Lemon Meringue Pie
A classic dessert with a buttery crust, tangy lemon filling, and fluffy golden meringue.
🧾 Ingredients
🥧 For the Crust:
1¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
3–4 tablespoons ice water
(Or use 1 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
1½ cups water
2 lemons (zest and juice — about ½ cup juice)
2 tablespoons butter
4 large egg yolks (save whites for meringue)
☁️ For the Meringue:
4 large egg whites
¼ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Prepare the Crust
In a bowl, mix flour and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time until dough forms.
Shape into a disc, wrap, and chill 30 minutes.
Roll out and fit into a 9-inch pie dish.
Prick bottom with a fork.
Bake at 375°F (190°C) for 12–15 minutes until lightly golden. Let cool.
2️⃣ Make the Lemon Filling
In a saucepan, whisk sugar, flour, cornstarch, and salt.
Gradually stir in water, lemon zest, and lemon juice.
Cook over medium heat, stirring constantly until thickened.
Stir in butter.
In a small bowl, whisk egg yolks. Slowly add a few spoonfuls of hot mixture to temper them.
Return yolk mixture to saucepan and cook 2 more minutes.
Pour hot filling into baked crust.
3️⃣ Make the Meringue
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar while beating until stiff glossy peaks form.
Beat in vanilla.
4️⃣ Assemble & Bake
Spread meringue over hot filling, sealing edges to crust.
Bake at 350°F (175°C) for 10–15 minutes until golden brown.
Cool completely before slicing (about 2–3 hours).
Lemon Meringue Pie
