Lemon Meringue Pie RecipeIngredientsFor the crust (use one):1 pre-baked 9-inch pie crustOR store-bought graham crustFor the lemon filling:1 ½ cups sugar⅓ cup cornstarch¼ teaspoon salt1 ½ cups water3 large egg yolks (save whites for meringue)2 tablespoons butter½ cup fresh lemon juice1 tablespoon lemon zestFor the meringue:3 large egg whites½ cup sugar½ teaspoon vanilla¼ teaspoon cream of tartar (optional but helps stabilize)Instructions1. Pre-bake the crustIf using a regular crust, bake until lightly golden and let cool.2. Make the lemon fillingIn a saucepan, whisk sugar, cornstarch, and salt.Slowly whisk in water until smooth.Cook over medium heat, stirring constantly, until thick and bubbly.In a small bowl, whisk egg yolks.Slowly pour a little of the hot mixture into yolks to temper them, then return yolks to the saucepan.Cook 2 more minutes until glossy and thick.Remove from heat and stir in butter, lemon juice, and zest.Pour filling into the pie crust.3. Make the meringueBeat egg whites and cream of tartar until foamy.Gradually add sugar and beat until stiff, glossy peaks form.Beat in vanilla.Spread meringue over the warm filling, making sure it touches the crust edges (prevents shrinking).4. BakeBake at 350°F (175°C) for 15 minutes, or until meringue is lightly golden.Cool 1 hour, then refrigerate 3–4 hours before slicing.Tips for a perfect pieSpread meringue on hot filling so it doesn’t separate.Use fresh lemon juice for best flavor.Chill completely before cutting for clean slices
Lemon Meringue Pie Recipe
