Perfect Lemon Meringue Pie
Here’s a detailed, blog-style recipe for **Perfect Lemon Meringue Pie** — a show-stopping classic dessert with a crisp crust, tangy lemon filling, and a cloud of toasted meringue on top.
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## 🍋 Perfect Lemon Meringue Pie: Tangy, Creamy, and Stunning
There’s something magical about a well-made **Lemon Meringue Pie** — the way the silky lemon custard balances tart and sweet, the crunch of the flaky crust, and the dramatic peaks of toasted meringue. This is the kind of dessert that feels both nostalgic and elegant, making it ideal for spring celebrations, holidays, or when you want to impress.
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## 🧾 Ingredients
### **For the Pie Crust**
* **1 9-inch pre-baked pie crust** (homemade or store-bought)
*Flaky base that holds the lemon filling and stands up to moisture.*
### **For the Lemon Filling**
* **1 ½ cups granulated sugar**
*Sweetens the custard and balances the tartness.*
* **⅓ cup cornstarch**
*Thickens the filling to the perfect custard-like consistency.*
* **1 ½ cups water**
*Base for dissolving sugar and starch.*
* **½ cup fresh lemon juice** (about 2–3 lemons)
*Provides the signature tangy flavor.*
* **1 tbsp lemon zest**
*Adds bright, aromatic citrus notes.*
* **4 large egg yolks**
*Make the filling rich and creamy.*
* **2 tbsp unsalted butter**
*Adds a smooth finish and enhances flavor.*
### **For the Meringue**
* **4 large egg whites**
*Whipped into fluffy peaks to top the pie.*
* **¼ tsp cream of tartar**
*Helps stabilize the meringue.*
* **½ cup granulated sugar**
*Sweetens and sets the meringue.*
* **½ tsp vanilla extract** (optional)
*Adds a hint of warm flavor.*
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## 👩🍳 Instructions
### 1. **Prepare the Crust**
* Pre-bake your 9-inch pie crust according to package or recipe instructions.
* Let cool completely while preparing the filling.
### 2. **Make the Lemon Filling**
1. In a saucepan, whisk together sugar and cornstarch. Gradually whisk in water.
2. Cook over medium heat, whisking constantly, until mixture thickens and bubbles.
3. Reduce heat and simmer for 1–2 minutes.
4. In a separate bowl, whisk egg yolks. Slowly drizzle ½ cup of the hot mixture into yolks to temper.
5. Return egg yolk mixture to saucepan, whisking constantly.
6. Cook for another 2 minutes, then remove from heat.
7. Stir in lemon juice, zest, and butter until smooth.
8. Pour the hot filling into the cooled crust.
### 3. **Make the Meringue**
1. In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add sugar, a tablespoon at a time, beating until stiff, glossy peaks form.
3. Beat in vanilla, if using.
### 4. **Assemble the Pie**
* Spoon meringue over the hot lemon filling, making sure to **seal edges to the crust** to prevent weeping.
* Use a spatula or spoon to create decorative peaks.
### 5. **Bake**
* Bake at **350°F (175°C)** for **15–18 minutes**, or until meringue is golden brown.
* Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.
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## 🍽 Serving Tips
* Serve chilled for best flavor and texture.
* Use a sharp knife dipped in hot water for clean slices.
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## 💡 Pro Tips
* **Seal the meringue** to the crust edges to prevent shrinking or separation.
* **Use room-temperature egg whites** for better volume when whipping.
* **Always spread meringue on hot filling** — it helps cook the bottom layer and prevents weeping.
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## ❤️ Why You’ll Love This Pie
* Bright, bold citrus flavor
* Creamy lemon custard paired with fluffy, lightly toasted meringue
* A timeless dessert that’s both
fresh and indulgent
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Want a gluten-free crust option or need this recipe in a printable format? Just ask!
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