For the Meringue

• 4 large egg whites, at room temperature

• ½ cup white sugar

• ¼ teaspoon cream of tartar

• ½ teaspoon vanilla extract

• Pinch of salt

A little note: Fresh lemon juice makes a noticeable difference here. I usually skip bottled lemon juice when I’m making this pie because fresh lemons give the filling a much brighter flavor.

How to Make Lemon Meringue Pie

1. Start With Your Baked Pie Crust

You’ll need a fully baked and cooled pie crust before adding the filling.

You can absolutely use a homemade crust if that’s your thing, but honestly, a good-quality prepared crust works too. This is supposed to be a comforting homemade dessert, not a pastry-school exam!

Set the baked crust aside while you prepare the lemon filling.