Homemade Lemon Meringue Pie – Tangy, Creamy & Perfectly Fluffy

This Homemade Lemon Meringue Pie is the perfect balance of bright citrus flavor, silky smooth filling, and fluffy golden meringue. With its buttery flaky crust, tangy lemon custard, and cloud-like topping, this classic dessert is a timeless favorite for holidays, family gatherings, and special occasions. Made from scratch with simple ingredients, this pie delivers bakery-quality results right from your kitchen. If you love refreshing, light, and elegant desserts, this lemon meringue pie is a must-try.

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Ingredients List

For the Pie Crust

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

For the Lemon Filling

• 1½ cups granulated sugar

• ¼ cup cornstarch

• ¼ teaspoon salt

• 1½ cups water

• 4 large egg yolks, lightly beaten

• ½ cup fresh lemon juice

• 2 tablespoons lemon zest

• 2 tablespoons unsalted butter

For the Meringue Topping

• 4 large egg whites, room temperature

• ½ cup granulated sugar

• ¼ teaspoon cream of tartar

• ½ teaspoon vanilla extract

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Step-by-Step Instructions

Prepare the Crust

1. Preheat oven to 375°F (190°C).

2. Bake pie crust according to package or recipe directions until golden brown. Set aside to cool slightly.

Make the Lemon Filling

3. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water.

4. Cook over medium heat, stirring constantly, until thickened and bubbly.

5. Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper them, then return to saucepan.

6. Cook 2 more minutes, stirring constantly. Remove from heat and stir in lemon juice, zest, and butter.

7. Pour hot filling into the baked pie crust.

Prepare the Meringue

8. Beat egg whites and cream of tartar until soft peaks form.

9. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.

Assemble & Bake

10. Spread meringue over hot filling, sealing edges to crust.

11. Bake at 350°F (175°C) for 12–15 minutes until golden brown.

12. Cool completely before slicing.

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Pro Tips for Best Results

• Spread meringue onto hot filling to prevent weeping.

• Seal meringue fully to crust edges to avoid shrinking.

• Use fresh lemon juice for the best flavor.

• Let pie cool completely before slicing for clean cuts.

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Recipe Variations

• Lemon Lime Meringue Pie: Replace half the lemon juice with lime juice.

• Graham Cracker Crust: Swap traditional crust for graham cracker crust.

• Mini Lemon Meringue Pies: Bake in tart pans or muffin tins for individual servings.

• Toasted Meringue: Use a kitchen torch for a beautifully toasted top.

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Nutrition Information (Per Slice – Approximate)

• Calories: 320

• Protein: 5 g

• Fat: 11 g

• Carbohydrates: 50 g

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Frequently Asked Questions

1. Why does my lemon meringue pie weep?
This happens when meringue isn’t cooked properly or sugar isn’t fully dissolved. Beating until stiff peaks helps prevent this.

2. Can I make lemon meringue pie ahead of time?
Yes, but it’s best enjoyed the same day. You can prepare the crust and filling a day ahead and add meringue before serving.

3. How do I store leftovers?
Store loosely covered in the refrigerator for up to 2 days.

4. Can I freeze lemon meringue pie?
Freezing is not recommended as meringue texture may change.

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This Homemade Lemon Meringue Pie is bright, creamy, fluffy, and beautifully balanced. Whether you’re baking for a celebration or simply craving something fresh and citrusy, this classic dessert never disappoints.