Step 2: Make the Meringue
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff glossy peaks form.
Step 3: Top and Bake
Spread the meringue over the hot lemon filling, sealing it to the edges of the crust to prevent shrinking. Bake at 350°F (175°C) for 12–15 minutes, until the meringue is golden brown.
Step 4: Cool and Serve
Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing. Serve chilled for the best flavor and texture.
Tips for Success
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Hot filling + meringue: Always spread the meringue over hot filling to help it stick and avoid separation.
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Seal the edges: Prevents the meringue from shrinking during baking.
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Use fresh lemons: Fresh juice and zest make the filling extra vibrant.
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Chill before serving: Helps the filling set and makes slicing easier.
Final Thoughts
This Lemon Meringue Pie is a classic dessert that’s as beautiful as it is delicious. With its silky lemon filling and fluffy golden topping, it’s the perfect balance of tart and sweet. One slice is never enough!
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