Print

Classic Homemade Lemon Meringue Pie

A close-up of a tall slice of lemon meringue pie showing bright yellow filling and toasted meringue peaks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a classic lemon meringue pie with a buttery crust, a zesty lemon custard filling, and a tall, fluffy meringue topping. It balances tart and sweet flavors for a showstopping dessert.

Ingredients

Scale
  • 1 recipe for a 9-inch single pie crust (blind baked)
  • 1 1/2 cups granulated sugar
  • 1/4 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
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred method until golden brown. Let it cool completely.
  2. For the 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 constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks lightly. Slowly temper the hot sugar mixture into the yolks by whisking about one 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 filling comes to a boil again. 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, pre-baked pie crust.
  7. To make the meringue, place the 4 room-temperature egg whites and cream of tartar in a clean, grease-free bowl of a stand mixer. Beat on medium speed until soft peaks form.
  8. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, while beating continuously. Increase the speed to high and beat until stiff, glossy peaks form. This prevents weeping.
  9. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edge of the crust all around to seal it.
  10. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly 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 immediately to prevent meringue weeping.

Notes

  • To prevent the meringue from weeping (beading liquid), make sure your mixing bowl and beaters are completely free of any grease or fat.
  • For a stable, fluffy meringue, use room temperature egg whites and add the sugar slowly once soft peaks form.
  • Cool the pie slowly at room temperature before chilling. Rapid temperature changes cause the filling to contract and the meringue to separate.

Nutrition

Find it online: https://chefsily.com/classic-lemon-meringue-recipe/