Lemon meringue pie

Ahhh, Lemon Meringue Pie 🍋—a classic dessert with a crisp pastry, tangy lemon filling, and fluffy, lightly browned meringue on top. Here’s a classic, foolproof recipe:

Ingredients (9-inch pie)

For the Pie Crust

1 9-inch pre-baked pie crust (or homemade if preferred)

For the Lemon Filling

1 cup granulated sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
¼ tsp salt
1 ½ cups water
2 lemons, juiced and zested
2 tbsp unsalted butter
4 large egg yolks, lightly beaten

For the Meringue

4 large egg whites
6 tbsp granulated sugar
¼ tsp cream of tartar (optional, stabilizes whites)
½ tsp vanilla extract

Instructions

1. Pre-bake the crust (if needed)

Preheat oven to 350°F (175°C).
Bake pie crust until lightly golden (~10 minutes). Cool.

2. Make the lemon filling

In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
Stir in water, lemon juice, and lemon zest.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Remove from heat.
Gradually whisk about ½ cup of the hot mixture into the egg yolks, then return yolk mixture to the saucepan.
Bring to a gentle boil, cook 2 more minutes, stirring constantly.
Remove from heat and stir in butter. Pour filling into the cooled pie crust.

3. Make the meringue

In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form.
Beat in vanilla extract.

4. Assemble & bake

Spread meringue over the hot lemon filling, making sure it touches the crust edges (prevents shrinking).
Bake at 350°F (175°C) for 10–12 minutes, until meringue is golden brown.

5. Cool

Let pie cool at room temperature for about an hour, then refrigerate for at least 2–3 hours before serving.

Tips

Egg separation: Make sure no yolk gets into whites for fluffy meringue.
Prevent weeping: Spread meringue over hot filling and seal edges.
Extra glossy meringue: Beat sugar gradually and ensure stiff peaks form.
Zesty twist: Add a touch of lime juice for a fresh variation.

I can also give a quick no-bake version that uses a pre-made crust and instant lemon pudding—perfect for fast dessert prep.

Do you want me to do that?

Lemon Meringue Pie