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Classic From-Scratch Lemon Meringue Pie

A tall slice of lemon meringue pie showing bright yellow filling and fluffy, toasted meringue.
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Make a classic lemon meringue pie with a tart, homemade lemon curd 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, lightly beaten
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 6 large egg whites, room temperature
  • 1/2 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 or your preferred recipe 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 begins to bubble. 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, whisking constantly to prevent scrambling.
  5. Return the entire mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture returns to a boil and thickens again. Boil for one minute. Remove from heat.
  6. Stir in the lemon juice, zest, and butter until the butter melts completely. Pour the hot lemon filling into the cooled, prebaked pie crust.
  7. For the meringue, beat the egg whites and cream of tartar in a clean, dry bowl with an electric mixer until soft peaks form. Gradually add the 1/2 cup of sugar, beating until stiff, glossy peaks form.
  8. Spread the meringue over the hot lemon filling, making sure the meringue touches the edges of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  9. Bake at 350 degrees Fahrenheit for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  10. 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, as this can cause the meringue to weep.

Notes

  • Use fresh lemon juice for the best tart flavor.
  • Ensure your mixing bowl and whisk attachments are completely free of grease when making the meringue for maximum volume.
  • To prevent the meringue from weeping, ensure the lemon filling is hot when you add the meringue topping.

Nutrition

Find it online: https://tastetaught.com/lemon-meringue-pie-recipe/