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Classic Homemade Lemon Meringue Pie

Close-up of a slice of lemon meringue tart showing bright yellow filling and perfectly toasted, peaked meringue.
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Make a showstopper dessert with this classic Lemon Meringue Pie recipe. You get a perfect balance of tart lemon custard, a buttery crust, and a tall, fluffy meringue topping.

Ingredients

Scale
  • 1 recipe for a 9-inch buttery pie crust, 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
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred recipe. Let the crust 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 one minute, then remove from heat.
  4. In a separate bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking in about 1 cup of the hot sugar mixture.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling thickens again and bubbles. Do not boil.
  6. Remove the filling from the heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  7. Pour the hot lemon filling into the cooled, pre-baked pie crust.
  8. For the meringue, place the 4 room-temperature egg whites in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
  9. Add the 1/2 cup of sugar gradually, about one tablespoon at a time, while beating continuously. Add the cream of tartar.
  10. Increase the mixer speed to high and beat until stiff, glossy peaks form. This is how you make perfect meringue.
  11. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  12. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  13. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid drafts to prevent weeping.

Notes

  • To prevent weeping meringue, make sure your mixing bowl and whisk are completely free of grease or fat before whipping the egg whites.
  • For a more stable filling, ensure you boil the cornstarch mixture for the full minute as directed.
  • When spreading the meringue, seal it completely to the edges of the crust. This traps steam and helps prevent the meringue from shrinking away from the filling.

Nutrition

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