Print

Classic Homemade Lemon Meringue Pie Recipe

A close-up slice of rich lemon meringue pie showing bright yellow filling and toasted meringue peaks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best lemon meringue pie from scratch. This recipe delivers a perfectly tart lemon curd filling and a high, fluffy meringue topping that balances sweet and zesty flavors.

Ingredients

Scale
  • 1 9-inch unbaked pie crust
  • 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
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare the pie crust according to your preferred recipe or use a store-bought crust. Bake until lightly golden and let it cool completely.
  2. 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 mixture over medium heat, stirring constantly, until it thickens and boils. Let it boil for one minute, then remove from heat.
  4. In a separate bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking about one cup of the hot sugar mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium heat.
  6. Cook, stirring constantly, until the filling comes to a full boil. Boil for one minute. Remove from heat.
  7. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  8. Pour the hot lemon filling into the cooled, baked pie crust.
  9. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating.
  10. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating until stiff, glossy peaks form. This creates your fluffy meringue topping.
  11. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edges of the crust all the way around to prevent shrinking.
  12. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
  13. Cool the pie completely on a wire rack for at least 4 hours before slicing. Avoid drafts while cooling to prevent weeping.

Notes

  • To prevent the meringue from weeping, make sure the lemon filling is hot when you spread the meringue on top.
  • Use fresh lemon juice and zest for the best zesty citrus dessert flavor.
  • For a showstopper dessert, use a kitchen torch to brown the meringue peaks instead of baking.

Nutrition

Find it online: https://kingscook.com/best-lemon-meringue-pie-recipe/