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There’s something timeless and comforting about a slice of lemon meringue pie. With its flaky crust, silky lemon filling, and cloud-like toasted meringue, this classic dessert is as beautiful as it is delicious. Whether you’re baking for a family gathering, holiday dinner, or just because you’re craving citrus, this pie never disappoints.

🥧 What Makes Lemon Meringue Pie So Special?

Unlike no-bake lemon pies, traditional lemon meringue pie features a cooked custard filling that’s rich, glossy, and bursting with fresh lemon flavor. The real magic happens on top — tall peaks of meringue toasted to golden perfection.

This dessert became especially popular in North America in the 19th century and remains a bakery staple today.

🛒 Ingredients

For the Pie Crust

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

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 (juice and zest)
• 2 tablespoons unsalted butter
• 4 egg yolks (save whites for meringue)

For the Meringue

• 4 egg whites
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

👩‍🍳 How to Make Lemon Meringue Pie

Step 1: Prepare the Lemon Filling

1. In a saucepan, whisk sugar, flour, cornstarch, and salt.
2. Gradually stir in water, lemon juice, and lemon zest.
3. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Stir a small amount of hot mixture into egg yolks to temper them.
5. Return yolk mixture to saucepan and cook 2 more minutes.
6. Remove from heat and stir in butter.
7. Pour filling into pre-baked crust.

Step 2: Make the Meringue

1. Beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff peaks form.
3. Mix in vanilla extract.

Step 3: Assemble & Bake

1. Spread meringue over hot filling, sealing edges to crust (this prevents shrinking).
2. Create decorative peaks with a spoon.
3. Bake at 350°F (175°C) for 10–12 minutes or until golden brown.
4. Cool completely before slicing.

✨ Tips for Success

• Spread meringue onto hot filling to prevent weeping.
• Make sure meringue touches the crust edges to seal it.
• Avoid baking on humid days if possible (humidity can affect meringue).
• Let pie cool at room temperature before refrigerating.

📸 Serving Ideas

Serve chilled with:

• Fresh berries
• Extra lemon zest
• A light dusting of powdered sugar

The contrast between tart lemon custard and sweet toasted meringue makes every bite irresistible.

🧊 Storage

Refrigerate loosely covered for up to 3 days.

Best enjoyed within 24 hours for optimal texture.

🍋 Final Thoughts

Lemon meringue pie is the ultimate citrus dessert — bright, elegant, and nostalgic. It’s the kind of recipe that feels impressive but is surprisingly approachable once you know the steps.