Lemon Meringue Pie
A timeless dessert bursting with sunshine and sweetness
Introduction
Few desserts are as bright, cheerful, and satisfying as a classic Lemon Meringue Pie. With its crisp, buttery crust, velvety lemon filling, and fluffy golden meringue, it’s the perfect balance of tangy and sweet. Each bite feels like sunshine on a spoon — tart enough to make your lips pucker, yet smooth and creamy with a cloud-like topping. Whether served after Sunday dinner or as the star of a special occasion, this pie never fails to impress. It’s comfort, nostalgia, and elegance all baked into one beautiful dessert.
Recipe Details
Prep Time: 30 minutes
Cook Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 8
Difficulty: Medium
Ingredients
For the Pie Crust
200 g (1 ½ cups) all-purpose flour
115 g (½ cup) unsalted butter, cold and cubed
2 tbsp (25 g) granulated sugar
¼ tsp salt
3–4 tbsp (45–60 ml) ice water
For the Lemon Filling
200 g (1 cup) granulated sugar
40 g (⅓ cup) cornstarch
¼ tsp salt
355 ml (1 ½ cups) water
120 ml (½ cup) freshly squeezed lemon juice
1 tbsp finely grated lemon zest
3 large egg yolks, lightly beaten
30 g (2 tbsp) unsalted butter
For the Meringue
3 large egg whites
100 g (½ cup) granulated sugar
½ tsp vanilla extract
¼ tsp cream of tartar
Directions
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