Here’s a teen-friendly Lemon Meringue Pie recipe—tangy, sweet, and light on top 🍋☁️
Easy Lemon Meringue Pie
Ingredients (serves 6–8)
For the crust:
- 1 pre-made 9-inch pie crust (or homemade if you like)
For the lemon filling:
- 1 cup sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tbsp butter
- 4 egg yolks, lightly beaten
For the meringue:
- 4 egg whites
- 6 tbsp sugar
Instructions
- Bake the crust:
- Preheat oven to 350°F (175°C).
- Bake pie crust according to package instructions or until lightly golden. Let cool.
- Make the lemon filling:
- In a saucepan, whisk together sugar, flour, cornstarch, and salt.
- Gradually stir in water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly until thickened and bubbly.
- Stir in butter.
- Temper egg yolks: add a small amount of hot lemon mixture to yolks, then stir yolks back into the saucepan. Cook 2 more minutes, stirring constantly.
- Pour filling into cooled pie crust.
- Make the meringue:
- Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the hot lemon filling, sealing edges to the crust.
- Bake:
- Bake at 350°F (175°C) for 10–12 minutes until meringue is golden.
- Cool:
- Let pie cool completely at room temperature, then refrigerate for at least 1–2 hours before serving.
Tips & Variations
- Quick shortcut: Use a graham cracker crust and store-bought lemon curd.
- Extra flavor: Add a pinch of vanilla to the meringue.
- No raw egg worry: Meringue cooks on top of hot lemon filling—safe to eat.
This pie is tangy, sweet, fluffy, and totally classic—perfect for dessert or a special treat! 🍋
I can also give a 5-ingredient teen-friendly version that’s no-bake and ready in 20 minutes.
Do you want me to make that version too?
