🍋 Classic Lemon Meringue Pie – Bright, Buttery & Beautifully Homemade

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🍋 Classic Lemon Meringue Pie – Bright, Buttery & Beautifully Homemade








If there’s one dessert that instantly brings sunshine to the table, it’s a Classic Lemon Meringue Pie. With its sweet-tart lemon filling, buttery flaky crust, and cloud-like meringue topping, this pie is pure nostalgia — the kind your grandma proudly placed at the center of every family gathering.

This recipe delivers that perfect balance: a velvety lemon custard that’s not too sweet, a crust that holds firm, and a meringue that toasts into golden peaks. Whether you're baking for the holidays, a summer potluck, or simply craving something bright and cheerful, this pie never disappoints.

⭐ Why You’ll Love This Lemon Meringue Pie

  • Bright, fresh lemon flavor

  • Silky smooth custard filling

  • Tall, fluffy meringue that won’t weep

  • A classic dessert that always impresses

🧂 Ingredients

For the Crust

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

For the Lemon Filling

  • 1 cup sugar

  • ¼ cup cornstarch

  • ¼ tsp salt

  • 1½ cups water

  • 3 large egg yolks, lightly beaten

  • 2 tbsp butter

  • ½ cup freshly squeezed lemon juice

  • 1 tbsp lemon zest

For the Meringue

  • 3 large egg whites

  • ¼ tsp cream of tartar

  • 6 tbsp sugar

  • ½ tsp vanilla extract

🍴 Instructions

1. Make the Lemon Filling

  1. In a saucepan, whisk together sugar, cornstarch, and salt.

  2. Slowly stir in water and cook over medium heat until thick and bubbly.

  3. Reduce heat; cook 1–2 minutes more.

  4. Temper the egg yolks: slowly whisk a small amount of hot mixture into the yolks, then return yolks to the saucepan.

  5. Cook 1–2 more minutes, stirring constantly.

  6. Remove from heat; stir in butter, lemon juice, and lemon zest.

  7. Pour hot filling into the prepared pie crust.

2. Make the Meringue

  1. Beat egg whites and cream of tartar on medium until soft peaks form.

  2. Gradually add sugar; beat until stiff, glossy peaks form.

  3. Beat in vanilla.

  4. Spread meringue over hot filling, sealing edges to the crust to prevent shrinking.

3. Bake

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

4. Cool

  • Cool the pie completely for several hours before slicing.

💡 Pro Tips

  • Seal the meringue to the crust — it prevents weeping.

  • Use fresh lemon juice, not bottled, for best flavor.

  • Don’t chill immediately — let it cool at room temp first.


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