{"id":3072,"date":"2025-10-21T21:41:08","date_gmt":"2025-10-21T21:41:08","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3072"},"modified":"2025-10-21T21:41:08","modified_gmt":"2025-10-21T21:41:08","slug":"classic-lemon-meringue-pie","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3072","title":{"rendered":"Classic Lemon Meringue Pie"},"content":{"rendered":"

This Classic Lemon Meringue Pie combines a buttery crust, tangy lemon filling, and fluffy meringue topping. A bright, nostalgic dessert perfect for Easter or any spring celebration!<\/p>\n

<\/div>\n
Prep Time<\/strong><\/td>25 minutes<\/td>Cook Time<\/strong><\/td>30 minutes<\/td><\/tr>
Total Time<\/strong><\/td>55 minutes<\/td>Servings<\/strong><\/td>8<\/td><\/tr>
Difficulty<\/strong><\/td>Medium<\/td>Calories<\/strong><\/td>410 per slice<\/td><\/tr><\/tbody><\/table><\/figure>\n

Ingredients<\/h3>
  • 1 pre-baked pie crust<\/li>
  • 1 cup sugar<\/li>
  • 1\/4 cup cornstarch<\/li>
  • 1 1\/2 cups water<\/li>
  • 4 egg yolks<\/li>
  • 1\/3 cup lemon juice<\/li>
  • 2 tbsp butter<\/li>
  • 1 tbsp lemon zest<\/li>
  • 4 egg whites<\/li>
  • 1\/4 tsp cream of tartar<\/li>
  • 1\/2 cup sugar (for meringue)<\/li><\/ul>\n\n

    Step-by-Step Instructions<\/h3>

    Step 1: Make the Lemon Filling<\/h4>

    In a saucepan, whisk sugar, cornstarch, and water. Cook until thickened, then slowly add beaten egg yolks and lemon juice. Stir until glossy and smooth. Add butter and zest.<\/p>

    Step 2: Prepare the Meringue<\/h4>

    Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat to stiff peaks.<\/p>

    Step 3: Assemble and Bake<\/h4>

    Pour filling into crust, spread meringue over top, sealing the edges. Bake at 350\u00b0F for 12\u201315 minutes until golden brown. Cool completely before slicing.<\/p>\n\n

    \n

    Recipe Notes<\/h3>

    \ud83c\udf4b Fresh is best:<\/strong> Use freshly squeezed lemon juice and zest for the brightest flavor.<\/p>

    \ud83c\udf70 Storage:<\/strong> Store leftovers in the fridge, uncovered, to keep the meringue crisp.<\/p><\/div>\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Spread meringue while filling is still hot\u2014this prevents separation between the layers!<\/p>","protected":false},"excerpt":{"rendered":"

    This Classic Lemon Meringue Pie combines a buttery crust, tangy lemon filling, and fluffy meringue topping. A bright, nostalgic dessert perfect for Easter or any spring celebration! Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes Servings 8 Difficulty Medium Calories 410 per slice Ingredients 1 pre-baked pie crust 1 cup sugar 1\/4 cup cornstarch 1 1\/2 cups water 4 egg yolks 1\/3 cup lemon juice 2 tbsp butter 1 tbsp lemon zest 4 egg whites 1\/4 tsp cream of tartar 1\/2 cup sugar (for meringue) Step-by-Step Instructions Step 1: Make the Lemon Filling In a saucepan, whisk sugar, cornstarch, and water. Cook until thickened, then slowly add beaten egg yolks and lemon juice. Stir until glossy and smooth. Add butter and zest. Step 2: Prepare the Meringue Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat to stiff peaks. Step 3: Assemble and Bake Pour filling into crust, spread meringue over top, sealing the edges. Bake at 350\u00b0F for 12\u201315 minutes until golden brown. Cool completely before slicing. Recipe Notes \ud83c\udf4b Fresh is best: Use freshly squeezed lemon juice and zest for the brightest flavor. \ud83c\udf70 Storage: Store leftovers in the fridge, uncovered, to keep the meringue crisp. \ud83c\udfaf Pro Tip: Spread meringue while filling is still hot\u2014this prevents separation between the layers!<\/p>\n","protected":false},"author":1,"featured_media":3078,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,33,3],"tags":[],"class_list":["post-3072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-easter","category-holidays"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3072","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3072"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3072\/revisions"}],"predecessor-version":[{"id":3101,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3072\/revisions\/3101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3078"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3072"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}