{"id":3148,"date":"2026-04-06T00:27:48","date_gmt":"2026-04-06T00:27:48","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=3148"},"modified":"2026-04-06T00:27:48","modified_gmt":"2026-04-06T00:27:48","slug":"lemon-meringue-pie","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/04\/06\/lemon-meringue-pie\/","title":{"rendered":"Lemon Meringue Pie"},"content":{"rendered":"

Lemon Meringue Pie<\/strong><\/h2>\n

Ingredients<\/strong><\/h3>\n

For the crust:<\/strong><\/p>\n

    \n
  • 1 pre-baked pie crust (9-inch, standard size)<\/li>\n<\/ul>\n

    For the lemon filling:<\/strong><\/p>\n

      \n
    • 1\u00bd cups water<\/li>\n
    • 1 cup granulated sugar<\/li>\n
    • 4 large eggs (separated into yolks and whites)<\/li>\n
    • 2 tablespoons cornstarch<\/li>\n
    • 1\/4 teaspoon salt<\/li>\n
    • 1\/2 cup fresh lemon juice (about 2-3 lemons)<\/li>\n
    • 1 tablespoon lemon zest<\/li>\n
    • 2 tablespoons unsalted butter<\/li>\n<\/ul>\n

      For the meringue:<\/strong><\/p>\n

        \n
      • Egg whites from the 4 eggs<\/li>\n
      • 1\/4 teaspoon cream of tartar (optional, helps stabilize)<\/li>\n
      • 1\/2 cup granulated sugar<\/li>\n<\/ul>\n

        Instructions<\/strong><\/h3>\n

        1. Prepare the crust<\/strong><\/h4>\n
          \n
        1. Preheat the oven to 350\u00b0F (175\u00b0C).<\/li>\n
        2. Bake your pie crust if it\u2019s not already baked, following package instructions or your favorite homemade recipe. Let it cool completely.<\/li>\n<\/ol>\n

          2. Make the lemon filling<\/strong><\/h4>\n
            \n
          1. In a medium saucepan, combine water, sugar, cornstarch, and salt. Whisk until smooth.<\/li>\n
          2. Place the saucepan over medium heat and bring to a gentle boil, stirring constantly.<\/li>\n
          3. In a separate bowl, whisk the egg yolks lightly. Temper the yolks by slowly adding a small amount of the hot sugar-water mixture while whisking constantly.<\/li>\n
          4. Pour the yolk mixture back into the saucepan and cook for 2-3 more minutes until thickened.<\/li>\n
          5. Remove from heat, then stir in the lemon juice, lemon zest, and butter. Mix until smooth.<\/li>\n
          6. Pour the lemon filling into the baked pie crust.<\/li>\n<\/ol>\n

            3. Make the meringue<\/strong><\/h4>\n
              \n
            1. In a clean bowl, beat the egg whites (and cream of tartar, if using) until soft peaks form.<\/li>\n
            2. Gradually add the sugar while continuing to beat until stiff, glossy peaks form.<\/li>\n<\/ol>\n

              4. Top and bake<\/strong><\/h4>\n
                \n
              1. Spread the meringue over the hot lemon filling, making sure it touches the crust all around to prevent shrinking.<\/li>\n
              2. Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.<\/li>\n
              3. Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours before serving.<\/li>\n<\/ol>\n

                Tips:<\/strong><\/p>\n

                  \n
                • Use fresh lemon juice for the best flavor.<\/li>\n
                • Make sure the filling is hot when you spread the meringue \u2014 it helps the meringue stick.<\/li>\n
                • Slice with a hot, wet knife for clean cuts.<\/li>\n<\/ul>\n

                   <\/p>\n","protected":false},"excerpt":{"rendered":"

                  Lemon Meringue Pie Ingredients For the crust: 1 pre-baked pie crust (9-inch, standard size) For the lemon filling: 1\u00bd cups…<\/p>\n","protected":false},"author":2,"featured_media":3149,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=3148"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3148\/revisions"}],"predecessor-version":[{"id":3150,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3148\/revisions\/3150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/3149"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=3148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=3148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=3148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}