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The Ultimate Homemade Lemon Meringue Pie: A Classic From Scratch Recipe

Close-up of a perfect slice of lemon meringue pie showing thick yellow curd and tall, toasted meringue peaks.
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Make the best Lemon Meringue Pie from scratch. This recipe gives you a buttery crust, a zesty, tart lemon custard filling, and a tall, fluffy, toasted meringue topping that resists weeping.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (enough for one 9-inch bottom 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 (about 3 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and bake your 9-inch pie crust according to your preferred recipe until lightly golden. Let it cool completely on a wire rack.
  2. For the lemon custard: In a medium saucepan, whisk together the 1 1/2 cups sugar, cornstarch, and salt. 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. This takes about 5 to 8 minutes.
  4. In a separate bowl, whisk the 4 egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper them.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, for 1 minute more until the custard is very thick. Do not let it boil rapidly.
  6. Remove the custard from the heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely and the filling is smooth.
  7. Pour the hot lemon custard into the cooled, pre-baked pie shell.
  8. For the fluffy meringue topping: In a large, clean, grease-free bowl, beat the 6 room-temperature egg whites with an electric mixer on medium speed until foamy.
  9. Add the cream of tartar and continue beating until soft peaks form.
  10. Gradually add the 1/2 cup sugar, one tablespoon at a time, beating well after each addition. Increase the speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  11. Spread the meringue over the hot lemon filling, making sure the meringue touches the inner edge of the crust all the way around. This seals the filling and helps prevent weeping. Create decorative swirls with the back of a spoon.
  12. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  13. 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 rapid cooling can cause the meringue to weep.

Notes

  • To prevent weeping: Make sure the meringue touches the crust edge completely to seal the filling. Also, cool the pie slowly at room temperature before chilling.
  • For a stable meringue, use room-temperature egg whites and ensure your mixing bowl is completely free of any grease or egg yolk residue.
  • If you want a quicker crust, you can substitute a store-bought, pre-baked 9-inch shell, but the homemade buttery crust tastes best.

Nutrition

Find it online: https://tastytipster.com/lemon-meringue-pie-ultimate-from-scratch-recipe/