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 (for a 9-inch pie)

Pie Crust

• 1 pre-baked 9-inch pie crust (or homemade)

Lemon Filling

• 1 cup sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• ¼ tsp salt
• 1½ cups water
• 2 lemons, juiced (about ¼ cup)
• 2 tbsp lemon zest (optional, for extra tang)
• 2 tbsp butter
• 4 egg yolks, beaten

Meringue

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

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Instructions

1. Bake the crust
   • Preheat oven to 350°F (175°C).
   • Bake pie crust according to package or recipe instructions until lightly golden. Let cool.
2. Make 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 heat, stirring constantly, until mixture thickens and comes to a boil.
   • Stir in butter.
   • Temper egg yolks by slowly whisking in a small amount of the hot lemon mixture, then return yolks to the pan. Cook 2 more minutes while stirring.
   • Pour filling into the cooled pie crust.
3. Make meringue
   • In a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form.
   • Gradually add sugar while beating until stiff peaks form. Beat in vanilla extract.
4. Top pie
   • Spread meringue over hot lemon filling, sealing edges to crust.
   • Bake at 350°F (175°C) for 10–15 minutes until meringue is golden brown.
5. Cool & serve
   • Let pie cool at room temperature, then refrigerate at least 2 hours before slicing.

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Tips

• Prevent weeping: Spread meringue over hot filling and seal edges well.
• Extra tang: Add a bit more lemon zest for punchy flavor.
• Decorative peaks: Use the back of a spoon to create peaks in the meringue for a classic look.

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If you want, I can also give a simpler no-bake lemon meringue pie that’s quicker but still fluffy and tangy.