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Classic Homemade Lemon Meringue Pie

A tall slice of vibrant yellow lemon meringue pie with perfectly toasted meringue peaks.
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Make a showstopping dessert with this classic recipe for Lemon Meringue Pie. You get the perfect balance of tart lemon filling, a buttery crust, and a tall, fluffy meringue topping.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (9-inch)
  • 1 1/2 cups granulated sugar
  • 1/4 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, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your preferred recipe. Cool the crust 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, whisk the egg yolks lightly. Slowly temper the hot sugar mixture into the yolks, whisking constantly to prevent scrambling.
  5. Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil vigorously.
  6. Remove from 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 room temperature egg whites in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
  9. Add the cream of tartar and continue beating. Gradually add the 1/2 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  10. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the crust edge all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  11. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  12. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately, as this can cause the meringue to weep.

Notes

  • To prevent weeping meringue, make sure your mixing bowl for the egg whites is completely free of grease or yolk residue.
  • For a stable filling, ensure you boil the cornstarch mixture for a full minute after it thickens.
  • Bake the pie on the upper-middle rack for even browning of the meringue.
  • To achieve a tall, fluffy meringue topping, use room temperature egg whites.

Nutrition

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