Lemon meringue pie

Ah, Lemon Meringue Pie 🍋🥧—a classic dessert with tangy lemon filling and fluffy, golden meringue on top. Here’s a clear, step-by-step recipe for a perfectly balanced pie.

Ingredients

For the crust:

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

For the lemon filling:

1 cup sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
¼ tsp salt
1 ½ cups water
2 lemons, juiced
2 tsp lemon zest
2 tbsp unsalted butter
4 egg yolks, lightly beaten

For the meringue:

4 egg whites
6 tbsp sugar
½ tsp vanilla extract
Pinch of salt

Instructions

1️⃣ Bake the crust

Preheat oven to 350°F (175°C).
Blind-bake pie crust (prick with fork, bake 10–12 min with pie weights or beans). Cool.

2️⃣ Make lemon filling

In a saucepan, whisk together sugar, flour, cornstarch, and salt.
Stir in water, lemon juice, and zest. Cook over medium heat until thick and bubbly.
Slowly stir a small amount of hot mixture into egg yolks, then return to pan. Cook 2 more minutes.
Remove from heat, stir in butter. Pour into baked crust.

3️⃣ Make meringue

Beat egg whites and salt until soft peaks form.
Gradually add sugar, continue beating until stiff peaks form. Beat in vanilla.

4️⃣ Top pie

Spread meringue over hot lemon filling, sealing edges to crust (prevents shrinking).

5️⃣ Bake

Bake at 350°F (175°C) for 10–12 minutes, until meringue is golden.

6️⃣ Cool

Let pie cool at room temp, then refrigerate at least 2 hours before slicing.

Tips

Make sure meringue fully seals the filling to prevent weeping.
Use fresh lemon juice and zest for best flavor.
Cool filling slightly before adding meringue to prevent it from sinking.

I can also give you a quick no-bake lemon meringue pie version that’s super easy and still fluffy and tangy.

Do you want me to do that?

Lemon Meringue Pie