🍋 Lemon Meringue Pie (Bright, Tangy & Fluffy)
A perfect balance of buttery crust, silky lemon filling, and toasted cloud-like meringue.
🛒 Ingredients
Pie Crust
- 1 9-inch baked pie crust (homemade or store-bought)
Lemon Filling
- 1 cup sugar
- 2 tbsp flour
- 2 tbsp cornstarch
- ¼ tsp salt
- 1½ cups water
- 3 egg yolks (save whites for meringue)
- 2 tbsp butter
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
Meringue
- 3 egg whites
- ¼ tsp cream of tartar
- 6 tbsp sugar
🔥 Instructions
1️⃣ Make the Lemon Filling
- In a saucepan, whisk sugar, flour, cornstarch, salt, and water.
- Cook over medium heat, stirring constantly, until thickened.
- Temper egg yolks by whisking in a little hot mixture, then return to pan.
- Cook 2–3 more minutes until thick and glossy.
- Remove from heat. Stir in butter, lemon juice, and zest.
- Pour into baked crust while hot.
2️⃣ Make the Meringue
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff glossy peaks form.
- Spread meringue over hot filling, sealing edges to crust (prevents shrinking).
3️⃣ Bake
- Bake at 350°F (175°C) for 10–15 minutes until golden.
- Cool completely before slicing (about 3–4 hours).
💡 Tips for Success
- Spread meringue onto hot filling to prevent weeping.
- Seal meringue all the way to the crust edges.
- Don’t overbake or it can bead.
- Use fresh lemon juice for best flavor.
If you’d like, I can give you:
- A mile-high bakery style version
- A no-fail stabilized meringue method
- Or a graham cracker crust variation
How sweet vs. tart do you prefer it? 🍋
