🍋 Classic Lemon Meringue Pie Recipe | Bright, Tangy & Timeless

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🍋 Classic Lemon Meringue Pie Recipe | Bright, Tangy & Timeless








🍋 A Slice of Sunshine in Every Bite

Few desserts are as iconic as Lemon Meringue Pie. With its golden, flaky crust, silky lemon filling, and fluffy meringue topping, it’s the perfect blend of sweet, tart, and airy lightness.

This recipe captures that old-fashioned bakery flavor — fresh lemon zest, creamy curd, and meringue that’s crisp on top and soft beneath. Whether you’re baking for Sunday dinner, a summer picnic, or a holiday feast, this pie always steals the show.

🥧 Ingredients

For the crust:

  • 1 ½ cups all-purpose flour

  • ½ teaspoon salt

  • ½ cup unsalted butter, chilled and cubed

  • 3–4 tablespoons ice water

(You can also use a store-bought 9-inch pie crust for convenience.)

For the lemon filling:

  • 1 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 3 tablespoons cornstarch

  • ¼ teaspoon salt

  • 1 ½ cups water

  • 2 lemons, juiced and zested

  • 2 tablespoons unsalted butter

  • 4 large egg yolks, beaten

For the meringue:

  • 4 large egg whites

  • ½ cup granulated sugar

  • ¼ teaspoon cream of tartar

  • ½ teaspoon vanilla extract (optional)

🍋 Step-by-Step Instructions

Step 1: Bake the crust

Preheat oven to 375°F (190°C).
Roll out the pie dough and fit it into a 9-inch pie dish. Trim and flute the edges. Prick the bottom with a fork.
Line with parchment and fill with pie weights or dried beans.
Bake for 15 minutes, remove weights, then bake another 10 minutes until golden. Cool completely.

Step 2: Make the lemon filling

In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thick and bubbling.
Whisk in butter.
Slowly add a small amount of the hot mixture into the beaten egg yolks (to temper them), then pour yolks into the saucepan. Cook for another 1–2 minutes until smooth and glossy.
Remove from heat and pour the filling into the baked pie shell.

Step 3: Prepare the meringue

In a clean, dry bowl, beat egg whites and cream of tartar on high speed until soft peaks form.
Gradually add sugar, one tablespoon at a time, until stiff, glossy peaks form. Beat in vanilla, if using.

Step 4: Assemble and bake

Spread the meringue over the hot lemon filling, sealing the edges so it touches the crust (this prevents weeping).
Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden brown.

Step 5: Cool and chill

Cool pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before slicing.

🍽️ Tips for the Perfect Lemon Meringue Pie

  • Seal the meringue: Make sure it touches the crust to prevent it from shrinking.

  • Use hot filling: Adding meringue to hot lemon curd helps cook the underside, reducing weeping.

  • Slice with care: Use a sharp, damp knife to get clean slices.

  • Fresh lemons = best flavor. Bottled lemon juice can’t match the brightness of real lemons.

🌟 Make It Your Own

  • Coconut Twist: Add shredded coconut to the meringue for texture.

  • Lemon-Lime Version: Replace half the lemon juice with lime for a tangy combo.

  • Mini Pies: Bake in small tart shells for individual servings.

💛 Why You’ll Love This Recipe

This Classic Lemon Meringue Pie is:

  • Fresh, bright, and perfectly balanced 🍋

  • Elegant enough for holidays yet simple enough for everyday baking 🥧

  • A nostalgic dessert that never goes out of style ✨



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