🥧 Classic Lemon Meringue Pie
🧾 Ingredients
For the crust:
1 ¼ cups (160g) all-purpose flour
½ cup (115g) cold butter (cubed)
2–3 tbsp cold water
1 tbsp sugar (optional)
Pinch of salt
For the lemon filling:
1 cup (200g) sugar
2 tbsp all-purpose flour
2 tbsp cornstarch
¼ tsp salt
1 ½ cups (360 ml) water
3 egg yolks (save whites for meringue)
2 tbsp butter
½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
1 tbsp lemon zest
For the meringue:
3 egg whites
¼ tsp cream of tartar (optional)
½ cup (100g) sugar
½ tsp vanilla extract
👩🍳 Instructions
- Make the crust
Mix flour, sugar, and salt.
Cut in butter until crumbly.
Add cold water gradually until dough forms.
Roll out and place in a pie dish.
Prick with a fork and bake at 180°C (350°F) for 15–18 minutes until lightly golden. - Prepare the lemon filling
In a saucepan, whisk sugar, flour, cornstarch, and salt.
Add water and cook over medium heat, stirring until thick.
In a bowl, lightly beat egg yolks. Slowly add some hot mixture to temper them.
Return to pan and cook 2–3 more minutes.
Remove from heat, stir in butter, lemon juice, and zest.
Pour into baked crust. - Make the meringue
Beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Mix in vanilla. - Assemble & bake
Spread meringue over hot lemon filling (seal edges well).
Bake at 180°C (350°F) for 10–12 minutes until golden.
❄️ Cool & Serve
Let the pie cool completely (important so it sets properly).
Chill for 2–3 hours before slicing.
💡 Tips
Use fresh lemon juice for best flavor.
Spread meringue while filling is still hot to prevent shrinking.
Don’t overbake the meringue or it may weep.