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Classic Homemade Lemon Meringue Pie

A perfect slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue.
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A recipe for a classic lemon meringue pie featuring a tangy lemon filling and a tall, fluffy meringue topping, made completely from scratch.

Ingredients

Scale
  • 1 recipe for 9-inch pie crust (baked)
  • 1 1/2 cups granulated sugar
  • 1/4 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. Prepare and fully bake your 9-inch pie crust shell. Let it cool.
  2. For the filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan.
  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 hot sugar mixture into the yolks, whisking constantly.
  6. Return the entire mixture to the saucepan. Cook over medium heat, stirring, 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 cooled, baked pie crust.
  9. For the meringue, beat the egg whites and cream of tartar in a clean, grease-free bowl until soft peaks form.
  10. Gradually add the 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 crust edge all around to prevent shrinking.
  12. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
  13. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing.

Notes

  • Use room temperature egg whites for the fluffiest meringue.
  • Ensure your mixing bowl for the meringue is completely free of grease or water.
  • To prevent the meringue from weeping, bake it immediately after preparing the filling.
  • For a showstopper look, create decorative swirls in the meringue before baking.

Nutrition

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