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Classic Homemade Lemon Meringue Pie

A close-up slice of lemon meringue pie showing bright yellow curd, flaky crust, and perfectly torched 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.

Ingredients

Scale
  • 1 recipe for 9-inch buttery pie crust (blind 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
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and blind bake your 9-inch pie crust. Let it cool completely.
  2. For the lemon filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining hot mixture.
  5. Cook over medium heat, stirring constantly, until the filling returns to a boil. Boil for 1 minute. Remove from heat.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot filling into the cooled, baked pie crust.
  7. For the meringue, place the egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
  8. Gradually add the 1/2 cup of sugar, one tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form. Do not overbeat.
  9. Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  10. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  11. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid placing it in the refrigerator immediately to prevent meringue weeping.

Notes

  • To prevent the meringue from weeping, make sure the lemon filling is hot when you spread the meringue on top.
  • For a stable meringue, use room temperature egg whites and ensure your mixing bowl is completely free of any fat or grease.
  • Bake the pie on the lower-middle rack of the oven for even heat distribution.

Nutrition

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