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Classic Homemade Lemon Meringue Pie

A close-up slice of lemon meringue pie showing a thick layer of bright yellow curd and tall, toasted meringue.
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A recipe for a traditional lemon meringue pie featuring a tart, homemade lemon filling and a tall, fluffy meringue topping.

Ingredients

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  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 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
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Bake the pie crust according to package directions or your preferred recipe until lightly golden. Cool completely.
  2. For the 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 significantly and bubbles. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining hot mixture.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the filling comes to a full boil. Boil for 1 minute. Remove from heat.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot filling immediately into the cooled pie crust.
  7. For the meringue, place the room temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
  8. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time, beating well after each addition. Increase the speed to high and beat until stiff, glossy peaks form.
  9. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create swirls on top with the back of a spoon.
  10. Bake at 350 degrees Fahrenheit for 12 to 15 minutes, or until the meringue tips are lightly golden brown.
  11. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately to prevent weeping.

Notes

  • To prevent weeping meringue, make sure your mixing bowl and whisk attachments are completely free of any grease or fat residue.
  • Bake the meringue topping immediately after spreading it over the hot filling.
  • Cool the pie slowly at room temperature for several hours before chilling to help the filling set firmly.

Nutrition

Find it online: https://spoonsprout.com/best-lemon-meringue-pie-recipe-no-weep/