Lemon Meringue Pie Recipe

🍋 Lemon Meringue Pie

Serves: 8–10

Ingredients

Pie Crust (or use store-bought)

• 1¼ cups all-purpose flour

• ½ tsp salt

• ½ cup cold butter, cubed

• 3–4 tbsp ice water

Lemon Filling

• 1 cup sugar

• ¼ cup cornstarch

• ¼ tsp salt

• 1½ cups water

• 4 large egg yolks (save whites!)

• 2 tbsp butter

• ½ cup fresh lemon juice (about 2–3 lemons)

• 1 tbsp lemon zest

Meringue

• 4 large egg whites, room temp

• ½ cup sugar

• ¼ tsp cream of tartar (optional but helps stability)

• ½ tsp vanilla extract

Instructions

1️⃣ Make the Crust

1. Mix flour + salt.

2. Cut in butter until crumbly.

3. Add ice water a little at a time until dough forms.

4. Chill 30 min, roll out, place in pie dish.

5. Blind bake at 190°C / 375°F for 15–20 min until lightly golden.

2️⃣ Lemon Filling

1. In a saucepan, whisk sugar, cornstarch, salt, and water.

2. Cook over medium heat, whisking constantly until thick.

3. Beat egg yolks, slowly whisk in some hot mixture (to temper).

4. Return everything to pan, cook 2 more minutes.

5. Remove from heat, stir in butter, lemon juice, and zest.

6. Pour into warm pie crust.

3️⃣ Meringue

1. Beat egg whites + cream of tartar until soft peaks.

2. Gradually add sugar, beating until stiff, glossy peaks.

3. Beat in vanilla.

👉 Spread meringue onto hot filling, sealing edges to crust (prevents weeping).

4️⃣ Bake

• Bake at 180°C / 350°F for 12–15 min until peaks are golden.

• Cool completely before slicing (important!).

Pro Tips 💡

• Use fresh lemon juice only—bottled won’t hit the same.

• Slice with a hot, clean knife for neat cuts.

• For extra lemon punch, add a little more zest.