The Ultimate Classic Lemon Meringue Pie

 The Ultimate Classic Lemon Meringue Pie Recipe

 

Perfectly Tangy, Silky Smooth & Cloud-Like Meringue

If you’re looking for the best homemade Lemon Meringue Pie, this is the recipe that delivers bright lemon flavor, a creamy custard filling, and a light, fluffy meringue topping that melts in your mouth. This classic dessert has been loved for generations, and for good reason—it’s the perfect balance between sweet and tart, with stunning presentation that makes it ideal for holidays, family dinners, or special occasions.

This step-by-step guide will walk you through every detail, including expert tips to prevent a soggy crust, weeping meringue, or runny filling.

 What Makes This Lemon Meringue Pie Special?

• Bold fresh lemon flavor (no bottled juice)
• Smooth, stable lemon custard
• Tall, glossy meringue with stiff peaks
• Foolproof method, even for beginners
• Perfect texture that slices cleanly
• Ideal for make-ahead desserts

 Ingredients

For the Pie Crust

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

 Tip: A blind-baked crust prevents sogginess and keeps the filling firm.

For the Lemon Filling

• 1 cup (200g) granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1½ cups (360 ml) water
• Zest of 2 fresh lemons
• Juice of 2 fresh lemons (about ½ cup)
• 2 tablespoons butter
• 4 large egg yolks, beaten

For the Meringue

• 4 large egg whites (room temperature)
• ½ cup (100g) granulated sugar
• ¼ teaspoon cream of tartar (optional, but recommended)
• ½ teaspoon vanilla extract

 Step-by-Step Instructions

1 Prepare the Lemon Filling

1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt until fully combined.
2. Slowly add the water, whisking constantly to avoid lumps.
3. Stir in fresh lemon juice and lemon zest.
4. Place the saucepan over medium heat and cook, stirring constantly.
5. After 5–7 minutes, the mixture will thicken and begin to bubble.
6. Once thick, remove from heat and stir in the butter until melted.

 Temper the Egg Yolks (Very Important)

7. Slowly whisk ½ cup of the hot lemon mixture into the beaten egg yolks.
8. Gradually pour the egg mixture back into the saucepan.
9. Return to medium heat and cook 1 more minute, stirring constantly.
10. Pour the hot lemon filling directly into the pre-baked pie crust.

 The filling must be hot before adding the meringue—this helps prevent weeping.

2 Make the Perfect Meringue

1. In a clean, grease-free bowl, beat egg whites until foamy.
2. Add cream of tartar and continue beating.
3. Gradually add sugar, one tablespoon at a time, while mixing.
4. Beat until stiff, glossy peaks form.
5. Mix in the vanilla extract.

💡 Test: Turn the bowl upside down—if it doesn’t move, it’s ready.

3 Assemble the Pie

1. Spoon the meringue onto the hot lemon filling.
2. Spread it all the way to the crust edges to seal completely.
3. Create decorative peaks with a spoon or spatula.

4 Bake to Golden Perfection

• Bake at 350°F (175°C) for 15–20 minutes
• The meringue should be light golden brown on top

Remove from oven and let cool at room temperature for at least 2 hours before slicing.

 Serving & Storage Tips

• Slice with a clean, sharp knife
• Best served the same day
• Refrigerate leftovers up to 2 days
• Do not freeze (meringue texture will change)

 Common Problems & Fixes

Why is my meringue weeping?

Spread meringue on hot filling
Seal edges completely
Don’t overbake

Why is my filling runny?

Use full cornstarch amount
Cook until thick bubbles appear
Cool fully before slicing