LEMON MERINGUE PIE

Here’s a classic Lemon Meringue Pie recipe — bright, tangy lemon curd topped with fluffy, toasted meringue and nestled in a buttery pie crust. It’s a showstopper dessert and surprisingly simple to make from scratch.

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🍋 Lemon Meringue Pie

🧾 Ingredients

🥧 For the Pie Crust:

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

🍋 For the Lemon Filling:

• 1 cup sugar

• ¼ cup cornstarch

• ¼ tsp salt

• 1½ cups water

• 4 large egg yolks (reserve the whites for meringue)

• 2 tbsp unsalted butter

• 1 tbsp lemon zest

• ½ cup fresh lemon juice (about 2–3 lemons)

☁️ For the Meringue:

• 4 large egg whites (room temp)

• ¼ tsp cream of tartar

• ½ cup sugar

• ½ tsp vanilla extract (optional)

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🧑‍🍳 Instructions

Step 1: Blind Bake the Crust

• Preheat oven to 375°F (190°C).

• Bake your pie crust until golden and fully cooked. Let cool completely.

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Step 2: Make the Lemon Filling

1. In a saucepan, whisk together sugar, cornstarch, and salt.

2. Gradually whisk in water, then cook over medium heat, stirring constantly, until thick and bubbling.

3. In a separate bowl, lightly beat the egg yolks. Slowly whisk in about ½ cup of the hot mixture to temper the yolks.

4. Pour the tempered yolks back into the saucepan and continue cooking for 2–3 more minutes until very thick.

5. Remove from heat and stir in butter, lemon zest, and lemon juice.

6. Pour hot filling into the baked pie crust.

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Step 3: Make the Meringue

1. In a clean, dry bowl, beat egg whites and cream of tartar on medium-high speed until soft peaks form.

2. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.

3. Beat in vanilla if using.

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Step 4: Assemble and Bake

1. Immediately spread the meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinking.

2. Use the back of a spoon to create swirls or peaks.

3. Bake at 350°F (175°C) for 15–18 minutes, or until the meringue is golden brown.

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Step 5: Cool Completely

• Let cool at room temperature for 1 hour, then chill in the refrigerator for 3–4 hours before slicing.

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📝 Tips for Success:

• Seal the meringue to the edge of the crust to prevent shrinking or weeping.

• Use room temperature egg whites for better volume.

• Always put the meringue on the filling while it’s still hot to help it “stick.”

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Let me know if you want a mini pie version, no-bake shortcut, or lemon-lime twist!