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Classic Lemon Meringue Pie

A tall slice of lemon meringue pie showing bright yellow filling and perfectly peaked, lightly browned meringue topping.
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A recipe for a traditional lemon meringue pie featuring a tart, creamy lemon filling and a tall, fluffy, toasted meringue topping.

Ingredients

Scale
  • 1 recipe for 9-inch pie crust (baked)
  • 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 butter
  • 6 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare the baked pie crust and set it aside.
  2. In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt.
  3. Gradually whisk in the cold water until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  5. In a separate bowl, whisk the egg yolks lightly. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until it returns to a boil. Boil for 1 minute. Remove from heat.
  7. Stir in the lemon juice, lemon zest, and butter until the butter melts.
  8. Pour the hot lemon filling immediately into the baked pie crust.
  9. 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.
  10. Gradually add the remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
  11. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking.
  12. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly browned. Alternatively, toast the meringue with a kitchen torch.
  13. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing.

Notes

  • To prevent the meringue from weeping (beads of moisture forming), make sure the meringue is spread over hot filling and seal the meringue completely to the crust edge.
  • Use room temperature egg whites for the best volume when making the meringue.
  • Chill the pie for at least 4 hours before serving for the filling to set properly.

Nutrition

Find it online: https://hungryhearld.com/lemon-meringue-pie-stop-weep/