🥧 (Sweet, Tangy & Fluffy)
⭐ Ingredients
For the crust:
1 pre-baked 9-inch pie crust (store-bought or homemade)
For the lemon filling:
1 cup granulated sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1½ cups water
2 lemons (juice + zest)
2 tablespoons butter
4 egg yolks (beaten)
For the meringue topping:
4 egg whites
6 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon cream of tartar (optional, helps stiff peaks)
👩🍳 Instructions
1️⃣ Make the lemon filling
In a saucepan, whisk sugar, flour, cornstarch, and salt.
Gradually add water while stirring.
Cook over medium heat, stirring constantly until thick and bubbly.
Add lemon juice, lemon zest, and butter. Mix well.
👉 Slowly stir a few spoonfuls of the hot mixture into the egg yolks, then pour everything back into the pan and cook for 2 more minutes.
Pour the filling into the baked pie crust.
2️⃣ Prepare the meringue
Beat egg whites until foamy.
Add cream of tartar.
Gradually add sugar while beating until stiff peaks form.
Mix in vanilla.
3️⃣ Assemble & bake
Spread meringue over hot lemon filling.
Make sure it touches the crust edges (this prevents shrinking).
Bake at 350°F (175°C) for about 10–15 minutes until golden brown.
❄️ Cooling Tip
Let the pie cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.
🍽️ Serving Tips
Best served cold
Add lemon slices for decoration
Perfect balance of sweet and tangy 😋
If you want, I can also write you a short viral Facebook caption like the one in the picture (YES/NO engagement style).
Classic Lemon Meringue Pie
