Lemon Meringue Pie Recipe

Ingredients

For the Pie Crust

1 pre-baked pie crust (9-inch)

For the Lemon Filling

1 cup (200g) sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups (360ml) water

2 lemons (zest + juice)

2 tablespoons butter

4 egg yolks, beaten

For the Meringue

4 egg whites

1/2 cup (100g) sugar

1/4 teaspoon cream of tartar (optional, for stability)

1/2 teaspoon vanilla extract

Instructions

 Make the Lemon Filling

1. In a saucepan, whisk together sugar, flour, cornstarch, and salt.

2. Add water, lemon juice, and lemon zest.

3. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.

4. Stir in the butter.

5. Slowly whisk the hot mixture into the beaten egg yolks (to temper them).

6. Return everything to the saucepan and cook for another minute.

7. Pour the finished lemon filling into the baked pie crust.

 Make the Meringue

1. In a clean bowl, whip egg whites until foamy.

2. Add cream of tartar and continue whipping.

3. Gradually add sugar while mixing until stiff peaks form.

4. Mix in the vanilla.

5. Spoon the meringue over the hot lemon filling, making sure to seal the edges.

 Bake

Bake at 350°F (175°C) for 15–20 minutes, until the meringue is golden brown.