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Classic Homemade Lemon Meringue Pie

A cross-section slice of lemon meringue pie showing bright yellow curd and tall, toasted meringue peaks.
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Make this classic lemon meringue pie from scratch. It features a buttery crust, a zesty lemon custard filling, and a tall, fluffy meringue topping. This recipe balances tart and sweet flavors.

Ingredients

Scale
  • 1 recipe for a 9-inch buttery pie crust, pre-baked
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare the pie crust: Bake your 9-inch pie crust according to your preferred recipe until golden brown. Let it cool completely.
  2. Make the lemon filling: In a medium saucepan, whisk together the 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the base: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and boils. Let it boil for one minute, stirring constantly. Remove from heat.
  4. Temper the yolks: In a separate bowl, lightly beat the egg yolks. Slowly pour about one cup of the hot cornstarch mixture into the yolks while whisking constantly to temper them.
  5. Combine and cook: Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat. Cook, stirring constantly, until the filling thickens again and bubbles gently. Do not let it boil vigorously.
  6. Finish the filling: Remove from heat. Stir in the butter, lemon juice, and lemon zest until the butter is melted and incorporated. Pour the hot lemon filling into the cooled, pre-baked pie crust.
  7. Make the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form. This creates your fluffy meringue topping.
  8. Top the pie: Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edges of the crust all around. This helps prevent the meringue from shrinking or weeping.
  9. Bake the meringue: Bake the pie in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  10. Cool the pie: Cool the pie completely on a wire rack at room temperature for about 4 hours before slicing. Avoid placing it in the refrigerator immediately, as rapid cooling can cause the meringue to weep.

Notes

  • To prevent weeping meringue, make sure your mixing bowl and whisk for the egg whites are completely free of any grease or egg yolk residue.
  • Spread the meringue all the way to the edge of the crust to seal the filling. This traps steam and helps stabilize the topping.
  • Cool the pie slowly at room temperature for several hours before chilling. Rapid temperature changes cause moisture release.

Nutrition

Find it online: https://mistyplate.com/lemon-meringue-classic-pie-recipe/