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Classic Homemade Lemon Meringue Pie

Close-up of a slice of lemon meringue showing bright yellow curd, flaky crust, and perfectly torched meringue.
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A recipe for a classic lemon meringue pie featuring a tart, zesty lemon filling and a tall, fluffy meringue topping made entirely from scratch.

Ingredients

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

Instructions

  1. 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.
  2. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and boils. Boil for 1 minute, stirring. Remove from heat.
  3. Temper the egg yolks: In a small bowl, lightly beat the 4 egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly.
  4. 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 boil again. Boil for 1 minute. Remove from heat.
  5. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot filling into the pre-baked pie crust.
  6. Make the meringue: In a clean, grease-free bowl, beat the 6 room-temperature egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  7. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form.
  8. Spread the meringue 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.
  9. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue tips are lightly golden brown.
  10. 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 beaters are completely free of grease or yolk residue.
  • Use fresh lemon juice and zest for the best flavor.
  • Cool the pie slowly at room temperature for several hours before chilling to help the meringue set without shrinking or weeping.

Nutrition

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