LEMON MERINGUE PIE (As Easy As Pie!)

This classic Lemon Meringue Pie is tangy, sweet, and perfectly topped with a cloud of golden meringue. It’s light, refreshing, and surprisingly easy to make. A perfect dessert for any gathering or when you’re craving something citrusy!

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Recipe Overview 📝

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Cooling Time: 1–2 hours
• Servings: 8 slices
• Difficulty: Easy

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Ingredients 🛒

For the Pie Crust

• 1 pre-made 9-inch pie crust (store-bought or homemade)

For the Lemon Filling

• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 3 large egg yolks (save the whites for the meringue)
• 2 tbsp unsalted butter
• 1/3 cup fresh lemon juice 🍋
• 1 tbsp lemon zest

For the Meringue

• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 1/3 cup sugar
• 1/2 tsp vanilla extract

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Instructions 🥄

Step 1: Bake the Pie Crust

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie pan, crimp the edges, and poke the bottom with a fork.
3. Bake for 12–15 minutes or until lightly golden. Set aside to cool.

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Step 2: Make the Lemon Filling

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water.
2. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
3. In a small bowl, beat the egg yolks. Slowly pour a bit of the hot sugar mixture into the yolks to temper them, whisking constantly.
4. Pour the tempered egg yolks back into the saucepan, and continue cooking for 2 minutes, stirring constantly.
5. Remove from heat and stir in the butter, lemon juice, and lemon zest. Mix until smooth.
6. Pour the lemon filling into the cooled pie crust and set aside.

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Step 3: Make the Meringue

1. In a large clean bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
2. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the meringue is glossy. Add the vanilla and beat until combined.

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Step 4: Assemble and Bake

1. Spread the meringue evenly over the lemon filling, making sure to seal the edges of the crust to prevent shrinking.
2. Use the back of a spoon to create decorative swirls on the meringue.
3. Bake in the oven at 350°F (175°C) for 10–12 minutes or until the meringue is golden brown.

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Step 5: Cool and Serve

1. Let the pie cool to room temperature, then refrigerate for at least 1–2 hours to set.
2. Slice and serve chilled.

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Tips & Variations 🌟

• Perfect Peaks: Ensure your bowl and beaters are completely clean and dry for the meringue to whip properly.
• Extra Zesty: Add a bit more lemon zest for a stronger citrus flavor.
• Prevent Weeping: Spread the meringue onto the filling while it’s still warm to help seal the layers.
• Storage: Store leftover pie in the refrigerator for up to 3 days.

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Why You’ll Love This Recipe ❤️

• A perfect balance of tangy lemon and sweet meringue.
• Easy to follow with simple ingredients.
• A timeless dessert for any occasion!

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Slice into this dreamy Lemon Meringue Pie and enjoy the light, tangy layers topped with soft, toasty meringue. You’ll have everyone saying, “As easy as pie!” 🍋🥧

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