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Classic Lemon Meringue Pie

Close-up of a slice of lemon meringue pie showing bright yellow filling and torched meringue peaks.
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A recipe for a traditional, scratch-made lemon meringue pie featuring a tart lemon filling and a tall, fluffy meringue topping.

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, beaten
  • 2 tablespoons butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 350 degrees F. Bake the pie crust according to package directions or your preferred recipe until lightly golden. Set aside.
  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 and bubbles. Cook for 1 minute more. 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. Then, pour the tempered 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 comes to a boil. Boil for 1 minute. Remove from heat.
  6. Stir in the butter, lemon juice, and lemon zest until the butter is melted and combined. Pour the hot lemon filling into the baked 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 remaining 6 tablespoons of sugar, beating until stiff, glossy peaks form.
  8. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking.
  9. Bake at 350 degrees F for 12 to 15 minutes, or until the meringue is lightly golden brown.
  10. Cool the pie completely on a wire rack for at least 3 hours before slicing.

Notes

  • To prevent the meringue from weeping, ensure your mixing bowl and beaters are completely free of grease or fat.
  • For a more stable meringue, use room temperature egg whites.
  • Bake the pie immediately after topping with meringue for best results.

Nutrition

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