Description
Lemon Meringue Pie is a classic dessert featuring a buttery, flaky crust filled with smooth, tangy lemon curd and topped with fluffy, golden-browned meringue — a perfect balance of sweet and tart flavors in every bite.
Ingredients
-
- 1 9-inch pie crust (store-bought or homemade)
For the Lemon Filling:
-
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons unsalted butter
- 4 large egg yolks, beaten
For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F).
- Bake the pie crust according to package or recipe instructions until golden brown. Cool completely.
- Prepare the lemon filling: In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and lemon zest.
- Cook over medium-high heat, stirring constantly, until the mixture thickens and begins to bubble. Stir in butter until melted and smooth.
- Slowly whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks to temper them, then return the yolk mixture to the saucepan.
- Continue cooking for 2 minutes, stirring constantly, until the mixture is thick and glossy. Remove from heat and pour the filling into the cooled pie crust.
- Prepare the meringue: In a clean, grease-free bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Beat in vanilla extract.
- Spoon meringue over the hot lemon filling, spreading it to seal the edges completely (this prevents shrinking).
- Bake for 10–12 minutes, or until the meringue is golden brown on top.
- Cool for at least 1 hour at room temperature, then refrigerate for 3–4 hours before serving for clean slices.
Notes
- Make sure to spread meringue while the lemon filling is still hot — this helps prevent weeping between layers.
- Use fresh lemons for the brightest, most authentic flavor.
- Store leftovers covered in the refrigerator for up to 3 days. Do not freeze.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Stovetop & Baking
- Cuisine: American