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Lemon Meringue Pie

This Lemon Meringue Pie is a timeless dessert that combines a buttery, flaky crust, a tangy lemon filling, and a fluffy meringue topping. With its perfect balance of sweet and tart flavors, it’s a classic treat that’s as beautiful as it is delicious. Whether for a holiday, a special occasion, or just because, this pie will impress your family and friends every time.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Crust:
  • 1 pre-made pie crust or homemade if preferred
  • For the Lemon Filling:
  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 3 large egg yolks lightly beaten
  • 2 tablespoons unsalted butter
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • For the Meringue:
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • 6 tablespoons granulated sugar

Equipment

  • 9-inch pie pan
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Hand or stand mixer
  • Rolling pin (if using homemade pie crust)
  • Rubber spatula

Method
 

  1. Prepare the Crust:
  2. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Prick the bottom with a fork and bake for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.
  3. Make the Lemon Filling:
  4. In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually stir in the water and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  5. Reduce the heat and cook for 2 more minutes, then remove from heat.
  6. Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them, then return the egg yolk mixture to the saucepan.
  7. Cook for 2 minutes, stirring constantly. Remove from heat and stir in the butter, lemon juice, and lemon zest. Pour the filling into the prepared crust.
  8. Prepare the Meringue:
  9. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
  10. Assemble and Bake:
  11. Spread the meringue over the hot lemon filling, making sure it touches the edges of the crust to seal. Use a spoon to create peaks or swirls. Bake in a 350°F (175°C) oven for 12-15 minutes, or until the meringue is golden brown.
  12. Cool and Serve:
  13. Remove the pie from the oven and cool completely at room temperature. Chill in the refrigerator for at least 3 hours before serving.

Notes

Room-Temperature Eggs: Egg whites whip better when at room temperature.
Avoid Weeping Meringue: Make sure to spread the meringue while the filling is still hot to create a seal and prevent moisture.