Here’s a classic Homemade Lemon Meringue Pie—bright, tangy lemon filling with a fluffy toasted meringue and buttery crust.
🍋 Homemade Lemon Meringue Pie
🥧 Ingredients
Crust (or use store-bought)
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter (cubed)
- 3–5 tbsp ice water
Lemon Filling
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 3 egg yolks (save whites for meringue)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 2 tbsp butter
Meringue
- 3 egg whites
- 1/4 tsp cream of tartar (or a pinch of salt)
- 6 tbsp sugar
- 1/2 tsp vanilla extract
🥧 Step 1: Make the Crust
- Mix flour + salt
- Cut in butter until crumbly
- Add ice water gradually until dough forms
- Chill 30 minutes
- Roll out and place in pie dish
- Bake at 190°C (375°F) for 12–15 min (or until lightly golden)
- Cool completely
🍋 Step 2: Lemon Filling
- In a saucepan, whisk sugar, cornstarch, salt, and water
- Cook over medium heat until thick and bubbling
- Beat egg yolks in a bowl
- Slowly whisk hot mixture into yolks (tempering)
- Return to pan and cook 1–2 min
- Stir in lemon juice, zest, and butter
- Pour into baked crust while warm
☁️ Step 3: Meringue
- Beat egg whites + cream of tartar until soft peaks form
- Slowly add sugar while beating
- Beat until glossy stiff peaks form
- Mix in vanilla
🔥 Step 4: Assemble & Bake
- Spread meringue over warm filling (seal edges to crust)
- Create peaks with spoon
- Bake at 180°C (350°F) for 10–12 min until golden tips appear
- Cool completely, then refrigerate at least 2–3 hours
🍰 Result
A true Lemon Meringue Pie—sweet, tart, airy, and crisp all in one slice.
💡 Tips
- Spread meringue while filling is still hot to prevent weeping
- Don’t overbake meringue (just golden tips)
- Chill fully before slicing for clean layers
If you want, I can also give:
- No-fail store-bought shortcut version
- Extra-tall bakery-style meringue
- Or a mini tart version for parties
