Lemon Meringue Pie

 Lemon Meringue Pie – A Classic Dessert Worth Every Bite

 

This timeless Lemon Meringue Pie is the perfect balance of sweet, tangy, and creamy. With a flaky crust, a bright lemon filling, and a fluffy golden meringue topping, every bite feels like sunshine on a plate!

Ingredients

For the Crust

• 1 cup all-purpose flour
• 1/2 cup cold butter, cubed
• 2 tbsp sugar
• Pinch of salt
• 2–3 tbsp cold water

For the Lemon Filling

• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 cup water
• 3 egg yolks (save the whites for the meringue)
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 2 tbsp butter

For the Meringue

• 3 egg whites
• 1/4 cup sugar
• A pinch of cream of tartar or a few drops of lemon juice
• 1/2 tsp vanilla (optional)

Instructions

1. Make the Crust

1. In a bowl, mix flour, sugar, and salt.
2. Add cold butter and rub it into the flour until sandy.
3. Add cold water slowly until the dough comes together.
4. Chill for 20 minutes, then roll out and press into a pie dish.
5. Poke holes with a fork and bake at 350°F (180°C) for 15 minutes.

2. Make the Lemon Filling

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. Add water and cook over medium heat, stirring until thick and bubbling.
3. In a separate bowl, whisk yolks and temper them with a little hot mixture.
4. Pour the yolk mixture back into the pan.
5. Add lemon juice, zest, and butter.
6. Stir until thick, smooth, and glossy. Remove from heat.

3. Make the Meringue

1. Beat egg whites until foamy.
2. Add sugar gradually and continue beating until glossy, stiff peaks form.
3. Add cream of tartar or lemon juice to stabilize.

4. Assemble & Bake

1. Pour the lemon filling into the baked crust.
2. Spread the meringue on top, sealing all edges.
3. Bake at 350°F (180°C) for 10–15 minutes or until the meringue is lightly golden.

Serve

Let pie cool completely before slicing.
Enjoy chilled or at room temperature — pure perfection!