Homemade Lemon Meringue Pie
A classic dessert with a flaky crust, silky-tart lemon filling, and fluffy golden meringue on top. Bright, creamy, and beautifully balanced!
🛒 Ingredients
🥧 For the Pie Crust (or use 1 pre-baked 9-inch crust)
1¼ cups (160 g) all-purpose flour
½ teaspoon salt
½ cup (115 g) cold unsalted butter, cubed
3–4 tablespoons ice water
🍋 For the Lemon Filling
1 cup (200 g) granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1½ cups water
2 teaspoons lemon zest
½ cup fresh lemon juice (about 2–3 lemons)
2 tablespoons unsalted butter
4 large egg yolks (reserve whites for meringue)
☁️ For the Meringue
4 large egg whites (room temperature)
½ teaspoon cream of tartar
½ cup (100 g) granulated sugar
½ teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Prepare & Bake the Crust
Preheat oven to 375°F (190°C).
Mix flour and salt. Cut in cold butter until crumbly.
Add ice water 1 tablespoon at a time until dough forms.
Roll out and fit into 9-inch pie dish.
Prick bottom with fork.
Bake 12–15 minutes until lightly golden. Cool slightly.
2️⃣ Make the Lemon Filling
In 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.
Lightly beat egg yolks. Slowly whisk in a little hot mixture to temper, then return all to saucepan.
Cook 1–2 more minutes until thick and smooth.
Pour hot filling into warm 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.
Spread meringue over hot filling, sealing edges to crust (this prevents shrinking).
4️⃣ Bake
Bake at 350°F (175°C) for 10–15 minutes, until meringue is golden brown.
Cool at room temperature 1 hour, then refrigerate at least 3 hours before slicing.
Homemade Lemon Meringue Pie
