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Classic Lemon Meringue Pie

Close-up of a tall slice of lemon meringue pie showing bright yellow filling and toasted meringue topping.
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Make a classic lemon meringue pie with a tart, zesty filling and a tall, fluffy meringue topping.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 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 butter
  • 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. 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 begins to bubble. Reduce heat and cook for 1 minute more.
  4. Remove the saucepan from the heat. Slowly temper the egg yolks by whisking about 1 cup of the hot sugar mixture into the yolks. Then, pour the yolk mixture back into the saucepan with the remaining hot mixture.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil. Remove from heat immediately.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot lemon filling into the cooled, prebaked pie crust.
  7. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating. Gradually add the 6 tablespoons of sugar, beating 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 at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
  10. 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 (beading moisture), make sure your mixing bowl and whisk attachments are completely free of grease or fat.
  • For a more stable meringue, use room temperature egg whites.
  • Cool the pie slowly at room temperature before chilling to help the filling set firmly.

Nutrition

Find it online: https://spoonfulsnap.com/lemon-meringue-classic-pie-recipe-2/