Homemade Lemon Meringue Pie
Get ready to indulge in a bright, zesty favorite—Homemade Lemon Meringue Pie! This timeless dessert combines a buttery crust, luscious lemon filling, and a cloud of golden-topped meringue. Whether it’s a holiday, dinner party, or just because, this pie never fails to impress.
🧾 Ingredients
Before you start baking, round up the essentials listed below to ensure a smooth process from start to finish:
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| All-purpose flour | 2 tablespoons |
| Cornstarch | 3 tablespoons |
| Salt | ¼ teaspoon |
| Water | 1½ cups |
| Lemons (zest & juice) | 2 |
| Butter | 2 tablespoons |
| Egg yolks (beaten) | 4 |
| Pre-baked 9-inch pie crust | 1 |
| Egg whites | 4 |
| Granulated sugar (for meringue) | 6 tablespoons |
👩🍳 Instructions
1. Preheat Your Oven
Set your oven to 350°F (175°C) so it’s ready when your pie is assembled.
2. Prepare the Lemon Filling
- In a medium saucepan, combine 1 cup sugar, 2 tbsp flour, 3 tbsp cornstarch, and ¼ tsp salt.
- Stir in 1½ cups water, the juice and zest of 2 lemons, and 2 tbsp butter.
- Cook over medium-high heat, stirring constantly until it begins to boil.
Next, temper your eggs:
- In a small bowl, whisk 4 beaten egg yolks with about ½ cup of the hot mixture.
- Slowly return the egg yolk mixture to the saucepan, whisking constantly.
- Cook until thick and bubbly, then remove from heat.
Pour the thickened lemon mixture into your pre-baked pie crust.
3. Make the Meringue
- In a clean glass or metal bowl, beat 4 egg whites until they become foamy.
- Gradually add 6 tablespoons of sugar, continuing to beat until stiff, glossy peaks form.
Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal it completely.
4. Bake and Finish
- Bake for about 10–15 minutes, or until the meringue is beautifully golden on top.
- Cool at room temperature, then chill before slicing.
🍋 A Few Tips for Success
- Room temperature eggs whip better for meringue.
- Use fresh lemons for the brightest, most authentic flavor.
- Make sure to seal the meringue to the crust so it doesn’t shrink during baking.
