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Classic Homemade Lemon Meringue Pie Recipe

A tall slice of lemon meringue pie showing a thick, fluffy, toasted meringue topping over bright yellow lemon filling and a golden crust.
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Make a showstopper dessert with this classic recipe for Lemon Meringue Pie, featuring a buttery crust, zesty lemon filling, and fluffy, stable meringue topping. This recipe focuses on making it entirely from scratch.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for a 9-inch pie)
  • 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, 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. Let it cool.
  2. Prepare the Lemon Filling: In a medium saucepan, whisk together 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 significantly and boils. Boil for 1 minute, stirring. Remove from heat.
  4. In a separate bowl, whisk 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 comes to a gentle boil again. Cook for 1 minute. Do not overcook.
  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, partially baked pie crust.
  8. Prepare 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.
  9. Gradually add the 1/2 cup of sugar, 1 tablespoon at a time, while beating continuously on high speed until stiff, glossy peaks form. This step is key for a no weep lemon meringue.
  10. Spread the meringue evenly 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.
  11. Bake the pie 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

  • For a stable meringue, ensure your mixing bowl and whisk attachments are completely free of any grease or fat residue.
  • To prevent the meringue from weeping (beading of liquid), make sure the lemon filling is hot when you spread the meringue on top.
  • If you prefer a toasted meringue look without baking, you can use a kitchen torch after the pie has cooled slightly.

Nutrition

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