Classic Lemon Meringue Pie – Big, Bold, Beautiful
Introduction
Ah, lemon meringue pie — the dessert that’s part tart, part sweet, and all about that airy, cloud-like meringue crown. It’s a showstopper for holidays, dinner parties, or any day that deserves a little sunshine on a plate. The magic happens when silky lemon curd meets a crisp, buttery crust and a fluffy meringue topping that’s lightly toasted to perfection. Every bite is a dance of tangy citrus and sweet clouds.
Some love it for the tart kick of lemon, others swoon over the pillowy meringue. Honestly, it’s the balance that makes it unforgettable.
Ingredients
For the Pie Crust (1 9-inch crust)
1 ½ cups all-purpose flour
¼ cup granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
3–4 tbsp ice water
For the Lemon Filling
1 cup granulated sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
¼ tsp salt
1 ½ cups water
2 lemons, juiced and zested
2 tbsp unsalted butter
4 large egg yolks (reserve whites for meringue)
For the Meringue
4 large egg whites
½ tsp cream of tartar
½ cup granulated sugar
1 tsp vanilla extract
Instructions & Methods
