A Lemon Meringue Pie is the ultimate test of pastry balance: you have the tart, citrusy punch of the curd, the buttery crunch of the crust, and the cloud-like sweetness of the toasted meringue.
The biggest challenge is “weeping” (when water forms between the layers), but the secret is to pour the hot lemon filling directly onto the meringue to “cook” the bottom of it instantly.
Prep time: 30 mins | Bake time: 15 mins
1. The Ingredients
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The Base: 1 9-inch pre-baked (blind-baked) pie shell.
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The Lemon Curd Filling:
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1 ½ cups Granulated sugar.
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1/3 cup Cornstarch.
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1 ½ cups Water.
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3 Large egg yolks (save the whites for the meringue!).
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2 tbsp Butter.
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½ cup Fresh lemon juice + 1 tbsp Lemon zest.
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The Meringue Cloud:
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3 Large egg whites (room temperature).
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¼ tsp Cream of tartar (essential for stability).
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6 tbsp Granulated sugar.
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2. Step-by-Step Instructions
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