Lemon Meringue Pie
A delightful combination of tangy lemon filling and sweet meringue, this Lemon Meringue Pie is a nostalgic treat that’s perfect for any occasion.
Ingredients
For the Pie Crust
- 1 pie crust 1 pie crust (homemade or store-bought; I recommend using a pre-made graham cracker crust for a slightly different take)
For the Lemon Filling
- 1 cup 1 cup sugar (granulated; can substitute with cane sugar for a more refined taste)
- 2 tablespoons 2 tablespoons cornstarch (for thickening; ensure it’s fresh for optimal results)
- 1/4 teaspoon 1/4 teaspoon salt (to enhance the flavors)
- 1 1/2 cups 1 1/2 cups water (to create the filling)
- 3 large 3 large egg yolks (make sure they are at room temperature for better emulsification)
- 1/4 cup 1/4 cup fresh lemon juice (fresh-squeezed is best)
- 1 tablespoon 1 tablespoon lemon zest (from organic lemons; it adds essential oils and flavor)
- 2 tablespoons 2 tablespoons butter (unsalted; room temperature will make it blend easily)
For the Meringue
- 3 large 3 large egg whites (also at room temperature for better whipping)
- 1/4 teaspoon 1/4 teaspoon cream of tartar (helps stabilize the meringue)
- 1/4 cup 1/4 cup sugar (for meringue)
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C). If you’re using a store-bought pie crust, bake according to package instructions until golden brown, typically around 10-12 minutes. If using a homemade crust, allow it to cool fully once baked.
Making the Lemon Filling
- In a saucepan over medium heat, whisk together 1 cup sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Gradually stir in 1 1/2 cups water, cooking while stirring constantly until the mixture begins to thicken, about 5-7 minutes.
- In a separate bowl, beat 3 large egg yolks. Gradually whisk in a small amount of the hot mixture to temper them, then return the yolk mixture back to the saucepan. Continue stirring for another 2-3 minutes until bubbly again.
- Remove from heat and stir in 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons butter. Mix until smooth and well combined.
- Pour the filling into the prepared crust, spreading it evenly.
Making the Meringue
- In a clean mixing bowl, beat 3 large egg whites until frothy.
- Add 1/4 teaspoon cream of tartar and continue to beat. Gradually add the remaining 1/4 cup of sugar until stiff peaks form—this should take about 4-6 minutes.
- Spread the whipped meringue over the lemon filling, making sure to seal the edges to prevent shrinkage during baking.
Baking
- Bake in the preheated oven for 10-15 minutes or until the meringue is beautifully puffed up and golden brown.
Cooling and Serving
- Allow the pie to cool completely before slicing to help the filling firm up and make it easier to slice.
Notes
Always look for the freshest lemons possible. Store leftovers in the fridge, covered, for up to 3 days. The crust can be made days in advance, and the filling can be prepared a day ahead—just whip the meringue on the day of serving. Avoid opening the oven too soon when baking to prevent meringue collapse.