Ahhh, lemon meringue pie — bright, tangy lemon filling with a fluffy cloud of meringue on top 🍋🥧. Total classic. Here’s a tried-and-true version that balances tart and sweet perfectly.
🍋 Lemon Meringue Pie
Ingredients (9-inch pie)
Pie crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Lemon filling
- 1 cup (200 g) sugar
- ¼ cup (30 g) cornstarch
- ¼ tsp salt
- 1½ cups (360 ml) water
- 3 large egg yolks (save whites for meringue)
- 2 tbsp butter
- ½ cup (120 ml) fresh lemon juice
- 1 tbsp lemon zest
Meringue
- 3 large egg whites
- ¼ tsp cream of tartar
- 6 tbsp sugar
- ½ tsp vanilla extract
Instructions
- Bake crust:
Preheat oven to 375°F / 190°C. Bake pie crust until lightly golden (10–12 minutes). Set aside. - Make lemon filling:
- In a saucepan, whisk sugar, cornstarch, salt, and water.
- Cook over medium heat, whisking constantly, until thick and bubbling.
- Whisk a little hot mixture into egg yolks to temper them, then return yolks to saucepan.
- Cook 1–2 minutes more. Remove from heat.
- Stir in butter, lemon juice, and zest.
- Pour hot filling into baked crust.
- Make meringue:
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Beat in vanilla.
- Assemble:
- Spoon meringue onto hot filling, spreading all the way to the crust edges (this seals it and prevents weeping).
- Bake:
- Bake at 350°F / 175°C for 12–15 minutes until meringue is lightly golden.
- Cool:
- Cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.
Pro Tips
- No weeping meringue: Spread meringue onto hot filling and seal edges well.
- Extra lemony: Add more zest or a splash more juice.
- Clean slices: Dip knife in hot water and wipe between cuts.
- Make ahead: Best eaten same day, but keeps overnight in the fridge.
If you want, I can also give you:
- 🍋 Old-fashioned lemon meringue (custard-style)
- 🍋 No-bake lemon meringue
- 🍋 Lemon meringue bars
Just tell me 😄
