Lemon meringue pie

Here’s a classic Lemon Meringue Pie recipe with a bright, tangy filling and fluffy meringue 🍋🥧

Lemon Meringue Pie

Ingredients

Pie Crust

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

Lemon Filling

• 1 cup sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1½ cups water
• 4 large egg yolks (save whites for meringue)
• 2 tbsp butter
• ½ cup fresh lemon juice
• 1 tbsp lemon zest

Meringue

• 4 large egg whites, room temperature
• ½ cup sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

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Instructions

1. Make the filling
   • In a saucepan, whisk sugar, cornstarch, and salt.
   • Gradually whisk in water. Cook over medium heat, stirring constantly, until thick and bubbly.
   • Reduce heat; whisk a small amount into egg yolks to temper them, then return yolks to the pan.
   • Cook 2 more minutes. Remove from heat; stir in butter, lemon juice, and zest.
   • Pour hot filling into baked pie crust.
2. 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.
3. Assemble & bake
   • Spread meringue over hot filling, sealing to the crust edges.
   • Bake at 350°F (175°C) for 12–15 minutes, until meringue is lightly golden.
4. Cool
   • Let cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.

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Tips for Success

• Spread meringue on hot filling to prevent weeping
• Seal meringue to crust edges so it doesn’t shrink
• Use fresh lemon juice for best flavor

If you want, I can share a no-bake version, mini lemon meringue pies, or a graham cracker crust twist.