Here’s a classic Lemon Meringue Pie recipe — crisp, flaky crust, tangy lemon curd filling, and a cloud of fluffy meringue toasted to golden perfection. This timeless dessert is bright, beautiful, and well worth the effort. 🍋🥧🔥
🍋 Lemon Meringue Pie Recipe
📝 Ingredients
For the crust:
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1 unbaked 9-inch pie crust (homemade or store-bought)
For the lemon filling:
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1 ½ cups granulated sugar
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1/3 cup cornstarch
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1 ½ cups water
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4 egg yolks, beaten (save whites for meringue)
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1/2 cup fresh lemon juice (about 2–3 lemons)
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1 tbsp lemon zest
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2 tbsp butter
For the meringue:
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4 egg whites (room temp)
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1/4 tsp cream of tartar
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1/2 cup granulated sugar
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1/2 tsp vanilla extract (optional)
👩🍳 Instructions
1. Bake the crust
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Preheat oven to 375°F (190°C).
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Roll out and fit crust into a 9-inch pie pan. Poke holes with a fork. Line with parchment and fill with pie weights or dried beans.
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Blind bake for 12–15 minutes, remove weights, then bake another 5–7 minutes until golden brown. Let cool.
2. Make the lemon filling
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In a saucepan, whisk together sugar and cornstarch. Gradually stir in water, then bring to a simmer over medium heat, stirring constantly.
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Once thickened and bubbling, reduce heat. Slowly whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper.
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Return tempered yolks to the saucepan. Cook 2 more minutes, stirring constantly.
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Remove from heat. Stir in lemon juice, zest, and butter. Pour into baked pie crust.
3. Make the meringue
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In a clean, dry bowl, beat egg whites and cream of tartar on medium until foamy.
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Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
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Add vanilla (if using) and beat just until combined.
4. Top and bake
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Spoon meringue over hot lemon filling, spreading to the edges to seal completely (prevents weeping).
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Bake at 350°F (175°C) for 12–15 minutes, or until meringue is lightly browned.
5. Cool completely
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Let pie cool at room temp for 1 hour, then chill in fridge for at least 3 hours before slicing.
🔁 Tips for Success
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Sealing meringue to crust helps prevent it from shrinking.
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For extra-stable meringue, use a pinch of cornstarch in the whites.
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Avoid overbaking the meringue or it may weep.
Would you like a mini pie version, gluten-free crust, or a torch-finished meringue style?
