1. Prepare the crust
Bake your pie crust according to its package or recipe instructions until lightly golden. Set it aside to cool slightly.
2. Make the lemon mixture
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
3. Add the egg yolks
In a separate bowl, lightly beat the 4 egg yolks.
Slowly add about ½ cup of the hot sugar mixture to the yolks while whisking constantly. This gently warms the eggs without scrambling them.
Pour the egg mixture back into the saucepan and continue cooking for about 2 minutes, stirring constantly.
4. Add the lemon flavor
Remove the saucepan from the heat. Stir in the fresh lemon juice, lemon zest, butter, and vanilla extract until smooth and glossy.
Pour the hot lemon filling into the baked pie crust.
5. Make the meringue
Using a clean bowl, beat the 4 egg whites and cream of tartar until soft peaks form.
Gradually add the ½ cup sugar, a little at a time, while continuing to beat. Add the vanilla and keep beating until the meringue is thick, glossy, and forms stiff peaks.
6. Cover the filling
Spread the meringue over the warm lemon filling, making sure it reaches all the way to the edges of the crust. This helps prevent the meringue from shrinking.
Use the back of a spoon to create decorative peaks.
7. Bake
Bake in a preheated 350°F (175°C) oven for about 10–15 minutes, or until the meringue is beautifully golden brown.
Keep a close eye on it because the meringue can brown quickly.
8. Cool completely
Remove the pie from the oven and allow it to cool at room temperature. Then refrigerate for at least 2–3 hours so the lemon filling can fully set.
9. Slice and serve
Use a sharp knife to cut through the fluffy meringue and creamy lemon filling. Serve chilled and enjoy! 🍋🥧
⭐ Tips for the Perfect Lemon Meringue Pie
- Use freshly squeezed lemon juice for the best flavor.
- Don’t spread the meringue onto a completely cold filling; a warm filling helps the layers stick together.
- Make sure the meringue touches the crust around the edges.
- Allow the pie to cool completely before slicing for cleaner pieces.
- For the prettiest finish, lightly brown the meringue until golden rather than dark brown.
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