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Classic Homemade Lemon Meringue Pie

A perfect slice of lemon meringue pie showing bright yellow filling and tall, toasted meringue.
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Make a showstopping dessert with this classic recipe for Lemon Meringue Pie, featuring a buttery crust, zesty lemon custard, and a tall, fluffy meringue topping.

Ingredients

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

Instructions

  1. Prepare and partially bake your 9-inch pie crust according to your preferred recipe. Cool completely.
  2. For the lemon filling, combine 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Whisk in the water.
  3. Cook the mixture over medium heat, stirring constantly until it thickens and boils. Boil for one minute, then remove from heat.
  4. In a separate bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking in about one cup of the hot sugar mixture.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot sugar mixture. Cook over medium heat, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil.
  6. Remove the filling from the heat. Stir in the lemon juice and lemon zest. Pour the hot filling immediately into the cooled, pre-baked pie crust.
  7. For the meringue, place the room temperature egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat with an electric mixer until soft peaks form.
  8. Gradually add the 1/2 cup of sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form.
  9. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to seal it. 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 too soon to prevent meringue weeping.

Notes

  • To prevent weeping meringue, make sure the lemon filling is hot when you spread the meringue on top. This helps the meringue set properly.
  • Use fresh lemon juice and zest for the brightest flavor.
  • For a showstopper dessert, use a kitchen torch to brown the meringue peaks instead of baking for the final step.

Nutrition

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