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The Ultimate Homemade Lemon Meringue Pie (From Scratch with Tall, Stable Meringue)

A tall slice of lemon meringue pie showing bright yellow curd and fluffy, toasted meringue.
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Make a classic, showstopping Lemon Meringue Pie with a buttery crust, a zesty, tart lemon custard filling, and a high, fluffy, toasted meringue topping that resists weeping.

Ingredients

Scale
  • 1 recipe for 9-inch Buttery Pie Crust (blind baked)
  • 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
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons unsalted butter
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Prepare your 9-inch pie crust and blind bake it according to your preferred recipe. Let the crust cool completely.
  2. For the lemon custard, whisk together 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold water until smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and bubbles. Continue to cook and stir for one minute after boiling starts. Remove from heat.
  4. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking about one cup of the hot cornstarch 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 custard returns to a boil and thickens again. Boil for one minute. Remove from heat immediately.
  6. Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot lemon custard into the cooled, pre-baked pie shell.
  7. For the meringue, place the room temperature egg whites in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form.
  8. Add the cream of tartar and gradually add the 1/2 cup of sugar, one tablespoon at a time, while beating continuously. Increase the speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
  9. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all the way around to seal it. This helps prevent shrinking. Create swirls and peaks on top.
  10. Bake the pie 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 immediately, as rapid cooling can cause weeping.

Notes

  • To prevent weeping, make sure the meringue completely seals the hot filling to the crust edge.
  • Use room temperature egg whites for the meringue; they whip up to a higher volume.
  • For a stable meringue, do not over-beat the egg whites past the stiff peak stage.
  • Slice the pie using a sharp knife dipped in hot water between cuts for clean servings.

Nutrition

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