Here’s a classic, bright, and tangy Lemon Meringue Pie recipe — crisp crust, tart lemon filling, and fluffy golden meringue.
🍋 Lemon Meringue Pie
Ingredients (9-inch pie)
Crust:
- 1 9-inch pre-baked pie crust (or homemade)
Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 large egg yolks, lightly beaten
Meringue:
- 4 large egg whites
- 6 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional, stabilizes meringue)
Instructions
1️⃣ Make the lemon filling
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
- Stir in water, lemon juice, and zest.
- Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
- Remove from heat.
- Slowly whisk a small amount of hot mixture into egg yolks, then return yolks to the saucepan.
- Cook 2 more minutes, stirring constantly.
- Remove from heat and stir in butter until smooth.
- Pour filling into pre-baked pie crust.
2️⃣ Make the meringue
- Preheat oven to 350°F (175°C).
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
3️⃣ Assemble the pie
- Spread meringue over hot lemon filling, sealing edges to the crust to prevent shrinking.
4️⃣ Bake
- Bake 10–12 minutes or until meringue is lightly golden.
- Cool at room temperature for 1 hour, then refrigerate at least 2 hours before serving.
Tips
- Prevent weeping: Seal meringue edges well and avoid undercooking egg whites.
- Flavor boost: Add a teaspoon of vanilla or a pinch of salt to the meringue.
- Quick crust: Graham cracker crust can be used for a slightly different texture.
If you want, I can also give you a mini lemon meringue tartlets version that’s perfect for parties or individual servings.
Do you want that version?
