Bake pie crust according to package or recipe instructions until lightly golden. Cool.
Make the lemon filling
In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil and thickens.
Reduce heat. Stir a small amount of hot mixture into beaten egg yolks, then return yolks to the saucepan. Cook 2 minutes more, stirring constantly.
Remove from heat and stir in butter. Pour filling into the cooled pie crust.
Make the meringue
In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, 1 tbsp at a time, beating until stiff peaks form. Stir in vanilla.
Top & bake
Spread meringue over lemon filling, sealing edges to the crust to prevent shrinking.
Bake at 350°F (175°C) for 10–15 minutes, or until meringue is golden brown.
Cool & serve
Allow pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.
🌟 Tips
Ensure the pie filling is hot when adding meringue to help it adhere properly.
Avoid overbaking meringue—it should be golden, not brown.
Use fresh lemon juice for the best tangy flavor.
If you like, I can also give you a quick 4-ingredient no-bake lemon meringue pie version that’s lighter and super fast to make. Do you want me to share that?
