Here’s a timeless Classic Lemon Meringue Pie recipe with a tangy lemon filling and fluffy meringue topping:
🍋 Classic Lemon Meringue Pie
🧾 Ingredients
For the crust:
- 1 ¼ cups (150g) all-purpose flour
- ½ tsp salt
- ½ cup (115g) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the lemon filling:
- 1 cup (200g) granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups (360ml) water
- 2 lemons, juiced and zested
- 2 tbsp unsalted butter
- 4 large egg yolks, lightly beaten
For the meringue:
- 4 large egg whites
- 6 tbsp granulated sugar
- ½ tsp cream of tartar
- ½ tsp vanilla extract
👩🍳 Instructions
1. Prepare the crust
- Mix flour and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water 1 tbsp at a time until dough comes together.
- Roll out and fit into a 9-inch (23 cm) pie pan.
- Bake at 190°C / 375°F for 15–20 minutes until lightly golden. Let cool.
2. Make the lemon filling
- In a medium saucepan, combine sugar, flour, cornstarch, and salt.
- Stir in water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Remove from heat. Stir in butter.
- Gradually whisk in egg yolks until smooth.
- Pour filling into cooled pie crust.
3. Make the meringue
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Beat in vanilla.
4. Top and bake
- Spread meringue over lemon filling, sealing edges to crust.
- Bake at 175°C / 350°F for 10–12 minutes, until meringue is lightly golden.
5. Cool and serve
- Let pie cool to room temperature, then refrigerate at least 2 hours before slicing.
💡 Tips
- Seal meringue edges to prevent shrinking.
- Use fresh lemon juice for the best flavor.
- For extra shine, brush lightly with simple syrup after baking.
If you want, I can give a shortcut version using store-bought pie crust that’s just as delicious but faster.
Do you want me to do that?
