Traditional Lemon Pie

A traditional lemon pie has a crisp pastry shell, a silky filling that is tart and sweet, and a meringue topping that browns lightly in the oven. The filling sets because egg yolks thicken as they heat, and the meringue stays fluffy because the egg whites are beaten stiff before baking.

Ingredients for Traditional Lemon Pie

All-purpose flour and salt form the pastry structure, while cold butter creates a flaky crust. Ice water brings the dough together. Sweetened condensed milk is the base of the filling, giving it a smooth, dense texture. Egg yolks thicken the filling as it bakes. Fresh lemon juice and lemon zest provide sharp, bright flavor. Egg whites whipped with granulated sugar become the meringue topping that browns in the oven.

Why This Traditional Lemon Pie Works

Sweetened condensed milk contains both milk solids and sugar, so it thickens the filling without needing cornstarch or flour. The egg yolks add richness and extra thickening power. When the pie bakes, the yolks set at around 160°F and the filling firms up from liquid to custard-like.

The meringue is made by beating egg whites until stiff peaks form, then folding in sugar. When it bakes on top of the hot filling, the whites set into a light, airy crust while staying tender inside. The sugar prevents the whites from drying out too much.

A blind-baked crust (pre-baked before filling) prevents a soggy bottom because you remove the moisture that would otherwise soak up from the filling. The pastry stays crisp all the way through.

Mistakes To Avoid

Overworking the pastry dough makes it tough instead of tender and flaky. Mix it until it just comes together, then stop. If you see streaks of butter, that is fine and actually good for flakiness.

Baking the meringue at too high a temperature browns it too dark and makes it crack or weep (release liquid). Bake it at 350°F so it browns gently and stays tender without drying out.

Skipping the blind bake or not drying the crust well leaves the bottom soggy and heavy. Par-bake the shell at 375°F for 10 to 12 minutes until it is set but pale, then let it cool slightly before filling.

Spreading cold meringue on the filling causes it to shrink away from the edges as it bakes. Spread the meringue onto the hot filling straight from the bowl so the heat helps it adhere and set evenly.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 1 1/4 cups (155 grams) all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces
• 3 to 4 tablespoons ice water
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 egg whites, room temperature
• 6 tablespoons (75 grams) granulated sugar

Step-by-step Instructions

1. Mix flour and salt in a bowl, add cold butter pieces, and work them in with your fingertips until the mixture looks like coarse sand with some pea-sized bits of butter still visible, about 2 minutes.
2. Add ice water 1 tablespoon at a time, stirring gently with a fork, until the dough just comes together (do not overmix).
3. Press the dough firmly into a 9-inch pie pan, covering the bottom and sides evenly, then prick the bottom all over with a fork.
4. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 10 to 12 minutes until set and pale, then remove weights and parchment and let cool slightly.
5. While the crust bakes, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and combined.
6. Pour the filling into the warm crust and bake at 350°F (175°C) for 15 minutes until the filling is set at the edges but still jiggles slightly in the very center when you gently shake the pan.
7. While the filling bakes, beat egg whites with an electric mixer on medium-high speed until soft peaks form, then gradually add sugar while beating until stiff, glossy peaks form, about 3 to 4 minutes total.
8. Remove the pie from the oven and immediately spread meringue over the hot filling, making sure it touches the crust all the way around to seal the edges.
9. Bake at 350°F (175°C) for 10 to 12 minutes until the meringue is golden brown on the peaks, then remove and let cool to room temperature on a wire rack, about 1 hour.
10. Refrigerate the pie for at least 2 hours before slicing so the filling sets completely and slices cleanly.