Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie is a classic dessert known for its bright lemon flavor and fluffy topping. It has three main layers that create a sweet-tart balance and a light texture.

 The 3 Layers

1. Pie Crust

   • Usually a baked shortcrust pastry

   • Buttery and slightly crisp

2. Lemon Filling

   • Made from lemon juice, sugar, egg yolks, and cornstarch

   • Smooth, creamy, and tangy-sweet

3. Meringue Topping

   • Whipped egg whites and sugar

   • Baked lightly until golden and fluffy

 Simple Recipe (Home Version)

Ingredients

For the lemon filling

• 1 cup sugar

• 2 tbsp flour

• 3 tbsp cornstarch

• 1½ cups water

• 2 lemons (juice and zest)

• 2 tbsp butter

• 4 egg yolks

For the meringue

• 4 egg whites

• 6 tbsp sugar

Steps

1. Bake the crust in a pie dish until lightly golden.

2. Make lemon filling

   • In a saucepan mix sugar, flour, cornstarch, and water.

   • Cook while stirring until thick.

   • Add lemon juice, zest, butter, and egg yolks.

3. Pour filling into the baked crust.

4. Make meringue

   • Beat egg whites until soft peaks form.

   • Gradually add sugar and beat until stiff peaks.

5. Spread meringue over the pie.

6. Bake 10–15 minutes at about 180 °C until the top turns golden.

Taste & Texture

• Sweet + tangy lemon flavor

• Creamy filling

• Light, airy meringue

• Crunchy buttery crust

 Fun Fact

Versions of lemon pies existed in Europe for centuries, but the modern lemon meringue pie became popular in the 19th century, especially in the United States and Britain.