Lemon Meringue Pie – A Classic Dessert Worth Every Bite

 Few desserts can match the beauty and flavor of a homemade Lemon Meringue Pie. With its buttery, flaky crust, tangy lemon filling, and fluffy golden meringue topping, this pie is as stunning as it is delicious. Every bite balances sweet and tart, light and rich—making it a timeless dessert for any occasion.

Whether you’re serving it for Sunday dinner, a holiday table, or just because you’re craving something special, this pie is guaranteed to impress.

Why You’ll Love This Recipe

Bright and tangy: The lemon filling is zesty and refreshing.

Light and fluffy: The meringue topping melts in your mouth.

Show-stopping dessert: Looks elegant but is simple enough for home bakers.

Classic comfort: A nostalgic pie that never goes out of style.

Ingredients

For the Pie:

1 baked pie crust, standard-sized

1 ½ cups water

1 cup white sugar

4 large eggs (separated into yolks and whites)

Additional Ingredients (for lemon filling & meringue):

½ cup fresh lemon juice

2 tablespoons lemon zest

3 tablespoons cornstarch

2 tablespoons unsalted butter

½ teaspoon cream of tartar

½ cup additional sugar (for the meringue)

Step-by-Step Instructions

Step 1: Prepare the Lemon Filling

In a saucepan, whisk together water, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring, until thickened. Remove from heat and slowly whisk in the egg yolks, lemon juice, lemon zest, and butter. Return to heat and cook for another 2 minutes until smooth and glossy. Pour the filling into the pre-baked pie crust.

Step 2: Make the Meringue

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff glossy peaks form.

Step 3: Top and Bake

Spread the meringue over the hot lemon filling, sealing it to the edges of the crust to prevent shrinking. Bake at 350°F (175°C) for 12–15 minutes, until the meringue is golden brown.

Step 4: Cool and Serve

Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing. Serve chilled for the best flavor and texture.

Tips for Success

Hot filling + meringue: Always spread the meringue over hot filling to help it stick and avoid separation.

Seal the edges: Prevents the meringue from shrinking during baking.

Use fresh lemons: Fresh juice and zest make the filling extra vibrant.

Chill before serving: Helps the filling set and makes slicing easier.

Final Thoughts

This Lemon Meringue Pie is a classic dessert that’s as beautiful as it is delicious. With its silky lemon filling and fluffy golden topping, it’s the perfect balance of tart and sweet. One slice is never enough!