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Perfect Lemon Meringue Pie

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A classic lemon meringue pie with a buttery flaky crust, tangy smooth lemon filling, and a light, toasted meringue topping.

Ingredients

  • 1 all butter flaky pie crust
  • 1 large egg (or egg white for egg wash)
  • 200 g white sugar (1 cup)
  • 45 g cornstarch (4 1/2 tbsp)
  • 1/4 tsp fine sea salt
  • 300 mL lemon juice (1 1/4 cup)
  • 8 egg yolks
  • 170 g unsalted butter (3/4 cup)
  • 4 egg whites
  • 200 g white sugar (1 cup, for meringue)
  • 120 mL water (1/2 cup)
  • 1/4 tsp cream of tartar
  • 1/4 tsp sea salt

Instructions

  1. Prepare and blind bake a 9-inch pie crust at 350°F (180°C) until golden. Let cool completely.
  2. In a saucepan, whisk sugar, cornstarch, and salt. Add egg yolks and mix until smooth.
  3. Stir in lemon juice and butter. Cook over medium heat, whisking constantly, until thick and bubbling.
  4. Cook an additional 3–5 minutes, then strain the mixture. Pour into cooled crust and smooth the surface.
  5. Cover with plastic wrap touching the surface and chill at least 6 hours or overnight.
  6. For meringue, heat sugar and water to 240°F (firm ball stage).
  7. Whisk egg whites, cream of tartar, and salt until frothy. Slowly stream in hot syrup while whisking.
  8. Continue whisking until stiff peaks form and mixture cools slightly.
  9. Spread or pipe meringue onto chilled pie.
  10. Torch the meringue or broil briefly until golden. Chill 1–4 hours before serving.

Notes

  • Ensure no yolk contaminates egg whites for proper meringue.
  • Chill pie overnight for best texture and clean slices.
  • Use a torch for more control when browning meringue.
  • Store in refrigerator and consume within 2–3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/perfect-lemon-meringue-pie/