Ah yes—classic Lemon Meringue Pie 🍋🥧! Tangy lemon filling, flaky crust, and fluffy, golden meringue—truly a showstopper dessert. Here’s a tried-and-true recipe:
Lemon Meringue Pie (9-inch)
Ingredients
For the Crust
- 1 9-inch pre-baked pie crust (or homemade)
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
- Preheat oven to 350°F (175°C).
- Bake crust until lightly golden (~10 minutes). Cool.
2. Make the lemon filling
- In a saucepan, whisk together sugar, flour, cornstarch, and salt.
- Stir in water, lemon juice, and zest.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Gradually whisk a little of the hot mixture into the egg yolks, then return yolks to the saucepan.
- Cook 2 more minutes, stirring constantly.
- Remove from heat and stir in butter. Pour filling into cooled crust.
3. Make the meringue
- Beat egg whites and cream of tartar on medium until soft peaks form.
- Gradually add sugar 1 tbsp at a time, beating until stiff, glossy peaks form.
- Beat in vanilla extract.
4. Assemble and bake
- Spread meringue over hot lemon filling, sealing edges to the crust.
- Bake 10–12 minutes at 350°F (175°C) until meringue is golden.
5. Cool and serve
- Cool at room temperature 1 hour, then refrigerate 2–3 hours before serving.
Tips
- Spread meringue over hot filling to prevent weeping.
- Make sure no yolk gets into egg whites for stable meringue.
- Optional: add a touch of lime juice to the lemon filling for extra zest.
- For quicker prep, use a store-bought crust—but fresh crust tastes best.
I can also give a no-bake lemon meringue pie version that’s faster but still tangy and fluffy if you want.
Do you want me to do that?
