By Melissa Clark
- Total Time
- About 2 hours
- Rating
- 4(954)
- Notes
- Read community notes
Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. It features a soft, spoonable curd that’s softer than other lemon meringue pie fillings. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it’s baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature. (Watch the video of Melissa Clark making extra-lemony meringue pie here.)
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Ingredients
Yield:8 servings
- All-purpose flour, for rolling out dough
- Dough for 1 (9-inch) pie
- 4egg yolks (save whites for the meringue)
- 1large egg
- ¾cup/150 grams granulated sugar
- ¾cup plus 2 tablespoons/207 milliliters freshly squeezed lemon juice (from 4 to 6 regular or Meyer lemons)
- 2teaspoons finely grated lemon zest (from 2 lemons)
- Pinch of salt
- 6tablespoons/85 grams unsalted butter, cut into ½-inch pieces
- 4egg whites, at room temperature
- 1cup/200 grams granulated sugar
- ½teaspoon pure vanilla extract
- ¼teaspoon cream of tartar
- Pinch of salt
- 1tablespoon finely grated lemon zest (from 3 to 4 lemons), plus more for garnish
For the Crust
For the Lemon Filling
For the Meringue
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
375 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 1 gram dietary fiber; 46 grams sugars; 6 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
Step
2
Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
Step
3
In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
Step
4
Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set; note that it continues to firm up after it is thoroughly chilled. It will still look liquidy in the center even when it's done. If the crust starts to brown too much before the filling is set, reduce heat to 325 degrees.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
Step
5
As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
Step
6
Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
Step
7
Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
Step
8
Allow to cool completely and top with more lemon zest before serving.
Ratings
4
out of 5
954
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Cooking Notes
pearlicious
When I need to add lemon zest to baking I usually put the lemon peel (strips are fine) and the sugar in the recipe into the food processor and purée both together. It extracts the full lemon flavour from the peel.
Betsy
For the filling, use your fingers to rub the lemon zest into the sugar to capture all the lemon oil from the zest and then strain the cooked curd to make smooth.
NYT Cooking
Hi, all, Bumping this up from Melissa: "We've updated the recipe to address the filling not setting. Pies baked in ceramic and glass pans can take longer to set, so don't give up! It will get there. And note that the filling will continue to firm up after the pie cools completely. Cornstarch isn't necessary for this filling, which is based on a lemon curd. Hope this helps!"
Kari
I’ve used Craig Claiborne’s recipe for lemon meringue pie from the NYT Cookbook for years. I always use Meyer lemons. I also don’t strain the freshly squeezed lemon juice. The pulp makes it very lemony.
Linda
Like so many others, this pie was a disaster and ended up in the garbage. I have made many lemon meringue pies and make lemon curd often. I tried this recipe because lemon is my favorite flavor and Melissa Clark's recipes are usually reliable. I followed the directions exactly and the filling continued to bubble in the crust for at least 40 minutes and never came close to setting up until it was out of the oven and cooled at which point it was so overcooked that after one bite it was tossed.
Sean
I have tried this recipe on three separate occasions and the filling does not set up. Please for the love of God, fix this recipe or post an alternative! Most bakers have precious little time to waste their time baking recipes that don’t work.
Brie G.
I'm not an experienced pie baker or anything but I do know that lemon zest adds an extra lemony flavor because of the oils contained within the skin. You could use lemon oil or try and squeeze the oil from the peel yourself. You could also try using a specialty zester as they grate the zest so fine that it practically melts in and you wouldn't notice any texture. Good luck!
alice
I have made a >lot< of lemon meringues. This pie just did not work. The filling never set, the meringue never got to stiff peaks, there was not >enough< filling and the pie crust melted in the oven. I know I accurately followed the instructions, I would not recommend this recipe. Overly fussy for not a great result.
Andrew
I waited and waited for the curd to set. After 45 minutes, I took the pie out since the crust was burning (even with the rim covered with foil).
