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The Ultimate Homemade Lemon Meringue Pie: Classic Recipe with Tall, Stable Meringue

Close-up of a slice of lemon meringue showing tall, perfectly torched meringue peaks over bright yellow lemon filling.
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Make the best Lemon Meringue Pie from scratch. This recipe delivers a buttery crust, a zesty, tart lemon custard filling, and a fluffy, high meringue topping that resists weeping.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (9-inch, unbaked)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 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 partially bake your 9-inch pie crust according to your favorite buttery pie crust recipe. 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 bubbles. Continue to cook and stir for one minute. Remove from heat.
  4. In a separate bowl, lightly beat the 3 egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot cornstarch mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat and 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, lemon zest, and butter until the butter melts completely. Pour the hot lemon custard into the cooled, pre-baked pie shell.
  7. For the fluffy meringue topping, place the 6 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.
  8. Gradually add the 1/2 cup of sugar, one tablespoon at a time, while beating on high speed. Continue beating until the meringue is stiff, glossy, and holds firm peaks.
  9. Spread the meringue over the hot lemon 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.
  10. Bake the pie at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  11. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately to prevent weeping.

Notes

  • To prevent weeping in your meringue, make sure your mixing bowl and beaters are completely free of any grease or fat.
  • Use fresh lemon juice and zest for the brightest, tangiest flavor in your from scratch lemon custard.
  • For a showstopping dessert, use a kitchen torch to brown the meringue peaks instead of baking.
  • Cool the pie slowly at room temperature for several hours before chilling to help the filling set firmly.

Nutrition

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