Here’s a classic lemon meringue pie recipe with a bright, tangy filling and fluffy toasted topping.
🍋 Lemon Meringue Pie
Ingredients (1 standard 9-inch pie)
For the Crust
- 1 9-inch pie crust (store-bought or homemade), pre-baked
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, juiced (about 1/2 cup juice)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 4 egg yolks, beaten
For the Meringue
- 4 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 juice, and zest.
- Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
- Stir in butter until melted.
- Slowly whisk a few spoonfuls of the hot mixture into the beaten egg yolks (to temper them).
- Return the egg mixture to the saucepan and cook 1–2 more minutes, stirring constantly.
- Pour the hot filling into the pre-baked crust.
2️⃣ Make the Meringue
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Mix in vanilla.
3️⃣ Assemble & Bake
- Spread meringue over the hot lemon filling, sealing edges to the crust.
- Bake at 350°F (175°C) for 10–15 minutes until the meringue is golden brown.
4️⃣ Cool Completely
Let the pie cool at room temperature for at least 1–2 hours before slicing. This helps the filling set properly.
Tips for Perfect Meringue
- Make sure no yolk gets into the egg whites.
- Spread meringue while the filling is still hot to prevent weeping.
- For extra stability, you can add 1 teaspoon cornstarch to the sugar before beating.
If you’d like, I can also give you a no-fail bakery-style lemon meringue pie version with extra-thick filling and mile-high meringue.
