Lemon meringue pie is a classic dessert with three layers: a crisp pastry crust, a tangy lemon curd filling, and a fluffy toasted meringue on top.
Here’s a reliable homemade version:
🍋 Lemon Meringue Pie
🥧 Ingredients
For the crust
- 1 pre-baked pie crust (or homemade shortcrust pastry)
For the lemon filling
- 1 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 3 egg yolks (save whites for meringue)
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
For the meringue
- 3 egg whites
- 1/4 tsp cream of tartar (or a few drops lemon juice)
- 6 tbsp sugar
- 1/2 tsp vanilla extract
👨🍳 Instructions
1. Bake the crust
- Prepare and bake your pie crust until golden.
- Let it cool slightly while you make the filling.
2. Make lemon filling
- In a saucepan, mix sugar, cornstarch, and salt.
- Gradually whisk in water until smooth.
- Cook over medium heat, stirring until thick and bubbling.
- In a small bowl, beat egg yolks, then slowly whisk in a bit of hot mixture (to temper).
- Pour yolk mixture back into the pan.
- Cook 1–2 more minutes until thick.
- Remove from heat, then stir in lemon juice, zest, and butter.
- Pour filling into crust while warm.
3. Make meringue
- Beat egg whites until foamy.
- Add cream of tartar.
- Slowly add sugar while beating until stiff, glossy peaks form.
- Mix in vanilla.
4. Assemble & bake
- Spread meringue over hot lemon filling (seal edges to crust so it doesn’t shrink).
- Bake at 180°C (350°F) for 10–15 minutes until peaks are golden.
❄️ Cooling tip (important)
Let the pie cool completely at room temperature, then chill for at least 2–3 hours. This helps prevent weeping and keeps layers clean.
🍴 Serving
Best served chilled with:
- Tea or coffee
- Fresh berries on the side
If you want, I can also give you a no-bake version, a super-tart bakery-style version, or a quick shortcut using condensed milk.
