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Lemon meringue pie is a dessert that has charmed its way into the hearts of many, standing tall as a timeless classic in the pantheon of sweet treats. With its bright, sunny yellow filling and fluffy, cloud-like meringue topping, this pie is not only a feast for the eyes but also a delightful melody of flavors that tantalizes the taste buds. The appeal of lemon meringue pie lies in its perfect balance between sweet and tart, creating a harmonious dessert that refreshes and satisfies.

Ultimate Lemon Meringue Pie – Tangy & Dreamy!

Discover the joy of baking with this ultimate lemon meringue pie recipe, a classic dessert that beautifully balances sweet and tart flavors. Featuring a crunchy graham cracker crust, a zesty lemon filling made with fresh ingredients, and a fluffy meringue topping, this treat is as delightful to eat as it is to look at. Follow our step-by-step guide to master this refreshing dessert that is sure to impress family and friends. Perfect for any celebration or a sweet indulgence any day!
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Ingredients
  

For the Lemon Filling:

1 1/4 cups granulated sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 1/2 cups water

3 large egg yolks (lightly beaten)

1/2 cup freshly squeezed lemon juice (about 2-3 lemons)

Zest of 2 large lemons

2 tablespoons unsalted butter

For the Meringue:

4 large egg whites (at room temperature)

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

For the Pie Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter (melted)

Pinch of salt

Instructions
 

Step 1: Prepare the Pie Crust

    Preheat your oven to 350°F (175°C).

      In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until the crumbs are well-coated.

        Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

          Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.

            Step 2: Make the Lemon Filling

              In a medium saucepan, whisk together the sugar, flour, and salt until blended.

                Gradually add the water, stirring until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 8-10 minutes).

                  Remove from heat. Whisk a small amount of the hot mixture into the egg yolks to temper, then slowly whisk the egg yolk mixture back into the saucepan. Be careful to avoid scrambling the eggs!

                    Stir in the lemon juice, lemon zest, and butter. Mix until the butter is melted and the filling is smooth. Pour the lemon filling into the cooled pie crust and spread evenly.

                      Step 3: Prepare the Meringue

                        In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

                          Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.

                            Beat in the vanilla extract.

                              Step 4: Assemble and Bake

                                Spread the meringue over the hot lemon filling, ensuring it touches the crust all around to prevent shrinking.

                                  Create peaks and swirls in the meringue with a spatula or the back of a spoon.

                                    Bake in the oven for 10-12 minutes, or until the meringue is golden brown. Keep an eye on it to avoid burning.

                                      Step 5: Cool and Serve

                                        Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing to set.

                                          Serve chilled, enjoy the tangy lemon filling paired with dreamy meringue!

                                            Prep Time, Total Time, Servings: 30 mins | 1 hr 30 mins | 8 servings