Homemade Lemon Meringue Pie

Serve chilled for the best texture and flavor.

Store in the refrigerator for up to 3 days.

Avoid freezing, as meringue can weep and become watery.

Variations

Chocolate Lemon Meringue: Add a thin layer of melted chocolate over the crust before pouring in lemon filling.

Berry Twist: Mix fresh raspberries or blueberries into the lemon filling for a fruity version.

Mini Pies: Make individual pies using a muffin tin or small tart pans for portioned servings.

FAQ

Q: Can I use a store-bought pie crust?
A: Yes, store-bought crusts save time and work perfectly for this recipe.

Q: How do I prevent meringue from weeping?
A: Spread meringue over the hot filling and seal edges to the crust. Bake immediately to set peaks.

Q: Can I use a different citrus?
A: Yes, lime or orange juice can be used for a different tangy flavor.

This Homemade Lemon Meringue Pie combines a crisp crust, tart lemon filling, and airy meringue for a classic dessert that’s sure to impress.