Print

Grandma’s Classic Lemon Meringue Pie Recipe

A perfect slice of lemon pie featuring bright yellow filling and tall, toasted meringue topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this classic lemon meringue pie for a showstopping, tangy dessert. You will achieve a perfectly set, silky lemon filling and tall, stable meringue peaks with these straightforward steps.

Ingredients

Scale
  • 1 (9 inch) unbaked pastry crust
  • 1 1/2 cups granulated sugar
  • 1/4 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
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat your oven to 350 degrees F. Bake the pastry crust according to package directions until lightly golden. Let it cool completely on a wire rack.
  2. In a medium saucepan, whisk together the 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 bubbles. Reduce the heat and cook for one minute more, still stirring. 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. Then, pour the tempered yolk mixture back into the saucepan with the remaining hot mixture.
  5. Return the saucepan to medium heat. Cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not let it boil vigorously. Remove from heat immediately.
  6. Stir in the lemon juice and lemon zest into the hot filling. Pour the silky lemon filling into the cooled, pre-baked pastry crust.
  7. 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 until stiff, glossy peaks form.
  8. 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.
  9. Bake for 12 to 15 minutes, or until the meringue is lightly golden brown.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the best meringue stability, use room temperature egg whites and ensure your mixing bowl is completely free of any grease or yolk residue.
  • To prevent the meringue from weeping (beading moisture), make sure you cook the lemon filling until it is very hot before spreading the meringue on top.
  • If you prefer a quicker dessert, you can substitute the pastry crust with a graham cracker crust.

Nutrition

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