Print

Lemon Meringue Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic lemon meringue pie with a crisp crust, tangy lemon filling, and a light, fluffy golden meringue topping. This refreshing dessert perfectly balances sweet and tart flavors.

Ingredients

  • 1 pre-baked pie crust
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 egg yolks
  • 2 tablespoons butter
  • 0.5 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a saucepan, whisk together sugar, flour, cornstarch, and salt.
  3. Gradually add water and cook over medium heat, stirring constantly until thickened.
  4. Lightly beat egg yolks in a separate bowl.
  5. Slowly whisk some hot mixture into yolks to temper them.
  6. Return mixture to saucepan and cook for a few more minutes.
  7. Remove from heat and stir in butter, lemon juice, and lemon zest.
  8. Pour filling into pre-baked pie crust.
  9. Beat egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat to stiff peaks. Mix in vanilla.
  10. Spread meringue over filling, sealing edges to crust.
  11. Bake for 10 to 15 minutes until meringue is lightly golden.
  12. Cool completely before slicing.

Notes

  • Use fresh lemon juice for the best flavor.
  • Ensure meringue touches crust edges to prevent shrinking.
  • Store in refrigerator for up to 3 days.
  • Avoid freezing as it affects meringue texture.
  • Let pie cool fully for proper slicing.

Nutrition

Find it online: https://thefamilycooking.com/lemon-meringue-pie/