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The Ultimate Homemade Lemon Meringue Pie: Classic Recipe with Tall, Stable Meringue

Close-up of a perfect slice of lemon meringue pie showing the flaky crust, bright yellow filling, and toasted meringue.
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Make the best Lemon Meringue Pie from scratch. This recipe delivers a buttery crust, a zesty, tart lemon custard filling, and a high, fluffy, toasted meringue topping that resists weeping.

Ingredients

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

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred recipe until lightly golden. Let the crust cool completely on a wire rack.
  2. Make the Lemon Custard: 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 comes to a boil. Boil for one minute, stirring constantly. Remove from heat.
  4. In a separate small bowl, whisk the egg yolks lightly. Slowly temper the hot liquid into the yolks by whisking about 1 cup of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the custard thickens again and bubbles slowly. Do not let it boil rapidly. Remove from heat immediately.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot lemon custard into the cooled, pre-baked pie shell.
  7. Make the Fluffy Meringue Topping: In a large, clean, grease-free bowl, beat the room temperature egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
  8. Gradually add the 1/2 cup of sugar, one tablespoon at a time, beating well after each addition. Increase the speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  9. Spread the meringue immediately over the hot lemon filling, making sure the meringue touches the edge of the crust all around to seal it. This helps prevent shrinking. Create decorative swirls with the back of a spoon.
  10. Bake the pie in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue peaks are golden brown.
  11. 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 rapid cooling can cause the meringue to weep.

Notes

  • To prevent weeping, make sure your mixing bowl for the meringue is completely free of any grease or fat.
  • Seal the meringue to the edges of the hot filling to create a barrier between the filling and the air.
  • For the best texture, cool the pie slowly at room temperature before chilling.

Nutrition

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