Description
Make the best Lemon Meringue Pie from scratch. This recipe delivers a buttery crust, a perfectly tart lemon custard filling, and a high, fluffy, toasted meringue topping that resists weeping.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust (buttery homemade preferred)
- 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
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Prepare and partially bake your 9-inch pie crust according to your favorite recipe until lightly golden. Set aside to cool slightly.
- In a medium saucepan, whisk together the 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Let it boil for one minute, stirring constantly. Remove from heat.
- In a separate bowl, whisk the egg yolks. Slowly temper the hot sugar mixture into the yolks, whisking constantly to prevent scrambling.
- Return the entire mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture returns to a boil and thickens again. Remove from heat immediately.
- Stir in the butter, lemon juice, and lemon zest until the butter melts and is fully incorporated. The lemon custard should be bright and tangy.
- Pour the hot lemon custard filling into the pre-baked pie shell.
- Prepare the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the 1/2 cup sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form. This creates a stable, fluffy meringue topping.
- Spread the meringue over the hot lemon filling, making sure the meringue touches the crust edge all the way around to seal it and prevent shrinking or weeping. Create decorative swirls with the back of a spoon.
- Bake immediately in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue peaks are golden brown.
- Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid rapid cooling to prevent the meringue from weeping.
Notes
- To prevent weeping, make sure your mixing bowl for the meringue is completely free of any grease or fat residue.
- For the tallest meringue, use room temperature egg whites and add the cream of tartar.
- Always spread the meringue over hot filling to seal the edges against the crust.
- Slice the pie using a sharp, thin knife dipped in hot water between each cut for clean servings.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 150
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 6
- Cholesterol: 110