Lemon Meringue Pie – A Classic Tangy and Sweet Dessert
Lemon Meringue Pie combines a crisp, flaky pie crust with a silky homemade lemon filling and a fluffy golden-brown meringue topping. The tart lemon custard provides refreshing citrus flavor, while the sweet meringue balances the acidity beautifully. This elegant dessert is perfect for holidays, celebrations, and everyday enjoyment. Easy to prepare with simple ingredients, it offers a bakery-quality result at home. The contrast between the creamy filling and airy topping makes every slice irresistible. Served chilled or at room temperature, it remains one of the most cherished pie recipes of all time.
Ingredients
For the Pie Crust
- 1 baked 9-inch pie crust
- 1 egg wash (optional)
For the Lemon Filling
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
For the Meringue
- 4 large egg whites
- ½ tsp cream of tartar
- ½ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Bake the pie crust according to package instructions or your preferred homemade recipe. Allow it to cool completely.
- In a saucepan, whisk together sugar, cornstarch, salt, and water.Cook over medium heat, stirring constantly until thickened.
- In a separate bowl, whisk egg yolks.Gradually add a small amount of the hot mixture while whisking continuously.Return the egg mixture to the saucepan.
- Cook for 2–3 minutes, stirring constantly.Remove from heat and stir in lemon juice, lemon zest, and butter.
- Pour the warm lemon filling into the baked pie crust.
- Beat egg whites and cream of tartar until soft peaks form.Gradually add sugar, beating until stiff, glossy peaks develop.Mix in vanilla extract.
- Spread the meringue over the warm lemon filling, ensuring it touches the crust edges to seal completely.
- Bake at 350°F (175°C) for 10–12 minutes or until the meringue is golden brown.
- Allow the pie to cool at room temperature.
- Refrigerate for at least 3 hours before slicing and serving.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Spread meringue over warm filling to prevent separation.
- Seal the meringue to the crust edges.
- Avoid overbaking the meringue.
- Use room-temperature egg whites for maximum volume.
- Cool completely before refrigerating.
- Store covered in the refrigerator.
- Best enjoyed within two days.