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Classic Lemon Cream Pie Recipe: Tart and Creamy Filling

Close-up of a perfect slice of lemon cream pie recipe with bright yellow filling and toasted meringue topping.
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Follow this reliable lemon cream pie recipe from scratch to create the best, bakery-style dessert with a bright, tangy filling and a perfect meringue topping.

Ingredients

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  • 1 (9 inch) unbaked pie crust (traditional pastry or graham cracker)
  • 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
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare your pie crust. If using a traditional pastry crust, blind bake it according to your preferred method until lightly golden. Cool completely.
  2. In a medium saucepan, whisk together the 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 significantly and comes to a boil. Boil for 1 minute, continuing to stir. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the hot starch mixture into the yolks by pouring about 1 cup of the hot mixture into the yolks while whisking rapidly.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining starch mixture. Return to medium heat. Cook, stirring constantly, until the filling comes to a full boil again. Boil for 1 minute. Remove from heat.
  6. Stir in the butter, lemon juice, and lemon zest until the butter is melted and fully incorporated. The filling will be very thick.
  7. Pour the hot lemon filling immediately into the cooled, pre-baked pie crust.
  8. Prepare the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form.
  9. Spread the meringue over the hot 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.
  10. Bake the pie in a preheated oven at 350 degrees F for 12 to 15 minutes, or until the meringue is lightly golden brown.
  11. Cool the pie completely on a wire rack at room temperature for 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • To prevent the lemon filling from weeping, make sure you boil the starch mixture for the full minute after it thickens, and ensure the meringue seals completely to the crust edges before baking.
  • For a graham cracker crust lemon cream pie, press 1 1/2 cups of graham cracker crumbs mixed with 1/4 cup melted butter and 2 tablespoons sugar into the pie plate. Bake at 350 degrees F for 10 minutes, then cool before filling.
  • This is a make ahead cream pie; it tastes best when chilled for at least 6 hours.

Nutrition

Find it online: https://cookerycommand.com/lemon-cream-pie-recipe/