This timeless pie features a bright, tart lemon custard topped with a cloud of lightly sweetened meringue. Every bite is the perfect mix of creamy, tangy, and sweet — pure nostalgia in dessert form!
⏱ Prep Time: 25 minutes
⏲ Cook Time: 25 minutes
❄️ Chill Time: 2 hours
👩🍳 Servings: 8
🧂 Ingredients
For the Pie Crust:
- 1 (9-inch) pre-baked pie crust (homemade or store-bought)
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1½ cups water
- 2 lemons, juiced and zested
- 2 tbsp butter
- 4 egg yolks, beaten
For the Meringue:
- 4 egg whites (room temperature)
- 6 tbsp granulated sugar
- ½ tsp cream of tartar (optional, helps stabilize)
- ½ tsp vanilla extract
🍳 Instructions
1. Make the Lemon Filling
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
- Gradually stir in water, lemon juice, and lemon zest.
- Cook over medium-high heat, stirring constantly, until mixture thickens and begins to bubble.
- Reduce heat to low. Whisk in butter.
- In a small bowl, whisk egg yolks. Slowly add about ½ cup of the hot lemon mixture into yolks to temper them.
- Pour yolk mixture back into saucepan and cook for another 2 minutes, stirring constantly.
- Remove from heat and pour into the pre-baked pie shell.
2. Make the Meringue
- In a clean bowl, beat egg whites (and cream of tartar if using) until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff glossy peaks form.
- Beat in vanilla.
3. Assemble & Bake
- Spread meringue over hot lemon filling, sealing the edges to the crust (this prevents shrinking).
- Bake at 350°F (175°C) for 12–15 minutes, or until meringue is golden brown.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.
🍽 Nutrition (per slice)
Approximate values:
- Calories: 320
- Fat: 10g
- Carbs: 52g
- Protein: 4g
💡 Tips & Tricks
- Always spread meringue on hot filling — it helps it stick and prevents weeping.
- For extra tang, add an extra tablespoon of lemon zest.
- Use a glass or ceramic pie dish for even baking.
- Store leftovers in the fridge for up to 3 days (uncovered or loosely tented with foil).
