1-Getting started: Getting started with this lemon meringue pie is all about following simple steps that lead to amazing results. First, plan ahead by preparing your pie dough and chilling it for at least 2 hours this sets the base for a sturdy crust. Once ready, preheat your oven to 375°F (190°C) and partially blind-bake the crust on the lowest rack, keeping an eye on the edges to avoid over-browning.

2-Filling preparation: While the crust bakes, focus on the filling by whisking 5 large egg yolks in a bowl. In a saucepan, mix 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. Heat this over medium until it thickens, stirring constantly to keep it smooth.

3-Tempering and cooking filling: Next, temper the egg yolks by slowly adding some of the warm lemon mixture to them, whisking as you go to prevent curdling. Return everything to the saucepan and cook until it’s thick and bubbling, then stir in 2 tablespoons unsalted butter. Pour this warm filling into your baked crust and spread it evenly.

4-Making the Meringue: For the meringue, beat 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 stiff and glossy peaks appear. Spread this right away over the filling, making sure it seals to the crust edges.

5-Baking and cooling: Bake the pie at 350°F (177°C) for 20-25 minutes until the meringue turns golden use foil to cover it if it’s browning too fast. Let it cool at room temperature for 1 hour, then chill in the fridge for 4 hours before serving. This method ensures a pie that’s full of flavor and texture, perfect for any baker.