Lemon Meringue Pie!

🍋 Lemon Meringue Pie

⏱ Time

• Prep: 25 minutes

• Cook: 30 minutes

• Chill: 2–3 hours

• Total: ~3 hours

🍽 Servings

• 8 slices

🧈 Ingredients

Pie Crust

• 1 9-inch pie crust (homemade or store-bought)

• If homemade:

  • 1¼ cups all-purpose flour

  • ½ cup cold butter, cubed

  • ¼ teaspoon salt

  • 3–4 tablespoons ice water

Lemon Filling

• 1 cup granulated sugar

• ¼ cup cornstarch

• ¼ teaspoon salt

• 1½ cups water

• 3 large egg yolks (save whites for meringue)

• 2 tablespoons butter

• ½ cup fresh lemon juice (about 2–3 lemons)

• 1 tablespoon lemon zest

Meringue Topping

• 3 large egg whites (room temperature)

• ¼ teaspoon cream of tartar

• 6 tablespoons granulated sugar

👩‍🍳 Instructions

1. Prepare the crust

• Bake pie crust according to package or recipe instructions until golden.

• Let cool completely.

2. Make the lemon filling

1. In a saucepan, whisk sugar, cornstarch, and salt.

2. Gradually whisk in water.

3. Cook over medium heat, stirring constantly, until thick and bubbly.

4. In a bowl, whisk egg yolks.

5. Slowly whisk some hot mixture into yolks (to temper).

6. Return mixture to saucepan.

7. Cook 2 minutes more, stirring.

8. Remove from heat; stir in butter, lemon juice, and zest.

9. Pour hot filling into baked crust.

3. Make the meringue

1. Beat egg whites and cream of tartar until soft peaks form.

2. Gradually add sugar, beating until stiff, glossy peaks form.

3. Spread meringue over hot filling, sealing to crust edges.

4. Bake

• Bake at 350°F (175°C) for 12–15 minutes until meringue is lightly browned.

• Cool at room temperature, then refrigerate 2–3 hours before slicing.

🍽 Serving Tips

• Use a sharp knife wiped clean between slices

• Serve chilled for best texture

• Optional garnish: lemon zest curls

❓ Q & A (Frequently Asked Questions)

Q: Why does my pie get watery?
A: This is called “weeping.” Make sure the filling is hot when you add the meringue and seal the edges fully.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is strongly recommended for best flavor and texture.

Q: How do I prevent meringue from shrinking?
A: Spread meringue so it touches the crust all the way around.

Q: Can I make this pie ahead of time?
A: Yes, but it’s best eaten within 24 hours for perfect meringue texture.

Q: Can I freeze lemon meringue pie?
A: No—freezing ruins the meringue and filling texture.

Q: What if I don’t have cream of tartar?
A: You can substitute ½ teaspoon lemon juice or white vinegar.

Q: How do I know the meringue is done?
A: Peaks should be lightly golden and firm, not wet or glossy.

Q: Can I use a graham cracker crust instead?
A: Yes! It changes the flavor but works very well.