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### 👩🍳 How to Make It
**1. Prepare the crust:**
Roll out your dough, fit into a 9-inch pie pan, trim, and crimp the edges. Prick the bottom with a fork, line with parchment, and blind bake at 375°F (190°C) for 15–20 minutes. Remove weights and bake 5 more minutes until golden. Cool completely.
**2. Make the lemon filling:**
In a saucepan, whisk sugar, cornstarch, and salt. Slowly add water and cook over medium heat until thickened. Temper the egg yolks by whisking in a bit of the hot mixture, then return everything to the pan. Stir in lemon juice, zest, and butter. Cook for 2–3 more minutes until silky smooth.
**3. Pour into crust:**
Spread the lemon filling into the baked pie shell while it’s still warm.
**4. Whip the meringue:**
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Beat in vanilla.
**5. Top and bake:**
Spread the meringue over the hot filling, sealing the edges to the crust to prevent shrinking. Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is beautifully golden.
**6. Cool completely:**
Let the pie cool at room temperature, then chill for at least 2 hours before slicing.
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### 🍽️ Tips for Lemon Meringue Perfection
* **Always spread meringue over warm filling** to avoid weeping.
* **Seal the meringue to the crust edges** so it doesn’t shrink away during baking.
* **Use fresh lemon juice** for the brightest, most natural flavor.
* **Slice with a warm, clean knife** for neat cuts.
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### Final Thoughts: A Slice of Sunshine
Whether it’s the zesty filling or the cloud-like meringue that wins you over, this **Lemon Meringue Pie** is sunshine on a plate. It’s a recipe that feels fancy yet familiar — the perfect balance of nostalgia and elegance.
So go ahead — **bake this beauty and serve up a slice of joy**. You’ll be amazed at how something so light and bright can leave such a lasting impression.
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Need shortcuts, gluten-free options, or want to turn this into tartlets? I’d be happy to help you customize it! 🍋🥧✨
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