WOULD YOU EAT THIS LEMON MERINGUE PIE?

YAY OR NAY?

This classic Lemon Meringue Pie is the perfect balance of sweet, tangy, and fluffy. With a buttery baked crust, a silky lemon custard, and a tall cloud of golden meringue, it’s the kind of dessert that looks impressive but is surprisingly simple to make. If you’re a lemon lover, this pie is absolutely irresistible.

Ingredients

For the Pie Base

• 1 pre-baked pie crust, standard 9-inch

For the Lemon Filling

• 1½ cups water
• 1 cup white sugar
• 4 large eggs, separated (yolks for filling, whites for meringue)
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons butter

For the Meringue

• 4 egg whites (from the separated eggs)
• 1/2 cup white sugar
• 1 teaspoon cornstarch (helps stabilize)
• 1/2 teaspoon vanilla extract (optional)
• 1/4 teaspoon cream of tartar (for fluffy stability)

Instructions

1 Prepare the Lemon Filling

1. In a medium saucepan, whisk together:
   • sugar
   • cornstarch
   • salt
2. Add the water and stir until smooth.
3. Cook over medium heat, whisking constantly, until thickened and bubbling (about 5–7 minutes).
4. Reduce the heat to low.
5. In a small bowl, whisk egg yolks.
   Slowly drizzle some of the hot mixture into the yolks while whisking — this tempers the eggs so they don’t scramble.
6. Pour the tempered yolks back into the saucepan and cook an additional 2 minutes, whisking continuously.
7. Remove from heat and stir in:
   • lemon juice
   • lemon zest
   • butter
8. Mix until smooth and glossy.
9. Pour the hot lemon filling into the pre-baked pie crust and spread evenly.

2 Make the Meringue

1. In a clean mixing bowl, beat egg whites on medium speed until foamy.
2. Add:
   • cream of tartar
   • cornstarch
   • vanilla (optional)
3. Increase speed to high and beat until soft peaks form.
4. Slowly add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.

3 Assemble & Bake

1. Immediately spread the meringue over the hot lemon filling.
2. Press the meringue to the edges of the crust to create a seal — this prevents shrinking.
3. Form swirls or peaks with a spatula.
4. Bake at 350°F (175°C) for 12–15 minutes, or until the top is lightly golden brown.

4 Cool & Serve

• Let the pie cool fully at room temperature for at least 2 hours.
• Then refrigerate for another 2–4 hours for clean slices.
• Slice, serve, and enjoy the perfect lemony bite!

Tips for Perfect Lemon Meringue Pie

• Seal the meringue to the crust to prevent weeping.
• Use room-temperature egg whites for fluffier peaks.
• Add the meringue while the filling is still hot — it helps it cook evenly from underneath.
• Chill before slicing for the cleanest cuts.