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No-Fail Lemon Meringue Pie From Scratch

A tall slice of lemon meringue pie showing layers of crust, bright yellow curd, and fluffy, browned meringue.
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Make a classic, showstopping lemon meringue pie with a flaky crust, intensely tangy lemon filling, and a tall, stable, weep-proof meringue topping.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (buttery pie crust recipe recommended)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/2 cup fresh lemon juice (zesty lemon filling)
  • 1 tablespoon lemon zest
  • 6 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your preferred method until lightly golden. Let it cool.
  2. For the lemon filling, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and bubbles. Cook for one minute more.
  4. Remove the saucepan from the heat. In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking in about 1/2 cup of the hot sugar mixture. Then, pour the tempered yolk mixture back into the saucepan, whisking constantly.
  5. Return the saucepan to medium heat and cook, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil vigorously. Remove from heat.
  6. Stir in the butter, lemon juice, and lemon zest until the butter is melted and incorporated. This creates your tangy custard pie base.
  7. Pour the hot lemon filling into the cooled, partially baked crust.
  8. For the meringue topping (mile high meringue), place the 6 room-temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
  9. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, while beating continuously. Increase the speed to high and beat until stiff, glossy peaks form. This step is key for a no weep lemon meringue pie.
  10. Immediately spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all the way around to prevent shrinking. Create decorative peaks.
  11. Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are lightly golden brown.
  12. Cool the pie completely on a wire rack at room temperature for at least 4 hours before slicing. Do not refrigerate immediately, as rapid cooling can cause weeping.

Notes

  • To prevent weeping, ensure your mixing bowl for the meringue is completely clean and free of any grease or egg yolk.
  • For the tallest, fluffiest meringue, use room-temperature egg whites and add the sugar slowly while beating.
  • Baking the meringue while the filling is still hot helps set the meringue and reduces the chance of shrinkage.

Nutrition

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