Classic Lemon Meringue Pie Recipe – Tangy, Sweet, and Perfectly Fluffy

A delicious homemade lemon meringue pie with tangy lemon filling and fluffy toasted meringue.

If you love desserts that balance sweet and tangy flavors, the classic lemon meringue pie is one of the most delicious treats you can make. This iconic dessert features a buttery pie crust filled with smooth and vibrant lemon curd, topped with a light and fluffy meringue that is gently toasted to perfection.

Lemon meringue pie has been a favorite dessert for generations. Its refreshing citrus flavor combined with the airy sweetness of meringue creates a perfect harmony of textures and taste. The bright yellow lemon filling adds a burst of freshness, while the golden meringue topping provides a delicate sweetness that melts in your mouth.

This pie is perfect for family gatherings, holidays, or when you simply want to impress your guests with a homemade dessert. While it may look fancy, making lemon meringue pie at home is easier than you think. With a few simple ingredients and some helpful tips, you can create a bakery-quality pie in your own kitchen.

In this recipe, you will learn how to prepare the perfect lemon filling, bake a crisp crust, and whip a fluffy meringue topping that turns beautifully golden in the oven.

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Ingredients

For the crust

• 1 pre-baked pie crust

For the lemon filling

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1 ½ cups water
• 2 lemons (juice and zest)
• 2 tablespoons butter
• 4 egg yolks

For the meringue

• 4 egg whites
• ½ cup sugar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the lemon filling

In a saucepan, mix sugar, flour, cornstarch, and water. Cook over medium heat while stirring until the mixture thickens.

2. Add lemon flavor

Stir in lemon juice, lemon zest, butter, and egg yolks. Continue cooking until the filling becomes smooth and creamy.

3. Fill the crust

Pour the hot lemon filling into the pre-baked pie crust.

4. Make the meringue

Beat egg whites until soft peaks form. Gradually add sugar and vanilla while beating until stiff peaks appear.

5. Top the pie

Spread the meringue over the lemon filling, making sure it covers the edges of the crust.

6. Bake

Bake the pie at 350°F (175°C) for about 10–12 minutes until the meringue turns golden.

7. Cool before serving

Allow the pie to cool completely before slicing.

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Tips for the Perfect Lemon Meringue Pie

✔ Use fresh lemon juice for the best flavor
✔ Spread the meringue while the filling is hot to prevent shrinking
✔ Let the pie cool before cutting to keep clean slices

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FAQ 

Why does lemon meringue pie get watery?

This can happen if the filling is not cooked long enough or if the pie is not cooled properly before slicing.

How do you keep meringue from shrinking?

Make sure the meringue touches the crust edges and spread it over hot filling.

Can lemon meringue pie be refrigerated?

Yes, store it in the refrigerator for up to 2 days.

Can I make lemon meringue pie ahead of time?

Yes, but it is best enjoyed the same day for the freshest texture.

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