Here’s a classic Lemon Meringue Pie 🍋🥧 — bright lemon filling, flaky crust, and a fluffy golden meringue.
Lemon Meringue Pie
Ingredients
Pie Crust
- 1 (9-inch) pie crust, baked and cooled
(store-bought or homemade)
Lemon Filling
- 1½ cups water
- 1½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
Meringue
- 4 large egg whites (room temperature)
- ½ tsp cream of tartar
- ½ cup granulated sugar
- ½ tsp vanilla extract
Instructions
- Make the lemon filling
- In a saucepan, whisk sugar, cornstarch, and salt.
- Gradually whisk in water. Cook over medium heat, stirring constantly, until thick and bubbling.
- Beat egg yolks in a bowl. Slowly whisk in some hot mixture to temper, then return everything to the saucepan.
- Cook 1 minute more. Remove from heat.
- Stir in lemon juice, zest, and butter.
- Pour filling into baked pie crust.
- Make the meringue
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Beat in vanilla.
- Top the pie
- Spoon meringue over hot filling, spreading to seal edges against the crust.
- Bake
- Bake at 350°F (175°C) for 12–15 minutes, until meringue is lightly golden.
- Cool
- Cool at room temperature for 1–2 hours before slicing.
Tips for Perfect Lemon Meringue Pie
- Spread meringue on hot filling to prevent weeping
- Seal meringue to crust edges to keep it from shrinking
- Use fresh lemon juice for best flavor
- Don’t refrigerate until fully cooled
Optional Variations
- Mile-high meringue: Increase egg whites to 6
- Graham cracker crust: For a sweeter base
- Lemon-lime twist: Replace half the lemon juice with lime
If you want, I can also share a no-bake lemon meringue version, a mini tart version, or tips to prevent watery filling 🍋
