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Classic Homemade Lemon Meringue Pie

A close-up of a slice of lemon meringue tart showing thick yellow curd and toasted meringue peaks.
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Make a traditional lemon meringue pie with a tart, sweet filling and a tall, fluffy meringue topping. This recipe focuses on a stable meringue.

Ingredients

Scale
  • 1 recipe for 9-inch single pie crust, baked (blind 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
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare the pie crust and let it cool completely after blind baking.
  2. 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 one minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks lightly. 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 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, zest, and butter until the butter melts completely.
  7. Pour the hot lemon filling immediately into the cooled, baked pie crust.
  8. In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add the cream of tartar.
  9. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all the way around to seal it. 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 is 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 the meringue from weeping, ensure your mixing bowl and whisk attachments are completely free of grease or yolk residue.
  • Bake the pie immediately after topping the hot filling with the meringue.
  • Cool the finished pie at room temperature for several hours before chilling. Rapid cooling can cause the meringue to contract and weep.

Nutrition

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