Here is a classic, bright, and silky Lemon Meringue Pie with a crisp crust, tart lemon filling, and fluffy, cloud-like meringue.

🍋✨ Lemon Meringue Pie (Classic Homemade Recipe)

Ingredients

For the Crust

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

For the Lemon Filling

• 1 ½ cups water
• 1 ½ cups sugar
• ½ cup cornstarch
• 5 large egg yolks (save whites for meringue)
• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp butter
• Pinch of salt

For the Meringue

• 5 large egg whites
• ½ cup sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract (optional)

🍋 Instructions

1️⃣ Prepare the Pie Crust

Bake your pie crust at 375°F until golden (about 12–15 minutes).
Let cool.

2️⃣ Make the Lemon Filling

A. Combine dry ingredients

In a saucepan whisk together:

• Sugar
• Cornstarch
• Salt

Add water and whisk until smooth.

B. Thicken

• Cook over medium heat, stirring constantly until thick and bubbling.

C. Temper the egg yolks

• In a bowl, whisk egg yolks.
• Slowly ladle in ½ cup of the hot mixture while whisking.
• Pour this back into the saucepan to avoid scrambling.

D. Add lemon + butter

• Stir in lemon juice and zest.
• Cook 1–2 more minutes until glossy and thick.
• Remove from heat and stir in butter.

E. Fill the crust

Pour hot lemon filling directly into the cooled pie crust.

3️⃣ Make the Meringue

(Important: Place meringue on the filling while both are still hot to prevent weeping.)

A. Whip

Beat egg whites and cream of tartar on high until foamy.

B. Add sugar

Gradually add sugar, 1 tbsp at a time, until stiff, glossy peaks form.
Beat in vanilla if using.

4️⃣ Assemble

• Spread meringue over the hot lemon filling.
• Make sure to seal the edges to the crust so it doesn’t pull away.
• Create swirls on top with a spoon.

5️⃣ Bake

Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is golden brown.

6️⃣ Cool Completely

Cool at room temperature for 1–2 hours, then refrigerate at least 3–4 hours before slicing for clean cuts.

🍋 Tips for Perfect Lemon Meringue

• Add meringue while filling is hot → prevents separation.
• Don’t overbake the meringue → can cause weeping.
• Use fresh lemons for best flavor.
• Slice with a hot knife for clean edges.

If you’d like, I can also give you:
🍈 Key lime meringue version
🥄 Mini lemon meringue tarts
🍋 Ultra-tart bakery-style version
🌿 Lavender-lemon twist

Just tell me!