Madison Cook
THANK YOU, MC, for not using that disgusting can of boiled sugar, “sweetened condensed milk,” never a base for authentic lemon meringue (OR Kay Lime) pie. Wonderful, just like mama used to make.
Will
Other tips to “lemon it up:” use lemon juice instead cream of tartar in your meringue use more lemon zest and less sugar in the filling and put some lemon zest in the crust. These are things I’ve been doing for years. I wonder if a lemon-infused butter would work in the crust; will try that next time
BakerBaker
I have been making lemon meringue pies for years and this was the first disaster I’ve ever had. The curd did not set and just boiled. I cooked it perfectly to the degree before pouring it over the hot crust. I’m so disappointed with this recipe.
Aslanis N.
I've made this recipe a few times now. Cooking the curd twice, once on the stove top and then again in the oven reduces the amount of curd in the pie. The end result can be a thin-thin layer of curd with lots of meringue, particularly if one uses a glass pie pan. I don't understand that if, when using that many egg yokes to thicken the curd, why cook it again in the oven? After all, it's just a pudding. My preference would be an increased ratio of curd to meringue.
Patricia
I’m wondering…I had the same problem with the curd. It looked perfect when I poured it into the crust but when I tried to cook it until it just jiggled, it separated and turned into an oily mess. Could it be because I used the European butter (Lurpak) that I used in the crust to make the curd? Maybe it was just had too much fat amd this caused it to separate. Your thoughts, Melissa?
Olivia
Very sour but also good. Meringue worked beautifully but filling never set in oven (it set later in fridge). Thaw crust before poking holes
Cory Volkert
I got lemon soup in a burnt crust. Next time, Betty Crocker. Never fails.
adam
Like others, I followed this recipe exactly and the lemon curd never had a chance of setting. I tried to be patient and give it more time, but eventually the crust burned, the curd boiled, and it still came out a soupy mess.
JC
Even after 40 minutes, in a thin foil pie pan, this never set. I brought the curd up to 180 on the stove and it seemed plenty thick and hom*ogenous when it went in the oven but it appears to have separated during baking.
awful
This was the worst lemon pie I’ve ever eaten. Ridiculous directions- 18-40 minutes? I’ll stick with the joy of cooking
MDH
I agree with all the other failure notes. The updated recipe needs to say "IF YOU HAVE A GLASS PIE DISH, DO NOT COOK THIS." I baked the thing for nearly an *hour* and it still never set. Wound up being inedible. I'd be curious to try it with a metal pie dish, but it definitely is a giant fail if you try it with a glass dish. Baker beware!
Jeanette R
Given the vast differences in outcomes, I wonder if the freshness of the eggs could have had an effect.
christine
Late to the party, here... Made this pie last night; followed recipe, with only one minor, unanticipated change. My lemon curd did not set up, despite bubbling most of the time in the oven and the added cooking time (took it to 40")/recommended, & adjusted oven temps. Put in the refrigerator, and it was better 12 hrs later. I ran out of lemon juice and needed to substitute 1/4c and two TBSP of lime juice. Honestly, the flavor is amazing. 'Lemony' heaven. The Swiss meringue is *perfection.*
Cmn
My meringue never set up, even though it was bubbling in the oven. I followed the directions to a tee. The Swiss meringue, … really no words for this. Wow. It’s like silk, literally. I will forever make this type of meringue.
Cmn
Correction:My *lemon curd* never set up in the oven. Mistakenly typed meringue. -cmn
Michael
This recipe is a disaster. Like other reviewers, I have made lemon pies a few times in my life and never had such bad luck. The curd was too sweet and it split, the meringue did not form hard peaks and the recipe it is way too ‘complex’ in comparison to other lemons pies out there (which have much better results). I will not make this one again.
emd2000
Disastrous. Read the reviews before you think about making this!
Deborah D
Love Melissa Clark’s recipes - but this one was a disaster and ended up in the garbage! - could not get lemon curd to set in spite of additional cooking time.
April
This was the best lemon meringue ever for me! Following the directions exactly, including using a thermometer resulted in a great result. Love the zest in the meringue...
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