𝐋𝐄𝐌𝐎𝐍 𝐌𝐄𝐑𝐈𝐍𝐆𝐔𝐄 𝐏𝐈𝐄

Here’s a classic, bright 🍋 Lemon Meringue Pie — sweet, tangy, and topped with fluffy clouds of meringue ☁️

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🍋 Lemon Meringue Pie

🥧 Ingredients

Pie Crust

• 1 (9-inch) pie crust, baked and cooled
  (homemade or store-bought)

Lemon Filling

• 1 cup sugar

• 1/4 cup cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 3 large egg yolks

• 1/2 cup fresh lemon juice

• 2 tbsp butter

• 1 tbsp lemon zest

Meringue

• 3 large egg whites

• 1/4 tsp cream of tartar

• 1/2 cup sugar

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🔥 Instructions

1. Make the Lemon Filling

1. In a saucepan, whisk sugar, cornstarch, and salt.

2. Gradually whisk in water.

3. Cook over medium heat, stirring constantly, until thick and bubbly.

4. Reduce heat; cook 1 minute more.

5. Whisk a small amount of hot filling into egg yolks (to temper), then return to pan.

6. Cook 1–2 minutes, stirring.

7. Remove from heat; stir in lemon juice, butter, and zest.

8. Pour hot filling into baked pie crust.

2. Make the Meringue

1. Beat egg whites and cream of tartar until foamy.

2. Gradually add sugar.

3. Beat until stiff, glossy peaks form.

3. Assemble & Bake

1. Spread meringue over hot filling, sealing to crust edges.

2. Use a spoon to make soft peaks.

3. Bake at 350°F (175°C) for 12–15 minutes, until lightly golden.

4. Cool

• Let cool at room temperature 1–2 hours before slicing.

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🍰 Tips for Success

• Spread meringue while filling is hot to prevent weeping

• Don’t overbake the meringue

• Use fresh lemon juice for best flavor

If you’d like, I can:

• Make it mini pies

• Turn it into a lemon meringue tart

• Share a no-bake version

Just say the word