Lemon Meringue Pie

How to make Lemon Meringue Pie

Lemon meringue pie is a timeless dessert with the perfect balance of sweet, tart, and creamy. A flaky pie crust holds a smooth lemon filling that is bright, glossy, and full of citrus flavor. The soft meringue topping bakes into golden peaks, making every slice light, beautiful, and satisfying.

1. 1Preheat the oven to 180°C (350°F).
2. 2Place the baked pie crust on a baking sheet.
3. 3In a saucepan, whisk together the sugar, cornstarch, salt, and water until smooth.
4. 4Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
5. 5In a bowl, whisk the egg yolks until smooth.
6. 6Slowly whisk a little of the hot lemon mixture into the egg yolks to temper them.
7. 7Pour the tempered egg yolks back into the saucepan and cook for 2 to 3 minutes, whisking constantly.
8. 8Remove from the heat and stir in the lemon juice, lemon zest, and butter until smooth and glossy.
9. 9Pour the hot lemon filling into the baked pie crust.
10. 10In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
11. 11Gradually add the sugar while beating until stiff glossy peaks form.
12. 12Beat in the vanilla extract.
13. 13Spread the meringue over the hot lemon filling, making sure it reaches the crust edges.
14. 14Use the back of a spoon to create soft peaks and swirls.
15. 15Bake for 12 to 15 minutes, until the meringue is lightly golden.
16. 16Cool the pie at room temperature for 1 hour, then refrigerate until set before slicing.

Tips for the best result

• Use room-temperature egg whites for the fluffiest meringue
• Do not add the sugar to the meringue too quickly
• Seal the meringue all the way to the crust to reduce weeping
• Let the pie chill fully before slicing for clean layers
• Use a sharp knife wiped clean between slices

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