combine the flour, sugar, and salt. b. Add the cold butter and pulse until the mixture resembles coarse crumbs. c. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together. d. Turn the dough out onto a floured surface, knead it briefly, and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. e. Preheat the oven to 375°F (190°C). f. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork. g. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment paper, then bake for an additional 10-12 minutes or until golden. Allow it to cool.

2. Lemon Filling: a. In a medium saucepan, whisk together sugar, cornstarch, and salt. b. Gradually whisk in water until smooth. c. Over medium heat, bring the mixture to a boil, stirring constantly. d. Boil for 2 minutes, then remove from heat. e. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture to temper the eggs. f. Pour the egg mixture back into the saucepan with the remaining sugar mixture, whisking constantly. g. Return to heat and bring to a gentle boil, stirring constantly. h. Remove from heat and stir in lemon zest, lemon juice, and butter. Allow it to cool slightly, then pour into the baked pie crust.

3. Meringue: a. Preheat the oven to 350°F (175°C). b. In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. c. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. d. Beat in vanilla extract. e. Spread the meringue over the lemon filling, making sure to seal the edges. f. Use the back of a spoon to create peaks on top of the meringue. g. Bake in the preheated oven for about 12-15 minutes or until the meringue is golden brown.