The best Tart Lemon Meringue Pie
A bright and tangy Tart Lemon Meringue Pie with a buttery crust and fluffy toasted meringue—perfectly balanced and refreshingly citrusy!
Print Pin Servings: 8 Slices
Calories: 270kcal
Cost: $9
Equipment
- Saucepan For cooking the lemon filling
- Mixing bowl For whipping the meringue
- Whisk For stirring filling and eggs
- Electric mixer For beating stiff meringue peaks
- Pie pan (9-inch) Prebaked or homemade crust
- Spatula To spread meringue evenly over filling
Ingredients
Crust (if not using store-bought):
- 1 9- inch pie crust Prebaked or homemade
Lemon Filling:
- 1 cup sugar Granulated
- 2 tablespoon all-purpose flour Optional for thickening
- 3 tablespoon cornstarch For thickening
- ¼ teaspoon salt
- 1 ½ cups water Cold water
- 2 lemons Zested and juiced
- 2 tablespoon butter Unsalted
- 4 egg yolks Whisked before adding
Meringue Topping:
- 4 egg whites Room temperature
- 6 tablespoon sugar Gradually added for stiff peaks
Instructions
- Blind bake the pie crust.
- Cook lemon filling in saucepan.
- Whisk in egg yolks and butter.
- Beat meringue until stiff.
- Spread meringue on hot filling.
- Bake until meringue is golden.
- Cool completely before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 125g | Calories: 270kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 150mg | Potassium: 80mg | Fiber: 0.6g | Sugar: 29g | Vitamin A: 320IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 0.8mg