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Classic Lemon Meringue Pie

A tall slice of lemon meringue pie showing a thick layer of bright yellow curd and towering, toasted meringue.
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A recipe for a classic lemon meringue pie featuring a homemade, tangy lemon curd filling and a tall, fluffy meringue topping on a pastry crust.

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 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, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Bake the pie crust according to package directions or your preferred method 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 water.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the hot sugar mixture into the yolks, whisking constantly.
  5. Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens again and just begins to bubble. Do not boil again. Remove from heat.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts. Pour the hot filling into the cooled, baked pie crust.
  7. For the meringue, beat the egg whites and cream of tartar in a clean, grease-free bowl until soft peaks form. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form.
  8. Spread the meringue 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 (175 degrees C) for 12 to 15 minutes, or until the meringue is 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 to prevent weeping.

Notes

  • For a sturdier meringue, use room temperature egg whites.
  • To prevent the meringue from weeping, make sure no grease or yolk contaminates the whites during whipping.
  • Bake the pie on the lower rack of the oven to help set the bottom of the filling quickly.
  • Use fresh lemon juice and zest for the best flavor.

Nutrition

Find it online: https://tastytipster.com/lemon-meringue-pie-perfection-now/