A perfect lemon dessert featuring a flaky pie crust, silky lemon curd filling, and fluffy French meringue topping. Made with fresh lemon juice and zest for bright, refreshing citrus flavor.
Cornstarchor 25g, or add up to 3.5 tbsp for firmer texture¼ cups
Lemon zest2 tbsp
Wateror 300 ml1¼ cups
Fresh lemon juiceor 180 ml, freshly squeezed, never use bottled or concentrate¾ cups
Egg yolks5
Buttercubed4 tbsp
Egg whites5
Cream of tartar
or substitute white vinegar or lemon juice
¼ tsp
Granulated sugar (for meringue)or 100g½ cup
Steps
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1
Preheat the oven to 375°F (190°C).
2
Prepare the crust: for store-bought frozen shells, follow package directions for thawing and baking. For homemade crust, ensure it's frozen. Line the bottom with parchment paper, add pie weights or dried beans, and wrap edges with aluminum foil for support.
3
Bake the crust at 375°F for 20 minutes. Remove foil, parchment, and weights; prick the bottom and continue baking 15–20 minutes until golden. Cool slightly.
4
Make the filling: microplane 2 tbsp of lemon zest. Squeeze fresh lemons to get 3/4 cup of juice.
5
Separate the yolks and whites from 5 eggs carefully, without breaking any yolks.
6
In a medium pot, combine 1.25 cups sugar, 0.25 cup cornstarch, 2 tbsp lemon zest, 1.25 cups water, and 0.75 cup lemon juice. Whisk thoroughly to dissolve cornstarch and eliminate lumps.
7
Place over medium heat and whisk frequently until thickened. Be patient—nothing will happen at first, but it will suddenly thicken, so stay attentive.
8
Pour the 5 egg yolks into a larger bowl and whisk quickly to break them up.
9
Slowly drizzle 1 cup of the hot lemon mixture into the yolks while whisking vigorously to temper them without scrambling.
10
Pour the tempered egg mixture back into the pot while whisking.
11
Return the pot to medium-high heat for about 2 minutes, whisking vigorously. It's ready when the whisk leaves a defined trail.
12
Remove from heat, add 4 tbsp cubed butter, and whisk until completely melted.
13
Carefully pour the hot filling into the cooled pie crust.
14
Using a stand mixer or hand mixer, start beating the 5 egg whites with 0.25 tsp cream of tartar on low speed.
15
Once foamy, increase speed to high. When soft peaks form, gradually add 0.5 cup sugar 1 tbsp at a time, letting each addition dissolve completely.
16
Continue mixing on medium-high for about 5 minutes until the meringue is stiff, glossy, and marshmallowy, forming one cohesive mass. No grittiness should be felt when rubbed between fingers.
17
Gently spread the meringue over the filling using a scoop or spatula. Be gentle to avoid deflating it. Create peaks and valleys for texture, ensuring it covers the filling completely to protect the crust.
18
Bake at 350°F for 20 minutes until the meringue is golden brown.
19
Remove from the oven, cool to room temperature, then chill for at least 4 hours or overnight before slicing and serving.
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