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The Ultimate Homemade Lemon Meringue Pie: Classic Recipe with Tall, Stable Meringue

Close-up of a slice of lemon meringue pie showing thick, bright yellow filling and tall, toasted meringue peaks.
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Make the best Lemon Meringue Pie completely from scratch. This recipe delivers a buttery crust, a zesty, tart lemon custard filling, and a high, fluffy, toasted meringue topping that resists weeping.

Ingredients

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  • 1 9-inch unbaked pie crust (buttery homemade recommended)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, reserved from separated eggs
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 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 favorite recipe until lightly golden. Let it cool completely.
  2. For the lemon custard, 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 significantly and bubbles. Cook for one minute more. Remove from heat.
  4. In a separate bowl, lightly beat the 4 egg yolks. Slowly temper the yolks by whisking about one cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat and cook, stirring constantly, until the custard thickens again and comes to a boil. Boil for one minute. Remove from heat immediately.
  6. Stir in the lemon juice, lemon zest, and butter until the butter is melted and fully incorporated. Pour this hot lemon filling into the cooled, pre-baked pie crust.
  7. For the fluffy meringue topping, place the 6 room-temperature egg whites in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
  8. Add the cream of tartar and continue beating. Gradually add the 1/2 cup of sugar, one tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  9. Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all the way around. This seals the filling and helps prevent weeping. Create decorative swirls with the back of a spoon.
  10. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are 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, as rapid cooling can cause the meringue to weep.

Notes

  • To prevent weeping, make sure the meringue completely seals the hot lemon filling to the crust edge.
  • Use room temperature egg whites for the meringue; they whip up higher and create a more stable structure.
  • For the best texture, cool the pie slowly at room temperature for several hours before chilling.

Nutrition

Find it online: https://flavorvista.com/lemon-meringue-pie-easy-recipe-from-scratch/