Lemon Meringue Pie – A Classic Dessert Worth Every Bite

For the Pie:

• 1 baked pie crust, standard-sized

• 1 ½ cups water

• 1 cup white sugar

• 4 large eggs (separated into yolks and whites)

Additional Ingredients (for lemon filling & meringue):

• ½ cup fresh lemon juice

• 2 tablespoons lemon zest

• 3 tablespoons cornstarch

• 2 tablespoons unsalted butter

• ½ teaspoon cream of tartar

• ½ cup additional sugar (for the meringue)

Step-by-Step Instructions

Step 1: Prepare the Lemon Filling

In a saucepan, whisk together water, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring, until thickened. Remove from heat and slowly whisk in the egg yolks, lemon juice, lemon zest, and butter. Return to heat and cook for another 2 minutes until smooth and glossy. Pour the filling into the pre-baked pie crust.

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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