Oh yes 🥧🍋—lemon meringue pie is a classic dessert: tangy, sweet, and airy all at once. Here’s a foolproof recipe for a bright, creamy pie with a fluffy meringue topping.
🍋 Lemon Meringue Pie
Servings: 8
Time: ~1 hour 15 min (plus chilling)
Ingredients
For the crust:
- 1 9-inch pie crust (store-bought or homemade)
For the lemon filling:
- 1 cup sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 2 lemons, juiced (about ¼ cup)
- 2 tbsp lemon zest
- 2 tbsp unsalted butter
- 4 large egg yolks, beaten
For the meringue:
- 4 large egg whites
- 6 tbsp sugar
- ¼ tsp cream of tartar (optional, stabilizes meringue)
- ½ tsp vanilla extract
Instructions
1️⃣ Pre-bake the crust
- Preheat oven to 350°F (175°C).
- Bake pie crust according to package or recipe instructions. Cool slightly.
2️⃣ Make the lemon filling
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
- Gradually stir in water, lemon juice, and zest.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Remove from heat. Stir in butter.
- Slowly whisk about ½ cup of hot mixture into egg yolks to temper, then return all to saucepan. Cook 2 more minutes, stirring constantly.
- Pour filling into baked pie crust.
3️⃣ Prepare meringue
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form. Add vanilla.
4️⃣ Top & bake
- Spread meringue over hot lemon filling, sealing edges to crust.
- Bake at 350°F (175°C) for 10–15 min, or until meringue is golden brown.
5️⃣ Cool & serve
- Cool completely at room temp, then chill 2–3 hours before slicing.
🔥 Tips & Variations
- Prevent weeping: Spread meringue over hot filling and seal edges. Don’t underbake meringue.
- Extra tang: Add 1 tsp lime juice to the filling.
- Mini pies: Use tart shells for single-serving lemon meringue tarts.
If you want, I can also give you a no-bake lemon meringue pie, mini tart version, or a fluffier cloud-style meringue.
Do you want me to do one of those?
