Lemon meringue pie

Here’s a classic Lemon Meringue Pie recipe 🍋🥧
Tangy lemon filling topped with fluffy, golden meringue.

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Lemon Meringue Pie

Ingredients

Crust

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

Lemon filling

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 2 lemons, juiced
• 2 tablespoons butter
• 4 large egg yolks, beaten

Meringue

• 4 large egg whites
• 6 tablespoons sugar
• ¼ teaspoon cream of tartar (optional)

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Instructions

1. Pre-bake crust
   • Preheat oven to 350°F (175°C).
   • Bake pie crust 10–12 minutes until lightly golden. Let cool.
2. Make lemon filling
   • In a saucepan, whisk sugar, flour, cornstarch, and salt.
   • Gradually stir in water, lemon juice, and butter.
   • Cook over medium heat, stirring constantly, until thickened.
   • Temper egg yolks: slowly whisk a small amount of hot mixture into yolks, then return to saucepan.
   • Cook 2 more minutes, stirring constantly.
   • Pour filling into cooled crust.
3. Make meringue
   • Beat egg whites and cream of tartar until soft peaks form.
   • Gradually add sugar while beating until stiff, glossy peaks form.
4. Top pie
   • Spread meringue over lemon filling, sealing edges to the crust to prevent shrinking.
5. Bake
   • Bake 10–12 minutes until meringue is golden.
6. Cool
   • Cool at room temperature for 1 hour, then refrigerate at least 2 hours before serving.

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Tips

• Make sure lemon filling is hot when adding to crust so meringue sticks.
• Spread meringue all the way to the edges to prevent weeping.
• For extra flavor, add a pinch of lemon zest to the meringue.

If you want a mini pie version, no-bake filling, or smoother meringue, I can provide that too.