Print

Grandma’s Classic Lemon Meringue Pie from Scratch

Close-up of a thick slice of lemon meringue pie showing bright yellow curd and towering, toasted meringue peaks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a showstopping dessert with this classic, homemade lemon meringue pie recipe. You get a buttery crust, a zesty lemon custard filling, and a tall, fluffy meringue topping that balances sweet and tart perfectly.

Ingredients

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

Instructions

  1. Prepare and blind-bake your 9-inch pie crust according to your preferred recipe. Let the crust cool completely.
  2. For the lemon filling, combine 1 1/2 cups sugar, cornstarch, and salt in a medium saucepan. Whisk in the cold water until smooth.
  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, whisk the 3 egg yolks. Slowly temper the yolks by whisking in about 1 cup of the hot sugar mixture.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling thickens again and just begins to bubble. Do not boil vigorously.
  6. Remove the filling from the heat. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
  7. Pour the hot lemon filling immediately into the cooled, baked pie crust.
  8. For the meringue, place the 4 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, beating well after each addition. Increase speed to high and beat until stiff, glossy peaks form. Do not overbeat.
  10. Spread the meringue over the hot lemon filling, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create swirls and peaks with the back of a spoon.
  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. Avoid placing it in the refrigerator immediately to prevent meringue weeping.

Notes

  • To prevent the meringue from weeping, make sure your mixing bowl and whisk are completely free of any grease or fat before whipping the egg whites.
  • For a more stable meringue, use the hot filling method described above, which partially cooks the egg whites before they are spread on the pie.
  • If you want a truly showstopper dessert, use a kitchen torch to brown the meringue peaks instead of baking.

Nutrition

Find it online: https://rosatasty.com/classic-lemon-meringue-pie-recipe/