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The Best Classic Lemon Meringue Pie Recipe

A perfect slice of lemon meringue pie showing thick, bright yellow curd and a tall, fluffy, lightly browned meringue topping.
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Follow these straightforward steps to create a classic lemon meringue pie featuring a zesty, tart lemon filling and a tall, fluffy meringue topping. This recipe delivers impressive results for any occasion.

Ingredients

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  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon lemon zest
  • 3 tablespoons cornstarch
  • 1 ½ cups cold water
  • 4 large egg yolks, lightly beaten
  • ½ cup fresh lemon juice
  • 2 tablespoons unsalted butter
  • 4 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar

Instructions

  1. Prepare your pie crust. Preheat your oven to 350°F (175°C). Bake the pie crust according to package directions or until lightly golden. Let it cool completely.
  2. Make the tart lemon filling. In a medium saucepan, whisk together 1 ½ cups sugar, ¼ cup cornstarch, and lemon zest. Gradually whisk in the cold water until smooth.
  3. Cook the filling base. Place the saucepan over medium heat. Stir constantly until the mixture thickens and bubbles. Reduce the heat to low and cook for 1 minute more, stirring. Remove from heat.
  4. Temper the egg yolks. In a separate bowl, whisk the 4 egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper them.
  5. Combine and finish the filling. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture. Cook over medium heat, stirring constantly, until the filling thickens again and just begins to bubble. Remove from heat. Stir in the lemon juice and butter until the butter melts completely.
  6. Pour the filling into the cooled pie crust. Set aside while you prepare the fluffy meringue topping.
  7. Make the fluffy meringue topping. In a clean, large bowl, beat the 4 egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  8. Gradually add the remaining ½ cup of sugar, one tablespoon at a time, beating well after each addition. Increase the mixer speed to high and beat until stiff, glossy peaks form. This creates your cloud-like meringue.
  9. Top the pie. Spread the meringue evenly over the hot or warm lemon filling, making sure the meringue touches the edge of the crust all the way around to prevent shrinking. Create decorative swirls with the back of a spoon.
  10. Bake the meringue. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie. Cool the lemon meringue pie completely on a wire rack at room temperature for at least 4 hours before slicing. Avoid placing it in the refrigerator immediately, as rapid cooling can cause the meringue to weep.

Notes

  • For the best results with your meringue, ensure your mixing bowl and whisk attachments are completely free of any grease or egg yolk residue.
  • To achieve a stable, high meringue, use room temperature egg whites.
  • If you prefer a quicker version, you can use a pre-made graham cracker crust instead of baking a traditional crust.

Nutrition

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