First Step: Get Ready and Prepare the Crust Start by preparing your pie dough in advance and chilling it for at least 2 hours this helps it hold its shape. Preheat your oven to 375°F and partially blind bake the crust on the lowest rack for about 12-15 minutes until it’s set but not fully browned. If you’re going gluten-free, use a prebaked gluten-free crust alternative; for vegan options, swap in a nut-based crust. This step prevents sogginess, which is key for a great lemon meringue pie.

Second Step: Make the Lemon Filling Once the crust is baking, whisk the 5 large egg yolks and set them aside. In a saucepan, combine 1 and 1/3 cups water, 1 cup granulated sugar, 1/3 cup cornstarch, 1/4 teaspoon salt, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest. Whisk this over medium heat until it thickens and bubbles, which takes about 3-5 minutes. For low-calorie versions, reduce the sugar here and use a natural sweetener alternative to keep the lemon custard pie light.

Third Step: Temper and Cook the Filling Fully Temper the egg yolks by slowly adding some of the warm lemon mixture to them, stirring constantly to avoid curdling. Then, return the whole mixture to the heat and cook until it’s thick and bubbling again. Stir in 2 tablespoons unsalted butter until melted, then pour it into the warm crust. At this point, if you’re making a vegan version, use silken tofu as a substitute for the yolks to maintain that creamy texture in your citrus meringue pie.

Fourth Step: Whip Up the Meringue Beat the 5 large egg whites at room temperature with 1/2 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar and 1/8 teaspoon salt, beating until you get stiff, glossy peaks about 3-5 minutes with an electric mixer. For vegan adaptations, whip aquafaba instead and add a stabilizer like xanthan gum to mimic those peaks. Spread the meringue over the filling, making sure it touches the crust edges to seal everything in, which helps prevent weeping in your lemon meringue tart.

Fifth Step: Bake and Cool the Pie Reduce the oven temperature to 350°F and bake the pie for 20-25 minutes until the meringue is toasted; cover with foil if it browns too quickly. For low-calorie tweaks, watch the baking time to avoid overcooking. Once done, cool the pie on a wire rack for 1 hour, then refrigerate for 4 hours before serving. This cooling process firms up the filling, and for gluten-free versions, ensure your crust is fully set first.

Final Step: Serve and Store Slice and enjoy your lemon meringue pie once it’s chilled it’s best within a day for that fresh texture. If you’re storing leftovers, keep them in the fridge as noted. For mini versions or flavor twists, check out our related recipe for a silky lemon cream treat to inspire your next bake. That link offers fun ideas for variations that keep things exciting.