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The Best Homemade Classic Lemon Meringue Pie

A tall slice of lemon meringue pie showing bright yellow curd and perfectly torched meringue peaks.
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You will make a classic lemon meringue pie featuring a tangy, zesty lemon filling and a tall, fluffy meringue topping. This recipe focuses on techniques for a stable meringue that browns beautifully.

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 unsalted butter
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup 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. Let it cool completely.
  2. For the tangy lemon filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and boils. Boil for one minute, stirring continuously. Remove from heat.
  4. In a separate bowl, whisk the egg yolks lightly. Slowly temper the yolks by whisking about one 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 comes to a boil again. Boil for one minute. Remove from heat immediately.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour this zesty lemon filling into the cooled, prebaked pie crust.
  7. For the fluffy meringue topping, place the room temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed 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 mixer speed to high and beat until stiff, glossy peaks form. This creates your no weep lemon meringue.
  9. Spread the meringue evenly 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.
  10. Bake for 12 to 15 minutes, or until the meringue is golden brown. Watch closely to prevent burning.
  11. Cool the pie completely on a wire rack for at least 4 hours before slicing. This helps the filling set properly.

Notes

  • For a stable meringue that resists weeping, make sure your mixing bowl and whisk attachments are completely free of any grease or egg yolk residue.
  • Use fresh lemon juice and zest for the brightest flavor in your tangy lemon filling.
  • If you want a quicker finish, you can brown the meringue using a kitchen torch instead of baking it.

Nutrition

Find it online: https://flavorzine.com/best-lemon-meringue-recipe-classic-pie/