Sweet and Tangy Lemon Desserts to Brighten Any Day

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Lemon Meringue Pie

With its vibrant lemony core and airy meringue crown, this pie brings a perfect harmony of tart and sweet, crisp and creamy. It’s a delightful finish to any springtime meal—or a cheerful treat all on its own. The contrast of cool lemon filling and billowy, golden-tipped topping makes it as beautiful as it is delicious—a classic centerpiece for any spring celebration or just-because dessert moment.

Ingredients (for 8 servings):

For the Pie:

• 1 9-inch pie crust, homemade or store-bought, pre-baked and cooled
  
• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1 ½ cups water
• 4 large egg yolks, lightly beaten
• 2 tbsp unsalted butter
• ½ cup freshly squeezed lemon juice (from 2–3 lemons)
• 1 tbsp lemon zest
  

For the Meringue:

• 4 large egg whites
• ½ tsp cream of tartar
• ½ cup granulated sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F.
2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water and cook over medium heat, whisking constantly, until mixture thickens and begins to bubble—about 5 min.
3. Slowly whisk a few spoonfuls of the hot mixture into the egg yolks, then return all to the saucepan. Cook 2–3 more min., stirring until thick and smooth. Remove from heat, stir in butter, lemon juice, and zest.
4. Pour the filling into the pre-baked crust and smooth the top.
5. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Beat in vanilla.
6. Spread meringue over the hot filling, sealing edges to crust to prevent shrinking. Use the back of a spoon to create peaks.
7. Bake for 15–18 min., or until the meringue is golden brown. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.