Lemon meringue pie is one of those desserts that perfectly balances tangy, sweet, and airy—crisp crust, silky lemon filling, and that cloud-like toasted topping.
🍋 What you’ll need
For the crust:
- Pie crust (store-bought or homemade)
For the lemon filling:
- Egg yolks
- Sugar
- Cornstarch
- Water
- Fresh lemon juice + zest
- Butter
For the meringue:
- Egg whites
- Sugar
- A pinch of salt
🍳 How to make it
1. Bake the crust
Pre-bake your crust until lightly golden. Let it cool.
2. Make the lemon filling
In a saucepan, whisk sugar, cornstarch, and water. Cook until it thickens, then stir in egg yolks, lemon juice, zest, and butter. It should be smooth and creamy.
3. Fill the pie
Pour the hot lemon filling into the crust.
4. Make the meringue
Beat egg whites with sugar until stiff, glossy peaks form.
5. Top and bake
Spread meringue over the hot filling (seal it to the edges), then bake until the top is lightly golden.
⚠️ Tips for success
- Spread meringue while the filling is still hot (prevents shrinking)
- Make sure the meringue touches the crust edges (no gaps)
- Let it cool completely before slicing so it sets properly
That mix of bright lemon and soft meringue is what makes it unforgettable. If you want, I can give you a super quick version or help troubleshoot issues like runny filling or weeping meringue.
