Lemon meringue pie

Here’s a classic Lemon Meringue Pie—tangy lemon filling, sweet fluffy meringue, and a crisp buttery crust. 🍋🥧

This makes a 9-inch pie.

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Lemon Meringue Pie

Ingredients

For the Crust:

• 1 9-inch pie crust (store-bought or homemade)
• 1 tbsp sugar (optional, for sprinkling)

For the Lemon Filling:

• 1 cup (200 g) sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• ¼ tsp salt
• 1 ½ cups (360 ml) water
• 2 lemons, juiced and zested
• 2 tbsp unsalted butter
• 4 large egg yolks, beaten

For the Meringue:

• 4 large egg whites
• ½ cup (100 g) sugar
• ¼ tsp cream of tartar (optional, stabilizes meringue)
• 1 tsp vanilla extract

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Instructions

1. Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Blind bake the pie crust for 10–12 minutes until lightly golden. Cool slightly.

2. Make the Lemon Filling

1. In a medium saucepan, whisk sugar, flour, cornstarch, and salt.
2. Gradually stir in water, lemon juice, and zest.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Remove from heat. Stir a small amount into beaten egg yolks to temper, then return all to saucepan.
5. Cook 2 more minutes while stirring.
6. Remove from heat, stir in butter, and pour into cooled crust.

3. Make the Meringue

1. Beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff, glossy peaks form.
3. Beat in vanilla.

4. Assemble and Bake

1. Spread meringue over hot lemon filling, sealing edges to prevent shrinking.
2. Bake 10–15 minutes at 350°F (175°C) until meringue is golden.
3. Cool at room temperature, then refrigerate 2–3 hours before serving.

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Tips for Success

• Prevent weeping: Spread meringue over hot filling and seal edges.
• Soft, fluffy meringue: Beat whites until stiff peaks and fold carefully.
• Extra tang: Add 1 tsp lemon extract.
• Optional crust sprinkle: Light sugar sprinkle on top before baking meringue adds sparkle.

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If you want, I can give a quick no-fail microwave version or a mini individual lemon meringue pies recipe that’s faster but still delicious.

Do you want me to do that?