LEMON MERINGUE PIE

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
• ¼ cup sugar
• 6 tbsp melted butter

For the Lemon Filling

• 1 cup sugar
• ¼ cup cornstarch
• 1 ½ cups water
• 4 large egg yolks (keep the whites for meringue)
• 2 tbsp butter
• ½ cup fresh lemon juice
• 1 tbsp lemon zest

For the Meringue

• 4 large egg whites
• ½ cup sugar
• 1 tsp vanilla (optional)
• ½ tsp cream of tartar (optional but helps stiff peaks form)

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🥣 Instructions

1. Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Mix crumbs, sugar, and butter.
3. Press into a pie dish and bake for 8–10 minutes.
4. Let cool completely.

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⭐ 2. Make the Lemon Filling

1. In a saucepan, mix sugar + cornstarch + water until smooth.
2. Cook on medium heat until thick and bubbly.
3. In a bowl, whisk egg yolks.
4. Slowly add a little hot mixture into yolks (to temper), then return to the pot.
5. Cook 2 more minutes.
6. Remove from heat; add butter, lemon juice, and zest.
7. Pour filling into the crust.

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☁️ 3. Make the Meringue

1. Beat egg whites on high speed until foamy.
2. Add sugar slowly.
3. Beat until stiff glossy peaks form.
4. Spread meringue over hot lemon filling (touch edges to prevent shrinking).

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🔥 4. Bake

• Bake at 350°F (175°C) for 12–15 minutes until the meringue is golden.

Let pie cool completely before slicing.