Lemon Meringue Pie
This lemon meringue pie bakes a tangy, thickened lemon filling into a pre-baked crust, then tops it with billowy toasted meringue for the classic diner-case dessert everyone actually means when they say “lemon pie,” ready in under 3 hours including chill time. Sweet, tart, and dramatically topped with meringue peaks that brown just enough to taste like a campfire marshmallow, this is the pie that makes people ask who taught you to bake. Nobody. You just didn’t rush the meringue seal. Slice it alongside our chewy lemon bars if you’re setting up a whole lemon dessert table.
Quick answer: A tangy, thickened lemon filling baked into a pre-baked pie crust and topped with billowy toasted meringue. The classic diner-case dessert, ready in under 3 hours including chill time to set the filling cleanly.
Instructions
Preheat the oven to 350°F (175°C). In a saucepan, whisk sugar, cornstarch, and salt together, then gradually whisk in the water until smooth. Cook over medium heat, whisking constantly, until thickened and bubbling, about 5-7 minutes.
Whisk a small amount of the hot mixture into the egg yolks to temper them, then whisk the tempered yolks back into the saucepan. Cook 2 more minutes, whisking constantly, until very thick.
Remove from the heat and stir in the lemon juice, lemon zest, and butter until smooth. Pour the hot filling into the pre-baked pie crust immediately.
Make the meringue: beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add the sugar, beating until stiff, glossy peaks form. Beat in the vanilla.
Spread the meringue over the hot filling, making sure it touches the crust edges all the way around to seal it. Swirl into decorative peaks.
Bake 10-12 minutes until the meringue peaks are golden brown. Cool at room temperature for 1 hour, then refrigerate at least 2 hours before slicing.
Questions people actually ask
This happens when the meringue isn't sealed to the crust edges, or when it cools too fast. Spread it onto hot filling and make sure it touches the crust all the way around before baking.
The filling is best made and topped with meringue the same day for the cleanest slices, but you can bake the crust up to a day ahead.
It likely needed another minute or two of cooking after adding the egg yolks back in. The mixture should be very thick, almost pudding-like, before it goes into the crust.
Yes, a pre-baked store-bought crust works perfectly and saves time. Just make sure it's fully baked and cooled before adding the hot filling.
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