Lemon Meringue Pie

Here’s a classic Lemon Meringue Pie recipe—tangy lemon filling, flaky crust, and a light, toasted meringue topping. I’ll give it in detailed, step-by-step directions so it comes out perfectly.

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🍋 Lemon Meringue Pie

Yield

1 9-inch pie (8 slices)

Prep Time

30 minutes

Bake Time

25–30 minutes (crust) + 10–15 minutes (meringue browning)

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🧾 Ingredients

Pie Crust (Pre-baked)

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

• 1 tablespoon sugar (optional, for sprinkling)

Lemon Filling

• 1 cup (200 g) granulated sugar

• 2 tablespoons all-purpose flour

• 3 tablespoons cornstarch

• ¼ teaspoon salt

• 1 ½ cups (360 ml) water

• 2 lemons, juiced and zested

• 2 tablespoons unsalted butter

• 4 large egg yolks, beaten

Meringue

• 4 large egg whites, room temperature

• ½ cup (100 g) granulated sugar

• ¼ teaspoon cream of tartar (optional, stabilizes meringue)

• 1 teaspoon vanilla extract

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🔥 Directions

1. Pre-bake the Pie Crust

1. Preheat oven to 350°F (175°C).

2. Roll out crust into a 9-inch pie pan.

3. Prick bottom with a fork to prevent bubbles.

4. Optional: sprinkle 1 tbsp sugar over crust.

5. Bake 10–12 minutes until lightly golden.

6. Remove and cool while making filling.

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2. Make the Lemon Filling

1. In a medium saucepan, whisk together:

   • Sugar

   • Flour

   • Cornstarch

   • Salt

2. Gradually stir in water.

3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.

4. Remove from heat. Stir in lemon juice, lemon zest, and butter.

5. Temper egg yolks:

   • Gradually whisk a small amount of hot lemon mixture into yolks.

   • Then pour yolk mixture back into the saucepan.

6. Return to medium heat, cook 2–3 more minutes until very thick.

7. Pour filling into pre-baked crust.

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3. Make the Meringue

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

2. Gradually add sugar, 1 tablespoon at a time.

3. Beat until stiff, glossy peaks form.

4. Beat in vanilla extract.

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4. Top the Pie

1. Spread meringue over hot lemon filling immediately (hot filling prevents shrinking).

2. Seal edges of meringue to crust to prevent weeping.

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5. Bake the Meringue

1. Reduce oven to 325°F (160°C).

2. Bake 10–15 minutes, until meringue is golden brown.

3. Remove and cool to room temperature.

4. Chill in fridge for at least 2 hours before slicing.

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✨ Tips for Success

• Use room temperature egg whites for fluffier meringue.

• Spread meringue to touch the crust to seal edges—prevents watery filling.

• Zest and juice fresh lemons for the brightest flavor.

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🧊 Storage

• Store covered in the refrigerator for 2–3 days.

• Best eaten within 24 hours for maximum meringue fluffiness.