柠檬蛋白派
Lemon meringue pie is a crisp blind-baked crust filled with a bright, tart lemon custard and crowned with a cloud of soft, golden-toasted meringue. The filling is thickened with cornstarch and egg yolks so it slices clean rather than running, while the meringue goes on hot filling and seals to the crust edge to keep it from weeping. It is the classic three-part balance of buttery, silky, and sweet-tart in every forkful.
Blind-bake a single 9-inch pie crust at 200°C (400°F) until pale gold. Cook a filling of sugar, cornstarch, salt and water until thick and glossy, temper in 5 egg yolks, then finish off the heat with fresh lemon juice, zest and butter and pour it hot into the crust. Whip 5 room-temperature egg whites with cream of tartar to soft peaks, beat in sugar to stiff glossy peaks, spread the meringue over the hot filling so it seals to the crust edge, and bake at 180°C (350°F) for 12-15 minutes until golden. Cool at room temperature, then chill at least 3 hours before slicing.
- Spread the meringue while the filling is still hot and seal it right to the crust edge — this is the single best defense against weeping and shrinking.
- Cook the cornstarch filling to a full boil for one minute so it sets firm and slices cleanly instead of running.
- Use fresh lemon juice and real zest, then chill the finished pie for at least 3 hours before cutting.
Equipment
- 9-inch (23 cm) pie plate
- Rolling pin
- Medium saucepan
- Whisk
- Electric mixer (hand or stand)
- Fine grater or zester
- Pie weights or dried beans
食材
For the crust
- 180 g all-purpose flour, plus more for rolling
- 3 g fine salt
- 113 g unsalted butter, cold, cubed
- 45-60 ml ice water, add gradually
For the lemon filling
- 300 g granulated sugar
- 40 g cornstarch
- 1.5 g fine salt
- 360 ml water
- large egg yolks, whites reserved for meringue
- 120 ml fresh lemon juice, about 3-4 lemons
- lemon zest, finely grated, from about 2 lemons
- 30 g unsalted butter
For the meringue
- large egg whites, room temperature
- cream of tartar
- 100 g granulated sugar
- vanilla extract
步骤
- 步骤01
Whisk the flour and salt in a bowl, then cut in the cold cubed butter with a pastry blender or your fingertips until the mixture looks like coarse crumbs with a few pea-size pieces. Drizzle in ice water one tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed. Shape into a disk, wrap, and chill at least 30 minutes so the butter firms and the gluten relaxes.
- 步骤02
Roll the chilled dough on a floured surface into a 30 cm (12-inch) round and ease it into a 23 cm (9-inch) pie plate. Trim and crimp the edge, prick the base all over with a fork, then line with parchment and fill with pie weights or dried beans. Bake at 200°C (400°F) for 15 minutes, remove the weights and parchment, and bake 5-8 minutes more until the base is dry and pale gold. Set aside.
- 步骤03
In a medium saucepan off the heat, whisk together the sugar, cornstarch, and salt. Whisk in the water until smooth, then cook over medium heat, stirring constantly, until the mixture thickens, turns glossy, and comes to a gentle boil. Let it bubble for 1 minute to cook out the raw starch.
- 步骤04
Lightly beat the egg yolks in a small bowl. Whisk a ladleful of the hot starch mixture into the yolks to temper them, then pour the yolks back into the saucepan. Cook, stirring, for 2 minutes more. Off the heat, stir in the lemon juice, zest, and butter until the filling is smooth and satiny. Pour into the warm crust and keep it hot.
- 步骤05
Beat the room-temperature egg whites with the cream of tartar on medium speed until foamy. Increase to medium-high and add the sugar one tablespoon at a time, then beat in the vanilla, continuing until the meringue holds stiff, glossy peaks and the sugar has fully dissolved — rub a little between your fingers; it should feel smooth, not gritty.
- 步骤06
Spoon the meringue over the hot filling, starting at the edges and spreading it so it touches the crust all the way around — this anchoring is what stops the meringue from shrinking. Mound the rest in the center and use the back of a spoon to pull up decorative peaks.
- 步骤07
Bake at 180°C (350°F) for 12-15 minutes, until the peaks are golden brown. Watch closely toward the end, as the tips color quickly.
- 步骤08
Cool the pie on a rack to room temperature, about 1 hour, then refrigerate at least 3 hours (or until fully chilled) so the filling sets clean. Slice with a wet knife, wiping the blade between cuts.
Make ahead
Blind-bake the crust up to a day ahead and keep it wrapped at room temperature. For the cleanest meringue, make the filling, meringue, and final bake the same day you plan to serve, then chill for at least 3 hours before slicing.
Storage
Store loosely covered in the refrigerator up to 3 days. The meringue is at its best the day it is made and may bead or soften slightly as it sits; the flavor stays bright throughout.
Variations
Graham cracker crust
Skip the pastry and press a crust of 200 g crushed graham crackers, 50 g sugar, and 90 g melted butter into the plate; bake at 175°C (350°F) for 10 minutes, cool, then fill as directed for a quicker, no-roll base.
Lime meringue pie
Swap the lemon juice and zest for an equal amount of fresh lime, and add an extra teaspoon of zest for a sharper, more aromatic tropical twist.
Gluten-free
Use a 1:1 gluten-free all-purpose flour blend for the crust (or the graham crust made with GF cookies). The cornstarch filling and meringue are already gluten-free.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
常见问题
Why does my lemon meringue pie weep and shrink?
The two most common culprits are cool filling and an unsealed edge. Spread the meringue while the lemon filling is still hot so the underside cooks through, and make sure it touches the crust all the way around to anchor it. Baking to fully golden peaks and cooling gradually (room temperature first, then the fridge) also cuts down on the watery beads that form on top.
Can I use bottled lemon juice?
You can, but fresh is worth it here. Bottled juice tastes flat and slightly bitter, while fresh lemons bring the lively acidity and the fragrant zest that define a good lemon meringue pie. If you only have bottled juice, still grate fresh zest into the filling to restore some brightness.
Why is my filling runny and won't set?
The cornstarch needs real heat to activate. Bring the sugar-cornstarch-water base to a full boil and let it bubble for a minute before and after adding the yolks — if you pull it off too early it never thickens fully. Adding the lemon juice off the heat (rather than boiling it hard) protects the starch's thickening power. A proper chill of at least 3 hours finishes the set.
Can I make lemon meringue pie ahead of time?
Partly. The crust can be blind-baked a day in advance, but meringue is happiest fresh, so assemble and bake the pie the same day you serve it. Once cut, refrigerate leftovers up to 3 days; the flavor holds beautifully even if the meringue softens a little.
How do I get clean slices?
Chill the pie thoroughly so the filling is fully set, then dip a thin knife in hot water, wipe it dry, and cut. Wiping the blade clean between every slice keeps the meringue and filling from smearing across the cuts.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.