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

Close-up of a slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue peaks.
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Make the best homemade Lemon Meringue Pie with a buttery crust, zesty lemon custard, and a tall, fluffy, stable meringue topping. This classic recipe is perfect for any gathering.

Ingredients

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

Instructions

  1. Prepare your 9-inch pie crust and blind bake it until golden brown. Let the crust cool completely.
  2. For the lemon custard, 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. Cook for one minute more, stirring constantly. Remove from heat.
  4. In a separate bowl, whisk the egg yolks lightly. Slowly temper the hot starch mixture into the yolks by pouring a small amount of the hot mixture into the yolks while whisking rapidly. Then, pour the tempered yolk mixture back into the saucepan.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the custard thickens again and comes to a boil. Boil for one minute. Remove from heat.
  6. Stir in the lemon juice, butter, and lemon zest until the butter melts and is fully incorporated. The custard should be bright and zesty.
  7. Pour the hot lemon custard immediately into the cooled, pre-baked pie crust.
  8. For the fluffy meringue topping, place the room temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
  9. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, while beating continuously. Increase the speed to high and beat until stiff, glossy peaks form. This creates your no weeping meringue tips base.
  10. Spread the meringue over the hot custard, making sure the meringue touches the inner edge of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  11. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  12. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid placing it in the refrigerator too soon, as this can cause weeping.

Notes

  • To prevent weeping in your meringue, make certain your egg whites are at room temperature and your mixing bowl is completely free of any grease or yolk residue.
  • For the best texture, pour the hot custard into the crust and immediately cover it with the meringue. The heat helps the meringue adhere to the filling.
  • If you prefer a less tall meringue, you can brown it using a kitchen torch instead of baking.

Nutrition

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