Classic Lemon Meringue Pie

Ingredients

Crust:

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

🍋 Lemon Filling:

• 1 cup (200g) sugar
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• ¼ tsp salt
• 1½ cups (360 ml) water
• 2 lemons (zest + ½ cup juice)
• 2 tbsp butter
• 4 egg yolks (save whites for meringue)

☁️ Meringue:

• 4 egg whites
• ½ tsp cream of tartar
• ½ cup (100g) sugar

👩‍🍳 Instructions

1. Make the Lemon Filling

1. In a saucepan, whisk:
   
   • Sugar, flour, cornstarch, salt, and water
3. Cook over medium heat, stirring constantly until thick.
4. Stir in lemon juice, zest, and butter.
5. Temper egg yolks (add a little hot mixture into yolks), then return to pan.
6. Cook 2 more minutes until smooth and thick.
7. Pour into baked crust.

2. Make the Meringue

1. Beat egg whites + cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff, glossy peaks form.

3. Assemble & Bake

1. Spread meringue over hot filling (seal edges to crust!).
2. Bake at 350°F (175°C) for 10–15 minutes until golden peaks form.

❄️ Cooling Tip (VERY IMPORTANT)

• Let it cool completely before slicing (at least 2–3 hours).
• This helps the filling set properly and avoids a runny pie.

🔥 Pro Tips

• Use fresh lemon juice—huge flavor difference.
• Don’t skip sealing the meringue to the crust (prevents shrinking).
• Slight browning = perfect, not burnt.