Lemon Meringue Pie

A classic lemon meringue pie that perfectly balances sweet and tart flavors in three distinct layers. The buttery, flaky pastry crust provides a delicate foundation for the bright, sunshine-yellow lemon filling that's both intensely citrusy and silky smooth. Crowning this vibrant filling is a cloud of billowy meringue, its delicate peaks toasted to a golden brown, creating a light, marshmallowy contrast to the tangy lemon layer below. Each forkful delivers the perfect combination of crisp, creamy, and airy textures alongside the refreshing zing of fresh lemons. This showstopping dessert brings a touch of elegance to any occasion while offering the comforting nostalgia of a timeless favorite.

Prep Time: 30 minutes

Cook Time: 20–25 minutes

Chill Time: 2–3 hours

Total Time: About 3½ hours

Servings: 8 slices

Ingredients:

For the Pie Crust:

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

For the Lemon Filling:

• 1½ cups granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1½ cups water
• 4 large egg yolks (reserve whites for meringue)
• ⅓ cup fresh lemon juice (about 2 lemons)
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest (optional for extra zing)

For the Meringue:

• 4 large egg whites
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract (optional)

Instructions:

1. If using a raw pie crust, pre-bake it according to package or homemade recipe instructions. Cool completely.
2. In a medium saucepan, whisk together sugar, cornstarch, and salt.
3. Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
4. In a separate bowl, lightly beat the egg yolks. Gradually whisk about ½ cup of the hot sugar mixture into the yolks (this tempers them), then return the yolk mixture to the saucepan.
5. Cook and stir for another 2 minutes.
6. Remove from heat and stir in lemon juice, butter, and zest until smooth.
7. Pour the hot filling into the cooled pie crust.

Make the Meringue:

1. In a clean, grease-free bowl, beat the egg whites and cream of tartar 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.
4. Spread the meringue over the hot lemon filling, making sure the meringue touches the crust all the way around (to seal and prevent shrinking).
5. Create peaks or swirls with the back of a spoon.
6. Bake at 350°F (175°C) for 15–18 minutes, or until the meringue is golden brown.
7. Cool the pie completely at room temperature, then refrigerate for at least 2–3 hours before slicing.
8. Serve chilled and enjoy!

Tips for Success:

• Seal the meringue to the crust all around the edges to prevent shrinking.
• Use fresh lemons for the best flavor — bottled lemon juice won't give the same brightness.
• Cool gradually: Let it come to room temp before refrigerating to avoid a weepy meringue.
• Use clean tools: Make sure your mixing bowl and beaters are completely free of grease when making meringue.

🖨️ Printable recipe/ Download PDF

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