Ina Garten Lemon Meringue Pie Recipe

This Ina Garten Lemon Meringue Pie Recipe is a classic and tangy dessert, which uses fresh lemon juice and a buttery homemade crust. It’s a foolproof recipe perfect for holidays, summer gatherings, or special occasions, ready in about 4 hour and 40 minutes plus chilling time.

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Ina Garten Lemon Meringue Pie Recipe Ingredients

For the Pie Crust:

• 1¼ cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 tablespoon sugar
• 8 tablespoons (1 stick) cold unsalted butter, diced
• 3–4 tablespoons ice water

For the Lemon Filling:

• 1¼ cups granulated sugar
• ¼ cup cornstarch
• 1¼ cups water
• ½ teaspoon kosher salt
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 tablespoon grated lemon zest
• ½ cup freshly squeezed lemon juice (about 2–3 lemons)

For the Meringue Topping:

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

How To Make Ina Garten Lemon Meringue Pie Recipe

1. Prepare the crust: Combine flour, salt, and sugar in a food processor. Pulse in butter until coarse crumbs form. Add ice water gradually until dough comes together. Wrap and chill for 30–45 minutes.
2. Blind bake the crust: Roll out dough, place in a 9-inch pie dish, and crimp edges. Line with parchment and weights. Bake at 375°F (190°C) for 20 minutes, remove weights, and bake another 10–12 minutes until golden. Cool completely.
3. Cook the lemon filling: In a saucepan, whisk sugar, cornstarch, salt, and water. Cook over medium heat until thick and bubbling. Temper yolks with some hot mixture, then return to saucepan and cook 2 more minutes. Stir in butter, lemon zest, and juice. Pour into cooled crust.
4. Make the meringue: Beat egg whites with cream of tartar to soft peaks. Gradually add sugar, beating to stiff glossy peaks. Beat in vanilla.
5. Assemble and bake: Spread meringue over hot filling, sealing edges. Bake at 350°F (175°C) for 10–12 minutes until golden.
6. Cool and chill: Let pie cool completely, then refrigerate at least 3 hours before slicing.

Recipe Tips

• How to prevent a soggy crust: Blind bake the crust fully before adding the lemon filling.
• Why seal the meringue to the crust? This prevents the meringue from shrinking away from the edges.
• Best way to get stiff meringue peaks: Use room-temperature egg whites and ensure your mixing bowl is grease-free.
• Can I make it ahead of time? Yes, prepare the pie a day ahead and keep refrigerated until serving.
• How to avoid weeping meringue: Spread meringue over warm filling so it bonds as it cools.

What To Serve With Lemon Meringue Pie

This pie is bright and tangy, perfect with light accompaniments:

• Fresh berries or fruit compote
• Whipped cream (optional)
• Coffee or iced tea
• A dollop of crème fraîche for extra richness

How To Store Lemon Meringue Pie

Refrigerate: Store loosely covered in the refrigerator for up to 2 days.

Freeze: Not recommended, as meringue does not freeze well and can become watery.

Lemon Meringue Pie Nutrition Facts

• Calories: ~320 per slice
• Protein: 4g
• Fat: 14g
• Carbohydrates: 44g
• Fiber: 1g
• Sugar: 27g
• Sodium: 210mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best for bright flavor, but bottled can work in a pinch.

Why is my lemon filling runny?
It may not have cooked long enough; ensure it’s thick and bubbling before adding to crust.

Can I torch the meringue instead of baking?
Yes, a kitchen torch can be used for quick browning, but baking helps stabilize the topping.

Do I need to refrigerate the pie after baking?
Yes, cool to room temperature first, then refrigerate for at least 3 hours before slicing.

Try More Recipes:

• Ina Garten Banana Pudding Recipe
• Ina Garten Chocolate Bundt Cake Recipe
• Ina Garten Yellow Cake Recipe