Here’s a classic, bakery-style Lemon Meringue Pie recipe with a crisp crust, silky lemon filling, and tall toasted meringue.
🥧 Lemon Meringue Pie
🛒 Ingredients
For the crust
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1 9-inch pre-baked pie crust (homemade or store-bought)
For the lemon filling
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1 cup (200g) granulated sugar
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2 tablespoons all-purpose flour
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3 tablespoons cornstarch
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¼ teaspoon salt
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1½ cups water
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2 lemons (zest + ½ cup fresh juice)
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2 tablespoons unsalted butter
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4 large egg yolks (save whites for meringue)
For the meringue
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4 large egg whites (room temperature)
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½ teaspoon cream of tartar
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½ cup (100g) granulated sugar
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½ teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Prepare the crust
Blind bake your 9-inch crust at 375°F (190°C) until golden. Let cool.
2️⃣ Make the lemon filling
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In a saucepan, whisk together sugar, flour, cornstarch, and salt.
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Gradually whisk in water, lemon zest, and lemon juice.
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Cook over medium heat, stirring constantly, until thickened and bubbling.
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Reduce heat to low.
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Temper the egg yolks: whisk a small amount of hot mixture into yolks, then return to saucepan.
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Cook 2–3 more minutes until thick and glossy.
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Remove from heat and stir in butter.
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Pour filling into the baked crust while still hot.
3️⃣ Make the meringue
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Beat egg whites and cream of tartar until soft peaks form.
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Gradually add sugar, beating until stiff, glossy peaks form.
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Beat in vanilla.
4️⃣ Assemble & bake
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Spread meringue over hot filling, sealing edges to the crust.
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Bake at 350°F (175°C) for 10–15 minutes, until golden brown.
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Cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.
✨ Tips for Success
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Spread meringue onto hot filling to prevent weeping.
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Make sure meringue touches the crust edge to avoid shrinking.
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Use fresh lemon juice for best flavor.
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Slice with a clean, dry knife for neat pieces.
If you’d like, I can also give you a graham cracker crust version or a no-bake lemon meringue variation 🍋