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Classic Homemade Lemon Meringue Pie

A tall slice of lemon meringue pie showing bright yellow filling and a thick, toasted meringue topping.
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Make a showstopping dessert with this classic recipe for Lemon Meringue Pie, featuring a buttery crust, zesty lemon filling, and a tall, fluffy meringue topping.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (9-inch, unbaked)
  • 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
  • 4 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 according to your preferred recipe. Let the crust cool completely.
  2. Prepare 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 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, lightly beat the 4 egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium-low heat, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil.
  6. Remove the filling from the heat. Stir in the lemon juice, lemon zest, and butter until the butter is melted and incorporated.
  7. Pour the hot lemon filling into the cooled, pre-baked pie crust.
  8. Prepare the Meringue: In a large, clean, grease-free bowl, beat the 4 room temperature egg whites with an electric mixer on medium speed until soft peaks form.
  9. Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Add the cream of tartar. Continue beating until stiff, glossy peaks form.
  10. Spread the meringue 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 lightly golden brown.
  12. 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 weeping.

Notes

  • To prevent weeping meringue, make sure your mixing bowl for the egg whites is completely free of any grease or yolk residue.
  • For a stable filling, ensure you boil the cornstarch mixture for the full minute specified.
  • Bake the pie immediately after topping the hot filling with the meringue for best results.
  • If you prefer a toasted look without further baking, use a kitchen torch on the meringue peaks.

Nutrition

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