Here’s a complete, classic Lemon Meringue Pie recipe, followed by a helpful Q&A section to answer common baking questions. This is the timeless version—bright lemon filling, crisp crust, and fluffy toasted meringue 🍋🥧
🍋 Lemon Meringue Pie – A Classic Dessert Worth Every Bite
⏱ Time
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Prep: 30 minutes
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Cook: 25–30 minutes
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Cooling: 2–3 hours
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Serves: 8
🥧 Ingredients
Pie Crust (or use 1 store-bought 9-inch crust)
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1 ¼ cups all-purpose flour
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½ tsp salt
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½ cup cold unsalted butter, cubed
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3–4 tbsp ice water
Lemon Filling
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1 cup granulated sugar
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¼ cup cornstarch
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¼ tsp salt
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1 ½ cups water
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4 large egg yolks (reserve whites for meringue)
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2 tbsp unsalted butter
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½ cup fresh lemon juice (about 2–3 lemons)
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1 tbsp lemon zest
Meringue
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4 large egg whites, room temperature
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½ tsp cream of tartar
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½ cup granulated sugar
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½ tsp vanilla extract
👩🍳 Instructions
1. Prepare the Crust
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Mix flour and salt. Cut in butter until crumbly.
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Add ice water gradually until dough forms.
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Roll out dough, fit into pie pan, trim edges.
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Blind bake at 375°F (190°C) for 12–15 minutes until lightly golden. Let cool.
2. Make the Lemon Filling
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In a saucepan, whisk sugar, cornstarch, salt, and water.
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Cook over medium heat, stirring constantly, until thick and bubbling.
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Whisk egg yolks in a bowl. Slowly temper with hot mixture.
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Return everything to the saucepan; cook 2 more minutes.
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Remove from heat. Stir in butter, lemon juice, and zest.
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Pour filling into baked crust while hot.
3. Make the Meringue
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Beat egg whites and cream of tartar until soft peaks form.
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Gradually add sugar, beating until stiff, glossy peaks.
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Beat in vanilla.
4. Assemble & Bake
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Spread meringue over hot lemon filling, sealing to the crust edges.
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Create peaks with a spoon.
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Bake at 350°F (175°C) for 10–12 minutes, until lightly golden.
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Cool completely before slicing.
❓ Q & A – Lemon Meringue Pie
Q: Why does my meringue weep (leak liquid)?
A:
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Spread meringue on hot filling
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Seal it all the way to the crust
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Avoid overbaking
Q: Can I make this pie ahead of time?
A:
Yes, but it’s best within 24 hours. Refrigerate uncovered for best texture.
Q: Can I use bottled lemon juice?
A:
Fresh lemon juice is highly recommended. Bottled juice lacks brightness and aroma.
Q: Why is my lemon filling runny?
A:
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Filling wasn’t cooked long enough
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Incorrect cornstarch measurement
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Pie wasn’t cooled fully before slicing
Q: Can I toast the meringue without baking?
A:
Yes! Use a kitchen torch for precise browning.
Q: Can I freeze Lemon Meringue Pie?
A:
Not recommended. Freezing ruins the meringue texture.
Q: How do I get clean slices?
A:
Use a sharp knife dipped in hot water and wiped clean between cuts.
⭐ Pro Tips
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Room-temperature egg whites whip better
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Don’t overbeat meringue—it should look glossy
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Let the pie cool fully for perfect slices
If you’d like, I can also provide:
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A no-bake version
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A mini tart version
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A low-sugar or gluten-free option.
