This Classic Lemon Meringue Pie is the perfect balance of sweet and tangy. It features a flaky, buttery pie crust filled with silky homemade lemon custard and topped with a cloud of light, fluffy meringue that’s beautifully toasted in the oven. It’s a timeless dessert that’s perfect for holidays, family gatherings, or whenever you’re craving a refreshing homemade treat.

Ingredients

For the Pie Crust

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

For the Lemon Filling

• 1¼ cups granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1½ cups water
• 4 large egg yolks (reserve the whites for the meringue)
• 2 tablespoons unsalted butter
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Meringue

• 4 large egg whites, room temperature
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Bake the Pie Crust

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie plate and crimp the edges.
3. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
4. Bake for 15 minutes.
5. Remove the weights and bake another 10–12 minutes, until lightly golden. Let cool.

2. Make the Lemon Filling

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the water until smooth.
3. Cook over medium heat, stirring constantly, until thickened and bubbling.
4. In a small bowl, lightly beat the egg yolks.
5. Slowly whisk a few tablespoons of the hot mixture into the yolks to temper them.
6. Return the yolk mixture to the saucepan and cook for 2 minutes, stirring constantly.
7. Remove from the heat and stir in the butter, lemon juice, lemon zest, and vanilla.
8. Pour the hot filling into the baked pie crust.

3. Make the Meringue

1. In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
3. Beat in the vanilla extract.

4. Assemble the Pie

1. Spread the meringue over the hot lemon filling, making sure it touches the edges of the crust to seal completely.
2. Use the back of a spoon to create decorative peaks.

5. Bake

1. Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden.
2. Cool at room temperature for 1 hour.
3. Refrigerate for at least 4 hours before slicing.

Tips

• Fresh lemon juice gives the brightest, most authentic flavor.
• Spreading the meringue over hot filling helps prevent it from shrinking.
• Use room-temperature egg whites for the fluffiest meringue.
• Chill thoroughly before serving for clean, beautiful slices.

Serving Suggestions

Serve chilled with a little fresh lemon zest or thin lemon slices for garnish. This pie pairs wonderfully with coffee, hot tea, or a glass of iced tea. With its crisp crust, silky lemon filling, and fluffy toasted meringue, this classic dessert is sure to become a favorite at any table. 🍋🥧