Classic Lemon Meringue Pie Recipe

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Classic Lemon Meringue Pie Recipe

This timeless dessert combines the bright tang of lemon with the airy sweetness of meringue, all resting on a buttery, flaky crust. The Classic Lemon Meringue Pie is a showstopper at any gathering, offering a perfect balance of tart and sweet. The smooth lemon filling provides a refreshing contrast to the cloud-like meringue topping, which is lightly browned for a golden finish. It’s not just a pie — it’s a celebration of flavor and texture, bringing sunshine to your table in every slice.

INGREDIENTS

  • 1 pre-baked 9-inch pie crust
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

INSTRUCTION

  1. Prepare the Lemon Filling: In a saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add water and cook over medium heat until thickened.
  2. Temper the Egg Yolks: Slowly whisk a small amount of the hot mixture into the beaten yolks, then return the yolk mixture to the saucepan. Cook for 2 minutes, stirring constantly.
  3. Add Flavor: Remove from heat and stir in butter, lemon juice, and zest. Pour the filling into the pre-baked crust.
  4. Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  5. Top the Pie: Spread the meringue over the hot lemon filling, sealing edges to the crust to prevent shrinking.
  6. Bake: Place in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the meringue is golden brown.
  7. Cool and Serve: Allow the pie to cool completely before slicing to ensure the filling sets properly.

SERVINGS

This recipe makes 8 servings, perfect for family gatherings or special occasions.

NOTE

For best results, ensure the meringue completely covers the lemon filling to prevent weeping. Use fresh lemons for maximum flavor, and serve the pie chilled for a refreshing finish. This dessert is best enjoyed within 1–2 days, as the meringue topping is delicate.

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