Here’s a classic Lemon Meringue Pie recipe — bright, tangy lemon filling topped with fluffy toasted meringue.
🍋 Lemon Meringue Pie
Ingredients (9-inch pie)
For the crust:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons (zest + 1/2 cup fresh juice)
- 2 tablespoons butter
- 4 large egg yolks (save whites for meringue)
For the meringue:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
1️⃣ Make the lemon filling
- In a saucepan, whisk together sugar, flour, cornstarch, and salt.
- Gradually stir in water, lemon zest, and lemon juice.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Stir in butter until melted.
- In a small bowl, whisk egg yolks. Slowly add a few spoonfuls of hot mixture to temper them, then return to the saucepan.
- Cook 2 more minutes, stirring constantly.
- Pour filling into the pre-baked crust.
2️⃣ Make the meringue
- Preheat oven to 350°F (175°C).
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Beat in vanilla.
3️⃣ Assemble & bake
- Spread meringue over hot filling, sealing edges to the crust to prevent shrinking.
- Bake 10–15 minutes until meringue is golden brown.
4️⃣ Cool completely
Let pie cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.
Tips for Perfect Lemon Meringue Pie
- Spread meringue over hot filling to prevent weeping.
- Make sure no yolk gets into the egg whites — it prevents proper whipping.
- For extra stability, add 1 teaspoon cornstarch to the meringue sugar before beating.
If you’d like, I can also give you:
- 🍋 A shortcut version with sweetened condensed milk
- 🍋 A mile-high bakery-style version
- 🍋 A mini lemon meringue pie recipe
Just tell me which one!
