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Lemon Meringue Pie Bright, Tangy, and Perfectly Fluffy Dessert

Lemon Meringue Pie

A classic lemon meringue pie with tangy lemon filling, fluffy golden meringue, and a buttery crust. A bright and refreshing dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 Slices
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 baked 9-inch pie crust
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups water
  • 2 tablespoons butter
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 egg yolks
  • For the meringue:
  • 4 egg whites
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a saucepan combine sugar, flour, cornstarch, salt, and water. Cook until thick.
  3. Whisk egg yolks and slowly add hot mixture to temper. Return to saucepan.
  4. Stir in butter, lemon juice, and lemon zest.
  5. Pour filling into the baked pie crust.
  6. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually.
  7. Spread meringue over the filling and seal edges.
  8. Bake for 10–12 minutes until the meringue turns golden.

Notes

  • Store pie in the refrigerator for up to 3 days.
  • Always add meringue over warm filling.
  • Use fresh lemon juice for best flavor.
  • Avoid overbaking the meringue.
  • Let the pie cool before slicing.