🍋 Lemon Meringue Pie (Classic & Foolproof)
🥧 Ingredients
Pie Crust
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1 9-inch pre-baked pie crust
(homemade or store-bought—no judgment)
Lemon Filling
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1 cup sugar
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¼ cup cornstarch
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¼ tsp salt
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1½ cups water
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4 large egg yolks (save whites!)
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½ cup fresh lemon juice
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2 tbsp lemon zest
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2 tbsp butter
Meringue
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4 large egg whites (room temp)
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½ tsp cream of tartar
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½ cup sugar
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½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Make the Lemon Filling
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In a saucepan, whisk sugar, cornstarch, and salt.
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Slowly whisk in water.
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Cook over medium heat, stirring constantly, until thick and bubbly.
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Whisk a little hot mixture into egg yolks (to temper), then return all to pan.
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Cook 1 more minute.
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Remove from heat; stir in lemon juice, zest, and butter.
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Pour filling into baked pie crust.
2️⃣ Make the Meringue
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Beat egg whites and cream of tartar until soft peaks form.
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Gradually add sugar; beat until stiff, glossy peaks.
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Beat in vanilla.
3️⃣ Assemble & Bake
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Spread meringue onto hot filling (important!)
👉 Seal meringue all the way to crust edges. -
Create peaks with a spoon.
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Bake at 350°F (175°C) for 12–15 minutes until golden.
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Cool completely before slicing.
❓ Q & A (Important Stuff)
Q: Why did my meringue “weep”?
A: Usually from humidity, undercooking, or spreading meringue on cold filling. Always spread on hot filling.
Q: How do I get those dramatic toasted peaks?
A: Use the back of a spoon to pull up peaks. Optional: finish with a kitchen torch 🔥
Q: Can I make this ahead of time?
A: Best eaten same day. If needed, refrigerate up to 24 hours (loosely covered).
Q: Why is my lemon filling runny?
A: Not cooked long enough. It should be thick before adding yolks back in.
Q: Can I reduce the sugar?
A: Slightly, yes—but lemon needs balance. Reduce by no more than ¼ cup total.
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice makes a HUGE difference 🍋
⭐ Pro Tips
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Room-temp egg whites = better volume
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Glass or metal bowl only for meringue (no grease!)
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Let the pie cool fully before cutting—trust me