Classic Lemon Meringue Pie 🍋🥧
Lemon Meringue Pie is one of the most iconic and irresistible desserts ever created. With its perfect balance of sweet and tangy flavors, creamy lemon filling, and light, fluffy meringue topping, it delivers a truly unforgettable experience in every bite. The smooth and vibrant lemon custard brings a refreshing citrus brightness, while the golden toasted meringue adds a delicate sweetness and airy texture that melts in your mouth.
This beautiful dessert is not only delicious but also visually stunning, making it perfect for special occasions, family gatherings, holidays, or simply when you want to treat yourself to something extraordinary. The crisp buttery crust provides the perfect foundation, holding the rich lemon filling and soft cloud-like meringue together in perfect harmony.
Whether served chilled on a warm day or enjoyed after a comforting meal, Lemon Meringue Pie always brings joy and satisfaction. It’s a timeless dessert loved around the world for its elegance, freshness, and incredible flavor combination.
Ingredients:
For the crust:
- 1 pre-baked pie crust (store-bought or homemade)
For the lemon filling:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 egg yolks
- 2 tablespoons butter
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
For the meringue:
- 3 egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- ½ teaspoon vanilla extract
Instructions:
- Preheat oven to 180°C (350°F).
- In a saucepan, mix sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened.
- Add egg yolks, butter, lemon juice, and lemon zest. Stir until smooth and creamy.
- Pour the lemon filling into the pre-baked pie crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and continue beating until stiff peaks form. Add vanilla extract.
- Spread the meringue over the lemon filling, sealing the edges.
- Bake for 10–15 minutes until the top is golden brown.
- Let cool completely before slicing.
Tips:
- Chill the pie for 2 hours for best texture.
- Use fresh lemon juice for the best flavor.
- Make sure the meringue covers the edges to prevent shrinking.
- Store in the fridge up to 3 days.
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