Lemon Meringue Pie with Fresh Rosemary Crust

If you have never made pie crust from scratch, don't worry - there are step-by-step photos showing you my foolproof method that creates the best crisp, flaky pie crust every time. I added fresh rosemary because it complements the lemon pie filling so well, while the sweetness of the meringue balances out the tartness of the filling. Make this sunny spring pie with your family or for a fun gathering to catch up with friends!

For more lemon recipes, try Lemon Macarons, Lemon Crinkle Cookies, Lemon Curd Cookies, and Small Batch Lemon Bars.

Ingredient Notes

• All-Purpose Flour: You’ll need a little more than one cup of flour for the crust.
• Unsalted Butter: You'll need one stick of cold unsalted butter for the crust.
• Fresh Rosemary: Adding chopped fresh rosemary to the crust will give it a wonderful flavor that complements the lemon filling so well!
• Vodka: Vodka is added to the pie crust because it hinders gluten development, resulting in a more tender & flaky crust! It is optional, but highly recommended. 
• Ice Water: Start with about ½ cup of ice water and use as much as you need until the dough holds together, but is not overly wet. 
• Granulated Sugar: You will need sugar for both the lemon pie filling and the swiss meringue. 
• Cornstarch: Cornstarch will help thicken the lemon pie filling to the perfect consistency. 
• Fresh Lemon Juice: You will need the juice from about 4 medium lemons. 
• Egg Yolks: For the filling, you'll need about 5 egg yolks.
• Egg Whites: For the swiss meringue, you'll need about 3 egg whites. 

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this lemon rosemary meringue pie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Cut in the butter. In a medium bowl combine the flour and salt. Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left. 

STEP 2: Add rosemary. Mix in the fresh rosemary to the dry ingredients. 

STEP 3: Add vodka. Add the vodka and a small amount of water, then toss with your hands to combine. 

STEP 4: Mix and chill. Continue adding very small amounts of water until the dough can hold together, but is not overly wet. Wrap the dough tightly in plastic wrap, then chill for one hour.

STEP 5: Roll and fold. On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes. 

STEP 6: Shape and chill. Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for 30 minutes or overnight. 

STEP 7: Roll the dough. Roll out the pie dough into a rough circle about ⅛″ in thickness.

STEP 8: Shape and chill. Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.

STEP 9: Crimp and dock. Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom of the crust all over with the tines of a fork, then chill for another 30 minutes.

STEP 10: Bake the crust. Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F. Place a large piece of parchment paper over the pie crust and fill with pie weights or dried beans all the way up to the crimp. Place the pie pan on the hot baking sheet and bake for 16 minutes. Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the edges. Bake for an additional 10-12 minutes. Allow pie crust to cool completely before adding the lemon filling.

STEP 11: Make the lemon filling. In a medium bowl, whisk together the sugar, cornstarch, and salt until no lumps remain. In a medium saucepan over low-medium heat, melt the butter. Whisk in the sugar and cornstarch, then the lemon juice and egg yolks until fully combined, about 1 minute. Use a rubber spatula to constantly stir the mixture for another 2-3 minutes or until large bubbles form in the center. Immediately remove from heat. Strain the lemon filling over the cooled pie crust and spread into an even layer. Press plastic wrap up against the surface to prevent a skin from forming, and chill for at least 2 hours or overnight. 

STEP 12: Make the Swiss meringue. In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy. Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until stiff peaks form. Decorate the pie as desired, and enjoy!

Expert Baking Tips

• This recipe can be made in a 9-inch pie dish. Keep the pie dough and meringue the same, but double the lemon pie filling. 
• The key to making pie dough from scratch is to always keep it cold. After every time you roll it out, crimp it, or touch it at all, it need to be chilled again for a few minutes. 
• I do not recommend freezing the pie dough at any point before going in the oven. 
• Preheat the oven with a baking sheet in it. Placing the pie on top of the hot baking sheet will help to get that crisp bottom crust!
• Spread this recipe out over a couple of days by chilling the pie dough or the lemon filling in the baked pie crust overnight.
• Use a kitchen torch to toast the meringue if desired. 
• Store this pie in the fridge for up to 3 days. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x