For the Pie Crust
(You can use homemade or store-bought)
Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup cold butter, cubed
- 3–4 tbsp ice water
Instructions
- Mix flour, salt, and sugar in a bowl.
- Cut in cold butter until mixture looks like coarse crumbs.
- Add ice water slowly, just until dough comes together.
- Form into a disk, wrap, and chill 30 minutes.
- Roll out dough, place in pie dish, trim edges.
- Prick bottom with a fork.
- Bake at 375°F (190°C) for 12–15 minutes until lightly golden.
- Let cool.
Lemon Filling (Smooth & Tangy)
Ingredients
- 1 cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 4 large egg yolks (save whites for meringue)
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
Instructions
- In a saucepan, whisk sugar, cornstarch, and salt.
- Slowly add water while whisking.
- Cook over medium heat, stirring constantly, until thick and bubbling.
- Beat egg yolks in a bowl.
- Slowly whisk some hot mixture into yolks (to temper).
- Return everything to saucepan.
- Cook 2 more minutes until very thick.
- Remove from heat.
- Stir in lemon juice, zest, and butter.
- Pour hot filling into baked crust.
Fluffy Meringue Topping
Ingredients
- 4 egg whites (room temperature)
- ¼ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla extract
Instructions
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks.
- Beat in vanilla.
- Spread meringue over hot lemon filling, sealing edges to crust.
- Create swirls and peaks with a spoon.
Bake & Finish
- Bake at 350°F (175°C) for 12–15 minutes
- Until meringue is lightly golden
- Cool completely before slicing
Pro Tips
- Always add meringue to hot filling (prevents weeping)
- Seal meringue to crust edges
- Chill 2–3 hours for clean slices
- Use fresh lemon juice — not bottled
Final Result
- Tangy, creamy lemon center
- Light, marshmallow-soft meringue
- Crisp, buttery crust
- Total classic comfort dessert
Method – Lemon Meringue Pie
- Prepare the crust
Roll out the chilled dough and place it into a pie dish. Trim the edges and crimp if desired. Prick the base with a fork and bake in a preheated oven at 190°C (375°F) for 12–15 minutes, until lightly golden. Set aside to cool slightly. - Make the lemon filling
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. - Temper the egg yolks
In a bowl, lightly beat the egg yolks. Slowly add a small amount of the hot mixture into the yolks while whisking, then pour everything back into the saucepan. - Finish the filling
Cook for another 2 minutes until very thick. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth. Pour the hot lemon filling into the baked pie crust. - Prepare the meringue
Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Mix in vanilla extract. - Top the pie
Spread the meringue over the hot lemon filling, making sure it touches the crust edges to seal. Create decorative peaks using a spoon. - Bake
Bake at 175°C (350°F) for 12–15 minutes, or until the meringue is lightly golden. - Cool and set
Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Conclusion
This classic Lemon Meringue Pie is the perfect balance of flavors and textures: a crisp buttery crust, a smooth and tangy lemon filling, and a light, fluffy meringue that melts in your mouth. When made with care and patience, every slice looks stunning and tastes unforgettable. It’s a timeless dessert that never fails to impress—whether for family gatherings, special occasions, or simply because you’re craving something sweet and citrusy