Classic Lemon Meringue Pie

Here’s a classic lemon meringue pie recipe—tangy, sweet, and topped with fluffy meringue.

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Ingredients (8 servings)

For the crust:

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

For the lemon filling:

• 1 cup sugar

• 2 tbsp all-purpose flour

• 3 tbsp cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 2 lemons, juiced and zested

• 2 tbsp butter

• 4 egg yolks, beaten

For the meringue:

• 4 egg whites

• 6 tbsp sugar

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Instructions

1. Prebake the Crust

   • Preheat oven to 350°F (175°C).

   • Bake the pie crust according to package or recipe instructions until lightly golden.

2. Make the Lemon Filling

   • In a medium saucepan, combine sugar, flour, cornstarch, and salt.

   • Gradually stir in water, then cook over medium heat, stirring constantly until thickened and bubbly.

   • Remove from heat. Stir in butter, lemon juice, and zest.

   • Slowly whisk in the egg yolks, then return to heat for 2 minutes, stirring constantly.

   • Pour filling into the baked pie crust.

3. Make the Meringue

   • Beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form.

4. Top Pie with Meringue

   • Spread meringue over the hot lemon filling, making sure it touches the crust edges to seal.

5. Bake the Pie

   • Bake at 350°F (175°C) for 10–15 minutes until meringue is golden brown.

   • Cool to room temperature, then refrigerate for at least 3 hours before serving.

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💡 Tips:

• For extra stability, add 1 tsp cornstarch to the meringue while beating.

• Ensure lemon filling is hot when adding meringue to prevent weeping (liquid separating).

• Use fresh lemons for the brightest flavor.

If you want, I can make a quick 3-step shortcut version of lemon meringue pie that’s still creamy and fluffy but faster to prep.

Do you want me to do that?