Lemon Meringue Pie
Bright lemon filling sailing beneath a fluffy cloud of meringue—this simple, zesty dessert brings sunshine to any gathering.
Ingredients
- 1 9-inch pie crust homemade or store-bought; I love Trader Joe’s all-butter crust
- 1 cup granulated sugar divided
- 3 tablespoons cornstarch provides a silky filling
- 1/4 teaspoon fine sea salt
- 1 1/2 cups water
- 3 large egg yolks (reserve whites for the meringue)
- 1/2 cup freshly squeezed lemon juice about 3–4 lemons; Meyer lemons if available
- 2 tablespoons unsalted butter room temperature
- 1/4 teaspoon cream of tartar stabilizes meringue
- 1/2 teaspoon vanilla extract adds warmth
Instructions
- Heat your oven to 350°F. Prick the pie shell lightly with a fork and bake until the edges are golden. Let cool.
- Cook sugar, cornstarch, and water in a saucepan until thickened. Slowly add to egg yolks and cook until the mixture thickens.
- Add lemon juice, zest, and butter to the custard. Stir in vanilla and pour into the cooled crust.
- Beat egg whites, cream of tartar, and sugar until stiff peaks form. Spoon meringue over the lemon filling.
- Bake the pie until the meringue peaks are golden. Let cool before slicing.
Notes
For tangy creaminess, choose ripe, firm lemons and avoid ones with soft spots. Room-temperature eggs whip more easily. Don’t skip the butter in the custard; it gives the filling a rich, glossy sheen.
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