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Classic Homemade Lemon Meringue Pie

A close-up slice of bright yellow lemon meringue pie showing the tall, toasted meringue peaks.
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Make a traditional lemon meringue pie featuring a tart, zesty lemon filling and a tall, fluffy meringue topping on a buttery crust.

Ingredients

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  • 1 unbaked 9-inch 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
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350°F (175°C). Bake the pie crust according to package directions or your preferred method 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 boils. Boil for 1 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 vigorously.
  6. Remove from heat. Stir in the butter, lemon juice, and lemon zest until the butter melts and is fully incorporated.
  7. Pour the hot lemon filling immediately into the cooled, baked pie crust.
  8. 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.
  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 around to prevent shrinking. Create decorative swirls with the back of a spoon.
  11. Bake 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 too soon, as this can cause weeping.

Notes

  • To prevent the meringue from weeping, ensure your mixing bowl and beaters are completely free of any grease or fat residue before whipping the egg whites.
  • For a stable filling, make sure you boil the cornstarch mixture for a full minute after it thickens.
  • Bake the pie on the upper-middle rack of the oven for even browning of the meringue.

Nutrition

Find it online: https://tasteportfolio.com/lemon-meringue-pie-recipe-easy-homemade/