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The Ultimate Homemade Lemon Meringue Pie (From Scratch with Tall, Stable Meringue)

A perfect slice of lemon meringue pie showing thick lemon curd and torched meringue peaks.
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This recipe delivers the classic Lemon Meringue Pie you want: a buttery crust, a bright, zesty lemon custard filling, and a high, fluffy, golden-brown meringue topping. We focus on making this from scratch for the best flavor.

Ingredients

Scale
  • 1 (9-inch) unbaked Buttery Pie Crust (use your favorite recipe or store-bought)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare the pie crust: Bake the 9-inch pie crust according to your recipe instructions until lightly golden. Let it cool completely on a wire rack.
  2. Make the lemon custard filling: In a medium saucepan, whisk together the 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 begins to bubble. Cook for one minute more, stirring constantly. Remove from heat.
  4. In a separate small bowl, whisk the 3 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. Return the pan to medium heat. Cook, stirring constantly, until the filling comes to a boil. Boil for one minute, stirring. Remove from heat immediately.
  6. Stir in the butter, lemon juice, and lemon zest until the butter is melted and the filling is smooth.
  7. Pour the hot lemon custard immediately into the cooled, pre-baked pie shell.
  8. Prepare the meringue: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the 3 room-temperature egg whites and cream of tartar on medium speed until soft peaks form.
  9. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, while beating continuously. Increase the speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the inside edge of the crust all the way around. This seals the filling and helps prevent weeping. Create decorative swirls with the back of a spoon.
  11. Bake the pie in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue peaks are golden brown.
  12. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately, as rapid cooling can cause the meringue to weep.

Notes

  • To prevent weeping, make sure the meringue completely seals the hot filling to the crust edge.
  • Use room temperature egg whites for the fluffiest, most stable meringue structure.
  • For a truly showstopping dessert, use a kitchen torch to brown the meringue peaks instead of baking.

Nutrition

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