1. Bake the pie crust
Preheat your oven to 350°F (175°C).
Place the pie crust in a pie dish and bake for 10–12 minutes until lightly golden. Set aside to cool.
2. Prepare the lemon filling
In a saucepan, mix together:
- sugar
- flour
- cornstarch
- salt
Gradually stir in the water, lemon juice, and lemon zest.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
3. Add egg yolks
Slowly stir a few spoonfuls of the hot mixture into the beaten egg yolks to temper them.
Then pour the yolk mixture back into the saucepan and cook for 2–3 minutes, stirring constantly.
Remove from heat and stir in the butter.
4. Fill the pie
Pour the warm lemon filling into the baked pie crust. Spread it evenly.
5. Prepare the meringue
In a clean bowl, beat the egg whites with salt until soft peaks form.
Gradually add the sugar, continuing to beat until stiff glossy peaks form. Mix in the vanilla.
6. Top the pie
Spread the meringue over the lemon filling, making sure it touches the crust edges to prevent shrinking.
Use a spoon to create decorative peaks.
7. Bake again
Bake the pie at 350°F (175°C) for 10–15 minutes, until the meringue becomes lightly golden.
8. Cool and serve
Let the pie cool completely before slicing.
This allows the lemon filling to set perfectly.
Serve chilled or at room temperature.
✨ Tips for the Perfect Lemon Meringue Pie
- Use fresh lemons for the best flavor.
- Spread meringue on hot filling to prevent weeping.
- Chill the pie for 2 hours before serving for cleaner slices.