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Classic Homemade Lemon Meringue Pie

A close-up of a slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue peaks.
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Make this classic lemon meringue pie from scratch. It balances tart lemon filling with a buttery crust and a fluffy, stable meringue topping. This recipe focuses on clear steps for a showstopper dessert.

Ingredients

Scale
  • 1 recipe for Buttery Pie Crust (for a 9-inch pie plate)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/8 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, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your pie crust according to your preferred recipe. Cool completely.
  2. For the Lemon Filling: In a medium saucepan, whisk together the 1 1/2 cups sugar, cornstarch, and salt. 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 for one minute after boiling. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the hot sugar mixture into the yolks, whisking constantly to prevent scrambling.
  5. Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the filling comes to a boil again. 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 filling into the cooled, pre-baked pie crust.
  7. For the Meringue: In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
  8. Add the cream of tartar and gradually beat in the remaining 1/2 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form. This step is key to a stable meringue.
  9. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edges of the crust all around to prevent shrinking. Create decorative swirls with the back of a spoon.
  10. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  11. 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 weeping.

Notes

  • To prevent weeping meringue, spread the meringue over the hot filling immediately after it comes off the stove.
  • For a more stable meringue, ensure your mixing bowl and whisk attachments are completely free of any fat or grease residue.
  • If you want a showstopper dessert, use a kitchen torch to brown the meringue peaks instead of baking.

Nutrition

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