🍋 Lemon Meringue Pie
A classic dessert featuring a tart lemon filling topped with a light, fluffy meringue and baked until golden. Perfect for spring or summer gatherings. 🥧
🧾 Ingredients
Crust
- 1 9-inch pre-baked pie crust (or homemade)
Lemon Filling
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 2 lemons, juiced (about ¼ cup)
- 2 tsp lemon zest
- 3 egg yolks, lightly beaten
- 2 tbsp unsalted butter
Meringue
- 3 egg whites
- ¼ tsp cream of tartar
- 6 tbsp granulated sugar
👩🍳 Instructions
1️⃣ Pre-bake the crust
- Preheat oven to 350°F / 175°C.
- Bake crust according to package instructions or until lightly golden. Set aside.
2️⃣ Make the lemon filling
- In a saucepan, whisk together sugar, flour, cornstarch, and salt.
- Gradually stir in water, lemon juice, and zest.
- Cook over medium heat, stirring constantly until thick and bubbly.
- Stir a small amount of the hot mixture into egg yolks to temper them, then return to the saucepan.
- Cook 2 more minutes until thickened.
- Remove from heat and stir in butter. Pour filling into the baked crust.
3️⃣ Make the meringue
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
4️⃣ Top and bake
- Spread meringue over the lemon filling, sealing edges to the crust to prevent shrinking.
- Bake 10–12 minutes until meringue is golden brown.
5️⃣ Cool and serve
- Let the pie cool to room temperature, then chill in the fridge for 1–2 hours before slicing.
🍽️ Tips
- Prevent weeping meringue: Spread meringue over hot lemon filling and seal edges.
- Extra tart: Add more lemon juice or zest.
- Make ahead: Pie can be refrigerated overnight for flavors to meld.
I can also provide:
- 🥧 Mini lemon meringue tarts
- 🍋 No-bake lemon meringue pie
- 🧁 Lemon meringue cupcakes version
Do you want the no-bake version?
