Classic Lemon Meringue Pie

Ingredients

For the Crust

• 1 pre-made 8-inch pie crust (or homemade shortcrust pastry)
• 1 egg white, lightly beaten (for sealing the crust, optional)

For the Lemon Filling

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 cup water
• 3 large egg yolks
• 2 tablespoons unsalted butter
• ⅓ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Meringue

• 3 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• 6 tablespoons granulated sugar
• ½ teaspoon vanilla extract

Instructions

1. Prepare the Pie Crust

1. Preheat the air fryer to 320°F (160°C).
2. Press the pie crust into a 7–8 inch air fryer-safe pie pan.
3. Prick the bottom with a fork and line with parchment paper and pie weights or dried beans.
4. Air fry for 10–12 minutes.
5. Remove the weights and parchment. Brush with egg white if using, then air fry for another 3–5 minutes until lightly golden. Let cool.

2. Make the Lemon Filling

1. In a saucepan, whisk together the sugar, cornstarch, salt, and water.
2. Cook over medium heat, stirring constantly, until thickened.
3. In a separate bowl, whisk the egg yolks.
4. Slowly whisk a small amount of the hot mixture into the yolks to temper them.
5. Return everything to the saucepan and cook for 2 minutes, stirring continuously.
6. Remove from heat and stir in the butter, lemon juice, lemon zest, and vanilla.
7. Pour the hot filling into the cooled pie crust.

3. Make the Meringue

1. Beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
3. Beat in the vanilla.

4. Assemble the Pie

1. Spread the meringue over the warm lemon filling.
2. Make sure the meringue touches the edges of the crust to help prevent shrinking.
3. Create decorative peaks using the back of a spoon.

5. Air Fry

1. Reduce the air fryer temperature to 300°F (150°C).
2. Carefully place the pie into the air fryer basket.
3. Air fry for 4–7 minutes, checking frequently, until the meringue is lightly golden.
4. If the top browns too quickly, loosely cover it with foil.

6. Cool

1. Let the pie cool at room temperature for 1 hour.
2. Refrigerate for 3–4 hours before slicing for the cleanest cuts.

Cooking Time

• Prep Time: 30 minutes
• Cook Time: 20–24 minutes
• Cooling Time: 4 hours
• Total Time: About 4 hours 50 minutes

Servings

8 servings

Tips

• Use room-temperature egg whites for a more stable, voluminous meringue.
• Air fryers brown quickly, so begin checking the meringue after 4 minutes.
• For best results, serve the pie the same day it is made.
• If your air fryer basket is small, use a 7-inch pie pan for the best fit.