Lemon meringue pie

Here’s a classic recipe for Lemon Meringue Pie—a bright, tangy lemon filling topped with fluffy, golden meringue:

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Ingredients (8 servings)

For the crust:

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

For the lemon filling:

• 1 cup sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 2 lemons, juiced (about 1/3 cup)
• 2 tbsp lemon zest
• 2 tbsp butter
• 4 egg yolks, lightly beaten

For the meringue:

• 4 egg whites
• 6 tbsp sugar
• 1/4 tsp cream of tartar (optional, for stability)
• 1/2 tsp vanilla extract

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Instructions

1. Pre-bake the crust:
   If using a homemade or store-bought pie shell, bake according to instructions and let cool completely.
2. 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 comes to a boil.
   • Stir in butter.
   • Remove a small amount of the hot mixture and slowly whisk it into the beaten egg yolks, then return everything to the saucepan. Cook 2 more minutes while stirring.
   • Pour filling into the cooled pie crust.
3. Prepare the meringue:
   • In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
   • Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form. Add vanilla extract and beat briefly to combine.
4. Top the pie:
   Spread meringue over the hot lemon filling, making sure it touches the crust edges to seal in the filling.
5. Bake:
   Bake at 350°F (175°C) for 10–15 minutes, until meringue is golden brown.
6. Cool and serve:
   Let the pie cool at room temperature for at least 1 hour, then refrigerate for another 2–3 hours to set. Slice and enjoy!

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Tips for Success

• Prevent weeping: Make sure the meringue is sealed to the edges of the crust.
• Use fresh lemon juice for the brightest flavor.
• Avoid overbaking meringue to keep it soft inside while golden on top.

If you want, I can also give a quick no-bake lemon meringue pie version that’s simpler and faster but just as tangy and creamy. Do you want that version?