Here’s a classic Lemon Meringue Pie recipe—tangy, sweet, and topped with fluffy meringue:
Ingredients (serves 8)
For the crust:
- 1 9-inch pie crust, pre-baked (homemade or store-bought)
For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 lemons, juiced (≈¼ cup juice)
- 2 teaspoons lemon zest
- 2 tablespoons unsalted butter
- 4 egg yolks, beaten
For the meringue:
- 4 egg whites
- 6 tablespoons granulated sugar
- ¼ teaspoon cream of tartar (optional, for stability)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven
- 350°F (175°C). Pre-bake your pie crust according to package or recipe instructions.
- 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. Stir in butter.
- Gradually whisk about ½ cup of the hot mixture into the egg yolks, then return all to the saucepan.
- Cook 2 more minutes, stirring constantly. Pour into the pre-baked crust.
- Make the meringue
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract.
- Top the pie
- Spread meringue over the hot lemon filling, sealing edges to the crust to prevent shrinking.
- Bake
- Bake in preheated oven for 10–12 minutes, until meringue is golden brown.
- Cool & serve
- Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing.
💡 Tips:
- Make sure the filling is hot when adding meringue so it sticks to the filling.
- Use fresh lemon juice for the brightest flavor.
- For a quicker version, you can use a store-bought lemon curd and just top with meringue.
If you want, I can also give a mini lemon meringue tart version that’s perfect for individual servings.
Do you want me to do that?
