CLASSIC LEMON MERINGUE PIE (Tall & Cloud-Like)

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WHY THIS PIE IS A SHOWSTOPPER

  • Bright, tangy lemon filling
  • Silky smooth texture (not runny!)
  • Mile-high meringue that’s soft inside and lightly crisp on top
  • Perfect balance of sweet & tart

INGREDIENTS

FOR THE PIE CRUST

(Homemade is best, but store-bought works too)

  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • ½ tsp sugar
  • ½ cup (115g) cold unsalted butter, cubed
  • 3–5 tbsp ice-cold water

FOR THE LEMON FILLING

  • 1 ½ cups granulated sugar
  • ⅓ cup cornstarch
  • ¼ tsp salt
  • 1 ½ cups water
  • 4 large egg yolks (save whites for meringue!)
  • ½ cup fresh lemon juice (about 3–4 lemons)
  • 1 tbsp lemon zest
  • 2 tbsp unsalted butter

**FOR THE MERINGUE

  • 4 large egg whites, room temperature
  • ½ tsp cream of tartar
  • ½ cup granulated sugar
  • ½ tsp vanilla extract

STEP-BY-STEP INSTRUCTIONS

** MAKE THE PIE CRUST**

  1. Mix flour, salt, and sugar in a bowl
  2. Cut in cold butter until crumbly
  3. Add ice water 1 tbsp at a time until dough forms
  4. Shape into a disc, wrap, and chill 30 minutes
  5. Roll out and place in a 9-inch pie dish
  6. Crimp edges, poke bottom with fork
  7. Bake at 375°F (190°C) for 15–18 minutes until lightly golden
  8. Let cool slightly

** MAKE THE LEMON FILLING**

  1. In a saucepan, whisk sugar, cornstarch, and salt
  2. Slowly whisk in water
  3. Cook over medium heat until thick and bubbling
  4. In a bowl, whisk egg yolks
  5. Slowly add hot mixture into yolks (temper them!)
  6. Return everything to the pan
  7. Cook 2–3 minutes until very thick
  8. Remove from heat → stir in lemon juice, zest & butter
  9. Pour hot filling into baked crust

MAKE THE MERINGUE**

  1. Beat egg whites + cream of tartar until foamy
  2. Slowly add sugar, beating until stiff glossy peaks
  3. Beat in vanilla
  4. Spoon meringue onto HOT lemon filling
  5. Spread all the way to crust edges (this prevents shrinking!)
  6. Create decorative peaks with a spoon

BAKE & FINISH**

  • Bake at 350°F (175°C) for 12–15 minutes
  • Meringue should be lightly golden
  • Cool completely (VERY important!)
  • Chill at least 2 hours before slicing

PRO TIPS FOR PERFECT RESULTS

Always spread meringue on hot filling
Room-temp egg whites whip higher
Don’t overbake—meringue should be soft inside
Use fresh lemon juice (not bottled)

HOW IT TASTES

  • Top: light, airy, marshmallow-soft
  • Middle: bright, creamy lemon punch
  • Bottom: buttery, flaky crust

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