Here’s a classic Lemon Meringue Pie recipe—tangy lemon filling topped with light, fluffy meringue and baked to golden perfection. Perfectly balanced between sweet and tart.

🍋🥧 Lemon Meringue Pie

Ingredients (9-inch pie)

For the Crust

• 1 9-inch pie crust (store-bought or homemade)
• 1 tbsp sugar (optional, for sprinkling)

For the Lemon Filling

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• ¼ tsp salt
• 1 ½ cups water
• 2 lemons, juiced (about ¼ cup)
• Zest of 1 lemon
• 2 tbsp butter
• 4 large egg yolks, lightly beaten

For the Meringue

• 4 large egg whites
• ½ tsp cream of tartar
• ½ cup granulated sugar

Instructions

1️⃣ Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Blind-bake pie crust: line crust with parchment and fill with pie weights or beans.
3. Bake 10–12 minutes, remove weights and parchment, then bake 5–7 more minutes until lightly golden. Let cool.

2️⃣ Make the Lemon Filling

1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
2. Gradually stir in water, lemon juice, and lemon zest.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil.
4. Stir in butter.
5. Slowly whisk a small amount of hot mixture into egg yolks to temper them.
6. Return yolk mixture to saucepan and cook 2–3 minutes until thickened.
7. Pour filling into the cooled pie crust.

3️⃣ Make the Meringue

1. Preheat oven to 350°F (175°C) if not already.
2. Beat egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add sugar, beating until stiff, glossy peaks form.

4️⃣ Top the Pie

1. Spread meringue over lemon filling, sealing edges to crust to prevent shrinking.
2. Bake 10–15 minutes, or until meringue is golden brown.

5️⃣ Cool & Serve

• Cool pie at room temperature 1 hour, then refrigerate 2–3 hours before serving.

🍋 Tips

• Ensure no yolk gets into egg whites—this prevents meringue from whipping properly.
• Use a metal or glass bowl for egg whites, not plastic.
• For extra shine, brush meringue with a thin layer of sugar syrup before baking.
• To prevent weeping, bake meringue just until lightly golden, not too long.

I can also give you a quick no-bake lemon meringue pie version if you want to skip baking the filling.

Do you want that version?