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The Ultimate Homemade Lemon Meringue Pie Recipe (From Scratch with Tall, Stable Meringue)

Close-up of a golden-brown, perfectly peaked meringue topping on a classic lemon meringue pie.
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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 high, fluffy, toasted meringue topping that resists weeping.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (buttery homemade recommended)
  • 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 (about 3 lemons)
  • 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

  1. Prepare the pie crust: Bake the unbaked pie crust according to standard pie shell instructions until lightly golden. Set aside to cool completely.
  2. Make the lemon custard filling: In a medium saucepan, whisk together 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the base: Place the saucepan over medium heat. Stir constantly until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly pour about 1 cup of the hot cornstarch mixture into the yolks while whisking constantly to temper them.
  5. Combine and thicken: Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat. Cook, stirring constantly, until the mixture thickens again and bubbles slowly. Do not boil vigorously. Remove from heat.
  6. Add flavor: Stir in the butter, lemon juice, and lemon zest until the butter is melted and fully incorporated.
  7. Fill the shell: Pour the hot lemon custard immediately into the cooled, pre-baked pie shell.
  8. Make the meringue: In a large, clean, grease-free bowl, beat the 6 egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff, glossy peaks form.
  9. Top the pie: Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  10. Bake the meringue: Bake at 350°F (175°C) for 10 to 15 minutes, or until the meringue peaks are golden brown.
  11. Cool slowly: 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 to prevent meringue weeping.

Notes

  • To prevent meringue weeping, make sure your mixing bowl for the egg whites is completely free of grease or yolk residue.
  • For a stable meringue, ensure your egg whites are at room temperature before beating.
  • Cool the pie slowly at room temperature for several hours before chilling. Rapid temperature change causes the meringue to contract and weep.
  • If you prefer a more toasted look, you can use a kitchen torch on the meringue peaks after baking.

Nutrition

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