Here’s a classic, bright, and creamy Lemon Meringue Pie 🍋🥧—with a tangy lemon filling and fluffy toasted topping.
Lemon Meringue Pie
Ingredients (Serves 6–8)
Crust
- 1 baked 9-inch pie crust (homemade or store-bought)
Lemon filling
- 1½ cups water
- 1½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 4 egg yolks (save whites for meringue)
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
Meringue
- 4 egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar (optional, helps stability)
- ½ tsp vanilla extract
Instructions
Make the lemon filling
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in water. Cook over medium heat, stirring constantly, until thick and bubbly.
- Whisk egg yolks in a bowl. Slowly add a small amount of hot mixture to the yolks (to temper), then return everything to the saucepan.
- Cook 2 more minutes, stirring. Remove from heat.
- Stir in lemon juice, zest, and butter.
- Pour hot filling into baked pie crust.
Make the 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 & bake
- Spread meringue over hot lemon filling, sealing edges to the crust.
- Bake at 350°F (175°C) for 10–12 minutes, until meringue is lightly golden.
Cool & serve
- Cool at room temperature for 1 hour, then refrigerate 2–3 hours before slicing.
Tips
- Spreading meringue on hot filling helps prevent weeping.
- Use fresh lemon juice for the best flavor.
- Slice with a clean knife, wiping between cuts.
If you’d like, I can also share a no-bake lemon meringue pie or a lemon cream pie version that’s extra smooth and easy.
