Easy Lemon Meringue Pie Recipe to Satisfy Your Sweet Tooth

This easy lemon meringue pie recipe is perfect for anyone wanting to bake this classic dessert. You will learn how to make the crust, filling, and fluffy meringue topping.

Ingredients:

For the crust:

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 cup cold butter (cut into cubes)

- 3 to 4 tablespoons cold water

For the lemon filling:

- 1 cup sugar

- 2 tablespoons all-purpose flour

- 3 tablespoons cornstarch

- 1/4 teaspoon salt

- 1 1/2 cups water

- 2 lemons (zested and juiced)

- 2 tablespoons butter

- 4 egg yolks (lightly beaten)

For the meringue:

- 4 egg whites

- 6 tablespoons sugar

Instructions:

1. In a large bowl, mix flour and salt. Add cold butter and use your fingers or a pastry cutter to mix until it looks like breadcrumbs. Slowly add cold water, one tablespoon at a time, until the dough holds together.

2. Form the dough into a ball and wrap it in plastic wrap. Chill for 30 minutes in the fridge.

3. Preheat your oven to 425°F (220°C). Roll out the dough and place it in a 9-inch pie dish. Press gently and trim the edges. Use a fork to poke holes in the bottom. Bake for 10–12 minutes or until lightly golden. Let it cool.

4. In a saucepan, combine sugar, flour, cornstarch, and salt. Add water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and starts to boil.

5. Add butter and stir until melted. Slowly add a bit of the hot mixture into the egg yolks, stirring quickly. Then pour the egg yolk mixture back into the saucepan. Continue to cook while stirring until the filling is thick and bubbly.

6. Pour the filling into the baked pie crust.

7. In a clean bowl, beat egg whites until soft peaks form. Add sugar gradually and keep beating until stiff peaks form.

8. Spread the meringue over the hot lemon filling. Make sure the meringue touches the crust to seal the edges.

9. Bake the pie at 350°F (175°C) for 10–15 minutes or until the meringue is golden brown.

10. Let the pie cool at room temperature, then chill in the fridge for at least 3 hours before serving.

Making lemon meringue pie can be tricky, but a few smart tips can make a big difference. Here are some easy tips to help you make the best lemon meringue pie at home:

1. Use fresh lemons – Freshly squeezed lemon juice adds a bright, natural flavor to the pie that bottled juice cannot match, giving it a fresher and more vibrant taste.

2. Separate eggs carefully – Make sure no yolk gets into the whites. Even a small amount of yolk can stop the egg whites from whipping into stiff peaks needed for the meringue.

3. Add meringue to hot filling – Spread the meringue while the filling is still hot. This helps cook the bottom of the meringue and keeps it from separating later.

4. Spread meringue on the crust – Seal the edges by pressing the meringue to the crust. This stops it from shrinking or pulling away as it bakes in the oven.

5. Don’t overbake the meringue – Keep an eye on the oven. Bake only until the meringue is golden to prevent it from becoming dry, cracked, or overly chewy.

6. Cool before slicing – Let the pie chill fully in the fridge before slicing. This gives the filling time to set and helps your slices come out clean and neat.

7. Store leftovers properly – Keep leftover pie loosely covered in the fridge. Eat within 2 to 3 days for the best taste and texture, especially for the meringue.

8. Avoid weeping meringue – Use cornstarch in the filling and bake the meringue well. This helps stop liquid from forming under the meringue after the pie cools.

With these tips, your lemon meringue pie will not only taste delicious but also look beautiful every time you make it.