Description

A timeless summer dessert featuring a zesty lemon custard nestled in a crisp pastry crust and crowned with fluffy, golden-brown meringue—bright, chewy, and utterly irresistible.

Ingredients

For the Crust:

1 (9-inch) baked pie crust (homemade or store-bought)

For the Lemon Filling:

1 cup granulated sugar

2 Tbsp all-purpose flour

2 Tbsp cornstarch

½ tsp salt

1 ½ cups water

Zest of 1 lemon

½ cup fresh lemon juice (about 2–3 lemons)

2 Tbsp unsalted butter

4 large egg yolks (beaten)

For the Meringue:

4 large egg whites

½ cup granulated sugar

¼ tsp cream of tartar

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Instructions

Preheat oven to 325 °F (165 °C).

Make the filling:

In a saucepan, whisk together sugar, flour, cornstarch, and salt.

Gradually whisk in water, lemon juice, and lemon zest; cook over medium-high until thick, stirring constantly.

Remove from heat and whisk a spoonful into the beaten yolks to temper. Return yolk mixture to pan, bring to a boil, then remove from heat. Stir in butter until melted.

Pour filling into the baked crust.

Make the meringue:

In a clean bowl, whisk egg whites and cream of tartar until foamy. Gradually add sugar and beat on high until stiff, glossy peaks form.

Assemble: Immediately spread meringue over hot lemon filling, sealing edges to the crust.

Bake for about 20 minutes at 325 °F until the meringue is golden. Let cool completely on a wire rack. For best texture, chill before serving.

Notes

Use fresh lemon juice and zest for bright flavor.
Temper egg yolks to avoid curdling. Thickening occurs as the mixture briefly boils.
Ensure meringue edges seal to crust to prevent shrinking or weeping.

Prep Time: 30 minutes
Cook Time: 30 minutes