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The Best Classic Homemade Lemon Meringue Pie with Stabilized Meringue

A slice cut from a whole lemon meringue pie showing the thick, toasted meringue topping and bright yellow filling.
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Make a classic lemon meringue pie featuring a tart, zesty lemon custard filling and a tall, fluffy, stabilized meringue topping that resists weeping.

Ingredients

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  • 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
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Bake the pie crust according to package directions 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 comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, lightly beat the egg yolks. 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 mixture returns to a boil. Boil for 1 minute. Remove from heat.
  6. Stir in the butter, lemon juice, and lemon zest until the butter melts and the filling is smooth.
  7. Pour the hot lemon filling immediately into the cooled, prebaked pie crust.
  8. For the stabilized meringue, place the egg whites and cream of tartar in a clean, grease-free bowl of a stand mixer. Beat on medium speed until soft peaks form.
  9. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, while beating continuously. Increase speed to high and beat until stiff, glossy peaks form.
  10. Spread the meringue over the hot filling, making sure the meringue touches the crust edge all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  11. Bake at 350 degrees Fahrenheit for 12 to 15 minutes, or until the meringue is lightly 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 the meringue from weeping, ensure your mixing bowl and beaters are completely free of any grease or yolk residue.
  • For the best texture, use fresh lemon juice rather than bottled concentrate.
  • Slice the pie using a sharp, thin knife dipped in hot water between cuts for clean servings.

Nutrition

Find it online: https://spoonfulsnap.com/lemon-meringue-pie-recipe-best-homemade/