Lemon Meringue Pie

Lemon Meringue Pie

A classic pie with a buttery crust, bright and silky lemon filling, and a tall cloud of toasted meringue.

Ingredients

For the crust

1 unbaked 9-inch pie crust

Pie weights or dried beans, for blind baking

For the lemon filling

1¼ cups granulated sugar

⅓ cup cornstarch

¼ tsp salt

1½ cups water

4 large egg yolks

½ cup fresh lemon juice

1 tbsp finely grated lemon zest

2 tbsp unsalted butter

For the meringue

4 large egg whites, room temperature

½ tsp cream of tartar

½ cup granulated sugar

½ tsp vanilla extract

Instructions

Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, prick the bottom lightly, line with parchment, and fill with pie weights. Bake for 15 minutes, remove the weights, then bake another 8–10 minutes until golden.

For the filling, whisk sugar, cornstarch, and salt in a saucepan. Gradually whisk in the water.

Cook over medium heat, stirring constantly, until thick and bubbling.

Whisk the egg yolks in a bowl. Slowly whisk in about ½ cup of the hot lemon mixture, then pour everything back into the saucepan.

Cook for another 2 minutes, stirring constantly. Remove from heat and mix in lemon juice, zest, and butter.

Pour the hot lemon filling into the baked crust.

For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until glossy, stiff peaks form. Beat in vanilla.

Spread the meringue over the hot filling, making sure it touches the crust all the way around. Create decorative peaks with the back of a spoon.

Bake at 350°F (175°C) for 12–15 minutes, until the meringue peaks are beautifully golden.

Cool at room temperature for about 1 hour, then refrigerate for at least 3 hours before slicing.

Serves: 8

Tip: Spreading the meringue onto hot filling and sealing it to the crust helps prevent shrinking and watery separation.