This Lemon Meringue Pie has the perfect balance of sweet and tart with a smooth, creamy lemon filling and a light, fluffy meringue on top. It’s a showstopper dessert that’s perfect for any occasion—holidays, gatherings, or just because you’re craving something refreshing and delicious. 🌟
📝 Ingredients
For the Lemon Filling:
- 1 ¼ cups granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- ½ tsp salt
- 1 ½ cups water
- 3 large egg yolks, beaten
- 2 tbsp unsalted butter
- 1 tsp lemon zest
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- 1 tsp vanilla extract
For the Meringue:
- 3 large egg whites
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- 1 tsp vanilla extract
For the Pie:
- 1 pre-baked pie crust (store-bought or homemade)
👩🍳 Instructions
1️⃣ Prepare the lemon filling:
In a saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually add the water while whisking until smooth.
2️⃣ Over medium heat, cook the mixture, stirring constantly, until it thickens and comes to a boil (about 5–7 minutes). Once boiling, reduce heat.
3️⃣ In a small bowl, whisk the egg yolks. Gradually add a little hot mixture to the yolks to temper them, then pour the yolks into the saucepan, whisking constantly. Bring back to a boil, then remove from heat.
4️⃣ Stir in the butter, lemon zest, lemon juice, and vanilla extract until smooth. Pour the lemon mixture into the pre-baked pie crust.
5️⃣ Prepare the meringue:
In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form. Stir in vanilla extract.
6️⃣ Top the pie:
Spread the meringue over the lemon filling, ensuring it touches the edges of the crust to seal it. Swirl the top with a spoon or spatula.
7️⃣ Bake at 350°F (175°C) for 10–15 minutes, or until the meringue is golden brown.
8️⃣ Cool the pie for at least 2 hours before slicing and serving.
💡 Tips & Tricks
- Egg whites should be at room temperature for the best meringue.
- For an extra crisp crust, bake the pie crust for 10 minutes before filling it.
- Use fresh lemon juice for the best tart flavor—no bottled juice here!
🍯 Why You’ll Love This Recipe
✔️ Perfect balance of sweet and tart in every bite
✔️ Golden, fluffy meringue that melts in your mouth
✔️ Classic dessert that’s always a crowd-pleaser
✔️ Made from scratch with simple, fresh ingredients
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