Air Fryer Classic Lemon Meringue Pie
A bright, tangy lemon filling topped with fluffy toasted meringue — made right in the air fryer.
Ingredients
For the Crust
- 1 pre-made pie crust or shortcrust pastry
- 1 tsp butter or oil (for greasing)
For the Lemon Filling
- 1 cup water
- ¾ cup sugar
- 2 tbsp cornstarch
- 3 egg yolks
- 2 tbsp butter
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- Pinch of salt
For the Meringue
- 3 egg whites
- ¼ tsp cream of tartar (optional)
- ½ cup sugar
- ½ tsp vanilla extract
Instructions
1. Prepare the Pie Crust
- Lightly grease an air fryer-safe pie pan.
- Press in the pie crust and trim edges.
- Prick the bottom with a fork.
Blind Bake
Preheat air fryer to:
- 160°C / 320°F
Cook crust for:
- 8–10 minutes
until lightly golden.
Set aside to cool slightly.
2. Make the Lemon Filling
In a saucepan, whisk together:
- Sugar
- Cornstarch
- Salt
- Water
Cook over medium heat until thickened.
In a separate bowl:
- Beat egg yolks lightly.
Slowly whisk a little hot mixture into yolks to temper them.
Pour yolks back into saucepan and cook:
- 2–3 minutes more
Remove from heat and stir in:
- Butter
- Lemon juice
- Lemon zest
Pour filling into baked crust.
3. Make the Meringue
Using a mixer:
- Beat egg whites until foamy.
- Add cream of tartar.
Gradually add sugar while beating until:
- Glossy stiff peaks form.
Mix in vanilla.
Spread meringue over lemon filling, sealing edges completely.
4. Air Fry the Pie
Reduce air fryer temperature to:
- 150°C / 300°F
Cook for:
- 4–6 minutes
Watch carefully until the meringue becomes lightly golden.
Do not overcook.
5. Chill Before Serving
- Let pie cool at room temperature.
- Refrigerate for at least:
- 2–3 hours
This helps the filling fully set.
