Here’s a classic lemon meringue pie recipe—bright, tangy lemon filling with a fluffy, golden meringue topping. I’ll break it down clearly so you can nail each layer.
Ingredients (for 8 servings)
For the crust (1 9-inch pie):
- 1 9-inch pre-baked pie crust (store-bought or homemade)
For the lemon filling:
- 1 cup (200 g) granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups (360 ml) water
- 2 lemons, juiced (about ¼ cup)
- 2 tsp lemon zest
- 3 large egg yolks, lightly beaten
- 2 tbsp unsalted butter
For the meringue:
- 3 large egg whites
- ¼ tsp cream of tartar
- 6 tbsp granulated sugar
Instructions
1. Pre-bake the crust (if not already done):
- Preheat oven to 375°F (190°C).
- Blind bake your pie crust for 10–12 minutes until lightly golden. Cool slightly.
2. Make the 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 comes to a boil.
- Stir in a small amount of the hot mixture into the egg yolks to temper them, then return egg mixture to the pan.
- Cook for 2 more minutes, stirring constantly, until thickened.
- Remove from heat and stir in butter. Pour filling into the pre-baked crust.
3. Make the meringue:
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form.
4. Top and bake:
- Spread meringue over the hot lemon filling, making sure it touches the crust edges (this prevents shrinking).
- Bake at 350°F (175°C) for 10–15 minutes, or until meringue is golden brown.
5. Cool and serve:
- Let the pie cool at room temperature for about an hour, then refrigerate for at least 2 hours before slicing. This helps the filling set.
Tips for perfect lemon meringue pie:
- Always spread meringue over hot filling and seal to the edges to prevent weeping.
- Use fresh lemon juice for the best flavor.
- Beat the egg whites in a clean, grease-free bowl for stable meringue.
- If you want extra glossy meringue, add 1 tsp cornstarch while beating.
If you like, I can also give you a shortcut version that uses sweetened condensed milk for a quicker, no-cook filling while still keeping that classic tangy flavor.
Do you want me to share that version?
