Here’s a classic Lemon Meringue Pie recipe—tangy, sweet, and fluffy 🍋☁️
Lemon Meringue Pie
Ingredients
For the crust
- 1 pre-made pie crust (or homemade 9-inch)
For the lemon filling
- 1 cup sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1½ cups water
- 2 lemons, juiced and zested
- 2 tbsp butter
- 4 large egg yolks, beaten
For the meringue
- 4 large egg whites
- 6 tbsp sugar
Instructions
1. Preheat oven to 175°C / 350°F. Bake pie crust according to package or recipe instructions; let cool.
2. Make lemon filling
- In a saucepan, whisk together sugar, flour, cornstarch, and salt.
- Gradually stir in water, lemon juice, and zest.
- Cook over medium heat, stirring constantly, until thick and bubbly.
- Stir in butter.
- Slowly whisk a small amount of hot mixture into egg yolks, then return yolk mixture to the pan. Cook 2 more minutes, stirring constantly.
- Pour filling into baked crust.
3. Make meringue
- Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over hot lemon filling, sealing edges to the crust.
4. Bake
- Bake 10–12 minutes until meringue is golden.
5. Cool
- Let cool at room temperature, then chill for a few hours before serving.
Tips
- Seal meringue edges to prevent shrinking.
- Use fresh lemon juice for the brightest flavor.
- Serve chilled for the perfect texture contrast: tangy lemon + fluffy meringue + buttery crust.
If you want a quick no-bake lemon meringue pie, I can give that version too—it’s faster and still delicious.
